BSc Food Science and Nutrition
Entry requirements
A level: ABB (specific subject requirements) BTEC: DDM in National Extended Diploma. We can also accept a combination of National Extended Certificates and A-levels. The BTEC, with or without combination A-levels, must cover modules aligned with the subjects named in the A-level section. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science. IB: 6,5,5 at higher level including at least one from Biology, Chemistry, Physics or Mathematics.
About this course
BSc in Food Science and Nutrition, a nutrition and food science and nutrition degree focusing on the properties of foods and the relationship between diet and health. Core topics include Research Methods. Students complete an interdisciplinary team-based product development project and study food composition, processing, and formulation. The first year covers foundational concepts through Introduction to Human Nutrition, Food Safety and Preservation, and Biochemistry of Food and Nutrients. The second year examines Advanced Food Biochemistry, Food Processing, and Nutrition Across the Lifespan alongside analytical and product development studies. The final year involves advanced investigation through modules such as Capstone Project: Research and Discovery, Food Product Development: Interdisciplinary Team Project, and Food Biotechnology.
Modules
- Food: Past, Present and Future
- Introduction to Human Nutrition
- Academic and Professional Skills
- Food Safety and Preservation
- Biochemistry of Food and Nutrients
- Understanding Data
- Advanced Food Biochemistry
- Food Processing
- Nutrition Across the Lifespan
- Professional Development and Research Methods
- Food Analysis
- Introduction to Food Product Development
- Food Allergy and Food Intolerance
- Health Promotion: Applications of Theory and Practice
- Advanced Food Safety and Quality Assurance
- Does compliance to the Eatwell Guide equate to healthier eating?
- Review and analysis of School Food Waste
- Protein-Polysaccharide Conjugates and their Emulsifying Properties
- A meta-analysis investigating the efficacy of probiotics for mild to moderate ulcerative colitis
- Plant sterols inhibit the activation of the AKT oncogene and influence cell signalling in breast cancer
- Effects of Lipids on Shelf-Life and Organoleptic Properties in Low Moisture Food Products: A Systematic Review
- Using SAXS technique to determine gelatinisation and retrogradation of starch
- Capstone Project: Research and Discovery
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Nutrition and Health
- Diet and Cardiovascular Health
- Food and Cancer
- Food Biotechnology
- Functional Foods
- Food Science and Nutrition Research: Recent Revelations and Disputes