Food Science and Nutrition
Entry requirements
A level: AAB (specific subject requirements) BTEC: DDD 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: 6,6,5 at higher level including two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
About this course
MSci, BSc in Food Science and Nutrition, a nutrition and food science and nutrition degree centred on the chemical, biological and physical properties of food alongside dietary health. Core topics include Research Methods. The course includes a final-year capstone research project. The first year covers the foundations through Food: Past, Present and Future, Introduction to Human Nutrition, and Food Safety and Preservation. The second year builds expertise through Advanced Food Biochemistry, Food Processing, and Nutrition Across the Lifespan. The third year advances into Food Product Development: Interdisciplinary Team Project, How Ingredients Interact in Foods, and Nutrition and Health. The fourth year concludes with Capstone Project: Research and Discovery, Problem Solving: Functionality of Ingredients in Food Design, and Colloid Science.
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
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Nutrition and Health
- Food Industry Management
- Critical Appraisal of Scientific Literature
- Diet and Cardiovascular Health
- Food and Cancer
- Food Biotechnology
- Functional Foods
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Vitamin D status and Coronavirus Disease 2019 (COVID-19) outcomes: a two-sample Mendelian randomisation study.
- Baking and boiling processing effects on the digestibility of insect and plant proteins.
- Methodology design and optimisation to assess the effect of the mycoprotein Quorn on lifespan and health-span using the nematode C. elegans as the model organism.
- Maize aflatoxin exposure and nutritional status of children in different agroecological areas in Tanga region of Tanzania.
- Triple-negative breast cancer chemoresistance genes MVP, mTOR & EIF4A2 are regulated by phytosterols.
- Do the effects of bariatric surgery, diet-induced weight loss, and exercise on the gut microbiome, differ between modalities? A systematic review.
- Capstone Project: Research and Discovery
- Problem Solving: Functionality of Ingredients in Food Design
- Colloid Science
- Sensory Science
- Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Nutrition Policy
- Food Systems and Sustainability
- Health Promotion: Applications of Theory & Practice
- Advanced Food Biotechnology
- Epidemiology and Dietary Research Methods