BSc Food Science and Nutrition with Professional Studies
Entry requirements
A level: BBB including Biology and Chemistry + GCSE Mathematics grade C/4 OR BBB including Biology and either Home Economics or Nutrition & Food Science + GCSE Chemistry grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4. OR BBB including Chemistry and either Home Economics or Nutrition & Food Science + GCSE Biology grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4. OR ABB including Biology or Chemistry or Double Award Applied Science or Double Award Life & Health Sciences + GCSE Biology and Chemistry grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4.
About this course
BSc in Food Science and Nutrition and Food Science and Innovation. Core topics include Research Methods, Marketing, Critical & Analytical Thinking, Ethics & Professional Practice, and Entrepreneurship. The curriculum includes an independent research project in the final year.
Modules
- Fundamentals of Nutrition and Physiology
- Microbiology for Food Scientists
- Sustainable Food Systems
- Chemistry for Food Scientists
- Composition of Foods
- Principles of Food Quality
- Industrial Food Analysis
- Food Innovation, Diet & Health
- Food Commodities, Processing and Hygiene
- Professional Studies
- Nutrition Pathways in Health and Disease
- Food Supply Chain Safety and Security
- Business Innovation and Entrepreneurship
- Research Project