BSc Food Science and Nutrition
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 + 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, covering the interrelation between food production and human health. Core topics include Marketing, Entrepreneurship, Ethics & Professional Practice, Research Methods, and Critical & Analytical Thinking. Students complete an independent research project in the final year and undertake a work placement module.
Modules
- Fundamentals of Nutrition and Physiology
- Microbiology for Food Scientists
- Sustainable Food Systems
- Chemistry for Food Scientists
- Composition of Foods
- Principles of Food Quality
- Food Innovation, Diet & Health
- Food Commodities, Processing and Hygiene
- Industrial Food Analysis
- Work Placement
- Nutrition Pathways in Health and Disease
- Food Supply Chain Safety and Security
- Business Innovation and Entrepreneurship
- Research Project