BSc Nutrition and Food Management
Entry requirements
112 UCAS points required from level 3 qualifications. These can include: A Levels at grade B, B and C, or above BTEC Extended Diploma with Distinction, Merit, Merit Access to HE Diploma T Levels You also need GCSE English and Maths (grade 9-4 / A*-C) or Level 2 equivalents.
About this course
BSc (Hons) in Nutrition and Food Science and Innovation. Core topics include Statistics, Research Methods, Marketing, and Ethics & Professional Practice. Students complete a final-year dissertation involving independent research, culminating in a capstone thesis. The programme is based within the London Geller College of Hospitality and Tourism, which holds CHME membership.
Modules
- Principles of Nutrition
- Applied Nutrition
- Principles of Food Microbiology
- Public Health and Nutrition
- Becoming a Nutritional Professional
- Food Provenance
- Nutrition through the Lifecycle
- Food Quality and Sensory Analysis
- Human Psychology and Nutrition
- Talent Management and Leadership
- Food Processing and Engineering
- Applied Research Methods
- Nutrition: Health and Disease
- Critical Issues in Food and Nutrition
- Sustainable Food Systems
- Lifestyle and Food Management
- Dissertation