Food and Nutrition - BSc (Hons)

This module will cover the fundamentals of biochemistry and its link to nutrition so as to provide a solid understanding of how human biochemistry underpins food and nutrition sciences, and how nutrients and non-nutrients impact on body functions and metabolic pathways.

In line with the overall programme philosophy and aims, this module enables you to develop many applied and transferable skills required as a modern-day food and nutrition scientists who deal with individuals, communities, industry and the public sector (nationally and internationally).

This module will enable you to develop a range of practical and transferable skills required of food and nutrition scientists who assist the food industry in preparing, producing and creating new and innovative products. The module content is linked to other food science modules in your course introducing you to several industrial methods and practices used globally in food preparation, production and processing. You will have opportunities to work individually and in groups creating, safely producing, labelling and evaluating nutritional values and sensory attributes of a number of products.

This module will provide you with the foundation knowledge and understanding of human physiology and the different physiological systems in the body; their structure, function and relationship to nutrition, health and disease. The role of diet and nutrition in influencing and affecting physiological and biochemical functions of the body will be also explored.

This module will introduce you to food safety and microbiology and will help develop your basic laboratory and investigatory skills to identify the microorganisms associated with food science, disease and the wider environment. You will gain confidence in using food safety evaluation guidelines and renowned microbiological techniques to identify and differentiate useful and harmful microbes and other food safety hazards. You will be updated with the latest advances used by the food industry and research in the field of food microbiology, safety and quality.

This module will enable you to gain practical skills and competencies related to food science and nutrition. Within the module, you will develop the skills to be reflective in your practices and to effectively evaluate and apply scientific evidence, conducting and presenting yourself in an appropriately professional manner. You will be expected to apply the knowledge and transferable skills addressed in this module to a variety of settings and situations.

This module will help you develop knowledge and practical understanding of the basic chemistry of food and its constituents. You will explore food and food products as global commodities. Your theoretical understanding and problems solving ability will be facilitated by a range of practical sessions, enabling you to gain confidence and competence of well-known techniques and methodologies used world-wide in food analysis.

In line with the overall programme philosophy and aims, this module will provide you with a comprehensive insight into specific diet related diseases and conditions currently affecting populations across the globe. You will be encouraged to be open minded and sensitive to cultures and communities and engage collaboratively and independently when dealing with these concerns. The module will develop you to be health and customer focused, flexible and competent, adaptable, and to have a global perspective with regards nutrition and disease management, particularly when supporting individuals, populations, industry and the public sector.

This is an applied and hands-on practical module, facilitating the theoretical understanding of food science. This module will allow you to explore the core principles of food rheology, food material sciences and the world renowned analytical procedures and techniques used by industry to examine and classify food as a commodity and evaluate its properties. You will have the opportunity to analyse food products in the laboratory and be able to evaluate their sensory, texture and rheological properties.

The module will allow you to gain current knowledge and practical experience of microbes in food production and health promotion. You will develop analytical skills and competencies using modern analytical techniques in microbiology. You will be introduced to current aspects of food safety and preservation used within the food industry where the legal requirements are satisfied and consumers are guaranteed safety and quality.

You will use problem solving skills and creativity in providing solutions and interventions to safety issues and challenges that face the industry in order to minimise risks and mitigate hazards. This module complements the suite of food science and technology modules in your course.

This module will allow you to critically reflect on your practice and evaluate scientific literature resources effectively. You will improve your scholarly and research skills by considering aspects such as research methods, experimental design, ethics, academic writing and advanced literature research.

You will be able to perform multifaceted data analysis, including statistical analysis techniques and software in preparation for the final year project. You will be able to advance your study, communicate practical knowledge, research the literature and develop your employability skills, all requisite to your progress through the course and future career in the global field of food and nutrition.

This is a core module of the programme which will assist with developing your knowledge and understanding of the nutritional requirements for individuals and populations and the role of nutrition in health and disease. The module looks to build on your ability to be effective, confident, and creative in providing advice. It will also help you promote health and create professional and effective solutions to individuals across their life cycle. You will become more proficient at effective nutritional assessment, menu planning and diet modifications.

The module is designed to give you an overview of food processing unit operations common to all systems used in national and international food processing and manufacturing settings. You will have hands-on experience working and applying the knowledge in practice based interactive sessions.

The module emphasis is on developing practical skills expected of all food and nutrition scientists. You will access scientific literature resources to critically evaluate industrial processes and use your creativity in providing solutions and interventions to issues and challenges that face the industry. This module is closely linked to and compliments other food science and technology modules within your course

In line with the overall programme philosophy and aims, doing a sandwich year will broaden your knowledge base, skills and competencies in the field of Food & Nutrition Sciences. Your academic studies can be enriched by the new perspectives, experiences and enhanced skills that you will gain through your critical reflection on work and study experiences. You will be able to develop key employability skills because the work placement provides the opportunity for you to develop professional and social skills within a workplace environment (e.g. time management, initiative, decision-making or presentation skills).

You will gain a better understanding of career choices as a work placement will let you ‘try’ a career role without committing yourself permanently, it will also give you an insight into the operations of a specific employer and give you new ideas about career options.

In line with the overall programme philosophy and aims, doing a sandwich year will broaden your knowledge base, skills and competencies in the field of Food & Nutrition Sciences. Your academic studies can be enriched by the new perspectives, experiences and enhanced skills that you will gain through your critical reflection on work and study experiences.

You will be able to develop key employability skills because the work placement provides the opportunity for you to develop professional and social skills within a workplace environment (e.g. time management, initiative, decision-making or presentation skills). You will gain a better understanding of career choices as a work placement will let you ‘try’ a career role without committing yourself permanently, it will also give you an insight into the operations of a specific employer and give you new ideas about career options.

In line with the overall programme philosophy and aims, this module will cover a range of multidisciplinary perspectives to broaden your knowledge of current advances in food and nutrition sciences that the global population is facing. You will use the scientific literature to critically evaluate these advances. In addition, you will embrace the role of a food and nutrition scientists in providing creative solutions and up-to-date services to support the food industry, individuals, and the public health sector. The module also provides the opportunity to communicate your work effectively with confidence, flair and gravitas.

This module will provide you with a comprehensive understanding of the latest global advances in food technology and biotechnology used by industry during food manufacture and processing. The global impact of these technologies on consumers, environments and ethical regulations will be explored. As food and nutritional scientists, you are required to be open minded and aware of the sensitivity and controversy surrounding some aspects to be discussed in this module. You will have opportunities to critically evaluate technologies and their relationship to emerging challenges the industry currently face. This module will compliment other food science and nutrition modules in your course.

This module will allow you to test practically and critically discuss the advantages, disadvantages, and usefulness of global techniques used to analyse the food quality of major food commodities. You will evaluate food products in terms of nutrition, safety, quality and acceptability using the latest quality control procedures and techniques, some of which you have used previously in other food science modules.

You will engage with global standards for food safety, the UK legislations, the EU regulations and guidelines related to the provision of safe, nutritious and high quality food products. We aim to prepare you for future roles as food and nutrition scientists in food quality assurance by developing your knowledge and skills of food quality and safety management practices meeting customer, consumer and legal requirements.

The module will provide you with an in-depth understanding of diet and nutrition as a means of health promotion of individuals and populations. You will be encouraged to be open minded, inclusive and sensitive to diversity and culture. The aim is to enable you to influence groups of populations to consider behaviour changes to their daily lives or methods of work which may result in a net benefit to their health.

You will be able to review current policies related to public health and implement into your current and future practices. You will also have the opportunity to link current global advances in research with your nutritional prevention, promotion and interventions when working on specific health conditions or targeting a specific population group.

In line with the overall programme philosophy, this module allows you to work collaboratively with other students, academic and technical staff to utilise resources effectively in developing and enhancing a research relationship whilst critically engaging with relevant research methodology and academic literature in a reflective, analytical and critically self-aware manner.

This module will require you to carry out a market research, explore and critically analyse current scientific literature in summarising your findings, designing, preparing and introducing your product. You will consider the latest advances in research, safety and quality, ethical issues, legislations, market statistics, product design and development. You will be further engaged with your future careers and employability by linking your product design to the current need of consumers and industry.

You will be able to put the theory to practice and apply the knowledge you have gained in your course. You will develop expertise in research, designing, developing and evaluating the effectiveness of new products and marketing strategies relevant to the industry and the public health sector. You will need to show initiative, creativity, problem solving and have a global prospective when you present your ideas and products.