Food and Nutrition - BSc (Hons)

UCAS Code:
DB64
Attendance:
Full Time (3 years)
Starting:
September 2019
Campus:

Our BSc (Hons) Food and Nutrition degree has been designed to provide you with the knowledge and skills to evaluate and analyse food in respect of nutrition, quality and safety, as well as protecting and promoting the health of the global population – which can lead to jobs as a nutritionist or food scientist. This course is taught at our recently extended £71 million campus in Edgbaston, Birmingham with state-of-the-art labs and kitchens, where you’ll explore topics such as food science, food safety and food production.

What's covered in the course?

The course encompasses three distinctive themes:

  1. Food science, technology and analysis
  2. Food safety and quality
  3. Nutrition

This enhances the career prospects of our students so they are well placed to consider employment in many aspects of food industry and food and nutrition research.

This will ensure that the needs of the local, national and international communities, food industry and public health sectors are addressed. In addition, our students will be well equipped for a career in the global and applied field of food and nutrition, where they will be required to deliver a professional, effective, innovative, competent and confident service to individuals, populations, industry and the public health sector.

The development of these skills and competencies is embedded in all the modules and are core to the learning and teaching strategies of this programme. We are placing great emphasis in supporting our students to develop their academic, professional and interpersonal skills in preparation for employment.

Evidence-based practical experience is embedded throughout the programme at all 3 levels. Such practical experience allows students to explore key insights into the discipline and gain relevant experimental and analytical skills important for food and nutrition scientists.  In addition, a range of assessment methods across the programme will challenge and address their understanding as well as help develop a range of communication and professional skills developments.

Why Choose Us?

  • The programme team have the passion, experience, knowledge and understanding to ensure excellence in the student learning journey

  • We are developing overseas links and partnerships which may result in opportunities for students to learn with peers from different countries and to undertake appropriate study abroad opportunities 

  • The course is mapped against professional accreditation bodies such as The Institute of Food Science and Technology (IFST) and the Association for Nutrition (AfN)

  • Our graduates will be able to use their skills and competencies portfolio as evidence of practice if they so wish to support their voluntary registration applications

  • We encourage our graduate creativity, passion, commitment to support individuals, the food industry and public health sectors

If you have any questions about this course, please contact the programme leader/admissions tutor, Dr Huda Al-Kateb. 

To welcome all new home and EU undergraduate degree students starting in 2018 or 2019, we're giving at least £150 worth of credit to spend in a host of ways, on books and a range of learning materials. Even better, it doesn’t have to be repaid. Terms and conditions apply.

Find out more

This course is open to International students

Entry Requirements

We accept a range of qualifications, the most popular of which are detailed below.

Essential Requirements
Level 2 qualifications which must be achieved PRIOR to application for all applicants:

A minimum of five GCSEs at Grade 4 (previously C) or above, must include English, Mathematics and Science.

Acceptable GCSE Equivalents:

  • BTEC Level 2 Diploma
  • BTEC Level 2 Extended Certificate 
  • City and Guilds Level 2 Certificates in Adult Numeracy / Adult Literacy
  • Functional Skills Level 2
  • Key Skills Level 2
Scottish qualifications
A minimum of five Intermediate Standard 2 or above, must include English Language, Mathematics and a Science subject.
Plus one of the following Level 3 qualifications which you may be working towards:

GCE A/A2 level 
112 UCAS tariff points from a maximum of three A/A2 Level passes, which must include one of Biology, Chemistry, Applied Science or Food Technology. A typical offer would be BBC. General Studies is not accepted.

GCE AS/A1 level 
112 UCAS tariff points from a maximum of two AS/A1 Level passes, plus a maximum of two A/A2 Level passes at Grade C or above which must include one of Biology, Chemistry, Applied Science or Food Technology. General Studies is not accepted.

Access to HE Diploma
The Access to HE Diploma to include 30 Level 3 credits at Merit of which 15 must be in Biology or Chemistry, plus GCSE English Language & Mathematics at grade 4.

BTEC Extended Diploma (QCF)
DMM in Biology, Chemistry or Applied Science.
BTEC Diploma (QCF)
D*D* in Biology, Chemistry or Applied Science.
BTEC Subsidiary Diploma (QCF)
112 tariff points which must include in Biology, Chemistry or Applied Science  Plus two A2.
Certificate in Higher Education (Cert HE)
Pass. Must be in Biology, Chemistry or Applied Science.
Diploma in Higher Education (Dip HE)
Pass. Must be in Biology, Chemistry or Applied Science.
Higher National Certificate (HNC)
PassMust be in Biology, Chemistry or Applied Science. 
Higher National Diploma (HND)
PassMust be in Biology, Chemistry or Applied Science.
Irish Leaving Certificate (Highers)
112 tariff points, achieved in four Higher level subjects. This must include Maths and English Language taken at either Ordinary level (minimum grade O1-O4 (or A-C/A1-C3)) or Higher level (minimum grade H5/D1).
Scottish Advanced Higher
112 tariff points achieved in either three Advanced Highers or from a combination of two Advanced Highers plus two Highers. Where three Advanced Highers have been taken achieve a minimum of grades CCD. Where a combination of Highers and Advanced Highers have been taken you must achieve (grades of CD in two Advanced Highers plus grades of CC in two Highers). 
Welsh Baccalaureate Advanced Diploma 
112 tariff points 
Other qualifications
If you have a qualification that is not listed in the table please refer to our full entry requirements on UCAS.

Further guidance on tariff points can be found on the UCAS website.
Extra information for EU/International students
Essential
EU/Non-EU (International) Qualifications Requirements 2019/20
IELTS 6.5 overall with 6.0 minimum in all bands
International Baccalaureate Diploma  28 points overall with grade 4 or above in at least one Higher Level subject from Group 4. 
Country-specific entry requirements and qualifications.

International students who cannot meet the direct entry requirements can begin their degree studies at Birmingham City University International College (BCUIC).

International Students

Entry requirements here

UK or EU students

Award Start Mode Duration Fees
BSc (Hons) Sep 2019 FT 3 years £9,250 per year Apply via UCAS

International Students

Award Start Mode Duration Fees
BSc (Hons) Sep 2019 FT 3 years £12,300 per year

If you're unable to use the online form for any reason, you can complete our PDF application form and equal opportunities PDF form instead. Fees for 2019/20 will be published as soon as possible. The University reserves the right to increase fees in line with inflation based on the Retail Prices Index or to reflect changes in Government funding policies or changes agreed by Parliament up to a maximum of five per cent.

Guidance for UK/EU students

UCAS

UK and EU students applying for most undergraduate degree courses in the UK will need to apply through UCAS.

The Universities and Colleges Admissions Service (UCAS) is a UK organisation responsible for managing applications to university and college.

Applying through UCAS
 Register with UCAS
 Login to UCAS
 Complete your details
 Select your course
 Write a personal statement
 Get a reference
 Pay your application fee
 Send UCAS your application

Our advice for applying to a health care course

Applying for a course and preparing for an interview can be a daunting process, so we have created a series of films to help you through the process, including what to put in your personal statement.

More guidance

Non-EU (International) students

There are three ways to apply:

1) Direct to the University

You will need to complete our International Application Form and Equal Opportunities Form, and submit them together with scan copies of your original academic transcripts and certificates.

2) Through a country representative

Our in-country representatives can help you make your application and apply for a visa. They can also offer advice on travel, living in the UK and studying abroad.

3) Through UCAS

If you are applying for an undergraduate degree or a Higher National Diploma (HND), you can apply through the UK’s Universities and Colleges Admissions Service (UCAS).

You can request a printed form from your school or nearest British Council office. You will be charged for applying through UCAS. Birmingham City University’s UCAS code is B25 BCITY.

Personal statement

Your personal statement is a highly important part of your application. It gives you a crucial opportunity to say why you’re applying and why the institution should accept you.

Here are the key areas you’ll need to address:

Course choice

Why does this course appeal? What areas are of particular interest?

Career plans

If you have a specific career in mind, say how your chosen course will help you pursue this goal.

Work experience

Mention any work that is relevant to your subject, highlighting the skills and experience gained.

School or college experience

Highlight skills gained at school/college, eg summer schools or mentoring activities.

Non-accredited skills or achievement

eg Duke of Edinburgh Award, Young Enterprise scheme.

You should also mention your future plans – if you’re planning to take a year out, don't forget to give your reasons. Talk about any subjects you’re studying that don’t have a formal assessment and any sponsorships or placements you’ve applied for. And don't be scared to add in details about your social, sports or leisure interests.

Get more information on writing personal statements.

Additional costs

We offer a wide range of professionally accredited and vocational courses that require the purchase of, among other things, uniforms, equipment, subscriptions, professional body memberships and DBS checks, and may require you to pay to attend conferences or participate in placements.

The link below provides our estimate of the possible costs associated with key activities on specific courses. Please bear in mind that these are only estimates of costs based on past student experience and feedback. The actual costs to you could vary considerably (either greater or lower than these estimates) depending on your choices as you progress through the course. We set out where we can, based on experience, where these indicative costs are for activities that are optional or compulsory.

All our students are provided with 100 free pages of printing each year to a maximum total value of £15.

Find additional costs for your course

Accommodation and living costs

The cost of accommodation and other living costs are not included within your course fees. More information on the cost of accommodation can be found in our accommodation pages.

The additional costs listed here are to be used for indicative purposes only and are based on the additional costs for the 2018/19 academic year. The additional costs for 2019/20 will be published as soon as possible.

Worried about personal statements?

Worried about personal statements?

If you've got no idea where to start or just want to check you're on the right track, we’ve got expert advice and real examples from our students to help you nail your personal statement. You can even download our ultimate personal statement guide for free.

Get personal statement advice

Loans and Grants

Financial Support

We offer further information on possible undergraduate financial support. This includes the type of loans, grants and scholarships available both from the government and from Birmingham City University.

Year One

In order to complete this course a student must successfully complete all the following CORE modules (totalling 120 credits):

Principles of Nutritional Biochemistry and Metabolism
20 credits

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).

Download the full module specification

Introduction to Food Production
20 credits

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.

Download the full module specification

Principles of Human Physiology and Nutrition
20 credits

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.

Download the full module specification

Introduction to Food Safety and Microbiology
20 credits

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.

Download the full module specification

Skills and Competencies Development
20 credits

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.

Download the full module specification

Food Chemistry and Analysis
20 credits

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.

Download the full module specification

Year Two

In order to complete this course a student must successfully complete all the following CORE modules (totalling 120 credits):

Applied Human Nutrition
20 credits

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.

Download the full module specification

Food Rheology and Material Sciences
20 credits

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.

Download the full module specification

Food Safety Regulations and Microbiology
20 credits

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.

Download the full module specification

Advanced Skills and Competencies Development
20 credits

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.

Download the full module specification

Nutrition and Development
20 credits

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.

Download the full module specification

Advances in Food Technology and Processing
20 credits

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

Download the full module specification

Sandwich Year

In order to complete this course a student must successfully complete at least 60 credits from the following indicative list of OPTIONAL modules.

Study Abroad (Optional)
60 credits

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.

Download the full module specification

Work placement (Optional)
60 credits

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.

Download the full module specification

Year Three

In order to complete this course a student must successfully complete all the following CORE modules (totalling 120 credits):

Current Advances in Food and Nutrition Sciences
20 credits

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.

Download the full module specification

Advanced Food Technology and Biotechnology
20 credits

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.

Download the full module specification

Industrial Unit Operation - Food Quality and Safety
20 credits

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.

Download the full module specification

Public Health Nutrition and Policies
20 credits

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.

Download the full module specification

Research Project in Food and Nutrition
20 credits

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.

Download the full module specification

New Product Development
20 credits

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.

Download the full module specification

Your learning is facilitated through an assortment of blended learning and teaching approaches. A mixture of theory and applied knowledge combined with online and web based resources are used to contribute to your overall learning experiences at the university. This will include class room sessions such as lectures, seminars, workshops, tutorials, PC labs, kitchen, food processing and practical laboratory sessions.

The style and delivery of these sessions will vary and will typically include information delivery, cooperative information gathering, reflective analysis, individual and team-learning activities and interactive online materials on the Moodle site.

We consider learning and teaching on the programme to be a cooperative process and it is expected that you will engage independently in pre-and post-session learning activities such as online quizzes; forum discussions; mathematical calculations, case studies, menu planning’s as well as developing your own e-portfolio of skills.

The knowledge gained in teaching sessions will be applied and enhanced in the food processing and kitchen and laboratory practical sessions. In addition to scientific investigation, you will gain practical skills and competencies to enable you to work safely and effectively in food processing, kitchen and a laboratory environment.Research and independent learning skills are essential and are developed throughout the course.

Study and work abroad

If you are interested in undertaking part of your studies abroad, the Erasmus scheme may be of interest to you. It allows higher education students to study for part of their degree in another European country.

It is open to undergraduates in their second year (or above) and offers a unique opportunity to enhance your CV and experience new cultures. If you study with us you will have access to an Erasmus co-ordinator, who can provide information about which institutions we have links with.

Find out more

Further studies

The Faculty has a range of postgraduate Masters and doctoral courses available if you wish to continue your studies.

Accreditation

The course is mapped against professional accreditation bodies such as The Institute of Food Science and Technology (IFST) and the Association for Nutrition (AfN) for future accreditation of the degree course so as to satisfy their requirements of the knowledge and the core competencies.

Enhancing your employability skills

Transferable employability skills are embedded throughout the programme enabling our students to succeed in their future careers across the food supply chain and beyond. There are modules in the programme that provide the students with opportunities to develop employability skills or as part of the skill modules. 

Stakeholders and employers have been engaged in the early stages of the development of this programme to ensure improved links to practice and enhance the skills, competency and employability of graduates of the BSc (Hons) Food and Nutrition programme.

Placements

There is the option of completing a year in work placement opportunity, as part of the 4-year Sandwich Degree option, between Levels 5 and 6. The 60 (level 5) credits offered for this sandwich year are additional credits to the core degree and do not contribute towards the final award of BSc Food and Nutrition. An additional certificate of achievement will be issued in relation to this placement option.

More about our placement opportunities...

OpportUNIty

OpportUNIty Student Ambassador

OpportUNIty: Student Jobs on Campus ensures that our students are given a first opportunity to fill many part-time temporary positions within the University. This allows you to work while you study with us, fitting the job around your course commitments. By taking part in the scheme, you will gain valuable experiences and employability skills, enhancing your prospects in the job market.

It will also allow you to become more involved in University life by delivering, leading and supporting many aspects of the learning experience, from administration to research and mentoring roles.

Firewalking

BCU Graduate+

Through our courses we give you the skills and experience needed to get a head start when applying for jobs. But we offer something extra too – Graduate+.

Our unique programme gives you the chance to develop valuable skills outside of the more formal classroom learning. We award points for Graduate+ activities (including firewalking!) and these can be put towards a final Graduate+ award.

More about Graduate+

Graduate Jobs

There are a wide range of career opportunities available on graduation. Including  food management and food production and technology. Gradates also can chose to take further training for careers such as food technologist, nutritionist or food scientist. 

Birmingham City University is a vibrant and multicultural university in the heart of a modern and diverse city. We welcome many international students every year – there are currently students from more than 80 countries among our student community.

The University is conveniently placed, with Birmingham International Airport nearby and first-rate transport connections to London and the rest of the UK.

Our international pages contain a wealth of information for international students who are considering applying to study here, including:

The UK remains one of the world's leading study destinations

The UK remains one of the world's leading study destinations for international students.

The first-class experience offered by universities are reflected in the world’s largest survey of international students. International students are more likely to recommend the UK than any other leading English-language study destination.

Birmingham City University International College (BCUIC)

International students who have a serious interest in studying with us but who perhaps cannot meet the direct entry requirements, academic or English, or who have been out of education for some time, can enter Birmingham City University International College (BCUIC) and begin their degree studies.

BCUIC

BCUIC is part of the global Navitas Group, an internationally recognised education provider, and the partnership allows students to access the University’s facilities and services and move seamlessly through to achieving a Bachelor’s degree from Birmingham City University.

Learn more about BCUIC

The creation of our new suite of courses in Sport and Life Sciences is yet another exciting development at Birmingham City University. The 10,500sq metre building at City South Campus will enable us to offer a wide range of new health, nutrition, biomedical science and sports courses, as well as providing a new home for our education programmes.

Not only are we investing £41 million in a new building to house the laboratories and teaching spaces needed, but we also plan to open up these facilities to benefit all students and the wider community. This will complement our existing sports facilities, which already provide a base for students to compete in activities ranging from rugby to jiu jitsu.

The courses will reflect the latest developments in our teaching and our focus on practice-led learning with work placements and live industry case studies incorporated into the curriculum. All courses have been co-designed with employers and are endorsed or accredited by professional bodies where appropriate.

By expanding our provision to these new areas, we will be helping to tackle some of the biggest challenges facing society today, such as obesity and unhealthy lifestyles, by encouraging and supporting healthy eating and greater physical activity.

In addition, we will be producing graduates who can support elite performers in meeting the UK’s ambitions for sporting success at events such as the Olympics and other world sporting tournaments. We are constantly looking to enhance the range of courses we offer - please check all our courses for the latest additions to our portfolio.

Simulation Mannequins

We have several Simulation men (SIM men) and Simulation babies (SIM babies) which are leading edge, anatomically correct mannequins used for teaching specific techniques such as advanced adult and paediatric life support skills, acute and high dependency clinical skills, first aid and communication skills.

Simulation Mannequins

SPACE skills practice model

S.P.A.C.E.

SPACE is an innovative practice area all students can access to use equipment and resources to practise a wide range of skills in a safe, welcoming and supportive environment. It provides students with a creative learning environment to get the best educational experience before becoming a health care professional.

S.P.A.C.E.

Learning Facilities

We offer up-to-date, innovative facilities that simulate the real situations that medical staff may come across. These resources are essential in offering students a hands-on introduction to health and social care practice.

Learning Facilities

Nursing - Facilities - Virtual Tour

Virtual Tour

Explore our facilities in 360 panoramas, including welcome videos from key members of staff and Health and Wellbeing student profiles.

Virtual Tour

Huda Al-Kateb

Dr Huda Al-Kateb

Programme Leader BSc Food and Nutrition

Dr Al-Kateb is an experienced food and nutrition scientist with over 25 years’ experience of working in a variety of roles and initiatives in agri-food across the supply chain for academia, industry and the public health sectors.

Contact us

If you have any questions about this course, please contact the programme leader/admissions tutor, Dr Huda Al-Kateb.