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96 points required

Clearing 2021

There are places available on this course for 2021.

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Food and Nutrition - BSc (Hons)

September 2021 — UCAS code DB64

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....

96points required

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Clearing 2021

There are places available on this course.

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Studying with us in 2021/22

It is possible that the 2021/22 academic year may be affected by the ongoing disruption caused by the Covid-19 pandemic.  Information about the arrangements the University has put in place for the 2021/22 academic year in response to Covid-19 and the emerging variants can be found here.


Should the impact of Covid-19 continue in subsequent years of your course, any additional and/or alternative arrangements put in place by the University in response will be in accordance with the latest government public health advice, pandemic-related/health and safety legislation, and the terms and conditions of the student contract.

  • Level Undergraduate
  • Study mode Full Time
  • Location City South
  • School School of Health Sciences
  • Faculty Faculty of Health, Education and Life Sciences

Clearing 2021

96 points
(or equivalent) is the minimum you will need to be considered for this course in Clearing.
Use the UCAS Tariff Calculator to work out your points.

Got your results?

If you've already received your results and have enough points for this course you can apply online now.

Apply now

Waiting for results?

Download our guide to Clearing to prepare ahead of results day and find out the top four things you can do whilst you wait.

Get advice

Please note: the entry requirements listed below are relevant for main cycle applications and may not be applicable during Clearing.

Course overview

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.

This course is open to International students.

What's covered in this 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?

  • We’ve invested £71 million in our City South Campus - featuring specialist nutrition and bioscience labs and over £250,000 worth of new equipment to provide you with real-life industry facilities  
  • Excellent career possibilities - on this course you’ll learn about food science, technology and analysis; food safety and quality and nutrition to give you a broad range of career opportunities when you graduate
  • Passionate staff - learn from experienced tutors who are experts in their field
  • Work placements - one of our first year students was offered a summer placement at Birmingham Science Park, through our Careers+ team, to carry out nutritional analysis of different recipes to feature on a fitness app
  • HARS – High performing students have the opportunity to be selected for the High Achievers Recognition Scheme from year 2 of the course  
  • Go abroad - you can apply for a travel scholarship as part of our Go Abroad scheme to carry out exciting work placements overseas
  • Curriculum in line with professional bodies - this course is mapped against professional accreditation bodies such as The Institute of Food Science and Technology (IFST) and the Association for Nutrition (AfN)
  • We encourage creativity, passion and commitment to support you, the food industry and public health sectors
  • Student support - we provide you with a personal tutor to support you in achieving your learning goals

Similar Courses

Entry Requirements

96 points
(or equivalent) is the minimum you will need to be considered for this course in Clearing.
Use the UCAS Tariff Calculator to work out your points.

Got your results?

If you've already received your results and have enough points for this course you can apply online now.

Apply now

Waiting for results?

Download our guide to Clearing to prepare ahead of results day and find out the top four things you can do whilst you wait.

Get advice

Alternative options

If you do not have 96 points, you may like to look at our:

Or explore your options if you don’t have enough points for any of our courses.

Please note: the entry requirements listed below are relevant for main cycle applications and may not be applicable during Clearing.

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

Essential Requirements

112 UCAS tariff points from A/AS Level

Level 2 Qualifications
UK Qualification Requirements 2021/22
GCSE
  • Three subjects at grade C/4 or above
  • Must include Mathematics, English language and Science subject
  • Level 2 equivalent qualifications (e.g. Functional Skills) are accepted
  • Must have been achieved at the point of enrolment
  • Preference is given to applicants who have obtained these grades on application
BTEC Level 2 Diploma
  • Pass
  • Science subject
  • Must have been achieved at the point of enrolment
  • Must be considered alongside GCSE or equivalent in Mathematics and English Language
  • Preference is given to applicants who have obtained these grades on application
BTEC Level 2 Extended Certificate
  • Pass
  • Science subject
  • Must have been achieved at the point of enrolment
  • Must be considered alongside GCSE or equivalent in Mathematics and English Language
  • Preference is given to applicants who have obtained these grades on application
City and Guilds Level 2 Certificates in Adult Numeracy/ Adult Literacy
  • Pass
  • Adult Numeracy / Adult Literacy
  • Must have been achieved at the point of enrolment
  • Must be considered alongside GCSE or equivalent in Mathematics, English Language and Science subject
  • Preference is given to applicants who have obtained these grades on application
Functional Skills/ Essential Skills level 2
  • Pass
  • Mathematics and English Language
  • Must have been achieved at the point of enrolment
  • Must be considered alongside GCSE or equivalent in Science subject
  • Preference is given to applicants who have obtained these grades on application
Key Skills level 2
  • Pass
  • Application of Number and Communication
  • Must have been achieved at the point of enrolment
  • Must be considered alongside GCSE or equivalent in Science subject
  • Preference is given to applicants who have obtained these grades on application
Irish Leaving Certificate (Ordinary Level)
  • See level 3 entry under Irish Leaving Certificate for full details
Scottish Intermediate 2
  • Three subjects at grade C or above
  • Must include Mathematics, English language and Science subject
  • Must have been achieved at the point of enrolment
  • Preference is given to applicants who have obtained these grades on application
Scottish Credit Standard Grade
  • Three subjects at grade 2 or above
  • Must include Mathematics, English language and Science subject
  • Must have been achieved at the point of enrolment
  • Preference is given to applicants who have obtained these grades on application
Scottish National 5
  • Three subjects at grade C or above
  • Must include Mathematics, English language and Science subject
  • Must have been achieved at the point of enrolment
  • Preference is given to applicants who have obtained these grades on application
IELTS
  • Applicants who have not received their secondary school education in English will require an overall IELTS score of 6.5, with no subtest below 6
  • If English is studied at GCSE Level but as a second language, IELTS must be completed to qualify for UK L2 requirement
Plus one of the following Level 3 (and above) Qualifications
UK Qualification Requirements 2021/22
A level and Advanced VCE
  • BBC / 112 UCAS points
  • Including Biology, Chemistry, Applied Science or Food Technology at A-level or Level 3 equivalent
  • Excluding General Studies, Critical Thinking and Extended Project
  • A maximum of 3 subjects are considered. These can be other A-levels or Level 3 equivalents
Access to HE Diploma
  • Science related pathway
  • Pass with 60 credits overall. At least 45 credits at Level 3 with 30 credits at Merit or Distinction (of which 15 must be in Biology or Chemistry)
  • If applying with an Access course you only need GCSE Mathematics and English Language at grade C/4 or above or accepted equivalent. You are not required to hold three GCSEs in total and GCSE Science is not required
British bachelor's degree
  • Minimum 2.2 at full honours
  • Considered on an individual basis
  • Pearson BTEC National Extended Diploma (2016 – present)
  • Pearson BTEC Extended Diploma (QCF) (2010 - 2016)
  • BTEC Level 3 National Diploma (2002 – 2010)
  • DMM
  • Must be in Applied Science
  • Pearson BTEC Level 3 National Diploma (2016 – present)
  • Pearson BTEC Diploma (QCF) (2010 – 2016)
  • BTEC Level 3 National Certificate (2002 – 2010)
  • 112 UCAS points
  • Considered with one A-level or an equivalent level 3 qualification
  • Either the BTEC level 3 National Diploma must be in Applied Science or the accompanying A-level / level 3 equivalent must be in either Biology, Chemistry, Applied Science or Food Technology
  • Pearson BTEC National Foundation Diploma (2016 to present)
  • Pearson BTEC 90-Credit Diploma (QCF) (2010 - 2016)
  • 112 UCAS points
  • Considered with one A-level or an equivalent level 3 qualification
  • Either the BTEC level 3 National Foundation Diploma must be in Applied Science or the accompanying A-level / level 3 equivalent must be in either Biology, Chemistry, Applied Science or Food Technology
  • Pearson BTEC Level 3 National Extended Certificate (2016 – present)
  • Pearson BTEC Subsidiary Diploma (QCF) (2010 - 2016)
  • BTEC Level 3 National Award (2002 - 2010)
  • 112 UCAS points
  • Considered with two A-levels or equivalent level 3 qualification(s)
  • Either the BTEC level 3 National Extended Certificate must be in Applied Science or the accompanying A-level / level 3 equivalent must be in either Biology, Chemistry, Applied Science or Food Technology
  • Pearson BTEC Level 3 National Certificate
    (2016 - present)
  • BTEC Level 3 Certificate (QCF)
    (2010 - 2016)
  • 112 UCAS points
  • Considered with two A-levels or equivalent level 3 qualification(s)
  • Either the BTEC level 3 National Certificate must be in Applied Science or the accompanying A-level / level 3 equivalent must be in either Biology, Chemistry, Applied Science or Food Technology

International Baccalaureate Diploma

  • Obtain a minimum of 28 points overall with grade 4 or above in at least one Higher Level subject from Group 4 (Biology, Chemistry and Physics)
  • For students who do not already hold a GCSE in Mathematics at Grade C/4 or above, we will accept grade 5 in Maths (Standard Level) from the IB Diploma
  • For students who do not already hold a GCSE in English Language at Grade C/4 or above, we will accept Standard Level English Language (not literature) English A - Grade 4 or above or English B - Grade 5 from the IB

Irish Leaving Certificate (Highers)

  • Pass the Irish Leaving Certificate with a minimum of 112 tariff points, achieved in five 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 H1-H7 (or A-D/A1-D3))
  • Must include Biology, Chemistry or Applied Science at Higher level

OCR Cambridge Technical Extended Diploma

  • DMM
  • Must be in Applied Science

OCR Cambridge Technical Diploma

  • 112 UCAS points
  • Considered with one A-level or an equivalent level 3 qualification
  • Either the OCR Level 3 Cambridge Technical Diploma or the accompanying A-level / level 3 equivalent must be in Biology, Chemistry, Applied Science or Food Technology
  • OCR Level 3 Cambridge Technical Foundation Diploma
    (2016 - present)
  • OCR Level 3 Cambridge Technical Subsidiary Diploma
    (until-2016)
  • 112 UCAS points
  • Considered with one A-level or an equivalent level 3 qualification
  • Either the OCR Level 3 Cambridge Technical Foundation Diploma or the accompanying A-level / level 3 equivalent must be in Biology, Chemistry, Applied Science or Food Technology
  • OCR Level 3 Cambridge Technical Extended Certificate
    (2016 – present)
  • OCR Level 3 Cambridge Technical Introductory Diploma
    (until 2016)
  • 112 UCAS points
  • Considered with two A-level or equivalent level 3 qualification(s)
  • Either the OCR level 3 Cambridge Technical Extended Certificate or one of the accompanying A-levels / level 3 equivalents must be in Biology, Chemistry, Applied Science or Food Technology

Open University courses

  • Considered on an individual basis
  • Must be in a science subject

Scottish Advanced Higher

  • Achieve a minimum of 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).
  • Must include Biology, Chemistry or Applied Science subject at Higher level or above

T-Levels

  • 112 UCAS points (Merit overall)
  • Must be in Science

Advanced Welsh Baccalaureate - Skills Challenge Certificate (first teaching September 2015)

  • 112 UCAS points
  • Considered with two A-level or equivalent level 3 qualification(s)
  • One of the A-level / equivalent qualifications being taken must be in Biology, Chemistry or Applied Science

Welsh Baccalaureate Advanced Diploma – Core (awarded until 2016) ESW/KS Combined component

  • 112 UCAS points
  • Considered with two A-level or equivalent level 3 qualification(s)
  • One of the A-level / equivalent qualifications being taken must be in Biology, Chemistry or Applied Science
Other qualifications

If you have a qualification that is not listed in the table please refer to our full entry requirements on UCAS.

Recent relevant study to GCE A-level standard or above must have been completed within five years of the course intake date the applicant is applying for.

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 2021/22
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).

Fees & How to Apply

  • International students

Award: BSc (Hons)

Starting: Sep 2021

  • Mode
  • Duration
  • Fees

Award: BSc (Hons)

Starting: Sep 2021

  • Mode
  • Duration
  • Fees
  • Full Time
  • 3 years
  • £13,200 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.

£150 free credit (home/EU students only)

For 2021 entry, all new home/EU undergraduate students will receive £150 worth of free credit to spend in a host of ways, on books and a range of learning materials.

Access to computer equipment

You will require use of a laptop, and most students do prefer to have their own. However, you can borrow a laptop from the university or use one of our shared computer rooms.

Printing

You will receive £5 print credit in each year of your course, available after enrolment.

Field trips

All essential field trips and associated travel costs will be included in your course fees.

Access to Microsoft Office 365

Every student at the University can download a free copy of Microsoft Office 365 to use whilst at university and for 18 months after graduation.

Key Software

You will be able to download SPSS and Nvivo to your home computer to support with your studies and research.

Key subscriptions

Subscriptions to key journals and websites are available through our library.

Free access to Rosetta Stone

All students can sign up to the online learning language platform for free through the Graduate+ scheme.

Excess printing (optional)

Once you have spent your £5 credit, additional printing on campus costs from 5p per sheet.

Books (optional)

All module key texts will be in the University library, but in limited numbers. You may choose to purchase a copy.

Subscriptions (optional)

You may wish to purchase subscriptions to additional journals and websites.

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.

Places available to start in September 2021

If you'd like to start this course full-time this September, you can apply through Clearing.


Got your results?

If you've already received your results and have enough points for this course you can apply online now.

Apply now

Waiting for results?

Download our guide to Clearing to prepare ahead of results day and get your results day 2021 questions answered.

Get advice

International and part-time students can apply online as normal using the links above.

Want to start in September 2022?

You can apply via UCAS from September 2021.

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.

Course in Depth

Year One

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

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.

Year Two

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

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

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.

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.

Final Year

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

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.

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.

Employability

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.

International Students

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.

Facilities and Staff

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

Our staff

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.

More about Huda