Food with Nutrition

BSc (Hons)

Undergraduate - single honours

Key facts

Award
BSc (Hons) Food with Nutrition
School
College of Liberal Arts
Campus
Newton Park
Course length
Three years full-time. Four years full-time (with year placement). Part-time available.
UCAS codes
Institution Code: B20
Course Code: D6B4; or 6V34 (with year placement)
Campus Code: A,BSU

Entry requirements

We accept a wide range of qualifications for entry to our undergraduate programmes. Typical offers include A level grades BCC - CCC.

View typical offers for more information.

Equip yourself for employment, with this dynamic course that fuses academic and vocational learning.

  • Accredited by the Institute of Food Science and Technology (IFST) for its membership purposes.
  • 100% for overall student satisfaction – National Student Survey, 2015.
  • Graduates have been recruited by companies including Oasis Foods, Kerry Foods and Ferndale Foods.

The food we eat affects our health – how we feel today, tomorrow, and in the future. Studying this course, you’ll explore: the complexities of the food chain; the needs and demands of consumers; and the controls that exist to ensure the food we eat is nutritious and safe.

Our graduates are in great demand in the food industry, consumer organisations and enforcement agencies. The food and drink industry is the largest manufacturing sector in the UK, employing around 400,000 people. It’s responsible for providing safe, nutritious and desirable food while facing the long-term challenge of feeding a growing population.

Our Food with Nutrition course is ranked 1st for student satisfaction out of 20 institutions offering similar programmes in the UK.

National Student Survey, 2015

What you'll learn

Overview

The course focuses on the food chain and issues that are important to consumers, such as nutrition and safety. We’ll equip you for professional life, with skills that will make you attractive to employers.

We offer a supportive, close-knit working environment. Class sizes are small. Staff and students are on first name terms, and you’ll be assigned a personal tutor from day one.

You’ll graduate with:

  • a deep understanding of the impact of food provision;
  • an understanding of the role of nutrition on health;
  • familiarity with the scientific principles and laboratory techniques used in the examination and analysis of food;
  • an informed attitude to ethical and environmental concerns associated with food production.

Course structure

Year one
Build a science base, learning fundamental concepts of human biology, microbiology, anatomy and physiology. Learn about consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues. Develop your practical, study and ICT skills.

Year two
Gain more detail in topics you covered in your first year, while laying the foundations for your dissertation in your final year. Investigate the role of diet in normal health. Explore food quality and new food product development. Optional modules explore the biochemical and physiological links between common pathological states and the role of nutrition in prevention and treatment, and factors that affect food choice and eating habits. You’ll have the option to complete a Work Placement module.

Year three
Critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. Evaluate issues and concerns over food provision. Conduct a primary research investigation. Other themes include: contemporary food issues; current issues in nutrition; nutrition for optimal health; and sports performance. Opt to collaborate with an organisation in the food and nutrition sector, in an independent project.

How will I be assessed?

Many assessments set in the Food with Nutrition programme mimic tasks, ways of working, or reporting that are used by food and nutrition practitioners. We think that you should experience these ways of working as they help you to prepare for employment, be that in industry; as a consultant; teacher; or researcher. Methods are used for assessment on this programme include  essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects. There is approximately a 50/50 split between coursework/presentations and exams.

Examples of assessments

Level 4

  • Food Diary
  • Development of Smoothie
  • Poster – Food and Nutrition Resource

Level 5

  • Students develop an affordable standard range healthy option convenient food for a supermarket
  • Dietary review
  • Research Proposal

Level 6

  • Students act as a lifestyle coach
  • Independent Project - Dissertation (Publication)

How will I be taught?

You’ll be taught by our core team of lecturers in: lectures; seminars; case studies; practical workshops; and educational visits. You’ll benefit from visiting lecturers who’ll give you insight into their areas of expertise. We’ll encourage you to gain relevant work experience. In your final year you’ll undertake an independent study which will further enhance your transferable and employability skills.

The majority of modules have associated practical classes. We’ll equip you with important practical skills not only in laboratory techniques, but also in data handling and problem solving, use of IT, and communication skills such as presentations and report writing.

Opportunities

Food with Nutrition with a year in professional practice (UCAS code: 6V34)

Subject to approval, you can opt to take a year in professional practice ('sandwich year') between your level 5 (year 2) and level 6 (year 3) studies.

This placement will enable you to put theory into practice, build professional networks and meet and work with potential employers. It will also help with work management and give you experience to bring back to your studies in your final year.

Your degree title will include the phrase “with a year in professional practice”, so it is clear to all employers that you have this experience as part of your degree.

Study abroad

In addition to any work placements, all Food with Nutrition students have the opportunity to participate in either the Erasmus or Exchange programmes. These allow you to spend one semester studying abroad in either a European University or in one of our partner institutions further afield.

Field trips

Factory visits are part of the compulsory second year module Food Product Development and third year module Global Trends in Food Preservation and Packaging. Visits have included trips to:

  • Marshfield Bakery
  • Marshfield Ice Cream
  • Bath Brew House
  • Wyke Farms
  • Westbury Dairies

We encourage our students to attend external events such as:

  • The Bath Science Fair
  • The Bristol Science Fair
  • IFST career launchpad event
  • The Nutrition Society conferences
  • Food Matters Live event
  • IFST Annual Conference
  • IFST annual lecture

We also encourage our students to attend as many endorsed events or activities that they can, such as IFST and Nutrition Society training events and endorsed activities.

Work placements, industry links and internships

We provide opportunities in areas allied to food and nutrition such as business and enterprise, environmental management, and science/food writing. As part of the Food and Nutrition in Practice module (Work based module), our students have:

  • Developed sports milk;
  • Developed low sugar ice-cream;
  • Created weight management resources for teenagers;
  • Worked with the NHS to develop a tool for analysing weight loss phone apps and healthy eating resources for dietitians;
  • Developed recipe cards for Heart UK;
  • Developed an interactive food hygiene resource for schools with Bath and North East Somerset (BANES) council;
  • Developed hygiene guidance for home catering businesses with BANES Environmental Health Department (now in use across South West England);
  • Developed a white chocolate lemon meringue bar for Marshfield Bakery;
  • Developed a salsa dip for Tracklements (now in production); and
  • Developed a pie for Pieminister (now in production)

Careers

Employers such as Oasis Foods, Kerry Foods, Leatherhead Food Research, Coldwater Seafoods and Ferndale Foods have recruited graduates from this course.

Students have gone into roles including:

  • Food Development Technologist
  • Research Technician
  • Assistant Scientific Officer
  • Nutritionist
  • Product Developer
  • Quality Controller
  • Teacher

Competitions and awards

  • The Best Marshfield Bakery Project (Awarded by Marshfield Bakery)
  • Best Dissertation in a  Food and Nutrition award
  • Highest academic achievement in a Food and Nutrition award

Students are encouraged to submit to  IFST Competitions.

Facilities and resources

Where the subject is taught

Our specialist facilities give you access to some of the latest technologies and learning resources, including a wide range of industry standard specialist food and nutrition software. You'll have access to:

Resources

The Food and Nutrition Labs and workshops are fully equipped with a mix of general and specialist equipment, appropriate for modules taught in them, student dissertations and staff research. Students have personal on-campus access to dietary analysis software, which is used frequently in lectures and seminars.

Fees

UK and EU students full time

2017/18 Entry

Course fees
Year 1 £9,250
Year 2 Published Jan 2018
Year 3 Published Jan 2019

2018/19 Entry

Course fees
Year 1 Published Jan 2018
Year 2 Published Jan 2019
Year 3 Published Jan 2020

2019/20 Entry

Course fees
Year 1 Published Jan 2019
Year 2 Published Jan 2020
Year 3 Published Jan 2021

UK and EU students full time - with placement year

During the placement year, the fee is reduced to 20% of the full time fee. Otherwise, fees are the same as for full time study.

UK and EU students part time

2017/18 Entry

Course fees
Year 1 £4,625
Year 2 Published Jan 2018
Year 3 Published Jan 2019

2018/19 Entry

Course fees
Year 1 Published Jan 2018
Year 2 Published Jan 2019
Year 3 Published Jan 2020

2019/20 Entry

Course fees
Year 1 Published Jan 2019
Year 2 Published Jan 2020
Year 3 Published Jan 2021

International students full time

2017/18 Entry

Course fees
Year 1 £13,500
Year 2 Published Jan 2018
Year 3 Published Jan 2018

2018/19 Entry

Course fees
Year 1 Published Jan 2018
Year 2 Published Jan 2019
Year 3 Published Jan 2021

2019/20 Entry

Course fees
Year 1 Published Jan 2019
Year 2 Published Jan 2020
Year 3 Published Jan 2021

Interested in applying?

What we look for in potential students

We’re looking for individuals who are enthusiastic and excited about food and nutrition. You’ll be motivated and willing to participate in the course, as well as take advantage of what Bath Spa University has to offer its students.

This course is designed for students who want to pursue a career in food and nutrition, but do not necessarily have a traditional science background. You do not need a traditional science A-level to apply – applied science is introduced into the programme where appropriate.

Typical offers

We accept a wide range of qualifications for entry to our undergraduate programmes. The main ones are listed below:

  • A Level - grades BCC - CCC preferred.
  • BTEC - Extended Diploma grades Merit, Merit, Merit (MMM) preferred in a related subject.
  • International Baccalaureate - A minimum score of 26 points preferred.
  • Access to HE courses - Typical offers for applicants with Access to HE will be the Access to HE Diploma or Access to HE Certificate (60 credits, 45 of which must be Level 3, including 30 at merit or higher).

English Language Requirements for International and EU Applicants
IELTS 6.0 - for visa nationals, with a minimum score of IELTS 5.5 in each element.

How do I apply?

Ready to apply? Click the 'apply now' button in the centre of this page.

Need more guidance? Head to our how to apply pages.

Admissions service: +44 (0)1225 876 180
Email: admissions@bathspa.ac.uk
Course leader: Anil de Sequeira
Email: a.desequeira@bathspa.ac.uk