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Food with Nutrition

The primary focus of this programme is the food chain and the nutritional and safety issues that are of importance to consumers. The BSc (Hons) Food with Nutrition aims to educate you for professional life and equips you with subject specific and job acquisition skills.

For more information about this course please visit the School of Science, Society and Management website.

Graduates who are able to make a positive contribution to the provision of safe and wholesome food are in great demand in the food industry, consumer organisations and enforcement agencies.

The uniqueness of this programme is that it does not require a traditional science background. The programme is one of the few programmes in the UK that enables students with an interest in food and nutrition, without a strong science background to pursue a career in food and nutrition. The programme aims to foster career readiness, and employment destinations of recent graduates indicate this aim is being achieved.

Applied science is introduced into the programme, where appropriate. Our approach to teaching and learning is particularly supportive to those without a scientific background.

This course will enable you to develop an appreciation of the complexities of the food chain, the needs and demands of consumers and the controls that exist to ensure that the food we eat is nutritious and safe.

Our specialist facilities provide you with access to some of the latest technologies and learning resources, including a wide range of specialist food and nutrition software. The equipment you use as part of your course is used in the food industry and is current and up to date. We are constantly updating and upgrading our facilities with the aim to providing students with the best employer focussed transferable skills.

Food with Nutrition can also be studied as a Combined Award. If you combine it with another subject you can select from the same range of modules available on the Single Award.

Course Structure and Content

Food with Nutrition can be studied as a Single Award or a Combined Award.

Year 1

In Year 1, the core Introduction to Food and Nutrition module provides the initial science base for the course and introduces some fundamental concepts of food science, food technology, microbiology and nutrition. You will be introduced to consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues, and you will develop your practical, study and ICT skills.

All students take a core compulsory module from a second subject in Year 1 - Biology , Geography, Education are popular choices, but you do not need to decide until you get here, and you will be helped in your choice by your personal tutor.

We strongly believe that a second subject enhances learning and gives you flexibility in your programme of study in Years 2 and 3. Those students that wish to do so, can carry on with their second subject in years 2 and 3, by choosing an elective in their second subject. For example, if a single honours Food with Nutrition student does Business and Management as their second subject in Year 1, they can carry on with Business and Management in Years 2 and 3 by doing one elective from that subject. Most Food with Nutrition students do all six modules in Food in Years 2 and 3.

• Compulsory Food and Nutrition Modules:
  • Introduction to Food and Nutrition.
• Food and Nutrition Optional Modules:
  • Global Food Issues;
  • Public Health Nutrition;
  • Fundamentals of Biochemistry.

Year 2

In Year 2, the core Advanced Food and Nutrition module further develops the themes covered in the first year and relates this to the Food Industry.  A compulsory research methods module lays the foundations for the Year 3 food and nutrition dissertation. Modules in Year 2 also investigate the role of diet in normal health and as a risk factor in health disorders. Food quality and new food product development are explored in the context of food production, the consumer and the law. 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 will also explore career options through the core Advanced Food and Nutrition module.

• Compulsory Modules:
  • Advanced Food and Nutrition;
  • Research Methods;
  • Food Preservation and Packaging.
• Optional Modules:
  • Food Product Development;
  • Nutrition in Society;
  • Nutritional Science.
• Electives:
  • One elective from another subject area may be taken in Year 2

Year 3

In your final year you will critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. You will also evaluate issues and concerns over food provision. A primary research investigation is an important part of your studies in Year 3.  Other themes include contemporary food issues, current issues in nutrition, nutrition for optimal health and sports performance. An optional module allows you to carry out an independent project in collaboration with a food business.

• Compulsory Modules:
  • Food Safety;
  • Food and Nutrition Dissertation;
• Optional Modules:
  • Contemporary Food Issues;
  • Food Industry Project;
  • Diet, Activity and Health;
  • Nutrition and Exercise Science;
  • Current Issues in Nutrition.
• Elective:
  • One elective from another subject area may be taken in Year 3.

Teaching Methods

You will learn through a variety of teaching techniques: lectures, seminars, case studies, practical workshops and educational visits.

In Year 1 workshop programmes in both laboratory and IT skills are designed to give you the transferable skills that will enhance your studies in Years 2 and 3.

All modules take the form of a lead lecture that is supported by a practical workshop in our specialist food and nutrition facilities or a seminar.

Food and Nutrition practitioners working in industry and the community regularly contribute to the programme.

Specialist Food and Nutrition Facilities

We have ready access to a suite of modern laboratories including dedicated physico-chemical and microbiological analyses. Skilled technical staff complement these facilities. The specialist facilities allow for detailed food analysis (protein, fat, carbohydrate, ash etc); microbiological analysis; recipe formulation, product development, shelf-life testing, packaging development and sensory evaluation. The specialist analytical equipment enables the measurement of micronutrients, vitamins and colour. We also have specialist nutritional and Hazard analysis software. These facilities aid us in preparing you for professional life. It gives us the opportunity to allow you to use equipment that is current and up to date. We are constantly improving our facilities to further enhance our teaching.

Minerva: Bath Spa University's Virtual Learning Environment

All of the Food with Nutrition modules are supported by this on-line resource. Whether you're on campus or working at home, you can access materials such as handbooks, lecture notes and assessments. You can also join discussion groups to exchange ideas with other students, contact a tutor for advice, and submit coursework.

Career Opportunities

We have an excellent record in graduate employment – employers value the knowledge and professional skills developed by our graduates. The food industry, consumer organisations and enforcement agencies need graduates who have a balanced and informed view of food provision. You will be qualified for a variety of careers such as manufacturing (particularly product development), quality assurance and food safety, nutritional adviser, retailing, local and national government and many more. Postgraduate study is another option – you could train to be a teacher (PGCE), do an MSc, PhD or a specialised professional qualification.

Assessment Methods

Assessment Methods include essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects. There is approximately a 50/50 split between course work/presentations and exams.

Notes

Accredited by the Institute of Food Science and Technology (IFST) for its membership purposes.

Typical Offers

240-280 UCAS Tariff points (eg BCC; BB+AS a).