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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 science A level. 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 programme will teach you about 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. You will gain an in-depth knowledge of the content and application of food law together with practical skills that are necessary to implement food safety and quality assurance systems such as Hazard Analysis of Critical Control Points (HACCP).

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

Year 1 provides the initial science base for the course and introduces some fundamental concepts of 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 studying Food with Nutrition have to take two compulsory modules from a second subject in year 1. Students do not need to make this choice before induction week and are assisted through one to one tutorials with their assigned personal tutor in making this choice. Most food studies students choose Biology or Health Studies as their second subject.

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 Modules:
  • Introduction to Human Nutrition;
  • Introduction to Microbiology.
• Food Optional Modules:
  • Global Food Resources;
  • Disease and Health.

Year 2

Modules in Year 2 investigate the role of diet in normal health and as a risk factor in health disorders. Food quality in the context of food production, the consumer and the law is also explored. You will be trained in research methodology, and increasingly you will become an independent and autonomous learner.

You will also explore career options through a subject based Professional Studies module.

• Compulsory Modules:
  • Human Nutrition Diet and Health*;
  • Research Methods*;
  • Food Quality*;
  • Professional Studies*.
• Optional Modules:
  • Food Processing Operations;
  • Food Packaging;
  • Diet, Activity and Health.
• Electives:
  • One elective from another subject area may be taken in Year 2

* Compulsory for all students.

Year 3

In your final year you will critically explore the national and international aspects of legislation and the protection of public health. You will also examine the concepts of risk assessment and their application at all stages of the food system. You will undertake a primary research investigation, and an important part of your studies will be the integration of the practical and theoretical aspects of food product development in collaboration with food businesses.

You will also evaluate issues and concerns over food provision, nutrition and consumer protection; investigate nutrition for optimal health and sports performance in different activities; and investigate factors that affect food choice and eating habits.

• Compulsory Modules:
  • Food Safety;
  • Food Law and Consumer Protection;
  • Food Studies Research Project.
• Optional Modules:
  • Contemporary Food Issues;
  • Product Development;
  • Nutrition in Society;
  • 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.

External speakers from the food industry 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.

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.

Entry Requirements

220-260 UCAS Tariff points (eg BCD; BB+AS c).

Alternative qualifications welcome.