Food with Nutrition

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How to Apply

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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.

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

Why study Food with Nutrition?

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.

Course structure

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; and
  • an informed attitude to ethical and environmental concerns associated with food production.

Modules

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.

Course assessment

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.

Example of Coursework

  • 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

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, if you join the programme in 2016, 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; and
  • 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; and
  • 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 internship

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).

List of alumni careers

Since 2011, employers such as Oasis Foods, Kerry Foods, Leatherhead Food Research, Coldwater Seafoods and Ferndale Foods have recruited graduates from this course.

  • Students have also gone into roles including:
  • Food Development Technologist
  • Research Technician
  • Assistant Scientific Officer
  • Nutritionist
  • Product Developer
  • Quality Controller
  • Teacher

Competitions/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

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.

  • Teaching laboratories
    For biochemistry, human biology, microbiology and food analysis
  • Low hazard laboratory
    For food preparation (kitchen facilities), sensory analysis and physiology (including exercise equipment)
  • Analytical Suite
    For instrumental analysis
  • Research and project space
  • Resources Room
    Student Open Access study space
  • Minerva (VLE)
  • Commons
  • Newton Park Library

Resources

The laboratories 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.

Teaching methods

Learning and Teaching Strategies

Our motto is to Train and Educate for Professional Life. 

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.

The curriculum is supported by a number of external speakers from a variety of occupations in the food industry who regularly contribute to the programme. All modules are supported by our Virtual Learning Environment.

Your studies will 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.  The majority of modules have associated practical classes. Site visits and guest speakers are used during the programme and students are encouraged to gain relevant work experience. In your final year you will undertake an independent study which will further enhance your transferable and employability skills.

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 industry standard specialist food and nutrition software. 

 This course allows you to gain the full range of skills and experience relevant to a career in the field of Food with Nutrition, but also develops a range of transferable skills that would be applicable to many other careers.  These include team-working and interpersonal skills, communication presentation and IT skills, negotiation, problem-solving, data handling, analytical and IT skills, planning and organisation, including time-management.  You will learn to acquire and interpret information – and you will gain confidence in your skills and abilities.

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

Minerva (Our VLE)

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.

International students should visit our international pages for more information about our entry requirements, fees and scholarships, and student support.

Course enquiries

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

Typical offer range for UK / EU applicants

Your personal statement is your chance to show your commitment to studying Food with Nutrition. We want to know why you’re interested in food with nutrition, what you can offer, and what you hope to gain from the course.

We accept a wide range of qualifications for entry to our undergraduate programmes. Typical offers of 260-300 UCAS Tariff points. 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.

Course enquiries
For further information about the programme or other enquiries, please email us at admissions@bathspa.ac.uk.

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.

The food industry, consumer organisations and enforcement agencies need graduates who have a balanced and informed view of food provision. They value the practical skills developed by this award which puts the Bath Spa University graduate in a position to make a positive contribution towards the provision of safe and wholesome food. Recent graduates have pursued careers in the food industry, local government, voluntary organisations, the health service and education.

Career Opportunities include:

  • Food Product Development
  • Consumer advice and Trading Standards
  • Food safety consultancies
  • Nutritional adviser (public/commercial sector)
  • Quality assurance
  • Environmental health
  • Food hygiene training
  • Teaching
  • Media

Since 2011, employers such as Oasis Foods, Kerry Foods, Leatherhead Food Research, Coldwater Seafoods and Ferndale Foods have recruited graduates from this course. Students have also gone into roles including Food Development Technologist, Research Technician, Assistant Scientific Officer, Nutritionist, Product Developer, Quality Controller and Secondary School Teacher. 

What students say...

I chose this course as it covers all aspects of food. It combines study with the development of practical skills which will be important in my future career as a teacher. I like the historic surroundings and the option to be in beautiful countryside or the bustle of the city of Bath.”

 

While at Bath Spa University, I enjoyed the variety of modules covered by my course, the friendly atmosphere and the country setting. Since Graduating I have found my food degree to be an excellent foundation for the work I have been involved with, in my present Quality Audit role at Lyons Seafood. I also believe that the modules that I took in Business studies and transferable skills will be of great benefit to me in my working life”.

 

“I really enjoyed doing the BSc (Hons) in Food with Nutrition at Bath Spa University as it covered a variety of subjects such as food processing and packaging, hygiene and safety, nutrition, food law and food product development. The lecturers were extremely passionate about their subject and they brought their enthusiasm into their sessions. One of the benefits for me is that I can put the knowledge that I have gained through doing this course into practice.