Food with Nutrition

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

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.

Why study Food with Nutrition?

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

The primary focus of this course is the food chain and the nutritional and safety issues that are of importance to consumers.

The course was designed for students who have an interest in pursuing a career in food and nutrition but who do not 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. The course is accredited by the Institute of Food Science and Technology, the professional body for food scientists and technologists in the UK, for its membership purposes.

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. 

Modules

In Year 1, the core module Introduction to Food and Nutrition 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 develop your practical, study and ICT skills.

All students take a core compulsory complimentary subject  (Biology, Business and Management or Sociology) module  but you do not need to decide until you get here, and you will be helped in your choice by your personal tutor.

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.

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.

Course assessment

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.

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.

As a subject we pride ourselves in providing education in food, nutrition, health and well being to students with and without a science background and providing the sector with tomorrows food and nutrition practitioners. This unique nature of our subject has been highly commented in periodic quality assurance reviews.

Teaching methods

In Year 1, the core module Introduction to Food and Nutrition 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 develop your practical, study and ICT skills.

In year one, all students take a core module from a complimentary subject (Biology, Business and Management or Sociology), but you do not need to decide until you get here, and you will be helped in your choice by your personal tutor.

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. In year 2 you also have the option to choose a Work Placement module.  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.

 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 an organisation in the food and nutrition sector, such as a food business.

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.

Modules

There's an exciting range of modules on offer.  Some of our modules are compulsory

Year 1

• Introduction to Food and Nutrition*
• Global Food Issues
• Public Health Nutrition
• Fundamentals of Biochemistry

Year 2

• Advanced Food and Nutrition*
• Research Methods*
• Food Preservation and Packaging
• Food Product Development
• Nutrition in Society
• Nutritional Science
• Work Placement
• The Marketing Business

Year 3

• Food and Nutrition Dissertation*
• Food Safety
• Contemporary Food Issues
• Current Issues in Nutrition
• Diet Activity and Health
• Nutrition and Exercise Science
• Food and Nutrition in Practice 
• Marketing for Managers
• Enterprise: Creating a Business

Modules with a * are compulsory

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: BathSpaUniversity'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.

Teaching quality excellence

Quality Review: Food and Nutrition (November 2011) - Successful approval of courses for six years

The review team were particularly impressed by:

…a dedicated teaching team providing high quality teaching and learning opportunities for student; the Erasmus staff exchanges undertaken…….;the coherence with the Higher Education Academy professional standards framework, through existing membership and pending applications; the impressive and up-to-date facilities, laboratory resources and equipment utilised by students; the team’s endeavours to set up a research group in the subject area; the integration of Personal Development Planning (PDP) into the curriculum being adequately addressed…..; the appropriate curriculum  provided, which meets the needs of a range of students through distinctive courses. 

Course enquiries

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

Entry requirements

Career opportunities

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

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 BathSpaUniversity, 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.