Food with Nutrition

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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.

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

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?

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. 

Course structure

Primary Aim

The primary aim of this programme is to provide you with an academic and vocationally oriented experience giving a holistic view of the impact of food provision.

Subsidiary Aims

  • to apply the principles of quality and safety as applied to food provision.
  • to be familiar and practised in the scientific principles and laboratory techniques used in the examination and analysis of food.
  • to provide an understanding of the role of nutrition on health.
  • to examine the systems legal and otherwise, which seek to control the production of food and protect the interests of the consumer and foster an informed attitude to ethical and environmental concerns associated with food production.
  • to provide opportunities to develop skills and knowledge in areas allied to food and nutrition such as business and enterprise, environmental management, and science/food writing.

 

Modules

In Year 1, the core module provides the initial science base for the course and introduces some fundamental concepts of human biology, microbiology, anatomy and physiology that are necessary for the understanding of food science 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 2, the core module further develops the themes covered in the first year and relates this to the food industry. A compulsory research skills 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.

 

 

 

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.

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
    • In 2013-14 25 students are doing a final year placement
    • Examples of placements include
      •  Developing healthy eating recipes for the Birdseye website
      •  Working with local NHS to develop a tool for analysing weight loss phone apps and healthy eating resources for dietitians.
      • Developing recipe cards for Heart UK
      • Developing a interactive food hygiene resource for schools with BANES
      • Developing hygiene guidance for home catering businesses with BANES Environmental Health Department (now in use across South West England
      •  Developing a white chocolate lemon meringue bar for Marshfield Baker
      •  Developing a salsa dip for Tracklements (now in production)

As well as a degree, which will provide you with a wealth of subject knowledge and employability skills, you have the opportunity to study on a campus which is exceptionally beautiful and historically significant.

The relatively small size of Department of Science, School of Society, Enterprise and Environment at Bath Spa University is rightly regarded as one of our great strengths. You will be assigned a personal tutor before you enroll and he/she will act as your personal tutor throughout your time at Bath Spa University. Class sizes are small and students and staff are on first name terms, ensuring that you will not feel lost as part of an enormous anonymous mass of students.  Members of staff are friendly, approachable, and helpful, and work hard to create an environment where learning is both rewarding and fun. 

You will be assigned a personal tutor before you enroll and he/she will act as your personal tutor throughout your time at Bath Spa University. 

 

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: BathSpaUniversity'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.

Teaching quality excellence

Regular reviews by a panel consisting of academics from within and external to BSU, representatives from the food and nutrition industry, and current students.Reviews report on the quality of both the academic provision and the student experience.

 Feedback from our most recent review:

Good practice:

  1. A clear and progressive modernisation of the undergraduate provision in line with University strategic objectives, implemented through a robust and thorough process by the course team
  2. Personal Development Planning has been effectively embedded into each stage of the curriculum and assessment, and has been informed and enhanced by module evaluation and student feedback.
  3. Students’ engagement with, and use of, the student and module handbooks and the handbooks’ professional presentation.
  4. The course teams’ consistent and innovative use of Minerva to engage students with course material, learning resources and quality processes, such as external examiners and the student representation.
  5. The development of the ‘R wiki’, to support teaching and learning of R, an open source language and environment for statistical computing. The course team promoted and enabled this tool to be developed for students, by students.
  6. The work experience module was recognised as offering valuable engagement with industry for students and enhancing their employability skills whilst still at University. The panel supported the course team’s planned future developments in this area for placement options on sandwich courses as continuing the good practice in this area.
  7. The use of the student representatives and the StARs system to facilitate communications between staff and students.
  8. All the courses under review make good use of, and maximise, learning opportunities offered by the campus and local surroundings in all aspects, including use of field work as part of the student learning experience.

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

260-300 UCAS Tariff points

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, and Quality Controller. 

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.