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 and train 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.

Are you passionate about food and nutrition? Do you want to learn more? The food choices we make each day, affects our health — how we feel today, tomorrow, and in the future. Our interest in the food we eat and how it influences our health, continues to grow. There has been even more interest in diet and how it impacts on our general wellbeing.

Food and Nutrition at Bath Spa University can date its origins back to 1892. We were one of the first institutions to offer the BSc degree in home economics. We carry on with those traditions and continue to train and educate tomorrows Food and Nutrition practitioners through our current degree programmes.

The BSc (Hons) Food with Nutrition programme 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.

Why study Food with Nutrition?

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 (IFST), the professional body for food scientists and technologists in the UK, for its membership purposes.

The UK food and drink industry is the largest manufacturing sector in the country. The industry accounts for 15.7% of the total manufacturing sector by turnover and employs around 400,000 people in the UK across 6,360 businesses. The food industry faces the short term challenge of providing safe, nutritious and desirable food and the long-term challenge of providing for a growing world population when climate change will make food supply ever more critical. The industry accounts for 2% of European GDP and 13.5% of total employment in EU manufacturing sector. It plays a vital role in satisfying the needs of consumers and contributes annually more than €600 billion to the EU economy.

The food industry along with its associated industries requires well-qualified and experienced specialists who can play their part in the complex and increasingly sophisticated food supply system.

Graduates of this programme continue to make a positive contribution to the provision of safe and wholesome food. Our graduates are in great demand in the food industry, consumer organisations and enforcement agencies.

In the 2015 National Student Survey the Food with Nutrition course at Bath Spa University scored an excellent 100% for overall satisfaction. We were ranked 1st out of a total of 14 institutions offering food and nutrition courses in the UK.

You’ll find this a supportive and 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.

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
    • Examples of placements include
      • Development of sports milk

      • Development of low sugar ice cream

      • Weight management resources for teenagers

      • 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 Bakery

      • Developing a salsa dip for Tracklements (now in production)

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.

You will be taught by a core lecturing team and we have a number of visiting expert lecturers who take both lectures and seminars on their areas of expertise.

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 (Advanced Food and Nutrition) 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 dissertation. In Year 2 the compulsory food product development module requires you to develop an affordable standard range healthy option convenient food. 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.

In Year 3, a primary research investigation is an important part of your studies. A module on Food safety investigates the safe manufacture of food and the effectiveness of control systems that are designed to protect the consumer. You also explore the global trends in food preservation and packaging. You develop a balanced view of processing and food packaging activities relevant to the industry food chain. You will also address the global challenges that future food and nutrition practitioners will need to address in order to deliver safe, wholesome and nutritious food to an ever changing marketplace.

Other themes include contemporary food issues, current issues in nutrition and 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. Examples of projects undertaken include developing recipe cards for Heart UK; working with local NHS to develop a tool for analysing weight loss phone apps and healthy eating resources for dietitians; developing a tea biscuit; developing a botanical biscuit; developing a salsa product (now on supermarket shelves) and developing hygiene guidance for home catering businesses with the local authority Environmental Health Department (now in use across South West England).

Sample Modules

Year 1: Introduction to Biological Sciences; Food, Nutrition and Health; Global Food Issues; Discovering Science; Organisations and the Business Environment; Sustainability in Life and Work.

Year 2: Advanced Food and Nutrition; Research Skills; Food Product Development; Applied Microbiology; Epidemiology and Public Health; Work placement; The Marketing Business.

Year 3: Dissertation; Food Safety; Future Food – Food and Nutrition in the 21st century; Global Trends in Food, Preservation and Packaging; Food and Nutrition in Practice (Work based module); Nutrition and Exercise Science; Enterprise: Creating your Own Business; Individuals Health and Society.

Food and Nutrition in Practice Placements

–Development of sports milk

–Development of low sugar icecream

–Weight management resources for teenagers

–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 Bakery

–Developing a salsa dip for Tracklements (now in production)

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

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, 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.