BSc (Hons) Food with Nutrition – Bath Spa University

Food with Nutrition

BSc (Hons)

Undergraduate degree - single honours

Key facts

Award
BSc (Hons) Food with Nutrition
School/s
School of Sciences
Campus or location
Newton Park
Course length
Three years full time, or four years full time with professional placement year. Part time available.
UCAS codes
Institution Code: B20
Course Code: D6B4 or 6V34
Campus Code: A,BSU

Entry requirements

We accept a wide range of qualifications for entry to our undergraduate programmes. The main ones are listed under 'Typical offers' in the main column below. For combined courses, please check both subjects. If your qualification is not listed, please email admissions@bathspa.ac.uk with your specific details.

Equip yourself for employment with this dynamic Food with Nutrition degree that fuses academic and vocational learning.

  • Accredited by the IFST, the UK’s leading professional body for those involved in all aspects of food science and technology.
  • You'll join a close-knit community of staff and students and be assigned a personal tutor from day one.
  • Graduates have been recruited by companies including Oasis Foods, Kerry Foods and Ferndale Foods.

For the 2021-22 academic year we have made a number of changes to teaching and learning in order to enable blended learning during the ongoing uncertainty around the Covid-19 pandemic.

The courses below will have specific changes for 2021-22, indicated in the Programme Change Form. We will revert to our published curriculum as far as possible for 2022-23. We will continue to keep the situation under review in light of ongoing Government guidance. The Programme Document beneath the main image shows you the programme specification as normally delivered.


The food we eat affects our health – how we feel today, tomorrow, and in the future. On 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.


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What you'll learn

Overview

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

Course structure

Year one
In your first year, you'll build a science base, learning fundamental concepts of human biology, microbiology, anatomy and physiology. You'll learn about consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues. You'll develop your practical, study and ICT skills.

Year two
In year two, you'll gain more detail in topics you covered in your first year, while laying the foundations for your dissertation in your final year.

You'll develop:

  • your understanding of the interaction of diet and other lifestyle factors that affect individuals, communities and population groups, in the development and/or treatment of disease
  • your methods of enquiry and critical evaluation of the appropriateness of different approaches to solving problems
  • the skills and techniques required to undertake primary and secondary scientific research in food science, food technology and nutrition.

You'll also explore food quality and new food product development, and you’ll have the option to complete a work placement module.

Year three
In your final year, you'll critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. You'll evaluate issues and concerns over food provision, and conduct a primary research investigation. You can opt to collaborate with an organisation in the food and nutrition sector for an independent project.

How will I be assessed?

Many assessments on this course mimic the tasks, ways of working and reporting that are used by the food and nutrition sector. Experiencing these ways of working will help prepare you for employment, whether that's in industry, or as a consultant, teacher or researcher.

Assessment methods include essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects. There's an approximate 50/50 split between coursework/presentations and exams.

Examples of assessments

Year one

  • Food diary
  • Development of a smoothie
  • Communication of a food issue (report)

Year two

  • Students develop an affordable standard range healthy option convenient food for a supermarket
  • Dietary review
  • Food analysis report
  • Group research project

Final year

  • Independent project – dissertation
  • Hazard analysis of critical control points (HACCP) report
  • Practical report on food preservation and packaging

How will I be taught?

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.

Course modules

This course offers or includes the following modules. The modules you take will depend on your pathway or course combination (if applicable) as well as any optional or open modules chosen. Please check the programme document (below the main image on this page) for more information.

Year one (Level 4) modules

  • Biological Techniques
  • The Microbial World
  • Global Food Issues
  • Food, Nutrition and Health
  • The Business Environment
  • Sustainability in Life and Work

Year two (Level 5) modules

  • Human Nutrition
  • Food Analysis
  • Research Skills for Food with Nutrition
  • Food Product Development
  • Applied Microbiology
  • Future Food: Food and Nutrition in the 21st Century
  • Biology Work Placement
  • Environmental Management
  • Health: Mind, Body, Society
  • Science Journalism and Publishing
  • Understanding Classrooms
  • Professional Placement Year

Year three (Level 6) modules

  • Dissertation Planning for Food with Nutrition
  • Dissertation Publication for Food with Nutrition
  • Food Safety
  • Global Trends in Food, Preservation and Packaging
  • Plants and People
  • Environmental Practice
  • Medical Biology
  • Epidemiology and Public Health
  • Food and Nutrition in Practice
  • Enterprise: Creating Your Own Business
  • Creativity and Digital Technologies in Education
  • Publishing Industry Project

Opportunities

Study abroad

You’ll have the opportunity to study in a wide range of locations around the world. Our students have completed exchange programmes in a variety of countries including Spain, Sweden and the USA.

Fieldwork

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
  • Westbury Dairies
  • Barber's Cheese
  • Yeo Valley

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
  • 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 internships

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)

Careers

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

Students have gone into roles including:

  • Food Development Technologist
  • Research Technician
  • Assistant Scientific Officer
  • Nutritionist
  • Product Developer
  • Quality Controller
  • Teacher

Competitions and awards

  • 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.

Professional placement year

Overview

This optional placement year provides you with the opportunity to identify, apply for and secure professional experience, normally comprising one to three placements over a minimum of nine months. Successful completion of this module will demonstrate your ability to secure and sustain graduate-level employment.

By completing the module, you'll be entitled to the addition of 'with Professional Placement Year' to your degree title.

Preparation

Before your Professional Placement Year, you'll work to secure your placement, constructing a development plan with your module leader and your placement coordinator from our Careers and Employability team.

How will I be assessed?

On your return to University for your final year, you'll submit your Placement Portfolio, detailing your development on your placement.

Facilities and resources

Where the subject is taught

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. You'll have access to:

Resources

The Food and Nutrition Labs 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.

Fees

Please note: Students from the EU, EEA and Switzerland are not generally eligible for the UK (Home) fee status. Please refer to the international student rate. Irish citizens and those granted Settled status under the EU Settlement Scheme are eligible for UK (Home) fee status. There are also other circumstances where this may apply: See UKCISA for more information.

UK students full time

2021/22 Entry

Course fees
Year 1 £9,250
Year 2 Published Jan 2022
Year 3 Published Jan 2023

2022/23 Entry

Course fees
Year 1 Published Jan 2022
Year 2 Published Jan 2023
Year 3 Published Jan 2024

2023/24 Entry

Course fees
Year 1 Published Jan 2023
Year 2 Published Jan 2024
Year 3 Published Jan 2025

UK students part time

2021/22 Entry

Course fees
Year 1 £4,625
Year 2 Published Jan 2022
Year 3 Published Jan 2023

2022/23 Entry

Course fees
Year 1 Published Jan 2022
Year 2 Published Jan 2023
Year 3 Published Jan 2024

2023/24 Entry

Course fees
Year 1 Published Jan 2023
Year 2 Published Jan 2024
Year 3 Published Jan 2025

International students full time

2021/22 Entry

Course fees
Year 1 £14,925
Year 2 Published Jan 2022
Year 3 Published Jan 2023

2022/23 Entry

Course fees
Year 1 Published Jan 2022
Year 2 Published Jan 2023
Year 3 Published Jan 2024

2023/24 Entry

Course fees
Year 1 Published Jan 2023
Year 2 Published Jan 2024
Year 3 Published Jan 2025

All students full time - with professional placement year

During the placement year, the fee is reduced to 20% of the full time fee. Otherwise, fees are the same as for full time study. This applies to UK, EU and International students.

Interested in applying?

What we look for in potential students

We’re looking for individuals who are enthusiastic and excited about food and nutrition. You’ll be motivated and willing to participate in the course, as well as take advantage of what Bath Spa University has to offer its students.

This course is designed for students who want to pursue a career in food and nutrition, but do not necessarily 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.

Typical offers

We accept a wide range of qualifications for entry to our undergraduate programmes. The main ones are listed below:

  • A Level - grades BBC-CCC preferred.
  • BTEC - Extended Diploma grades from Distinction, Merit, Merit (DMM) to Merit, Merit, Merit (MMM) accepted in any subject.
  • T Levels – grade Merit-Pass (C+) preferred.
  • International Baccalaureate - a minimum of 27 points are required.
  • 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 entry requirements, please email us at admissions@bathspa.ac.uk.

How do I apply?

Ready to apply? Click the 'apply now' button in the centre of this page.

Need more guidance? Head to our how to apply pages.

Three year course
With placement year

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