Food Science and Nutrition BSc (Hons)
COURSE INFORMATION (2013 ENTRY)
3 years full-time or 4 years sandwichHealth and Life Sciences
Ellison Building, Newcastle City Campus
In the light of current world and national food issues the importance of Food Science and Nutrition is currently very high in the public’s perception. This programme emphasises the scientific understanding of food during studies which will enable you to apply knowledge to a range of contexts such as food processing, quality and safety, technology and the identification of relationships between dietary intake and health.
Modules in the first year concentrate largely on the principal areas of food and human sciences, including cell biology, nutrition, physiology, food hygiene and food chemistry. Additional modules provide a thorough grounding in data handling and practical skills.
The core curriculum builds upon the general principles laid down in Year 1, with further study in nutrition, human metabolism, food microbiology and food analysis. New modules are introduced to broaden the approach to the discipline and include food marketing strategies and a six week mandatory placement module in an area of your choice. Food product development, environmental health, dietetics, food retailing and food quality are popular areas.
Placement Year (optional)
In your third year, you will have the opportunity to apply for a placement in an organisation to try out your new found skills and get valuable work experience. This is an optional choice.
Your final year involves further application and integration of food and human nutrition with the study of sensory analysis and product development, food technology, food quality systems and nutritional studies. You will also undertake a research thesis, which is a detailed study of a particular area of interest requiring the application of the scientific and investigative skills developed over your previous two years of study.
For details of the content of each of the modules on the programme, please click on the modules tab at the top of the page.
LEARNING AND TEACHING METHODS
You'll be taught through lectures, tutorials and seminars. Practical classes are lab-based and field-based.
Students may take a placement year between years 2 and 3, during which you will submit a monthly log book entry, which is monitored order to ensure that appropriate progress is being made. During the final year each student carries out an individual research project in an area of interest.
Emphasis is placed on independent learning in both individual and group contexts and students are expected to critically evaluate and synthesise complex subject matter in their field.
The programme has a variety of assessment methods including written unseen exams, practical exams, oral presentations, practical reports, projects, poster presentations, workbooks, in-session assessments, e-learning quizzes and Personal Development Planning [PDP].
Self-evaluation is embedded within the programme, and is directly related to assessed components of coursework in core modules to encourage students to develop to their full potential, encourage reflection on the learning process and enhance awareness of progress made.
A degree in Food Science & Nutrition opens up a range of opportunities for graduates in a hugely significant sector. The range of range of opportunities in food industry include new product development, technical roles or quality assurance as well as marketing, sales or management positions.
Graduates are also able to use their nutrition skills and knowledge in a range of contexts such as community nutrition, dietetics departments or postgraduate study in dietetics.
The programme gives an excellent foundation for undertaking further study into teaching, dietetics, environmental and health and many more.
The School of Life Sciences is well-equipped for laboratory work with up to date equipment to support both the laboratory sessions within the programme and the final year research project. You will also find your learning supported through the e-learning portal.
We pride ourselves on the accessibility of staff to students and you will be assigned a Guidance (Personal) Tutor to support you throughout the programme.
Our staff have a wide range of expertise in Food Science and Nutrition, from a teaching, research and industrial perspective. They also have strong links with industry via placements and various research projects. Consequently they will be able to arrange for you to visit different organisations, while inviting visiting speakers into the University to talk about their subject of expertise.
Upon successful completion of your degree you could consider further study in the areas of:
- Food Biotechnology
- Food Quality
- Teacher Training
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Northumbria University has taken reasonable care to ensure that the information published is accurate at the time of publication. However, the University gives no warranty or representation as to the quality, accuracy or completeness of the information.