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On this highly practical course we will provide you with the necessary scientific understanding of food science and human nutrition to take the next step into your chosen career. You’ll be introduced to food safety and quality, food sensory analysis, new product development, food processing and preservation, as well as applied and practical nutrition skills and clinical nutrition and dietetics.

On graduation you will be ready and able to contribute to the food and health agenda in roles spanning product development and quality assurance through to procurement, sales and marketing. 

This programme is delivered entirely at SHAPE in Hong Kong and is offered as Part Time and Full Time mode of study.

If you would like to apply or for further information please visit the SHAPE website. For any specific queries relating directly to Northumbria please contact tne@northumbria.ac.uk.

On this highly practical course we will provide you with the necessary scientific understanding of food science and human nutrition to take the next step into your chosen career. You’ll be introduced to food safety and quality, food sensory analysis, new product development, food processing and preservation, as well as applied and practical nutrition skills and clinical nutrition and dietetics.

On graduation you will be ready and able to contribute to the food and health agenda in roles spanning product development and quality assurance through to procurement, sales and marketing. 

This programme is delivered entirely at SHAPE in Hong Kong and is offered as Part Time and Full Time mode of study.

If you would like to apply or for further information please visit the SHAPE website. For any specific queries relating directly to Northumbria please contact tne@northumbria.ac.uk.

Course Information

Level of Study
Undergraduate

Mode of Study
One year (full-time)/Two years (part-time)

Location
Various Locations

City
Newcastle

Start
September

Fee Information

Module Information

Entry Requirements 2021/22

Standard Entry

For information on entry requirements please visit the SHAPE website

Entry Requirements 2022/23

Standard Entry

For information on entry requirements please visit the SHAPE website

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* At Northumbria we are strongly committed to protecting the privacy of personal data. To view the University’s Privacy Notice please click here

Modules

Module information is indicative and is reviewed annually therefore may be subject to change. Applicants will be informed if there are any changes.

AP0616 -

Biological and Food Sciences Research Project (Core,40 Credits)

You will learn how to plan a literature investigation on a specific research topic, exploit appropriate sources and databases to search for information, evaluate and critically review the primary literature articles and assess their significance in the broader context, evaluate experimentation protocols required to carry out the proposed research, conduct experiments in a safe and effective manner and discuss the validity and significance of the data provided, present the project work in the form of an oral presentation and written report in an appropriate style and format.

More information

AP0617 -

Product Development and Sensory Analysis (Core,20 Credits)

You explore the fundamental theoretical principles of food market research and complement that with processes related to innovation and development of new products in the food industry. Current and future trends in food production will be explored and practical knowledge gained through a group research project.
You will learn and employ practical skills and techniques pertinent to market research and the development and assessment of new food products. Theoretical knowledge on food ingredients, food market and consumer drivers will be translated into a practical assignment with the aim to develop innovative products.


You will learn about key theoretical and practical concepts in sensory analysis of foodstuffs and complement that with workshops on data analysis and statistics pertinent to sensory data.
You will gain insights in Good Manufacturing Practice, workflows pertinent to New Product Development teams and practical experience in running product trials.

More information

AP0618 -

Food and Nutrition - Policy and Issues (Core,20 Credits)

In this module you will reflect on current issues in the ever-changing world of food science and nutrition. The pace of development and change in the field will mean that the syllabus will change, evolve and respond to contemporary issues. The module will identify the scope of food policy, and assess who influences policy, inter-relationships and the dynamics that shape policy. It will allow you to understand and evaluate what is meant by policy in the food system, from farm to fork, and introduce major themes and key thinkers in food policy. The module will explore issues which impact at a global level, from Millennium Development Goals to environmental effect of food waste. You will review and assess current policies and develop your awareness of the following aspects:
Policy making process(es)
Policy in the UK, EU and world-wide
Food policy
Public health policy
Political influence

The module will increase your understanding of major trends in a consumer driven food system to include, economic and social factors across the wide spectrum of consumer groups. The emphasis of this aspect of the module will be in developing your on-going inquiry into the issues which will impact the food industry, public health provision and consumers. The module will also support consideration of the role of the media in communicating information of this type to the population.

More information

AP0619 -

Food Quality and Safety (Core,20 Credits)

You will learn the principles and practices involved in the maintenance of quality and safety within the food industry.
You will learn about key food safety and quality principles such as traceability, hazards and allergens, labelling, and associated legislation.
You will learn about the concept and value of quality assurance and quality control procedures in the production of food.
You will learn about the systems that underpin modern food production, such as Good Manufacturing Practice and Pre-Requisite Programs. You will develop an understanding of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis and Critical Control Point (HACCP).
You will understand the importance of monitoring, and how to develop and apply an Environmental Monitoring Program.
You will also learn how to apply your theoretical knowledge in the setting up of HACCP systems and prepare and present the documentation associated with HACCP.
You will be able to differentiate between quality assurance and quality control and discuss the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer. You will understand evaluation of food safety standards and auditing.

More information

AP0620 -

Food Processing and Preservation (Core,20 Credits)

You will learn the principles and practices involved in the food processing with emphasis to food preservation. Food processing operations are central to food quality, safety and product shelf life and via participation in the module you will learn about the relationship between processes and product quality and safety as well as appreciate how food processing may change the organoleptic and nutritional characteristics of food substances in addition to the effects on storage life.
You will learn the principles and applications of the most frequently used food processing operations within the food industry such as freezing drying and thermal processing i.e. pasteurisation and sterilization.
You will be introduced in more advanced food processing operations such as membrane processing, high pressure processing and ohmic heating. These novel food processes are securing significant product quality improvements over conventional methods and thus have already found their way into food industry practises.
The module is designed to enable you understand the combined effects of ingredients and processing on the quality of processed products and teach you how to apply knowledge of micro-organisms to an understanding of the principles of food preservation.
You will also learn how to conduct numerical calculations needed to understand the basis of processes and use necessary numerical calculations and/or formulae and graphical methods to assess the efficiency of a process.

More information

Modules

Module information is indicative and is reviewed annually therefore may be subject to change. Applicants will be informed if there are any changes.

AP0616 -

Biological and Food Sciences Research Project (Core,40 Credits)

You will learn how to plan a literature investigation on a specific research topic, exploit appropriate sources and databases to search for information, evaluate and critically review the primary literature articles and assess their significance in the broader context, evaluate experimentation protocols required to carry out the proposed research, conduct experiments in a safe and effective manner and discuss the validity and significance of the data provided, present the project work in the form of an oral presentation and written report in an appropriate style and format.

More information

AP0617 -

Product Development and Sensory Analysis (Core,20 Credits)

You explore the fundamental theoretical principles of food market research and complement that with processes related to innovation and development of new products in the food industry. Current and future trends in food production will be explored and practical knowledge gained through a group research project.
You will learn and employ practical skills and techniques pertinent to market research and the development and assessment of new food products. Theoretical knowledge on food ingredients, food market and consumer drivers will be translated into a practical assignment with the aim to develop innovative products.


You will learn about key theoretical and practical concepts in sensory analysis of foodstuffs and complement that with workshops on data analysis and statistics pertinent to sensory data.
You will gain insights in Good Manufacturing Practice, workflows pertinent to New Product Development teams and practical experience in running product trials.

More information

AP0618 -

Food and Nutrition - Policy and Issues (Core,20 Credits)

In this module you will reflect on current issues in the ever-changing world of food science and nutrition. The pace of development and change in the field will mean that the syllabus will change, evolve and respond to contemporary issues. The module will identify the scope of food policy, and assess who influences policy, inter-relationships and the dynamics that shape policy. It will allow you to understand and evaluate what is meant by policy in the food system, from farm to fork, and introduce major themes and key thinkers in food policy. The module will explore issues which impact at a global level, from Millennium Development Goals to environmental effect of food waste. You will review and assess current policies and develop your awareness of the following aspects:
Policy making process(es)
Policy in the UK, EU and world-wide
Food policy
Public health policy
Political influence

The module will increase your understanding of major trends in a consumer driven food system to include, economic and social factors across the wide spectrum of consumer groups. The emphasis of this aspect of the module will be in developing your on-going inquiry into the issues which will impact the food industry, public health provision and consumers. The module will also support consideration of the role of the media in communicating information of this type to the population.

More information

AP0619 -

Food Quality and Safety (Core,20 Credits)

You will learn the principles and practices involved in the maintenance of quality and safety within the food industry.
You will learn about key food safety and quality principles such as traceability, hazards and allergens, labelling, and associated legislation.
You will learn about the concept and value of quality assurance and quality control procedures in the production of food.
You will learn about the systems that underpin modern food production, such as Good Manufacturing Practice and Pre-Requisite Programs. You will develop an understanding of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis and Critical Control Point (HACCP).
You will understand the importance of monitoring, and how to develop and apply an Environmental Monitoring Program.
You will also learn how to apply your theoretical knowledge in the setting up of HACCP systems and prepare and present the documentation associated with HACCP.
You will be able to differentiate between quality assurance and quality control and discuss the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer. You will understand evaluation of food safety standards and auditing.

More information

AP0620 -

Food Processing and Preservation (Core,20 Credits)

You will learn the principles and practices involved in the food processing with emphasis to food preservation. Food processing operations are central to food quality, safety and product shelf life and via participation in the module you will learn about the relationship between processes and product quality and safety as well as appreciate how food processing may change the organoleptic and nutritional characteristics of food substances in addition to the effects on storage life.
You will learn the principles and applications of the most frequently used food processing operations within the food industry such as freezing drying and thermal processing i.e. pasteurisation and sterilization.
You will be introduced in more advanced food processing operations such as membrane processing, high pressure processing and ohmic heating. These novel food processes are securing significant product quality improvements over conventional methods and thus have already found their way into food industry practises.
The module is designed to enable you understand the combined effects of ingredients and processing on the quality of processed products and teach you how to apply knowledge of micro-organisms to an understanding of the principles of food preservation.
You will also learn how to conduct numerical calculations needed to understand the basis of processes and use necessary numerical calculations and/or formulae and graphical methods to assess the efficiency of a process.

More information

Any Questions?

Our admissions team will be happy to help. They can be contacted on 0191 406 0901.

Contact Details for Applicants:

tne@northumbria.ac.uk

All information on this course page is accurate at the time of viewing.

Courses starting in 2021 are offered as a mix of face to face and online learning. We continue to monitor government and local authority guidance in relation to Covid-19 and we are ready and able to flex accordingly to ensure the health and safety of our students and staff.

Contact time is subject to increase or decrease in line with additional restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors, potentially to a full online offer, should further restrictions be deemed necessary in future.

Our online activity will be delivered through Blackboard Ultra, enabling collaboration, connection and engagement with materials and people.

 

Current, Relevant and Inspiring

We continuously review and improve course content in consultation with our students and employers. To make sure we can inform you of any changes to your course register for updates on the course page.


Your Learning Experience find out about our distinctive approach at 
www.northumbria.ac.uk/exp

Admissions Terms and Conditions - northumbria.ac.uk/terms
Fees and Funding - northumbria.ac.uk/fees
Admissions Policy - northumbria.ac.uk/adpolicy
Admissions Complaints Policy - northumbria.ac.uk/complaints




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