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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.

The course also offers flexibility as you can opt for a specialist pathway of study after your first year - meaning you can either continue with BSc Food Science and Nutrition, or choose to specialise in BSc Human Nutrition which has an emphasis on developing proficiencies in nutrition specific professions and is accredited with the Association for Nutrition. If you chose to follow the Human Nutrition pathway you will have the opportunity to apply for Direct Entry to the UKVRN at Associate status. Whichever pathway you choose, there will be extensive opportunities to gain real-world experience and apply your knowledge with a six-week work based placement in your second year and the option of completing an industrial placement in third year.

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. 

 

"92% of students said they had the opportunity to explore ideas and concepts in depth" (National Student Survey, 2019)

 

Northumbria is ranked 18th in the UK for Food Science (Complete University Guide 2022)

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.

The course also offers flexibility as you can opt for a specialist pathway of study after your first year - meaning you can either continue with BSc Food Science and Nutrition, or choose to specialise in BSc Human Nutrition which has an emphasis on developing proficiencies in nutrition specific professions and is accredited with the Association for Nutrition. If you chose to follow the Human Nutrition pathway you will have the opportunity to apply for Direct Entry to the UKVRN at Associate status. Whichever pathway you choose, there will be extensive opportunities to gain real-world experience and apply your knowledge with a six-week work based placement in your second year and the option of completing an industrial placement in third year.

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. 

 

"92% of students said they had the opportunity to explore ideas and concepts in depth" (National Student Survey, 2019)

 

Northumbria is ranked 18th in the UK for Food Science (Complete University Guide 2022)

Course Information

UCAS Code
BD46

Level of Study
Undergraduate

Mode of Study
3 years full-time or 4 years with a placement (sandwich)/study abroad

Department
Applied Sciences

Location
City Campus, Northumbria University

City
Newcastle

Start
September 2022

Fee Information

Module Information

Department / Applied Sciences

The Department of Applied Sciences has an exciting and extensive portfolio of subjects including biology, biomedical sciences, chemistry, forensic science, food and nutritional sciences.

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Book an Open Day / Experience Food Science and Nutrition BSc (Hons)

Visit an Open Day to get an insight into what it's like to study Food Science and Nutrition. Speak to staff and students from the course and get a tour of the facilities.

Entry Requirements 2021/22

Standard Entry

120 UCAS Tariff points

From a combination of acceptable Level 3 qualifications which may include: A-level, BTEC Diplomas/Extended Diplomas, Scottish and Irish Highers, Access to HE Diplomas, or the International Baccalaureate.

Find out how many points your qualifications are worth by using the UCAS Tariff calculator: www.ucas.com/ucas/tariff-calculator

Subject Requirements:

Grade B in an A-level Science, Food Technology, Home Economics, or a recognised equivalent.

GCSE Requirements:

Applicants will need Maths and English Language at minimum grade 4/C, or an equivalent.

Additional Requirements:

There are no additional requirements for this course.

International Qualifications:

We welcome applicants with a range of qualifications which may not match those shown above.

If you have qualifications from outside the UK, find out what you need by visiting www.northumbria.ac.uk/yourcountry

English Language Requirements:

International applicants shoud have a minimum overall IELTS (Academic) score of 6.0 with 5.5 in each component (or an approved equivalent*).

*The university accepts a large number of UK and International Qualifications in place of IELTS. You can find details of acceptable tests and the required grades in our English Language section: www.northumbria.ac.uk/englishqualifications

Entry Requirements 2022/23

Standard Entry

120 UCAS Tariff points

From a combination of acceptable Level 3 qualifications which may include: A-level, BTEC Diplomas/Extended Diplomas, Scottish and Irish Highers, Access to HE Diplomas, or the International Baccalaureate.

Find out how many points your qualifications are worth by using the UCAS Tariff calculator: www.ucas.com/ucas/tariff-calculator

Subject Requirements:

Applicants will need Grade B in an A-level Science, Food Technology, Home Economics, or a recognised equivalent.

GCSE Requirements:

Applicants will need Maths and English Language at minimum grade 4/C, or an equivalent.

Additional Requirements:

There are no additional requirements for this course.

International Qualifications:

We welcome applicants with a range of qualifications which may not match those shown above.

If you have qualifications from outside the UK, find out what you need by visiting www.northumbria.ac.uk/yourcountry

English Language Requirements:

International applicants shoud have a minimum overall IELTS (Academic) score of 6.0 with 5.5 in each component (or an approved equivalent*).

*The university accepts a large number of UK and International Qualifications in place of IELTS. You can find details of acceptable tests and the required grades in our English Language section: www.northumbria.ac.uk/englishqualifications

Fees and Funding 2021/22 Entry

UK Fee in Year 1: £9,250

* The maximum tuition fee that we are permitted to charge for UK students is set by government. Tuition fees may increase in each subsequent academic year of your course, these are subject to government regulations and in line with inflation.


EU Fee in Year 1: £16,000

International Fee in Year 1: £16,000

 

Click here for UK, EU and International Scholarships scholarship, fees, and funding information.

ADDITIONAL COSTS

Laboratory equipment such as spatula, lab book, marker pens and a scientific calculator are required and should cost no more than £25. You may be required to print some documents this should be no more than £10 per academic year. Students will conduct a 4 week placement as part of one of their second year module. This may lead to a £30 week travel costs on average. Additionally, students taking the Human Nutrition pathway will be encouraged to join the UK Voluntary Register of Nutritionists (UKVRN - this is optional) as a Registered Associate Nutritionist. The cost of this from an accredited programme via direct entry fees can be found on Association for Nutrition website.

Fees and Funding 2022/23 Entry

UK Fee in Year 1*: £9,250

* This is the tuition fee for 2021/22 entry, and the maximum permitted to charge UK students as per Government Regulations. Government are yet to announce 2022/23 fees, if there is a change fees will be adjusted accordingly.


EU Fee in Year 1: £16,500

International Fee in Year 1: £16,500


Scholarships for 22/23 have not yet been announced. Please keep checking for updates.

For information on the range of Scholarships offered in 21/22, visit the funding pages.

 


ADDITIONAL COSTS

Laboratory equipment such as spatula, lab book, marker pens and a scientific calculator are required and should cost no more than £25. You may be required to print some documents this should be no more than £10 per academic year. Students will conduct a 4 week placement as part of one of their second year module. This may lead to a £30 week travel costs on average. Additionally, students taking the Human Nutrition pathway will be encouraged to join the UK Voluntary Register of Nutritionists (UKVRN - this is optional) as a Registered Associate Nutritionist. The cost of this from an accredited programme via direct entry fees can be found on Association for Nutrition website.

If you'd like to receive news and information from us in the future about the course or finance then please complete the below form

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

How to Apply

Please use the Apply Now button at the top of this page to submit your application.

Certain applications may need to be submitted via an external application system, such as UCAS, Lawcabs or DfE Apply.

The Apply Now button will redirect you to the relevant website if this is the case.

You can find further application advice, such as what to include in your application and what happens after you apply, on our Admissions Hub Admissions | Northumbria University



Modules

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

AP0404 -

Cell Biology and Genetics (Core,20 Credits)

You will learn about basics of the diversity of life and the unifying cell theory including, DNA as the universal information store and the central dogma of molecular biology as the unifying mechanism in all life. You will learn the structure and function of cells and the organelles they contain along with their life cycle, division, self-replication and eventual death.

You will learn the basic principles of heredity, including molecular, classical , human and microbial genetics. You will learn the structure, function, regulation of genes and genomes. You will also learn the fundamentals of applied genetics including an introduction to clinical genetics and the identification of genetic mutations and polymorphisms and their influence on disease processes.

Underpinning these theoretical concepts and principles covered in the lecture course you will be trained in basic techniques of handling DNA in the laboratory.

More information

AP0406 -

Practical Skills (Core,20 Credits)

On this module you will learn the primary skills required to be a student of a science degree. These skills will cover both laboratory based and data/information retrieval and handling. As part of the laboratory skills you will study the importance of health & safety, ethics and appropriate sample handling. You will then move into the laboratory where hands on sessions offer you an opportunity to develop key skills in areas of liquid handling, microscopy, buffers, making solutions and dilutions, and enzymatic analysis. You will use your generated laboratory data to then study and understand appropriate methods of data manipulation and presentation. You will also on this module gain experience and confidence in searching for, understanding of and appreciation of scientific literature.

More information

AP0407 -

Biochemistry (Core,20 Credits)

This module will provide you with an important and invaluable introduction to the structure and function of the principal molecular components of living systems, including carbohydrates, lipids, proteins and nucleic acids. In addition you will learn about the actions and properties of enzymes. The first part of the module will provide you with a foundation for this by explaining relevant chemical concepts which underpin chemistry in biological systems, including atomic structure, chemical bonding and the nature of molecular interactions. Then we will consider several carbon containing compounds that are present in biological systems and their chemical and physical properties. Following this, an investigation will be conducted into the structure, nomenclature, functions and significance of carbohydrates, lipids, proteins and nucleic acids. The role of proteins as enzymes will also be investigated to provide a foundation for the study of biochemistry in successive years.

More information

AP0408 -

Anatomy and Physiology (Core,20 Credits)

In this module you will learn and understand the basics of Anatomy and Physiology of the Human Body. You will also be introduced to the pathophysiology of some common diseases. You will learn about the general organization of the human body and some of the body systems including the skeletal, muscular, cardiovascular, endocrine, digestive, nervous and respiratory systems. This module will provide you with the necessary basic knowledge required for the understanding of more advanced biomedical courses.

More information

AP0409 -

Fundamental Nutrition (20 Credits)

You will learn some of the fundamental principles in the field of human nutrition such as the biochemistry, physiology, structure and function of macro and micronutrients. The focus of lectures will also be on the discussion of diet and the maintenance of optimum health. Examples and consequences of nutrient deficiencies and excesses, and the contribution of diet and lifestyle to the establishment of disease, will also be discussed. Another aspect of the module will explore nutritional methods used in a public health context including dietary assessment, dietary surveying as well as crucial concepts in nutritional studies (ie Eatwell Plate and portion sizes). Dietary reference values will also be introduced.

You will discuss comparisons of typical British diets with some important UK-ethnic diets and discuss the role of culture, education and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders (anorexia and bulimia nervosa).
During practical work you will look at the analytical methods used to identify and quantify nutrients present in foods, providing a link to the understanding of food nutritional labelling. Another practical component will introduce you to basic techniques in anthropometric measurements, and include calculations of body mass index and body composition indexes, and the discussion of their use and limitations for the assessment of human health status.

More information

AP0410 -

Food Science (20 Credits)

You will learn about some of the fundamental scientific principles underlying the manufacture of food products including the biological, chemical and physical properties of commonly used raw materials such as eggs, milk, cereal flours, plant derived products and muscle based ingredients.

You will study the changes that occur to molecular components such as carbohydrates, proteins, lipids, and colour and flavour molecules during various food manufacturing processes and the effects on the overall properties of food products.

Chemical changes to food components such as hydrolysis, oxidation and reduction and physical changes like protein denaturation and changes in viscosity will be studied. Biological changes in the nutritional potential and microbiological and toxicological safety will also be considered.

You will learn about various food manufacturing processes such as the production of dairy products, baked merchandise, starch based sauces and desserts, meat products and colloidal systems like emulsions and foams. The use of additives and food preservation as well as methods of sensory and quality evaluation will be studied. You will be guided on the writing of a practical laboratory report following the IMRAD style.

More information

JE5001 -

Academic Language Skills for Applied Sciences (Core – for International and EU students only,0 Credits)

Academic skills when studying away from your home country can differ due to cultural and language differences in teaching and assessment practices. This module is designed to support your transition in the use and practice of technical language and subject specific skills around assessments and teaching provision in your chosen subject. The overall aim of this module is to develop your abilities to read and study effectively for academic purposes; to develop your skills in analysing and using source material in seminars and academic writing and to develop your use and application of language and communications skills to a higher level.

The topics you will cover on the module include:

• Understanding assignment briefs and exam questions.
• Developing academic writing skills, including citation, paraphrasing, and summarising.
• Practising ‘critical reading’ and ‘critical writing’
• Planning and structuring academic assignments (e.g. essays, reports and presentations).
• Avoiding academic misconduct and gaining credit by using academic sources and referencing effectively.
• Listening skills for lectures.
• Speaking in seminar presentations.
• Presenting your ideas
• Giving discipline-related academic presentations, experiencing peer observation, and receiving formative feedback.
• Speed reading techniques.
• Developing self-reflection skills.

More information

AP0514 -

Human Metabolism (Core,20 Credits)

In ‘Human Metabolism’ you will learn of how the body breaks down various biological molecules such as sugars, fats and proteins to gain energy and how it converts these molecules into the other various essential components required to function normally. You will learn about the disorders that can arise and the resulting consequences, with a food and nutritional sciences approach. Consequences such as malnutrition, vitamin deficiencies, diabetes and obesity will be discussed. You will learn about these various aspects in a system/organ-specific manner which will include the liver, the kidneys, heart and digestive tract, allowing you to clearly understand the relationship between normal and disrupted function.

More information

AP0521 -

Nutrition Through the Lifecycle (20 Credits)

This module introduces the concepts of nutrition as applied to stages of life, from infancy to old age and investigates diet-related health conditions. You will draw on your existing knowledge of dietary reference values and guidelines and explore the different requirements and reasons for these, in different stages of life and states of health. You will also learn the theories of behaviour change so that you understand the ways in which health professionals can plan behaviour change interventions and support populations to make heathier choices.
Topics covered in this module include:
Principles of nutrition and dietetics:
Health promotion theory and practice,
Planning and constructing interventions
Energy balance and energy expenditure calculations.
Under and over nutrition:
Nutritional significance and requirements for nutrients through the lifecycle.
Diet-related diseases such as cardiovascular disease, Diabetes mellitus, Cancer and dietary factors

More information

AP0522 -

Careers Skills in Food and Nutrition (Core,20 Credits)

The aim of the module is to provide you with an opportunity to develop your self-awareness of your knowledge, skills, attributes and experience, to help support you in your career journey. You will gain hands-on experience of a work setting, allowing you to explore the roles and responsibilities if a food or nutrition-related industry. You will reflect on your experiences and consider how these can contribute to the development of graduate attributes and employability skills.

More information

AP0523 -

Analytical and Food Chemistry (Core,20 Credits)

You will learn some of the fundamental theoretical principles in the field of food chemistry with particular reference to the chemistry of food components, Maillard reaction, caramelisation and lipid oxidation. This will be supplemented with knowledge on the parameters that influence such reactions and the impact of processing and storage on the overall product quality.

You will learn about key theoretical concepts in analytical chemistry pertinent to quality control processes in a food manufacturing setting. Such concepts include physicochemical properties of food components as well as theoretical principles pertinent to food sampling, extraction, purification and determination using a series of analytical methodologies such as spectrophotometry, gas chromatography (GC) and high performance liquid chromatography (HPLC). Theoretical concepts in data analysis will also be discussed and employed in IT workshops.

You will also learn and employ laboratory techniques in chemical analysis pertinent to the determination of macronutrients (protein, fat, carbohydrates), as well as techniques related to the determination of compounds such as vitamins, sugars and fatty acids. During practical work you will look at the analytical methods used to identify and quantify such nutrients, providing a link to the understanding of food nutritional labelling.

You will gain insights in Good Laboratory Practice and Health and Safety pertinent to analytical laboratories, as well as the importance of Quality Assurance schemes employed in laboratories.

More information

AP0524 -

Food Microbiology (Optional,20 Credits)

This module will develop your understanding of how microbes pervade the environment and impact the preparation, storage and safety of foods and drinks. You will explore the types of cellular microbes and their metabolism including yeast, filamentous fungi and bacteria. We will also consider the biology of non-cellular infectious agents such as viruses and prions and countermeasures required to prevent food-borne infection. You will explore the microbiology of the human digestive tract in health and disease and distinguish infection with food-borne pathogens from food-poisoning. Additionally, the value of microbes as probiotics will be explored. You will see the impact of culture conditions on food preservation and on laboratory-based tests for food safety. You will culture and qualitatively examine microbes to identify them and will also enumerate these in order to assess risk to human health or product quality. Additionally, you will also learn other quantitative techniques such as bioassays and estimations of microbial inactivation as in, for example, pasteurisation. You will consider the frequency and impact of endospore formation in relation to all of these aspects. Another important and exciting facet of the course will be the rapid detection of microbial products like DNA and antigens using modern molecular analyses rather than traditional culture-based methods.

More information

AP0525 -

Applied and Practical Nutrition (20 Credits)

In this module you will build upon the knowledge and skills you acquired during Fundamental Nutrition and you will also have the opportunity to develop your professional, research and practical skills as there is a strong emphasis on ‘hands-on’ nutrition.

Lectures during this module will include how you interpret and apply basic nutritional guidelines and policies to individuals and groups and the various roles that diet and nutrition can play in disease and in healthy ageing. The use of dietary surveys and epidemiological studies to identify links between diet and disease and how this evidence is used in nutritional guidance for the public and individuals will also be covered. You will become aware of the factors influencing dietary intake and barriers encountered when recommending dietary change.

You will learn about various laboratory techniques used in the nutrition research setting, as well having the opportunity to prepare and evaluate a planned diet for a particular individual determining its worth using your knowledge of dietary guidelines, individual requirements and in-depth dietary analysis skills. Further practical sessions will develop your research and data analysis skills using experimental data that you have gathered during laboratory and IT sessions.

The practical element of this module will help you to develop your critical evaluation skills and your self-awareness of the professional and research skills required to become a nutritionist.

More information

AP0538 -

Research Methods for Food and Nutrition (Core,20 Credits)

Food science and human nutrition are predominantly practical subjects which require a hands on approach to the development of the essential research skills and methodology required for final year students, in particular the final year ‘capstone’ research project module.

In this module students will learn a lot about how research generally ‘works’ and is conducted and communicated within food science and human nutrition. The lectures and seminars on the module will introduce topics such as the research ‘heirarchy’, scientific communication and the presentation of research, academic integrity as a keystone in research and also different types of, and approaches to research undertaken within food and nutritional science, both quantitative and qualitative; However, the emphasis of the teaching and learning on this module is practical and most formal scheduled teaching is via workshops and practical classes, so that students will learn via hands on experience and develop a high level of competence.

Subjects will include [i] literature based research methods, so that students develop effective literature search strategies, to search, select and retrieve relevant academic information, and cite it appropriately in support of finding and conclusions [ii] quality assurance and critical reading, so that students can assess published information in terms of the likely validity and reliability of content [iii] constraints applying to the design of valid experiments, such as taking account of likely sources of error, appropriate risk and ethical assessment etc. to ensure quality of research and safety of both researcher and research subject(s) [iv] graphical and statistical approaches to the interpretation of scientific data and use of hypothesis-testing statistics to assess the significance of experimental results – use of SPSS statistical software [v] an introduction to qualitative methodology, such as survey design and focus grops/ interview techniques and the analysis of data.

This module will give students the opportunity to explore how research works and is communicated within food science and human nutrition, with an overall aim of developing students who are competent junior researchers.

More information

AP0536 -

Study Abroad (Optional,120 Credits)

This study abroad module is designed for standard full-time undergraduate programmes to provide you with the option to take an additional one year study abroad within your programme.

Study abroad provides an opportunity to develop personal skills in a different learning environment with a partner university. The module does not affect the classification of your degree, but if successfully passed the study abroad year is recognised in your transcript and degree certificate. There is a competitive selection process for placements and places cannot be guaranteed.

More information

AP0552 -

Industrial Placement Year (Optional,120 Credits)

The Industrial Placement Year module is a full year 120 credit module which is available on degree courses which include a Industrial Placement year which is taken as an additional year of study between levels 5 and 6. You will undertake a year of Industrial Placement at an approved placement partner. This broadens your overall experience of learning by embedding your current and future learning of your discipline within a regimented and target-oriented work environment. The course of Industrial Placement will be dependent on the partner and will be recorded for an individual student on the learning agreement signed by the host, the student, and the home University (Northumbria). Your Industrial Placement year will be assessed on a pass/fail basis. It will not count towards your final degree classification but, if you pass, it is recognised in your transcript as a 120 credit Industrial Placement Module and on your degree certificate in the format – “Degree title (with Industrial Placement Year)”.

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AT5004 -

Year in International Business (This is made up of 5 modules studied in Newcastle (Semester 1) & Amsterdam (Semester 2) (Optional,120 Credits)

This overarching module descriptor covers the Year in International Business which is made up of 5 modules which students study in Newcastle (semester 1) and Amsterdam (semester 2).

This additional year of studies has been designed to develop students’ business awareness and their soft skills through a semester of study in the UK followed by engagement in studying in Amsterdam and working on real business projects to further enhance and develop this knowledge, skills and attributes.

Semester 1 in the UK comprises three 20-credit modules aimed at students new to business and management, which also equips the students for a semester in Amsterdam, working in teams on a “real-world”, client facing project. Of the modules studies in Semester 1 provide students with the “soft”, “analytical” and “project management” skills necessary to embark on a “real-world” client-centred consultancy project in Semester 2. In Semester 2, students will work move to Amsterdam and study two modules on Northumbria licensed premises. The first module, Group Business Consultancy Project, is a Level 5 40 credit Consultancy Project providing a supported and challenging experience with real business supervised by Northumbria and possibly Dutch academics. The final module complements the development of business knowledge and application through a contextualised consideration of International Business. This will also add to the Business Consultancy experience, thereby guaranteeing a coherent business experience.

The modules are outlined below:

Semester 1
HR9505 Managing People at Work (20 credits)
SM9511 Global Business Environment (20 credits)
AF5022 Financial Decision Making (20 credits)

Semester 2
AT5000 Digital Business (20)
AT5001 Group Business Consultancy Project (40 credits)

In semester 1, students will learn in an environment aligned to that of business students on full time programmes. A mixture of large group and small group sessions will take place. In semester 2, in accordance with the experiential learning pedagogical approach in the Business Clinic operated at Newcastle Business School, the group consultancy work will involve students working in groups, facilitated by academics but also independently and amongst their peers in collaborative project work to provide real business consultancy. Assessment has been developed in accordance with Northumbria’s Assessment for Learning principles including a broad mix of assessment appropriate to the learning outcomes being assessed and with opportunities for formative feedback.

A student who passes all modules will, on successful completion of their undergraduate programme of study, have the title “(Year in International Business UK and Amsterdam)” added to their degree award title. Students who do not pass 120 credits will have those modules that have been completed recorded on their transcript.

More information

AP0616 -

Biological and Food Sciences Research Project (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 (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 (Optional,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 (Optional,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

AP0621 -

Clinical Nutrition and Dietetics (Optional,20 Credits)

This module is designed to develop an understanding of the principles of clinical nutrition, dietary intervention and treatment strategies. You will learn about the biochemical basis of a range of disorders that are seen in the clinic.
You will learn about how to assess nutritional status using anthropometric, clinical and biochemical data and how these relate to case studies and nutrition-related to disease. You will learn how each clinical or metabolic disorder influences nutritional status, and the underlying metabolic complications that cause these conditions will be highlighted.
You will learn about the principles of dietetics, dietary management and control in the clinical environment. You will learn how clinical conditions can influence nutritional status and how these conditions are treated through adequate nutrition.

More information

AP0622 -

Investigative Sport and Exercise Nutrition (20 Credits)

This module is designed to develop an understanding of the principles and applications of nutritional interventions in the context of sport and exercise performance and health outcomes.
You will learn about the scientific evidence behind health claims associated with dietary interventions, the use of ergogenic aids and other supplementation through critical evaluation. You will learn about the effects and detection of drugs and doping agents within sport. In addition, the role of the nutritionist in practice will be reviewed in accordance with external guidelines/codes of conduct for nutrition professionals.

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.

AP0404 -

Cell Biology and Genetics (Core,20 Credits)

You will learn about basics of the diversity of life and the unifying cell theory including, DNA as the universal information store and the central dogma of molecular biology as the unifying mechanism in all life. You will learn the structure and function of cells and the organelles they contain along with their life cycle, division, self-replication and eventual death.

You will learn the basic principles of heredity, including molecular, classical , human and microbial genetics. You will learn the structure, function, regulation of genes and genomes. You will also learn the fundamentals of applied genetics including an introduction to clinical genetics and the identification of genetic mutations and polymorphisms and their influence on disease processes.

Underpinning these theoretical concepts and principles covered in the lecture course you will be trained in basic techniques of handling DNA in the laboratory.

More information

AP0406 -

Practical Skills (Core,20 Credits)

On this module you will learn the primary skills required to be a student of a science degree. These skills will cover both laboratory based and data/information retrieval and handling. As part of the laboratory skills you will study the importance of health & safety, ethics and appropriate sample handling. You will then move into the laboratory where hands on sessions offer you an opportunity to develop key skills in areas of liquid handling, microscopy, buffers, making solutions and dilutions, and enzymatic analysis. You will use your generated laboratory data to then study and understand appropriate methods of data manipulation and presentation. You will also on this module gain experience and confidence in searching for, understanding of and appreciation of scientific literature.

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AP0407 -

Biochemistry (Core,20 Credits)

This module will provide you with an important and invaluable introduction to the structure and function of the principal molecular components of living systems, including carbohydrates, lipids, proteins and nucleic acids. In addition you will learn about the actions and properties of enzymes. The first part of the module will provide you with a foundation for this by explaining relevant chemical concepts which underpin chemistry in biological systems, including atomic structure, chemical bonding and the nature of molecular interactions. Then we will consider several carbon containing compounds that are present in biological systems and their chemical and physical properties. Following this, an investigation will be conducted into the structure, nomenclature, functions and significance of carbohydrates, lipids, proteins and nucleic acids. The role of proteins as enzymes will also be investigated to provide a foundation for the study of biochemistry in successive years.

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AP0408 -

Anatomy and Physiology (Core,20 Credits)

In this module you will learn and understand the basics of Anatomy and Physiology of the Human Body. You will also be introduced to the pathophysiology of some common diseases. You will learn about the general organization of the human body and some of the body systems including the skeletal, muscular, cardiovascular, endocrine, digestive, nervous and respiratory systems. This module will provide you with the necessary basic knowledge required for the understanding of more advanced biomedical courses.

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AP0409 -

Fundamental Nutrition (20 Credits)

You will learn some of the fundamental principles in the field of human nutrition such as the biochemistry, physiology, structure and function of macro and micronutrients. The focus of lectures will also be on the discussion of diet and the maintenance of optimum health. Examples and consequences of nutrient deficiencies and excesses, and the contribution of diet and lifestyle to the establishment of disease, will also be discussed. Another aspect of the module will explore nutritional methods used in a public health context including dietary assessment, dietary surveying as well as crucial concepts in nutritional studies (ie Eatwell Plate and portion sizes). Dietary reference values will also be introduced.

You will discuss comparisons of typical British diets with some important UK-ethnic diets and discuss the role of culture, education and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders (anorexia and bulimia nervosa).
During practical work you will look at the analytical methods used to identify and quantify nutrients present in foods, providing a link to the understanding of food nutritional labelling. Another practical component will introduce you to basic techniques in anthropometric measurements, and include calculations of body mass index and body composition indexes, and the discussion of their use and limitations for the assessment of human health status.

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AP0410 -

Food Science (20 Credits)

You will learn about some of the fundamental scientific principles underlying the manufacture of food products including the biological, chemical and physical properties of commonly used raw materials such as eggs, milk, cereal flours, plant derived products and muscle based ingredients.

You will study the changes that occur to molecular components such as carbohydrates, proteins, lipids, and colour and flavour molecules during various food manufacturing processes and the effects on the overall properties of food products.

Chemical changes to food components such as hydrolysis, oxidation and reduction and physical changes like protein denaturation and changes in viscosity will be studied. Biological changes in the nutritional potential and microbiological and toxicological safety will also be considered.

You will learn about various food manufacturing processes such as the production of dairy products, baked merchandise, starch based sauces and desserts, meat products and colloidal systems like emulsions and foams. The use of additives and food preservation as well as methods of sensory and quality evaluation will be studied. You will be guided on the writing of a practical laboratory report following the IMRAD style.

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JE5001 -

Academic Language Skills for Applied Sciences (Core – for International and EU students only,0 Credits)

Academic skills when studying away from your home country can differ due to cultural and language differences in teaching and assessment practices. This module is designed to support your transition in the use and practice of technical language and subject specific skills around assessments and teaching provision in your chosen subject. The overall aim of this module is to develop your abilities to read and study effectively for academic purposes; to develop your skills in analysing and using source material in seminars and academic writing and to develop your use and application of language and communications skills to a higher level.

The topics you will cover on the module include:

• Understanding assignment briefs and exam questions.
• Developing academic writing skills, including citation, paraphrasing, and summarising.
• Practising ‘critical reading’ and ‘critical writing’
• Planning and structuring academic assignments (e.g. essays, reports and presentations).
• Avoiding academic misconduct and gaining credit by using academic sources and referencing effectively.
• Listening skills for lectures.
• Speaking in seminar presentations.
• Presenting your ideas
• Giving discipline-related academic presentations, experiencing peer observation, and receiving formative feedback.
• Speed reading techniques.
• Developing self-reflection skills.

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AP0514 -

Human Metabolism (Core,20 Credits)

In ‘Human Metabolism’ you will learn of how the body breaks down various biological molecules such as sugars, fats and proteins to gain energy and how it converts these molecules into the other various essential components required to function normally. You will learn about the disorders that can arise and the resulting consequences, with a food and nutritional sciences approach. Consequences such as malnutrition, vitamin deficiencies, diabetes and obesity will be discussed. You will learn about these various aspects in a system/organ-specific manner which will include the liver, the kidneys, heart and digestive tract, allowing you to clearly understand the relationship between normal and disrupted function.

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AP0521 -

Nutrition Through the Lifecycle (20 Credits)

This module introduces the concepts of nutrition as applied to stages of life, from infancy to old age and investigates diet-related health conditions. You will draw on your existing knowledge of dietary reference values and guidelines and explore the different requirements and reasons for these, in different stages of life and states of health. You will also learn the theories of behaviour change so that you understand the ways in which health professionals can plan behaviour change interventions and support populations to make heathier choices.
Topics covered in this module include:
Principles of nutrition and dietetics:
Health promotion theory and practice,
Planning and constructing interventions
Energy balance and energy expenditure calculations.
Under and over nutrition:
Nutritional significance and requirements for nutrients through the lifecycle.
Diet-related diseases such as cardiovascular disease, Diabetes mellitus, Cancer and dietary factors

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AP0522 -

Careers Skills in Food and Nutrition (Core,20 Credits)

The aim of the module is to provide you with an opportunity to develop your self-awareness of your knowledge, skills, attributes and experience, to help support you in your career journey. You will gain hands-on experience of a work setting, allowing you to explore the roles and responsibilities if a food or nutrition-related industry. You will reflect on your experiences and consider how these can contribute to the development of graduate attributes and employability skills.

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AP0523 -

Analytical and Food Chemistry (Core,20 Credits)

You will learn some of the fundamental theoretical principles in the field of food chemistry with particular reference to the chemistry of food components, Maillard reaction, caramelisation and lipid oxidation. This will be supplemented with knowledge on the parameters that influence such reactions and the impact of processing and storage on the overall product quality.

You will learn about key theoretical concepts in analytical chemistry pertinent to quality control processes in a food manufacturing setting. Such concepts include physicochemical properties of food components as well as theoretical principles pertinent to food sampling, extraction, purification and determination using a series of analytical methodologies such as spectrophotometry, gas chromatography (GC) and high performance liquid chromatography (HPLC). Theoretical concepts in data analysis will also be discussed and employed in IT workshops.

You will also learn and employ laboratory techniques in chemical analysis pertinent to the determination of macronutrients (protein, fat, carbohydrates), as well as techniques related to the determination of compounds such as vitamins, sugars and fatty acids. During practical work you will look at the analytical methods used to identify and quantify such nutrients, providing a link to the understanding of food nutritional labelling.

You will gain insights in Good Laboratory Practice and Health and Safety pertinent to analytical laboratories, as well as the importance of Quality Assurance schemes employed in laboratories.

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AP0524 -

Food Microbiology (Optional,20 Credits)

This module will develop your understanding of how microbes pervade the environment and impact the preparation, storage and safety of foods and drinks. You will explore the types of cellular microbes and their metabolism including yeast, filamentous fungi and bacteria. We will also consider the biology of non-cellular infectious agents such as viruses and prions and countermeasures required to prevent food-borne infection. You will explore the microbiology of the human digestive tract in health and disease and distinguish infection with food-borne pathogens from food-poisoning. Additionally, the value of microbes as probiotics will be explored. You will see the impact of culture conditions on food preservation and on laboratory-based tests for food safety. You will culture and qualitatively examine microbes to identify them and will also enumerate these in order to assess risk to human health or product quality. Additionally, you will also learn other quantitative techniques such as bioassays and estimations of microbial inactivation as in, for example, pasteurisation. You will consider the frequency and impact of endospore formation in relation to all of these aspects. Another important and exciting facet of the course will be the rapid detection of microbial products like DNA and antigens using modern molecular analyses rather than traditional culture-based methods.

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AP0525 -

Applied and Practical Nutrition (20 Credits)

In this module you will build upon the knowledge and skills you acquired during Fundamental Nutrition and you will also have the opportunity to develop your professional, research and practical skills as there is a strong emphasis on ‘hands-on’ nutrition.

Lectures during this module will include how you interpret and apply basic nutritional guidelines and policies to individuals and groups and the various roles that diet and nutrition can play in disease and in healthy ageing. The use of dietary surveys and epidemiological studies to identify links between diet and disease and how this evidence is used in nutritional guidance for the public and individuals will also be covered. You will become aware of the factors influencing dietary intake and barriers encountered when recommending dietary change.

You will learn about various laboratory techniques used in the nutrition research setting, as well having the opportunity to prepare and evaluate a planned diet for a particular individual determining its worth using your knowledge of dietary guidelines, individual requirements and in-depth dietary analysis skills. Further practical sessions will develop your research and data analysis skills using experimental data that you have gathered during laboratory and IT sessions.

The practical element of this module will help you to develop your critical evaluation skills and your self-awareness of the professional and research skills required to become a nutritionist.

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AP0538 -

Research Methods for Food and Nutrition (Core,20 Credits)

Food science and human nutrition are predominantly practical subjects which require a hands on approach to the development of the essential research skills and methodology required for final year students, in particular the final year ‘capstone’ research project module.

In this module students will learn a lot about how research generally ‘works’ and is conducted and communicated within food science and human nutrition. The lectures and seminars on the module will introduce topics such as the research ‘heirarchy’, scientific communication and the presentation of research, academic integrity as a keystone in research and also different types of, and approaches to research undertaken within food and nutritional science, both quantitative and qualitative; However, the emphasis of the teaching and learning on this module is practical and most formal scheduled teaching is via workshops and practical classes, so that students will learn via hands on experience and develop a high level of competence.

Subjects will include [i] literature based research methods, so that students develop effective literature search strategies, to search, select and retrieve relevant academic information, and cite it appropriately in support of finding and conclusions [ii] quality assurance and critical reading, so that students can assess published information in terms of the likely validity and reliability of content [iii] constraints applying to the design of valid experiments, such as taking account of likely sources of error, appropriate risk and ethical assessment etc. to ensure quality of research and safety of both researcher and research subject(s) [iv] graphical and statistical approaches to the interpretation of scientific data and use of hypothesis-testing statistics to assess the significance of experimental results – use of SPSS statistical software [v] an introduction to qualitative methodology, such as survey design and focus grops/ interview techniques and the analysis of data.

This module will give students the opportunity to explore how research works and is communicated within food science and human nutrition, with an overall aim of developing students who are competent junior researchers.

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AP0536 -

Study Abroad (Optional,120 Credits)

This study abroad module is designed for standard full-time undergraduate programmes to provide you with the option to take an additional one year study abroad within your programme.

Study abroad provides an opportunity to develop personal skills in a different learning environment with a partner university. The module does not affect the classification of your degree, but if successfully passed the study abroad year is recognised in your transcript and degree certificate. There is a competitive selection process for placements and places cannot be guaranteed.

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AP0552 -

Industrial Placement Year (Optional,120 Credits)

The Industrial Placement Year module is a full year 120 credit module which is available on degree courses which include a Industrial Placement year which is taken as an additional year of study between levels 5 and 6. You will undertake a year of Industrial Placement at an approved placement partner. This broadens your overall experience of learning by embedding your current and future learning of your discipline within a regimented and target-oriented work environment. The course of Industrial Placement will be dependent on the partner and will be recorded for an individual student on the learning agreement signed by the host, the student, and the home University (Northumbria). Your Industrial Placement year will be assessed on a pass/fail basis. It will not count towards your final degree classification but, if you pass, it is recognised in your transcript as a 120 credit Industrial Placement Module and on your degree certificate in the format – “Degree title (with Industrial Placement Year)”.

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AT5004 -

Year in International Business (This is made up of 5 modules studied in Newcastle (Semester 1) & Amsterdam (Semester 2) (Optional,120 Credits)

This overarching module descriptor covers the Year in International Business which is made up of 5 modules which students study in Newcastle (semester 1) and Amsterdam (semester 2).

This additional year of studies has been designed to develop students’ business awareness and their soft skills through a semester of study in the UK followed by engagement in studying in Amsterdam and working on real business projects to further enhance and develop this knowledge, skills and attributes.

Semester 1 in the UK comprises three 20-credit modules aimed at students new to business and management, which also equips the students for a semester in Amsterdam, working in teams on a “real-world”, client facing project. Of the modules studies in Semester 1 provide students with the “soft”, “analytical” and “project management” skills necessary to embark on a “real-world” client-centred consultancy project in Semester 2. In Semester 2, students will work move to Amsterdam and study two modules on Northumbria licensed premises. The first module, Group Business Consultancy Project, is a Level 5 40 credit Consultancy Project providing a supported and challenging experience with real business supervised by Northumbria and possibly Dutch academics. The final module complements the development of business knowledge and application through a contextualised consideration of International Business. This will also add to the Business Consultancy experience, thereby guaranteeing a coherent business experience.

The modules are outlined below:

Semester 1
HR9505 Managing People at Work (20 credits)
SM9511 Global Business Environment (20 credits)
AF5022 Financial Decision Making (20 credits)

Semester 2
AT5000 Digital Business (20)
AT5001 Group Business Consultancy Project (40 credits)

In semester 1, students will learn in an environment aligned to that of business students on full time programmes. A mixture of large group and small group sessions will take place. In semester 2, in accordance with the experiential learning pedagogical approach in the Business Clinic operated at Newcastle Business School, the group consultancy work will involve students working in groups, facilitated by academics but also independently and amongst their peers in collaborative project work to provide real business consultancy. Assessment has been developed in accordance with Northumbria’s Assessment for Learning principles including a broad mix of assessment appropriate to the learning outcomes being assessed and with opportunities for formative feedback.

A student who passes all modules will, on successful completion of their undergraduate programme of study, have the title “(Year in International Business UK and Amsterdam)” added to their degree award title. Students who do not pass 120 credits will have those modules that have been completed recorded on their transcript.

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AP0616 -

Biological and Food Sciences Research Project (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.

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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.

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AP0618 -

Food and Nutrition - Policy and Issues (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.

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AP0619 -

Food Quality and Safety (Optional,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.

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AP0620 -

Food Processing and Preservation (Optional,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.

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AP0621 -

Clinical Nutrition and Dietetics (Optional,20 Credits)

This module is designed to develop an understanding of the principles of clinical nutrition, dietary intervention and treatment strategies. You will learn about the biochemical basis of a range of disorders that are seen in the clinic.
You will learn about how to assess nutritional status using anthropometric, clinical and biochemical data and how these relate to case studies and nutrition-related to disease. You will learn how each clinical or metabolic disorder influences nutritional status, and the underlying metabolic complications that cause these conditions will be highlighted.
You will learn about the principles of dietetics, dietary management and control in the clinical environment. You will learn how clinical conditions can influence nutritional status and how these conditions are treated through adequate nutrition.

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AP0622 -

Investigative Sport and Exercise Nutrition (20 Credits)

This module is designed to develop an understanding of the principles and applications of nutritional interventions in the context of sport and exercise performance and health outcomes.
You will learn about the scientific evidence behind health claims associated with dietary interventions, the use of ergogenic aids and other supplementation through critical evaluation. You will learn about the effects and detection of drugs and doping agents within sport. In addition, the role of the nutritionist in practice will be reviewed in accordance with external guidelines/codes of conduct for nutrition professionals.

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To start your application, simply select the month you would like to start your course.

Food Science and Nutrition BSc (Hons)

Home or EU applicants please apply through UCAS

International applicants please apply using the links below

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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.

 

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