Why you should study this course
As we strive to meet increasing global demands, the safety and authenticity of the food we eat and the hygiene of food premises that manufacture, prepare and serve food is of paramount importance.
The Food Safety, Inspection and Control BSc (Hons) encompasses a variety of food issues with both a UK and international focus. Designed to meet the needs of the food industry and regulatory agencies, it covers skills including how to assess food safety risks, advise on food hygiene and safety, inspect food and food premises, and understand and apply legislation relating to food.
There is a big emphasis on practice during this degree and our teaching team aim to impart their own research and professional experience into their teaching, alongside organised visits from practitioners and professionals from industry and various regulatory authorities (subject to availability). There are opportunities within the course to undertake practical inspections of food and food premises and to prepare and present a court prosecution case, together with many more practically based teaching sessions.
Our multi-million-pound Alison Gingell Building features a suite of analytical and biological laboratories where you can gain hands-on experience in food safety, inspection and analytical techniques.
Seminars by our practitioner staff and visiting lecturers aim to cover the latest issues on a wide range of food safety-based research topics e.g. food safety packaging seminar from food manufacturers and local authority inspectors.
The course also includes the academic content for the CIEH accredited Higher Certificate in Food Control (HCFC). This must be supplemented with a Competency Development Portfolio (which may be completed during an appropriate placement year or after graduation) and professional discussion to meet the requirements of the CIEH - this can be expected to take an additional year.
What you'll study
Year one
The first year of the course introduces you to the principles of human nutrition, public health, food chemistry and food law, alongside skills for study and preparation for future employment.
Year one is a combined first year of study alongside students on the Nutrition and Health BSc (Hons) and Food Science BSc (Hons), allowing an interdisciplinary view of food-related topics from the perspective of food science and technology, human nutrition and health and food safety.
Modules
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Skills for Food and Nutrition Sciences 1 - 20 credits
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Skills for Food and Nutrition Sciences 2 - 10 credits
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Introduction to Public Health - 20 credits
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Introduction to Food Law and Policy - 20 credits
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Chemistry of Foods - 20 credits
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Physiology & Biochemistry for Nutrition - 20 credits
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Add+vantage - 10 credits
Year two
In your second year, we will build on the principles explored in year one and begin to apply them in a practical context. Second year modules cover the subjects of hygiene management systems, food microbiology, food regulation and practical food inspection in relation to a huge variety of foods and food premises.
Modules
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Contemporary Skills for Food and Nutrition Sciences - 10 credits
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Food Microbiology - 20 credits
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Methods in Food Production - 20 credits
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Food Inspection and Food Standards - 20 credits
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Food Law - 20 credits
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Hygiene Management Systems - 20 credits
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Add+vantage - 10 credits
Final year
The final year of your course provides you with the opportunity to carry out an independent research project in relation to an area of food safety which interests you. If you opted for the professional experience year, this could follow on and be in partnership with your placement provider (subject to the provider’s approval).
You will be expected to utilise your theoretical and practical knowledge of food hygiene and safety to inspect both food premises and foods for their compliance with legislation. The final year modules are designed to expand your understanding of epidemiology and food borne diseases, food chain security and sustainability, food law enforcement, food control and food fraud.
Modules
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Epidemiology and Food Borne Diseases - 20 credits
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Law Enforcement Case Studies - 20 credits
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Food Chain Security and Sustainability - 20 credits
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Food Control and Food Fraud - 20 credits
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Research Design for Food and Nutrition Sciences - 10 credits
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Independent Project in Food and Nutrition Sciences - 20 credits
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Add+vantage - 10 credits
