Why you should study this course
According to the Department for International Trade, the food and drink industry is the largest manufacturing industry in the UK. Focused on food production, new product design, food analysis, and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of this industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.
You’ll gain hands-on experience of a wide range of techniques, such as sample extraction, purification and analysis, in our well-equipped laboratories, based in the multi-million-pound Alison Gingell Building. Specialist industry-standard facilities include analytical equipment such as GC, GC-MS, ICP and HPLC, in addition to access to food science facilities for rheological and texture profile analysis of food and drink as well as tasting sessions. This focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.
Our current experienced teaching team bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major food retailers and manufacturers, to help ensure you receive up-to-date information and can help you begin to establish your professional networks.
Their research regularly informs your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you may also have the opportunity to take part in staff research projects during your final year (subject to availability). Our current lecturers have experience of research in food chemistry/biochemistry, food science and technology, analytical and instrumental analysis, food microbiology and gut microbiota, food quality, assurance and safety inspection, nutrition and dietetics, coeliac disease and the gluten-free diet, probiotics and immune function.
What you'll study
Year one
The first year introduces you to the basic scientific principles of human physiology and biochemistry for nutrition, microbiology, food law, food chemistry, food production and analysis. You will consider scientific writing, data analysis, reporting of laboratory experiments and principles underlying food hygiene.
Modules
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Physiology and Biochemistry for Nutrition - 20 credits
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Introduction to Public Health - 20 credits
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Chemistry of Foods - 20 credits
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Introduction to Food Law and Policy - 20 credits
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Skills for Food and Nutrition Sciences 1
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Skills for Food and Nutrition Sciences 2 - 10 credits
- Add+vantage - 10 credits
Year two
You will have the opportunity to start to develop your research skills by carrying out a ‘mini-project’ where you will design your own laboratory investigation. Past students have worked on determining salt and sugar content in a variety of potato snacks, and also designing and conducting sensory experiments to determine and compare flavour and texture profiles of a variety of different foods and drinks using sensory evaluation and texture profile analysers.
Modules
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Food Microbiology - 20 credits
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Nutrition throughout the Lifespan - 20 credits
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Contemporary skills for Food, Nutrition and Health
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Principles of Food Preparation - 20 credits
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Food Processing and Technology - 20 credits
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Food Properties and Material Sciences - 20 credits
- Add+vantage - 10 credits
Final year
In your final year, you will study food quality assurance, product design, food biotechnology, and you will be encouraged to explore current issues in food and nutrition. You will be asked to apply your knowledge from years 1 and 2 to case studies based on real life and current issues. You are required to plan and carry out an independent research project under supervision. Previous projects have included microbiological analysis of probiotic products, antimicrobial activity of honeys and teas, rheology and texture profile analysis of texture-modified foods.
Modules
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Product Design - 20 credits
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Food Quality, Safety and Assurance - 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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Integrated Topics in Nutrition, Food and Public Health - 20 credits
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Food Biotechnology - 20 credits
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Add+vantage - 10 credits
