Food Science and Nutrition BSc Hons with placement

You will be provided with the best possible practical learning experience through wet lab and IT based classes, which will include data collection and the use of specialist software such as our very own food processing pilot plant.

 

The learning experience is collaborative with lectures, tutorials and seminars led by academic staff, students and external lecturers, who bring specific knowledge and provide you with the opportunity to debate contemporary topics with industry active specialists.

 

The ability to follow your own interests is encouraged with practical course components such as dietetic career days, factory visits and other industrial trips that will help you apply your learning and develop your career ambitions for the future.

 

At all stages of study you will be encouraged to embrace your creativity, to approach problems innovatively and to develop entrepreneurship skills through innovative assessment tasks.

 

Modules

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

 

Year one

 

• AP0404 -Cell Biology and Genetics (Core,20 Credits)
• AP0406 -Practical Skills (Core,20 Credits)
• AP0407 -Biochemistry (Core,20 Credits)
• AP0408 -Anatomy and Physiology (Core,20 Credits)
• AP0409 -Fundamental Nutrition (20 Credits)
• AP0410 -Food Science (20 Credits)
• JE5001 -Academic Language Skills for Applied Sciences (Core – for International and EU students only,0 Credits)

Year two

 

• AP0514 -Human Metabolism (Core,20 Credits)
• AP0521 -Nutrition Through the Lifecycle (20 Credits)
• AP0522 -Careers Skills in Food and Nutrition (Core,20 Credits)
• AP0523 -Analytical and Food Chemistry (Core,20 Credits)
• AP0524 -Food Microbiology (Optional,20 Credits)
• AP0525 -Applied and Practical Nutrition (20 Credits)
• AP0538 -Research Methods for Food and Nutrition (Core,20 Credits)

Year three

 

• AP0536 -Study Abroad (Optional,120 Credits)
• AP0552 -Industrial Placement Year (Optional,120 Credits)
• AT5004 -Year in International Business (This is made up of modules studied in Newcastle (Semester 1) & Amsterdam (Semester 2) (Optional,120 Credits)

Year four

 

• AP0616 -Biological and Food Sciences Research Project (40 Credits)
• AP0617 -Product Development and Sensory Analysis (Core,20 Credits)
• AP0618 -Food and Nutrition - Policy and Issues (20 Credits)
• AP0619 -Food Quality and Safety (Optional,20 Credits)
• AP0620 -Food Processing and Preservation (Optional,20 Credits)
• AP0621 -Clinical Nutrition and Dietetics (Optional,20 Credits)
• AP0622 -Investigative Sport and Exercise Nutrition (20 Credits)

Entry Requirements 2022/23

 

Standard Entry

 

120 UCAS Tariff points

 

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

 

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.

 

English Language Requirements:

 

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

Fees and Funding 2022/23 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: £16,500

 

International Fee in Year 1: £16,500

The hands-on teaching approach on the Food and Nutrition and Human Nutrition courses provides you with subject-specific skills you will need in the workplace.

 

You’ll also develop a host of transferrable skills that are in demand with employers.

 

Sought after skills from critical thinking and project management through to data mining and record keeping will support your future career choices. You may choose to launch a specialist career or research within the field of Food and Nutrition or to cast your net wider.

 

A range of careers will be open to you when you graduate, including product development, technical and quality assurance, marketing, sales or management positions.