Bachelor of Science With Honours in Food and Nutrition

This course prepares you for a range of careers in the food industry with roles in food product development, quality assurance, technical management, buying and more. Topics on this course are selected so that you can hit the ground running when you start your career in the top employer - the food industry. We actively engage with food retailers and food manufacturers and design our course around industry needs to ensure that you enjoy excellent career opportunities. This includes elements of science, of creativity and innovation and some personal and business management modules.

Our teaching approach is centred on a hands-on and practical focus and we are very proud of our outstanding facilities where students work with a range of ingredients and food processing equipment which mirror those found in the industry. These include but are not limited to

  • retorts (industrial pressure cookers) used to make heat sterilised products
  • specialist freezing equipment for manufacturing ice cream
  • freeze drying
  • modified atmosphere packaging (MAP) for preserving food.

YEAR 1

FN111     Anatomy and Physiology (Digestion & Metabolism) I

FN112     Human Nutrition

FN113     Food Microbiology

FN121     Anatomy and Physiology (Digestion & Metabolism) II

FN122     Food Science

FN123     Food Chemistry

 

YEAR 2

FN211     Nutrition Through the Life Cycle

FN212     Food Hygiene and Sanitation

FN213     Food Engineering

FN221     Food Processing and Quality Control

FN222     Food Analysis

FN223     Food Research & Project Development

 

YEAR 3

FN311     Applied Nutrition and Diet Therapy

FN312     Nutrition and Dietetics

FN313     Nutrition and Food Technology

FN321     Modern Food Safety

FN322     Community Nutrition

FN323     Healthy Diet (Raw Food, Vegan, Fruitarian)

FN400     Project Report

 

Course Structure with effective on 1st September 2014