COURSE OVERVIEW

Nowadays food travels as fast as people and the need to supply adequate quantities of safe, healthy and diversified food from production to consumption calls for skilled, knowledgeable and practice-ready food scientists.

This degree gives you the skills and knowledge you need, starting with the core fields of food and nutrition: human anatomy; physiology; microbiology; biochemistry; and the principles of food and nutrition. You then go on to explore specialised areas such as clinical nutrition, immunology, food microbiology and biotechnology. Throughout you develop your ability to relate results to theory, with practical laboratory training in the latest biochemical and molecular experiments.

WHY CHOOSE THIS COURSE?

• Develop your understanding of practical aspects of food production such as food spoilage, safety and quality control, and public health nutrition
• Using our modern laboratories, become skilled in analysis including the microbial and chemical contamination of food, nutrition content, and the effect of nutritional supplements
• Think globally about problems such as the effect on health of over-consumption in developed nations or poor nutrition in economically under-developed countries
• Learn from our expert Life Sciences team, all of whom are actively involved in research
• Gain a range of transferable skills including independent thinking; planning and problem solving; observation and analysis; and communication
• If you need a step-up into higher education, take the course over four years and include a Foundation Year (see below) which guarantees entry to the degree course
• As a graduate, benefit from career opportunities in food and nutrition research and development across a variety of sectors including government, health, academia, pharmaceuticals and the biotechnology industry

CAREER PROSPECTS

The majority of lecturing staff are actively engaged in scientific research, and have previous experience in academic, government, charity or industry research laboratories. Our teaching and the course are therefore directly informed by our research knowledge and activities. Some key aspects of the course that emphasise employability of our graduates include:

• Training in key laboratory techniques relevant to employment within the Biosciences, including awareness of relevant health and safety, legal and ethical considerations
• Training and practice in the scientific method that underpins all scientific research (developing novel hypotheses, testing these by experiment, accurately interpreting data and understanding error, and drawing valid conclusions)
• Practice in professional standards of reporting including laboratory reports using the standards of professional research publications, preparation of scientific conference posters, and written and oral presentations
• Maintenance of laboratory diaries and research diaries following standard practice within the field
• Guest lectures from employers including employer-facing representatives from academia, industry and practice-based organisations, PSRBs, and from the Universitys careers service
• These opportunities will be provided at every level from year 1 through to year 3, with presentations and the opportunities to engage with a wide range of career specialists to gradually develop your skills and capabilities applicable in different career fields as well as perspective of wider career opportunities open to graduates in bioscience subjects including food and nutrition. Planned developments in this context include curricular and co-curricular activities such as visits to and/or placements in external locations as well as career fairs and networking events particularly during years 2 and 3 working in partnership with the Universitys careers service and the departments liaison board.
• Graduates from our BSc (Hons) Food and Nutrition Science course may seek employment within the food and nutrition industry, academic or government research laboratories, or within the pharmaceutical or biotechnology industries. Relevant science jobs outside of laboratory work include teaching, scientific equipment sales reps, scientific journalism or media, and public awareness of science. Furthermore, the training our students receive includes information sourcing, data analysis, and presentation skills which are relevant and important to a broad range of non-science careers from managerial posts to politics.

Graduates from our BSc (Hons) Food and Nutrition Science course may also pursue further scientific training through a variety of Masters programmes or PhDs related to biosciences.

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