|Study location||United Kingdom, Newcastle City Campus|
|Type||Bachelor courses, full-time|
|Nominal duration||3 years|
|Tuition fee||To be confirmed|
High school / secondary education (or higher)
good results in Mathematics and Food Technology
The entry qualification documents are accepted in any language
IELTS: 6.0 (with a minimum of 5.5 in each band)
At least 1 reference(s) must be provided.
On this highly practical course you will learn the skills that will prepare you to take the next step into your chosen career. You’ll be introduced to food processing, quality and safety, technology, as well as applied and practical nutrition skills and clinical nutrition and dietetics.
The course also offers flexibility as you can opt for a specialist pathway of study after your first year – meaning you can either continue with BSc Food Science and Nutrition, or choose to specialise in Human Nutrition which has an emphasis on developing proficiencies in nutrition specific professions and is accredited with the Association for Nutrition.
Whichever pathway you choose, there will be extensive opportunities to gain real-world experience and apply your knowledge with a six-week work based placement in your second year and the option of completing an industrial placement in third year.
On graduation you will be ready and able to contribute to the health agenda in roles spanning product development and quality assurance through to sales and marketing.
Your course in brief
Year 1 students should be introduced to the academic literacies required to perform successfully in higher education. In this formative year, it is expected that Research Rich Learning will be chiefly concerned with an introduction to research methodologies and knowledge construction, gaining confidence of approaches to research and critical thinking, and with sufficient guidance for students to enable them to engage in well-structured and bounded enquiry based learning.
Year 2 students should be provided with bounded, but flexible, negotiated opportunities for greater critical enquiry; during this year students should be given more opportunities to operate as participants in research projects. Students should be encouraged to develop their critical thinking, and take responsibility for their own study, such as by defining their own research projects and literature based reviews.
Year 3 students will capitalise on the academic experiences of the previous years, synthesizing their learning and experience through a summative ‘capstone’ assignment which demonstrates autonomous learning, academic rigour, self-directed purpose, and intellectual ambition.
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.
We are currently NOT ACCEPTING applications from NON-EU countries, except Georgia and Serbia.