Food and Nutrition with Foundation Year - BSc (Hons) *

UCAS Code:
DB6F
Attendance:
Full Time (4 years)
Starting:
September 2019
Campus:

Our practice-based, innovative BSc (Hons) Food and Nutrition course will provide you with an integrated course focused on nutrition and health, food analysis and food safety. There will be opportunities to discover the complexities of the food chain, the demands and needs of todays consumers globally and the controls and safety features that ensure the food we eat is safe and nutritious. You will be taught in newly open £45m Life Sciences with state-of-the-art laboratories. Staff teaching the programme are experts and publish in their respective fields of biological and analytical sciences, nutrition and public health. We also boast partnerships with both a range of Food and Nutrition companies nationally and internationally. We have been sending students on placements in the Food and Nutrition sector for well over a decade.

What's covered in the course?

You will be taught in the newly opened life sciences building .This is equipped with state of the art laboratories and kitchens to allow in-depth study of both the chemical content and the preparation of food.

There are also consultation rooms and simulation suites to allow you to practise the skills and competencies required by a nutritionist. The microbiology laboratories will allow you to study the scientific principles of food safety and hygiene.

Why Choose Us?

  • The course is designed for those who wish to pursue a commercial (food production or food analysis scientists), public health or research-orientated career, and instils the core skills and competencies required of the modern nutritionist.
  • You'll have the opportunity to study nutrition specialist areas such as nutritional assessment, and food science and analysis.
  • You'll have access to our online consultation rooms and science laboratories to aide your understanding of the academic subjects.
  • There are opportunities to lift the lid on professional practice through placements, develop entrepreneurial skills, and to learn from the experiences and insights of guest speakers.
  • 100 per cent of our undergraduate trainees were in employment or further studies six months after finishing the course in 2014/15 (Unistats).
  • 80 percent of our undergraduates said Birmingham City University prepares graduates for employment.
  • This is one of only a few courses in UK higher education to use a Centre of Excellence in Applied Nutrition. We also boast a mock consultation suite for you to practise the application of the core skills and competencies required of a nutritionist.

Students outside Millennium Point

Open Days

Our next Open Day for this course will take place in Autumn 2018. Register your interest and we'll let you know details as soon as they are available.

Register your interest
This course is not open to International students

Where our students go

Our students have gone on to work with companies such as:

  • Tesco
  • Marks & Spencer

And in jobs such as:

  • Food Technologist

Subject to approval

This course is in the final stages of design and is due to be reviewed and approved to meet our quality standards.

Entry Requirements

112 UCAS tariff points including a science (Biochemistry, Chemistry, Biology or similar), not including General Studies.Other A-level subjects such as Food Technology, Home Economics, Environmental Studies and Applied Sciences will be considered in combination with a science subject. A typical offer will be BBC.

BTEC Extended Diploma (18-units not including early years) - DMM - 112 UCAS points.

Access to HE – Full award (60 Credits) of which a minimum of 45 at Level 3 including a 24 at Merit or Distinction, of which a minimum of 18 must be in science (Chemistry or Biology) or health-related subject and 15 at Level 2 which must include Mathematics and English GCSE equivalent if not already achieved.

Level 2 qualifications which must be achieved PRIOR to application for all applicants:

A minimum of three GCSEs at Grade C or above, must include English, Mathematics and Science - Biology and Chemistry or Double Award.

International candidates:

Those who meet residency/academic requirements of UK students but whose language is not English will need to hold IELTS with 6.0 overall with 5.5 minimum in all bands.

Other qualifications

If you have a qualification that is not listed in the table please refer to our full entry requirements on UCAS.

Further guidance on tariff points can be found on the UCAS website.

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Advice about Clearing 2018

UK or EU students

Award Start Mode Duration Fees
BSc (Hons) Sep 2019 FT 4 years
TBC
Apply via UCAS

International Students

Sorry, this course is not available to international students.

Fees for 2019/20 will be published as soon as possible. The University reserves the right to increase fees in line with inflation based on the Retail Prices Index or to reflect changes in Government funding policies or changes agreed by Parliament up to a maximum of five per cent.

Guidance for UK/EU students

UCAS

UK and EU students applying for most undergraduate degree courses in the UK will need to apply through UCAS.

The Universities and Colleges Admissions Service (UCAS) is a UK organisation responsible for managing applications to university and college.

Applying through UCAS
 Register with UCAS
 Login to UCAS
 Complete your details
 Select your course
 Write a personal statement
 Get a reference
 Pay your application fee
 Send UCAS your application

Additional costs

We offer a wide range of professionally accredited and vocational courses that require the purchase of, among other things, uniforms, equipment, subscriptions, professional body memberships and DBS checks, and may require you to pay to attend conferences or participate in placements.

The link below provides our estimate of the possible costs associated with key activities on specific courses. Please bear in mind that these are only estimates of costs based on past student experience and feedback. The actual costs to you could vary considerably (either greater or lower than these estimates) depending on your choices as you progress through the course. We set out where we can, based on experience, where these indicative costs are for activities that are optional or compulsory.

All our students are provided with 100 free pages of printing each year to a maximum total value of £15.

Find additional costs for your course

Accommodation and living costs

The cost of accommodation and other living costs are not included within your course fees. More information on the cost of accommodation can be found in our accommodation pages.

The additional costs listed here are to be used for indicative purposes only and are based on the additional costs for the 2018/19 academic year. The additional costs for 2019/20 will be published as soon as possible.

Year 1

Introduction to food science and nutrition

This module covers the major food components (water, fats, carbohydrates and protein and fibre) in terms of their nature and role in foods. It also covers the nutritional principles of fat carbohydrate and protein and how dietary macronutrient requirement values are derived. You will begin to study basic principles of food preparation which will be studied in more detail in the practical module.

Practical skills in food and nutrition (double module)

 This module will be studied throughout the whole first year, from a nutritional standpoint you will learn how to analyse both the chemical composition of foods and their calorific values.

You will also look at how different methods of food preparation might alter the nutritional status of foods.

Introduction to Microbiology

This module provides an introduction to microorganisms their cellular metabolism and how their activities may affect both Humans and the environment. You will learn about how microorganisms cause disease but also how they can be exploited for our benefit particularly within the food industry. You will be introduced to the world of the human microbiome.

Human anatomy and physiology (double module)

This module introduces the study of the anatomy of the human body and explains the major physiological systems which are essential for life: the central nervous system, the respiratory system, the cardiovascular system, the renal system and the digestive system. You’ll understand the structures and functions of the major organs and the functions of individual cell types. You’ll have weekly lectures and practical classes. 

Biochemistry

Studying this module you will gain the foundation knowledge of biochemistry required to study the scientific basis of nutrition and health. On learning of the body’s major metabolic pathways You will develop an awareness of the role of macro and micronutrients in body chemistry.

Food nutrition and health

In this module you will be introduced to the role of diet in a number of western disease and public health strategies in place to try to reduce their incidence. You will follow on from the introduction to nutrition module by studying micronutrients and how they are used in the body.

Year 2

Food Science preparation analysis and control (double module)

You will build on your understanding of the chemistry of biological molecules and apply this to explaining the behaviour of food macromolecules and how the significance of the method of preparation. The role of food additives and the need for accurate food labelling will be introduced.

Applied physiology ,nutrition and Health (double module)

A well-functioning body contributes to health and well-being so it is important that you understand the interplay of mechanisms that maintain the body in homoeostatic balance and the underpinning physiological changes that alter these homoeostatic mechanisms to cause common pathologies. This will be related to nutrition and again the link between imbalances in the western diet which contribute to the development of common pathologies such as diabetes Coronary heart disease and cancer.

Research methods in food and nutrition

This module will equip you with the skills to undertake scientific research and problem solving .Using both qualitative and quantitative methods, risk assessment and project design.

Professional practice (placement)

You will be offered the chance of an 18 day placement with a nutrition or food science related area . This will be an opportunity to apply your knowledge of food and nutrition in a professional context.

Food Microbiology

This practically orientated module will introduce you to the hazards posed by microorganisms to food safety. You will develop laboratory based skills which will enable you to identify different types of microorganisms.

Biotechnology and food production.

This module provides an overview of Food biotechnology, you will study traditional methods such as fermentation and also more modern technology such as bioconverts transforming raw materials into a high price commodity e.g. starch into sugar.  The role of genetic modification in food production will also be studied.

Year 3

Research project in food and nutrition (double module)

 You will be designing and carrying out a project relating to a current issue in nutrition and food science.

This will allow you to draw together the theoretical principle you have studied during your programme.

Nutrition and Health through the lifespan

In this module  you will evaluate how nutritional requirements vary across the lifespan, influencing health and well-being.  The physiological impact of altered demand and supply of nutrients will be considered from pregnancy to childbirth, infancy, adolescence, adult and older adulthood. You will also discuss the relationships between physical, social, psychological and environmental factors and health and well-being.

Food security global health and nutrition.

In this module you will study  food security,  the perspective of sustainable development and social stability.  You will study aspects such as food cultures and nutrition, their links to global health in both developing and developed countries. land ownership and other factors affecting food security such as global agriculture and trade and other issues such as global health, climate change, and forced migration.

 

Food Quality and safety

On studying this module you will learn how food production methods can impact on nutritional quality .In particular you will study food storage supply and preservation. When studying food preparation you will focus on contamination food testing and control and safety in the food industry. There will also be a focus on food and nutrition policies and their impact on public health.

Advances in nutrition nutrients and health

This module will help you appreciate current factors influencing the consumer and how these may affect nutritional status.  Looking at current concerns and emerging issues, the module examines local, national and global nutritional developments and role the media plays in influencing our diet and the expansion of the diet industry.  A holistic approach will be taken, considering the sociological, psychological and physical influences.

Communicating nutrition food and health information.

You will study how best to communicate scientific information to varying target audiences ,including health professionals and the general public. As our knowledge of the links between nutrition and optimal health increases the ability to communicate this information accurately and effectively will assist in health promotion and our own lifestyle choices which could lead to reducing the risk of chronic diseases with nutritional related pathologies.

Optional Modules

You will be able to choose from a suite of modules which are part of the faculties life science provision.

This nutrition and food science course offers a range of teaching methods including taught sessions, presentations, workshops, seminars, tutorials, independent study and research. A blended learning approach is applied, which means you'll sometimes access materials and seminars through a virtual learning environment.

This undergraduate course is full-time and requires attendance for several days per week for timetabled sessions.

During your first year you'll learn the necessary skills and knowledge to succeed in higher education, and begin your personal and professional development, including: observing nutritionists and food scientists in practice, biochemistry, human physiology, and understanding macronutrients and micronutrients.

During your second and third year you'll build on the core skills and knowledge of nutrition developed in your first year by continuing your personal and professional development. You'll undertake industry placements at the likes of Mytime Active, Sodexo, Sure Start, The Trussell Trust and the NHS, as well as working alongside food and nutrition teachers.

You'll have an option of taking a year out on placement in the UK, EU or at an appropriate international organisation and will be allowed to complete your course in four years.

You'll also study and practise the application of the core skills and competencies required of a nutritionist or food scientist You'll have the opportunity to design and carry out your own research project on your own topic of interest or contribute to ongoing research under supervision.

Examples of classroom activities 

Dietary analysis using computer programmes and food diary’s. Laboratory sessions for biochemical analysis of food content. Practical sessions adapting standard recipes for specific dietary requirements eg Gluten free.

Teaching breakdown

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20 Lectures MidnightBlue
10 Seminars RoyalBlue
70 Independent Study LightSkyBlue

Assessment breakdown


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25 Written exams DarkOrange
25 Practical exams FireBrick
25 Written assessment DarkOrange
75 Poster or presentation FireBrick

Further studies

The Faculty has a range of postgraduate Masters and doctoral courses available if you wish to continue your studies.

Trips and Visits

You will be offered the opportunity to visit local food production plants .There will also be opportunities to visit trade shows related to the food industry.

Enhancing your employability skills

  • 100 per cent of our undergraduate trainees were in employment or further studies six months after finishing the course in 2014/15 (Unistats).
  • 80 percent of our undergraduates said Birmingham City University prepares graduates for employment.
  • This is one of only a few courses in UK higher education to use a Centre of Excellence in Applied Nutrition. We also boast a mock consultation suite for you to practise the application of the core skills and competencies required of a nutritionist.

Placements

You'll undertake industry placements at the likes of Mytime Active, Sodexo, Sure Start, The Trussell Trust and the NHS, as well as working alongside food and nutrition teachers.

You'll have an option of taking a year out on placement in the UK, EU or at an appropriate international organisation and will be allowed to complete your course in four years.

More about our placement opportunities...

OpportUNIty

OpportUNIty Student Ambassador

OpportUNIty: Student Jobs on Campus ensures that our students are given a first opportunity to fill many part-time temporary positions within the University. This allows you to work while you study with us, fitting the job around your course commitments. By taking part in the scheme, you will gain valuable experiences and employability skills, enhancing your prospects in the job market.

It will also allow you to become more involved in University life by delivering, leading and supporting many aspects of the learning experience, from administration to research and mentoring roles.

Graduate Jobs

There are a wide range of career opportunities available on graduation. Including  food management and food production and technology. Gradates also can chose to take further training for careers such a s food technology teaching, environmental health officer or dietician’s. 

The creation of our new suite of courses in Sport and Life Sciences is yet another exciting development at Birmingham City University. The 10,500sq metre building at City South Campus will enable us to offer a wide range of new health, nutrition, biomedical science and sports courses, as well as providing a new home for our education programmes.

Not only are we investing £41 million in a new building to house the laboratories and teaching spaces needed, but we also plan to open up these facilities to benefit all students and the wider community. This will complement our existing sports facilities, which already provide a base for students to compete in activities ranging from rugby to jiu jitsu.

The courses will reflect the latest developments in our teaching and our focus on practice-led learning with work placements and live industry case studies incorporated into the curriculum. All courses have been co-designed with employers and are endorsed or accredited by professional bodies where appropriate.

By expanding our provision to these new areas, we will be helping to tackle some of the biggest challenges facing society today, such as obesity and unhealthy lifestyles, by encouraging and supporting healthy eating and greater physical activity.

In addition, we will be producing graduates who can support elite performers in meeting the UK’s ambitions for sporting success at events such as the Olympics and other world sporting tournaments. We are constantly looking to enhance the range of courses we offer - please check all our courses for the latest additions to our portfolio.

Simulation Mannequins

We have several Simulation men (SIM men) and Simulation babies (SIM babies) which are leading edge, anatomically correct mannequins used for teaching specific techniques such as advanced adult and paediatric life support skills, acute and high dependency clinical skills, first aid and communication skills.

Simulation Mannequins

SPACE skills practice model

S.P.A.C.E.

SPACE is an innovative practice area all students can access to use equipment and resources to practise a wide range of skills in a safe, welcoming and supportive environment. It provides students with a creative learning environment to get the best educational experience before becoming a health care professional.

S.P.A.C.E.

Learning Facilities

We offer up-to-date, innovative facilities that simulate the real situations that medical staff may come across. These resources are essential in offering students a hands-on introduction to health and social care practice.

Learning Facilities

Nursing - Facilities - Virtual Tour

Virtual Tour

Explore our facilities in 360 panoramas, including welcome videos from key members of staff and Health and Wellbeing student profiles.

Virtual Tour

Our staff

Our staff have incredible industry links and a wealth of experience, and often continue to work in their specialist areas. They are all registered nutrition professionals, enabling all tutors to have a unique understanding of the issues which affect your academic and practical experience.

Huda Al-Kateb

Dr Huda Al-Kateb

Programme Leader BSc Food and Nutrition

Dr Al-Kateb is an experienced food and nutrition scientist with over 25 years’ experience of working in a variety of roles and initiatives in agri-food across the supply chain for academia, industry and the public health sectors.