BSc (Hons) Nutrition and Food Management

Program Overview

This contemporary program in Food and Nutrition Management equips students with comprehensive knowledge in nutrition, consumer behavior, food microbiology, and sustainable food supply chain management. Through practical modules and research opportunities, graduates gain the skills and expertise to lead in the evolving food industry, pursuing careers as nutritionists, food professionals, and researchers. The program also offers opportunities for internships and collaborations with industry professionals.

Program Outline

Degree Overview:

Our knowledge and understanding of food and nutrition is constantly evolving, making it one of the most diverse and interesting areas to work in today. On this contemporary course, you will cover a variety of key topics, including nutrition through the lifecycle, consumer behaviour, microbiology, sensory science and sustainable food supply-chain management. You will undertake research into areas related to modern food management, and enhance your knowledge and skills in this increasingly important field.

Outline:

• Level 4
• Compulsory Modules:
• Principles of Nutrition:
Introduces the principles of anatomy, physiology and metabolism of food. Knowledge and understanding of nutrition looking at proteins, fats and carbohydrates and the essential vitamins and minerals.
• Applied Nutrition: This module will help you develop key competencies and knowledge for optimising nutrition.
More practically, we will teach you how to produce nutritionally balanced menus that comply with food safety, health and safety, and allergen guidelines.
• Public Health and Nutrition: On this module, you will examine public health and nutrition policies, both locally and across the world.
You will develop the skills to evaluate any specific nutritional inadequacies and the current epidemiology of the country. Additionally, you will explore the standards of professional conduct necessary for pursuing a career in food and nutrition. Specifically, the module aims to enhance knowledge and comprehension of legislation, guidelines, policies, and protocols related to food and nutrition.
• Food Provenance: In this module, you will explore the classification, composition and provenance of food.
You will get the opportunity to compare theories/frameworks that can be applied to food supply chains. You will also learn to appreciate their performance from the perspective of sourcing, society and the environment.
• Level 5
• Compulsory Modules:
• Nutrition through the Lifecycle:
This module aims to give you a perspective on the linkages between human diet and health through the different life stages. Each week this module will introduce you to a different stage of life and demonstrate the basic nutritional needs and how to maintain a healthy lifestyle.
• Food Quality and Sensory Analysis: On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business.
Students will also develop an appreciation for food quality and the science of sensory analysis.
• Human Psychology and Nutrition: Cognitive choices influence nutrition, psychological and overall health.
As a student on this course, you will develop an understanding of the relationship between nutrition and consumer behaviour.
• Talent Management and Leadership: This module explores talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation.
This is never so important than in today's ever-changing work environment, where businesses operate in an environment of not only risk but also volatile, uncertain, complex and ambiguous (VUCA). The module will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation.
• Food Processing and Engineering: On this module you will evaluate the business and operational requirements of a commercial food production unit.
You'll approach these requirements from both a food processing and an engineering perspective.
• Applied Research Methods: The module aims to provide you with broad knowledge and understanding of the theory and practice of research.
It focuses on the use of a range of different research methods and approaches. The module encompasses the understanding and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.
• Level 6
• Compulsory Modules:
• Nutrition: Health and Disease:
In this module you will explore the relationship between diet, health and disease. You will work on case studies and modify diets accordingly.
• Critical Issues in Food and Nutrition: In this module you will explore current issues in food and nutrition.
You will also conduct a research-based investigation and present possible solutions.
• Sustainable Food Systems: During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact.
The module also covers nutritional strategies for a range of lifestyle activities.
• Dissertation: The aim of the dissertation module is to provide students with the opportunity to critically review, analyse and evaluate a topic of their choice related to the subject area of the course that they are studying.
This is best done by conducting research in that topic and presenting the outcomes in a thesis. The module builds on knowledge and understanding that students may have achieved as part of an introductory research methods module. However, this is a self-contained module and it is not a pre-requisite to have been previously studied an introductory research module. Students initially produce a proposal report of their research idea and complete a set of research ethics forms in accordance with the University’s research ethics policy. Thereafter, students work towards completing the research project with advice and guidance from the academic team. The project culminates in the submission of a capstone thesis which incorporates a thorough critical review of the literature, a detailed methodology outlining relevance and limitations, a critical analysis and discussion of the results and the critical evaluation of the outcomes of the work.

Careers:

This course prepares you to lead effectively in an ever-evolving sector, with the skills and confidence needed to tackle the issues the sector is facing today and into the future. Once you graduate you could go on to work as a:

• Educator
• Nutritionist
• Wellbeing coach
• Corporate social responsibility manager
• Researcher
• Food and health writer
• Self-employed food business entrepreneur
• Business advisor/consultant
• Environmental health officer
• Supply-chain manager
• Food product development
• Procurement manager
• Food technologist.
Some roles may require further experience after you graduate. You will also have the opportunity to become an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) when you graduate. This professional registration proves your underpinning scientific knowledge in evidence-based nutrition, and allows you to go on to apply to become a Registered Nutritionist (RNutr). Alternatively, you could advance your studies with a postgraduate course at the London Geller College of Hospitality and Tourism.

Other:

• Food-related research is a key part of this course and includes topics such as:
• Nutritional analysis to develop plant-based menus
• Processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
• New product development and sensory analysis of new products using novel ingredients
• Sustainable food production techniques including solutions to zero food waste and energy-efficient food production.
• You can choose to take this course with a work placement of 40 weeks (1400 hours) after Level 5.
It will give you the opportunity to expand your network, gain experience and enhance your professionalism.
• As we are in unprecedented and unpredictable times, there is no guarantee that you will be successful in securing a placement in the UK in the future.
This is to ensure you are still successful in being awarded a degree.
• The placement route for this course is open to UK students only.

| Tuition Fee | Currency | | -------------------------------------------------------- | -------- | | £16,250 – International | GBP | | £9,250 – UK | GBP |