Food and Nutrition BSc (Hons) | 2017/18
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Food and Nutrition BSc (Hons) 2017/18 entry

Course code:

HLSU105

Study options:

3 years full-time
4 years sandwich

Location:

Coventry University

Starting:

September 2017
January 2018

Fees:
Faculty:

Get in touch

For questions regarding study and admissions please contact us:


+44 (0) 24 7765 2152


Overview

How do you become a nutritionist? Start with a Food and Nutrition degree! Then you can start your career in this hugely popular industry.

Food and drink production is one of the largest industries, both nationally and internationally. As it continues to increase in size, scope, importance and public profile, so too does the need for scientists to oversee its regulation to ensure that food remains nutritious and safe and to promote healthy eating.

Focused on nutrition, health, food science and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health and behaviour. You’ll be taught by experts in food and biological sciences, nutrition and public health.

Why Coventry University?

An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.

Global ready

An international outlook, with global opportunities

Employability

Career-ready graduates, with the skills to succeed

Teaching Excellence

Taught by lecturers who are experts in their field

Course essentials

A degree which offers you more, at no extra cost

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Course information

The course provides a sound scientific and technical knowledge of food and nutritional sciences. We will help to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing.

You will have opportunity to gain a greater appreciation of current practices in food processing, preservation and packaging, together with your knowledge of emerging technologies in food and nutritional sciences, including biotechnology and nutrigenomics, in addition to your understanding of public health and the role of nutritional interventions in disease prevention and health promotion.

Modules

Overview

The first year introduces you to the basic scientific principles of nutrition, human physiology and biochemistry, microbiology and food chemistry and analysis. You will consider scientific writing, data analysis, reporting of laboratory experiments and principles underlying food hygiene.

Modules

  • Skills in Biomolecular Sciences 1  

  • Introduction to Nutrition

  • Chemistry of Food

  • Skills in Biomolecular Sciences 2

  • Physiology and Biochemistry for Nutrition

  • Introduction to Public Health

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

In the second year, we build on this knowledge and explore aspects of food properties, food microbiology, food preparation, food processing and preservation and considering nutritional requirements through the lifespan.

You will also have opportunity to start to develop your research skills by carrying out a ‘mini-project’ where you will design your own laboratory investigation. Past students have worked on determining salt content in a variety of sports drinks and food flavourings such as soy and Worcester sauce, and also designing and conducting sensory experiments to determine and compare taste thresholds examining the five taste sensations of a variety of different foods.

Modules

  • Contemporary skills for Food and Nutrition

  • Principles of Food Preparation

  • Nutrition across the Lifespan

  • Food Properties and Material Sciences

  • Food Microbiology

  • Food Processing Technology

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

Following your second year, you will have an option to apply for a one-year professional work placement or study abroad in a partner institution.

Modules

  • Professional Experience Sandwich Year

  • Study Abroad

  • Post Placement Perspectives

Overview

In your final year, you will study food quality, safety and inspection, public health aspects of nutrition and explore current issues in food and nutrition. You will be asked to apply your knowledge to case studies based on real life and current issues in nutrition and public health promotion, food safety and inspection and industrial analysis. For example, we have previously considered the effectiveness of weight loss diets, food allergies and intolerance, advertising of sugar products. All students are required to carry out an independent research project under supervision.

Modules

  • Research Design for the Biomolecular Sciences

  • Integrated Topics in Nutrition, Food and Public Health

  • Food and Public Health

  • Independent Project in Biomolecular Science

  • Food Quality, Safety and Assurance

  • Public Health Nutrition

  • Optional modules

    1 from the following:

    • Food Biotechnology
    • Product Design 

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

In more detail...

  • Strong network of professional agencies and potential employers – including food processors and manufacturers in addition to analytical food testing laboratories as well as local government agencies.
  • Hands-on experience of a wide range of laboratory techniques such as methods for proximate analysis, texture and rheometry testing alongside more traditional analysis of volatile and non-volatile food materials using GC-MS and HPLC as examples.
  • Well-established academic and practical support systems for students, includes weekly ‘drop-in’ surgery sessions for students to talk to staff about academic material, general study skills and personal problems.
  • Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire. Past students have undertaken one year placements in the food industry with companies such as Greencore and Industrial Flavour and Fragrances Ltd
  • Staff research expertise and high quality publications in the disciplines of: biochemistry, cell biology, genomic and molecular biology, microbiology, pharmacology, food chemistry and analysis, nutrition and physiology.

Previous graduates have undertaken placements at Greencore and Industrial Flavour and Fragrances Ltd.

Our main study themes are:

  • Food Science and Technology: Food processing, production, preservation, biotechnology, packaging labelling, marketing and advertising.

  • Food quality, Safety and Regulation: Contamination and infection, quality control of processes, legislative and regulatory systems.

  • The Scientific Basis of Nutrition: Nutrient metabolism – digestion, absorption, storage and utilisation of macro and micronutrients – and biological influences on dietary intake. Assessing dietary intake, body composition, diet and weight management. Nutrient requirements throughout the life course and current dietary guidelines.

  • Public Health: Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention.

  • Laboratory Skills: Develop a range of laboratory skills and understanding of health and safety in the laboratory. 

  • Research: Understand a variety of research methods and how to critically appraise research articles, undertake a final year independent research project

  • Disease development and prevention: The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer.

  • Psychosocial Influences on Diet and Health: Psychological and social influences on dietary intake and health behaviour. Behaviour change theories.  

The BSc (Hons) Food and Nutrition is available as a three or four-year course, with the latter incorporating a work placement or study year in a related field. If you choose to complete a sandwich year, you may also take the ‘Post Placement Perspectives’ module in your final year, which allows you to critically analyse, appraise and reflect on your own individual experiences in the workplace.

Our teaching methods range from lectures to practical skills sessions in the maintenance and improvement of food quality and safety, for example, food identification laboratory sessions and taste and texture analysis workshops. These will be taught in our analytical laboratories and in a laboratory kitchen, where you will work with a range of ingredients and use food processing equipment that reflects facilities found in industry, such as pressure cookers used to make heat sterilised products or equipment for freeze drying food materials.

Throughout the course, you will have opportunity to receive insight from the latest research and input from current practitioners. Recent sessions have included guest speakers who are well respected industry consultants and subject experts. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases.

If you choose the sandwich option, you will be able to spend a year studying abroad or undertake a work placement for one year either in the UK or overseas. Placements have included International Food and Fragrances Ltd and Greencore UK.

Teaching methods include:
lectures, seminars, tutorials, group work and practical skills sessions

The learning outcomes of modules, assignments and projects will be clearly stated. Your work will be marked according to how well you achieve these learning outcomes and your final feedback will refer to each outcome, as well as providing an overall percentage grade. 

Assessment methods vary and include: examinations, individual written coursework (including essays, problem-solving tasks, case studies and laboratory reports), oral presentations, your project proposal and dissertation. Where possible assessments are designed to mimic ‘real life’ skills, such as case studies, carrying out a food safety inspection or designing a public health intervention.

An estimated percentage breakdown of your final grade assessment is as follows:

  • Coursework, tests, essays:50%
  • Formal examinations: 10%
  • Presentations and posters: 18%
  • Practical or project work: 15%
  • Group work: 7%

In order to qualify for the award of Bachelor of Arts, a student must satisfy the University requirements of 300 credits. A student who does not wish to progress to a subsequent year of study may apply for an intermediate award of Diploma of Higher Education if they pass a minimum of 240 credits. A Certificate of Higher Education may be awarded to a student with minimum of 120 credits.

18% assessed by presentations and posters

On successful completion, you should be able to:

  • Demonstrate a sound knowledge and understanding of: food science and technology; food quality, safety and regulation; the scientific basis of nutrition; public health; product development; disease development and prevention; and psychosocial influences on diet and health.
  • Demonstrate an analytical approach to problem--solving by having the ability to recognise and analyse novel problems and plan strategies for their solution.
  • Assess the adequacy of dietary intake in relation to the current dietary guidelines using a range of tools, such as Food Composition Table and Dietplan software 
  • Assess body composition using a variety of techniques, including skinfold measurements, bioelectrical impedance, BOD POD.
  • Work safely in the laboratory, adhering to health and safety guidelines and demonstrating good laboratory skills and competencies.
  • Critically assess literature, evaluate and interpret information from a variety of sources, taking account of diversity, integrity and ethical considerations.
  • Produce well-structured and logical arguments, demonstrate numerical and data manipulation skills and appropriate statistical interpretations.
  • Communicate effectively using appropriate language and means of delivery.

In a typical teaching week, you will have up to 18 ‘contact’ hours of teaching. This generally breaks down as:

  • Personal tutorial/small group teaching: 6 hours of workshops/online tutorials each week.
  • Medium group teaching: 6 hours of workshops or seminars each week
  • Large group teaching: 6 hours of lectures each week.

In addition, you will be expected to undertake a further 18 hours of self-directed study each week eg. revising.

Our sandwich degree option allows a full year work placement, which can be taken abroad, or you can undertake a study year abroad. A number of students in our department have been successful in securing places to study in Spain, France, Canada and the US.

This course attracts many international students, particularly from China and the EU, providing a diverse learning experience. This enhances the discussion of issues such as globalisation of foods and provides all students with a global perspective of developments in food, health and nutrition.

Global ready

Did you know we help more students travel internationally than any other UK university according to data from the experts in higher education data and analysis, HESA?

In 2015/16, we were able to provide a total of 2101 experiences abroad that lasted at least five days, 76% of which were our own organised trips for undergraduates and 23% from postgraduate travel.

Much of this travel is made possible through our Global Leaders Programme, which enables students to prepare for the challenges of the global employment market, as well as strengthening and developing their broader personal and professional skills.

Explore our international experiences

1st for

international experiences

Sending more students overseas than any other UK uni (HESA)


2,101

Student experiences

The number of student trips abroad for at least 5 days in 2015/16



16,000

and counting

The number of students we’ve helped travel internationally so far


21

global programmes

As well as trips, we offer other opportunities like language courses

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Entry Requirements

University Course Code: HLSU105
A Level BTEC IB Diploma GCSE requirement
BCC to include Biology or Chemistry or Food Technology. Excludes General Studies. DMM in a Biology or Chemical Science subject. 27 to include a minimum of 5 points in Biology at Higher level. 5 GCSEs at grade A*-C including English Language, Mathematics and Science, or specified equivalents.

A-Levels

A-Level applicants are required to have three
 A2 Levels. Coventry University may include AS grades within an offer but we are not able to accept two AS Levels in place of one A2 Level. In some courses it may be necessary for entrants to have passed specific A2 Levels in nominated subjects. Please see the course pages for more information.

Access Diplomas

The Access to HE Diploma to include 30 Level 3 credits at Merit of which 15 must be in Biology or Chemistry, plus GCSE English Language & Mathematics at grade A*-C.

Coventry University welcomes applicants who have completed, or who are studying, the Access to HE Diploma developed by the Quality Assurance Agency for Higher Education (QAA). Successful completion of the course will require you to gain 60 credits with at least 45 to be achieved at Level 3 (with the remainder at Level 2). In some cases we will require you to have gained Merit or Distinction grades in a number of units or in nominated subjects. For more information on the entry requirements for your chosen course please see the relevant course pages.

BTEC Level 3 Diplomas

The University will accept the BTEC Level 3 Extended Diploma for entry to most courses. In some cases we will require applicants to have studied either certain named modules or a specific named Diploma. The appropriate course page will have full information on the entry requirements. The University also accepts the BTEC Level 3 Subsidiary Diploma and BTEC Level 3 Diploma for entry to degree programmes, provided that they are studied in combination with other qualifications that provide a total volume of study that is equivalent to three A2 Levels. For example, you could be studying a BTEC Level 3 Diploma plus an A2 Level, or a BTEC Level 3 Subsidiary Diploma plus two A2 Levels. Where a specific A2 or BTEC subject is required for entry then you must be offering this as part of your combination of qualifications.

Table of qualificationsUCASBTEC
GCE A2 Level Tariff points L3 Extended Diploma
A*A*A*       168 D*D*D*
A*A*A       160 D*D*D*
A*A*B
    152 D*D*D
A*A*C AAA     144 DDD
A*A*D AAB BBA*  A*AC 136  
  AAC BBA   128 DDM
  AAD BBB ABC 120  
  AAE BBC ACC 112 DMM
    BBD
108  
      CCC 96 MMM

Please visit our page on European entry requirements for more information about specific country information.

English as a Foreign Language: This course requires IELTS 6.0,  with no component lower than 5.5. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

Select your region to find detailed information about entry requirements:

English as a Foreign Language: This course requires IELTS 6.0,  with no component lower than 5.5. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Tuition Fees

We pride ourselves on offering competitive tuition fees which we review on an annual basis and offer a wide range of scholarships to support students with their studies. Course fees are calculated on the basis of what it costs to teach each course and we aim for total financial transparency.

For more information, please visit our Finance pages.

Starts

Fee


September 2017

£9,250 (per year)


January 2018

£9,250 (per year)


Scholarships

If you're a truly outstanding undergraduate candidate we may be able to offer you a Coventry University Scholarship.

Coventry University Scholarships are awarded to recognise truly exceptional sports achievement and academic excellence.

Starts

Fee


September 2017

£9,250 (per year)


January 2018

£9,250 (per year)


Scholarships

For the September 2017 and January 2018 intakes, we're investing £1 million into scholarships for high achieving and enterprising students.

Our scholarships are worth up to £10,000 and every student that applies will be considered. Fulfil your potential this academic year with Coventry University!

Starts

Fee


September 2017

£13,015 (per year)


January 2018

£13,015 (per year)


Course essentials at no extra cost

We're committed to communicating study costs clearly to make sure you're not faced with having to make any unexpected payments.

This is why our ‘Flying Start’ package provides you with a few course essentials. Your full-time fee for an undergraduate degree will cover the following:

UK field trips

Any mandatory site visits and trips within the United Kingdom.

Key material

This can include core textbooks, software and equipment.

Laser prints

1,000 A4 sides of black and white laser printing credits per year.

Optional year

Pay no tuition fees for optional work placements or study abroad trips.

As well as covering UK field trips, key materials and laser print, the fees for this course also include:

  • Laboratory coat and safety spectacles provided for use
  • Free copy of SPSS statistics software
  • Disclosure and Barring Service (formally CRB Disclosure) for those undertaking placements with children


The following are additional costs not included in the fees:

  • Refundable deposit for turning point handset
  • Any optional field trips or visits

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Career prospects

This degree aims to provide students who wish to work in any part of the food chain process, including the areas of food and nutritional sciences, with the knowledge and skills to evaluate and analyse food in respect of safety, quality and nutrition, and to be able to consider how to protect and promote health in our modern society.  

The food industry encompasses a wide range of businesses, from some of the largest global multinational companies to a vast array of small to medium enterprises, involving manufacturing, processing, developing, importing and exporting. Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry. Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation. 

A wide range of potential career opportunities may include fields such as: food analysis and safety, nutritional design of food, public health promotion, quality assurance, food production, market research, media health journalism, biological and analytical research and postgraduate study. A large regulatory framework oversees the food industry, with roles for food inspectors and analysts within regulatory bodies.

You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship. Both of these activities allow you to demonstrate to potential employers that you can apply your skills and knowledge.

Coventry University is committed to preparing you for your future career and giving you a competitive edge in the graduate job market. The University's Careers and Employability team provide a wide range of support services to help you plan and prepare for your career.

£22k

Average salary six months after the course 

(DLHE 2014/15)

What our alumni say

I enjoyed my course, especially the food law and policy in the UK and Europe module and the food inspection module. It has helped me in learning to identify food safety and the measures put in place to safeguard consumers and prevent food borne outbreaks."

Tsz Fung Cheng, BSc (Hons) Food and Nutrition, graduated in 2015
Disclaimer

By accepting your offer of a place with us, a Student Contract (“the Contract”) will be formed between you and the University. The Contract will detail all of your rights and also the obligations you will be bound by during your time as a student and will also contain all of the obligations that the University owes to you.  We would encourage you to read the Student Contract before you accept any offer of a place at the University. A copy of the Contract can be found here.