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This course runs in 2017/18. The quality and safety of food has never been higher in the public awareness. What we eat has a huge impact on our health and wellbeing. Scientists are needed to promote healthy eating, ensure that food remains nutritious and safe and to oversee regulation of the food industry.
Our Food and Nutrition teaching staff are experts in food and biological, nutrition and public health. This provides an integrated course, centred on nutrition and health, food science and food safety.
If you choose this course you may beneﬁt from:
The Food and Nutrition course at Coventry is centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and key analytical techniques, and public health. It encompasses the metabolic basis of nutrition (macro and micronutrients, digestion, storage and utilisation), nutrition (nutritional requirements, digestion, absorption, healthy nutrition planning, public health, food choices, policies and initiatives), analytical techniques (basic theoretical concepts of molecular and biological analysis and applicable techniques), food safety and preservation (how treatments affect food properties, contamination and infection, legislative and regulatory systems, public health), good laboratory practice (aspects of health and safety, techniques applicable to laboratory work) and discusses current issues in food and nutrition.
Your ﬁrst year lays the foundation of the key science knowledge such as basics of nutrition, microbiology, food science and public health.
The second year covers nutrition throughout the life cycle, food safety and regulation, food examination techniques used in industry and public health protection and policy. You will also start to develop your research skills by carrying out a ‘mini-project’ where you will design your own laboratory investigation.
In your ﬁnal year you will start 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. You will also carry out an independent research project.
Your course will be based on a series of lectures, with associated seminars, workshops and practical classes. In addition, your personal tutor will review and discuss your progress with you and will be available for advice.
Our Food Science courses are ranked 7th by Complete University Guide 2018
An estimated percentage breakdown of how your ﬁnal grade is assessed is as follows:
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.
A compulsory Add+vantage module must also be completed: please see the page on the Add+vantage scheme for more details.
In a typical week you will have up to 18 contact hours of teaching and this will break down as:Personal tutorial/small group teaching: 6 hours of workshops/online tutorials each week.Medium-group teaching: 6 hours of practical classes or skills workshops each week.Large-group teaching: 6 hours of lectures each week.Personal study: 18 hours each week studying and revising in your own time.
Essential Entry Requirements:
5 GCSEs at grade A*-C including English Language, Mathematics and Science, or specified equivalents.
A-Levels: BCC to include Biology or Chemistry or Food Technology. Excludes General Studies.
BTEC Level 3 Extended Diploma: DMM in a Biology or Chemical Science subject.
Access: 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.
International Baccalaureate Diploma: 27 points to include a minimum of 5 points in Biology or Chemistry at Higher level.
English as a Foreign Language: IELTS 6.0, with no component lower than 5.5.
If you don’t have the required level of English then view our range of Pre-Sessional English courses.
Find out more about acceptable equivalent qualifications here.
This degree is designed to make sure you develop expertise that will be attractive to many different types of employers. A wide range of potential career opportunities could therefore exist, which 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.
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.
The Faculty of Health and Life Sciences’ own Employability and Placements Unit can help you to find suitable work placements and give you advice on how to get the most out of them.
Included in the fees:
Additional costs not included in the fees:
Find out more about No Hidden Extras here.
No Hidden Extras is part of our student promise, and by accepting your offer of a place with us, a Student Contract will be formed between you and the University.
The focus on preparing students for successful futures sets Coventry apart as a university. The key: developing and enhancing students' employability, and delivering a serious competitive advantage in the jobs market. At Coventry, that starts right from the beginning.
The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and which broaden students knowledge and skills within a work focused environment. There is a very broad range of Add+vantage free-choice subject areas, and they are arranged in themes.
Click here for further details.
Our sandwich degree option allows a full-year work placement, which can be taken abroad, or you can undertake a study year abroad. The University runs a number of speciﬁc schemes to allow students periods of overseas study or work experience and the University offer a number of grants to enable such visits. A number of students in our School have been successful in securing places via these schemes for example in Spain, France, Canada and the US.
In addition, students from many different countries are enrolled on the course, giving all students a more varied and fulﬁlling environment in which to learn.
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 2014/15, we were able to provide a total of 2,264 student experiences abroad that lasted at least five days, 73% of which were our own organised trips for undergraduates and 27% from postgraduate travel. Plus, we’ve been able to help more than 5,000 students spend time in other countries, from America to China, India and beyond.
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.
The objectives of the programme, in which eligible undergraduate and postgraduate students can participate, is to provide practical career workshops and enable participants to experience different business cultures.
Explore our Global Leaders Programme.
Studying food analysis and human nutrition provides a wide range of career prospects. The development of practical and laboratory skills complement theory content.
Please note that all international visit/opportunities and placements are subject to successful student application and criteria being met. Locations, conferences and work experience are all subject to change. Please contact the Faculty for up to date information.
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