Food Science BSc (Hons) 2021/22 entry

Course code:

DB64

Study options:

3 years full-time
4 years sandwich
4 years full-time (study abroad or work placement)

Location:

Coventry University

Starting:

September 2021

 

Fees:

2021/22 fees TBC*
2020/21 fees - £9,250

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Course code:

DB64

Study options:

3 years full-time
4 years sandwich
4 years full-time (study abroad or work placement)

Location:

Coventry University

Starting:

September 2021

 

Fees:

2021/22 fees TBC*
2020/21 fees - £9,250

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Course code:

HLSU211

Study options:

3 years full-time
4 years sandwich
4 years full-time (study abroad or work placement)

Location:

Coventry University

Starting:

September 2021

 

Fees:

2021/22 fees TBC*
2020/21 fees - £15,100

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Overview

Food and drink production is one of the largest global industries, and as it continues to increase in size, complexity, importance and public profile, so too does the need for food scientists to oversee the production, quality and regulation of food. Food scientists are integral to ensuring that food remains nutritious and safe, in order to facilitate healthy eating. 

Focused on food production, new product design, food analysis, 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 consumer science. You’ll be taught by experts in food, biological sciences, nutrition, and public health. According to the DLHE survey 2016/17, 95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role. (This data relates to the previous iteration of this course which was called Food and Nutrition BSc (Hons).

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.

To ensure an optimised and continual student experience, the university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses.

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

Our Facilities

Facilities Test Image

Ambulance

Our facilities include a mock ambulance, which students can use as part of their studies, to help simulate the patient journey. This gives students the opportunity to learn in situations that mirror real life scenarios.

Facilities Test Image

Strength and Conditioning Suite

Our multi-purpose suite is equipped with multiple Olympic lifting platforms, a 20m gait analysis track, an anti-gravity treadmill and even a 3D motion capture system!

Facilities Test Image

SuperLab

The Alison Gingell building contains a state-of-the-art SuperLab, capable of holding up to 270 people at once. The lab's facilities include equipment for microscopy, DNA analysis and forensic testing.

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

Course information

The course aims to provide you with the opportunity to develop a sound scientific and technical knowledge of food and nutritional sciences. We will encourage you 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 the opportunity to gain a greater appreciation of current practices in food processing, new product design, preservation and packaging, consumer science, emerging technologies in food and nutritional sciences in addition to your understanding of public health, and the role of nutritional interventions in disease prevention and health promotion.

7th

overall and 2nd for Graduate Prospects for Food Science

Complete University Guide 2020

Course specification
Download PDF (287kb)

Modules

Overview

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

Modules

  • Physiology and Biochemistry for Nutrition

    The aim of this module is to provide you with an understanding of the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. The module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease.

  • Introduction to Public Health

    This module aims to introduce you to concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. It covers the origins and basis of public health in current British society as well as aspects of sociology and psychology that relate to public health. The module will encourage you to explore nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population with a focus on diet related diseases, such as diabetes, cardiovascular disease and cancer. The module also considers public health issues relating to food safety and food-borne infection and it will introduce you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.

  • Chemistry of Food

    This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualize the chemistry of carbohydrates, proteins and lipids in relation to particular food commodities such as fruits and vegetables, cereal products, dairy and flesh foods and apply these concepts to aspects of food production. Successful completion of the module also gives you the practical knowledge and skills to be able to analyse foods.

  • Introduction to Food Law and Policy

    Providing you with an introduction to the UK and global key stakeholders in food safety law and policy is the primary objective of this module. It will consider the current legal framework and national strategies to protect public health and enable safe food trade. You will have the opportunity to review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law. After successfully completing the module you will be able to evaluate previous and current food safety issues such as the BSE crisis, horse meat scandal and melamine in milk powder. You should therefore develop the ability to judge how risk assessment, risk management & risk communication work within the different law making and enforcing agencies to prioritise and protect public health.

  • Skills for Food and Nutrition Sciences 1

    This module aims to develop key skills that are of value both for successful undergraduate study and also for future employment. You will be introduced to, and practice, effective literature searching and retrieval, and understand the expectations for scientific writing at degree level, develop numerical and problem solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to design experiments and to analyse and present experimental data will be covered. An introduction to both basic chemistry and molecular biology, necessary for comprehension of other module topics is designed to ensure that, you have the fundamental terminology in these areas. You will also be encouraged to reflect on the topics taught and develop effective study strategies to improve your performance. As part of this module you will be asked to complete a Food Safety in Catering award which should contribute to your future employability. On successful completion you will receive a University Certificate that will document your understanding of the importance of personal and work place cleanliness for safe food preparation. Topics in this module are extended in Skills for Food and Nutrition Sciences 2.

  • Skills for Food and Nutrition Sciences 2

    This module extends many of the topics that were introduced in Skills for Food and Nutrition Sciences 1, as well as introducing new concepts in preparation for the next level of study. You are encouraged to consider and prepare for future placement and employment and you will extend your understanding of scientific data analysis with effective use of Excel for data manipulation and presentation, plus an introduction to statistical analyses. Laboratory skills and competency will be reinforced by a “mini-project” which will enable you to design and carry out an experiment using and practising laboratory techniques taught previously. You will be encouraged to reflect on your developing personal, study and employability skills and produce a personal development portfolio. You will be encouraged to consider career options and work experience opportunities, including CV preparation and briefing on the professional training year process.

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

You will 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 and sugar content in a variety of potato snacks, and also designing and conducting sensory experiments to determine and compare flavour and texture profiles of a variety of different foods and drinks using sensory evaluation and texture profile analysers.

Modules

  • Food Microbiology

    Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are considered. Natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are considered essential for modern food microbiological analysis.

  • Nutrition through the Lifespan

    This module aims to give you an insight into the factors which influence dietary choice and nutritional intake; an understanding of the differing nutritional requirements of individuals at all stages of life from pre-conception to older age and the health consequence of poor diets and the link between diet and disease. The use of case study workshops will encourage you to develop your ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.

  • Contemporary skills for Food, Nutrition and Health

    The aim of this module is to extend introductory skills acquired in Skills for Food and Nutrition Sciences and expand these with a more contemporary focus relevant to food, nutrition and health. The module aims to improve your research skills by encouraging you to further consider experimental design, questionnaire and survey design, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will also be covered. These aspects aim to prepare you for final year projects. The module also includes aspects of employability in preparation for placement or short work experience opportunities (subject to availability), future careers or further study. You will also consider entrepreneurship with advice on the practicalities of self-employment as a consultant and setting up a business.

  • Principles of Food Preparation

    This module explores the selection of food ingredients, chemistry of cooking, cooking processes, the safe and hygienic practices in food preparation and changes taking place during domestic and industrial food preparation and cooking especially in nutritive value and quality. You will also consider emerging techniques in food preparation and organoleptic evaluation of food products and food spoilage.

  • Food Processing and Technology

    This module introduces you to the purpose and principles of a range of food processing unit operations and technologies used in food manufacture and applied along the food production chain from Farm to Fork. You will investigate various parameters involved in food processing and preservation including their influences on product quality, safety, organoleptic and nutritional characteristics. You will also be introduced to the Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) in the food industry.

  • Food Properties and Material Sciences

    This module aims to introduce you to the analysis of food materials from an instrumental, chemical, physical, microscopic, molecular and rheological view point. The aim of the module is to expose you to the theory behind such techniques in addition to allowing them to gain practical experience in food analysis.

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. Placements are subject to availability, competitive application, meeting visa requirements and additional costs.

Modules

  • Professional Experience Sandwich Year

  • Study Abroad

  • Post Placement Perspectives

Overview

In your final year, you will study food quality assurance, product design, food biotechnology, and you will be encouraged to explore current issues in food and nutrition. You will be asked to apply your knowledge from years 1 and 2 to case studies based on real life and current issues. You are required to plan and carry out an independent research project under supervision. Previous projects have included microbiological analysis of probiotic products, antimicrobial activity of honeys and teas, rheology and texture profile analysis of texture-modified foods

Modules

  • Product Design

    This module offers the opportunity to develop your ability to think about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. On successful completion of the module you will able to apply your knowledge of product design to develop and evaluate a novel food or drink product and will have built on the cooking and food hygiene skills developed in years 1 and 2.

  • Food Quality, Safety and Assurance

    This module explores the advances in food safety and quality within the food industry. Upon successful completion of the module you will be familiar with the food safety acts, regulations, industrial food standards and safe management systems in food production and manufacture. You will also consider the planning and practical aspect of investigating the quality and adulteration of food products using chemical, physical and microscopic techniques. Finally, you will be asked to evaluate the robustness of Food Safety Management Systems and investigate a major outbreak in a food industry setting.

  • Research Design for Food and Nutrition Sciences

    This module aims to equip you with the skills necessary to design a piece of research in a specific area of food and nutrition sciences. You will also be encouraged to consider ethical issues associated with your design and any health and safety implications. Through a series of lectures, workshops, group and individual meetings, you will design a hypothesis driven research project considering current literature, appropriate methodology and data analysis. After successful completion of this module you will progress to conducting your designed research project. A second aim of this module is to further engage you early in your final year with your future careers and employability.

  • Independent Project in Food and Nutrition Sciences

    The aim of this module is for you to conduct a piece of investigative research, which may be laboratory/kitchen or non-laboratory/kitchen based, in a specialised area of food and nutrition sciences. This module follows from Research Design for Food and Nutrition Sciences and you can implement your research proposals in this module. You are expected to be able to demonstrate increasing independence, organisational and time management skills, technical skills and awareness of ethical and health and safety issues. You will need to work collaboratively with other students, academic and technical staff to utilise resources effectively. The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, which should evidence your understanding of relevant and current scientific literature and the ability to effectively present and critically analyse data in this context.

  • Integrated Topics in Nutrition, Food and Public Health

    This module focuses on current hot topics in the areas of food and nutrition. It attempts to take an interdisciplinary approach through the delivery of tutorials and workshops. Group work is a major part of the module.

  • Food Biotechnology

    This module will introduce you to the applications of biotechnology in food production, processing and additives. The interactions between the environment, processes, products, consumers as well as legislations and regulations will be considered. The aim of this module is to enhance your knowledge and understanding of the development and application of biotechnology in food processing. This will include some molecular biology, enzymology and intact cellular systems and their role in food materials and processing.

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.

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.

In more detail...

  • Strong current network of professional agencies and potential employers – including food processors and manufacturers, analytical food testing laboratories and 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, including ‘drop-in’ academic surgery sessions for students to talk to staff about academic material, general study skills and any personal issues.
  • 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.
  • Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire (subject to availability).
  • Free access to specialist computer software for assessing the nutritional adequacy of dietary intake, such as Nutritics.

Previous graduates have undertaken placements at Greencore, Daylesford, Eurofins and International Flavour and Fragrances Ltd.

  • Food Science and Technology: Food processing, production, new product design, preservation, biotechnology, packaging labelling, marketing and advertising. 
  • Food quality, Safety and Regulation: Contamination and infection, food microbiology, 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. 

The BSc (Hons) Food Science degree is available as a three or four-year course, with the latter incorporating a work placement or study year in a related field (subject to availability, competitive application, meeting visa requirements and additional costs may apply). 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. Practical sessions will be taught in our Superlab, analytical and food science laboratories, where you will work with a range of ingredients and use small scale food processing equipment that reflects the facilities found in industry.

Throughout the course, you will have opportunities 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 Flavour and Fragrances Ltd, Daylesford, Eurofins and Greencore UK. (subject to availability, application, meeting visa requirements and additional costs).  

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

This course will be assessed using a variety of methods which will could vary depending upon the module. Assessment methods include coursework, tests, essays, presentations and posters, practical or project work, formal examinations and group work.

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.

On successful completion of this course, you will have knowledge of: 

  • The scientific basis of food science including rheology and texture profile analysis, analytical techniques, biological influences on dietary intake including sensory evaluation, assessing dietary intake.
  • New product design and food quality assurance  
  • Food production, labelling, marketing and advertising. 
  • The role of the food industry in influencing food choice and product development. 
  • Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention Contamination and infection, quality control of processes, legislative and regulatory systems. 
  • The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer. 
  • Health and safety in the laboratory. 
  • A variety of research methods and how to critically appraise research articles. 


On successful completion, you will be able to: 

  • Demonstrate an analytical approach to problem solving by having the ability to recognise and analyse food and health -related problems and plan strategies for their solution. 
  • Apply the processes of new product design, food quality audits, and safety checks 
  • Critically assess sensory attributes of foods and drinks  
  • 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 around 18 contact hours of teaching. This includes workshops, online tutorials, seminars and lectures.

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

Our placement/study abroad 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 School 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.

**Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

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 2018/19, we were able to provide a total of 5,469 experiences abroad that lasted at least five days.

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 2016/17


5,469

Student experiences

The number of student trips abroad for at least 5 days in 2018/19


12,000

and counting

The number of students we’ve helped travel internationally since 2016


12

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: HLSU211
A Level BTEC IB Diploma GCSE requirement
BBC to include Biology or Chemistry or a food related subject. Excludes General Studies. DMM in the BTEC Level 3 Extended National Diploma in a Biology or Chemical Science related subject. 30 points to include a minimum of grade 5 in Biology or Chemistry at Higher Level.  Minimum 5 GCSEs graded 9-4 / A*- C including English Language, Mathematics and two Sciences.

A-Levels

A-Level applicants are required to have three A Levels. In some courses it may be necessary for entrants to have passed specific A 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. 

We will accept Extended Diploma or Diploma in combination with another A Level equivalent.

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:

Portfolio

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.

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 2021

2021/22 fees TBC*
2020/21 fees - £9,250 (per year)


UK 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 2021

2021/22 fees TBC*
2020/21 fees - £9,250 (per year)


Scholarships

If you're a truly exceptional candidate we may be able to offer you a Coventry University Scholarship. Coventry University Scholarships are awarded to recognise truly exceptional achievement and academic excellence.

Starts

Fee


September 2021

2021/22 fees TBC*
2020/21 fees - £15,100 (per year)


Scholarships

If you're a truly exceptional candidate we may be able to offer you a Coventry University Scholarship. Coventry University Scholarships are awarded to recognise truly exceptional achievement and academic excellence.

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

EU student fees

EU nationals starting in the 2020/21 academic year remain eligible for the same fees as home students and the same financial support. Financial support comes from Student Finance England, and covers undergraduate and postgraduate study for the duration of their course, providing they meet the residency requirement.

For tuition fee loans
EU nationals starting in the 2020/21 academic year must have resided in the European Economic Area (EEA) or Switzerland for the three years prior to the start of their course. The purpose of that three year residency should not have been mainly for the purpose of receiving full time education.

For maintenance loans
EU nationals starting in the 2020/21 academic year must have resided in the UK and Islands for the five years prior to the start of their course. The purpose of that five year residency should not have been mainly for the purpose of receiving full time education.

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

Graduate Immigration Route visa

Based on current information from the UK Government, international students whose study extends beyond summer 2021 may be eligible for a visa under the UK Government’s Graduate Immigration Route, which will enable students to stay and work, or look for work, in the UK at any skill level for up to two (2) years. Check the most up to date guidance available to check your eligibility and any updates from the UK Government before making an application or enrolment decision.

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 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. (Opportunities will be subject to availability, application, meeting visa requirements where necessary and additional costs may apply).

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 Talent Team provide a wide range of support services to help you plan and prepare for your career.

90%

of employed students are in a graduate or professional role 6 months after graduation

DLHE

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 and enrolling with us, a Student Contract will be formed between you and the university. A copy of the 2020/21 Contract can be found here. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the university will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the university.

The tuition fee for the course that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For UK and EU students, if Parliament permit an increase in tuition fees, we may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation. Following the UK’s exit from the European Union, EU students should be aware that there may be a change to UK laws following the UK’s exit, this may change their student status, their eligibility to study part time, and/or their eligibility for student finance. We will act in accordance with the UK’s laws in force in relation to student tuition fees and finance from time to time.

For International students the tuition fee that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For international students, we may increase fees for each subsequent year of study but such increases will be no more than 5% above inflation.