Nutrition and Health BSc (Hons)

 

Course Code

UCAS Code: B400
International Code: HLSU244

Location

Coventry University (Coventry)

 

Study mode

Full-time
Sandwich

Duration

3 years full-time
4 years sandwich

Start date

September 2022
January 2023

How to apply
Book an Open Day
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Course overview

Study level: Undergraduate

This exciting degree explores the physiological, biochemical and psychosocial aspects of nutrition, as well as public health and health promotion.

Additional key points:

  • Ranked No.6 for Food Science in The Complete University Guide 2021
  • Accredited by the Association for Nutrition so on successful completion you are eligible to apply to become a Registered Associate Nutritionist (additional costs may apply)
  • Gain hands-on experience of a wide range of industry techniques in our state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building
  • Support applying for short and long-term placements to gain relevant real-world experience*.
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Global Ready

An international outlook, with global opportunities
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Teaching excellence

Taught by lecturers who are experts in their field
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Employability

Career ready graduates, with the skills to succeed

Why you should study this course

Food and drink production is a major industry in Europe, but food has become much more than simply a biological necessity. Scientists are not only needed to ensure food remains nutritious, safe and of high quality, but also to further our understanding of the long-term health effects of changing dietary habits.

  • Nutritionists are being called upon to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and develop a better scientific understanding of food. This multidisciplinary course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease.
  • It aims to draw on the expertise of academics from biological and analytical sciences and public health nutrition to provide an integrated course, centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.
  • You’ll have the chance to gain hands-on experience of a wide range of scientific techniques. Assessments are designed to mimic real-life scenarios, such as analysing nutrient intake from a food diary, developing dietary interventions and designing health promotion campaigns.
  • Our current experienced teaching staff aim to bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major external organisations to ensure you receive up-to-date information and help you begin to establish your professional networks.
  • Throughout the course, you will receive insight from researchers and current practitioners who will bring you the latest issues on a wide range of nutritional and health topics. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases.
No. 6

for Food Science in

The Complete University Guide 2021

Accreditation & Professional Recognition

This course is accredited and recognised by the following bodies:

Association for Nutrition logo

Association for Nutrition

Accredited by the Association for Nutrition. On successful completion of the course you are eligible to apply for direct entry to the UKVRN Register as Registered Associate Nutritionist (ANutr) (additional costs may apply).

What you'll study

The first year introduces you to the basic scientific principles of nutrition, human physiology, biochemistry, microbiology, food law, and food chemistry. Topics will include nutrient requirements, the sources, functions and metabolism of nutrients, as well as methods of assessing dietary intake, measuring body composition and understanding dietary guidelines. You will have the opportunity to explore topics in public health with the aim of developing a thorough understanding of health promotion and the role of nutrition in preventing disease.

Modules

  • 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.

    Compulsory

    Assessment: Coursework and test

  • This module introduces 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 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.

    Compulsory

    Assessment: Test and presentation

  • This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualise 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. It also aims to give you the practical knowledge and skills to be able to analyse foods.

    Compulsory

    Assessment: Coursework and test

  • The module aim is to provide you with an introduction to the UK and global key stakeholders in food safety law and policy. 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.

    You will have the chance to evaluate previous and current food safety issues such as the BSE crisis, horse meat scandal and melamine in milk powder. You will therefore be encouraged to judge how risk assessment, risk management and risk communication work within the different law making and enforcing agencies to prioritise and protect public health.

    Compulsory

    Assessment: Coursework and presentation

  • 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 practise, effective literature searching and retrieval, the expectations for scientific writing at degree level, 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, will ensure that you have the chance to explore the fundamental terminology in these areas. You will also be encouraged to reflect on your learning and develop effective study strategies in order to improve performance. As part of this module, you will have the opportunity to complete a Food Safety in Catering award which is designed to contribute to your future employability. On successful completion of the module, you will receive a University Certificate that will document your understanding of the importance of personal and workplace cleanliness for safe food preparation.

    Compulsory

    Assessment: Coursework and test

  • 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 potential future placement and employment opportunities. You will also have the chance to 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 allow you the opportunity to design and carry out an experiment using and practising laboratory techniques learnt previously. This aims to help you to reflect on your developing personal, study and employability skills and produce a personal development portfolio. During this module you are encouraged to consider career options and work experience opportunities, including CV preparation and briefing on the professional training year process.

    Compulsory

    Assessment: Coursework and portfolio

This process of building on your knowledge of the science of nutrition continues throughout the second year. The health promotion theme continues, and you will be introduced to the social and psychological influences on dietary behaviour as well as theories of behaviour change. Topics include nutrition throughout the life course (pre-pregnancy to old age), food microbiology, and the role of nutrition in preventing disease. You should also start to develop your research skills by carrying out a ‘mini-project’. This might include, for example, carrying out a mini systematic review on diet-related disease.

Modules

  • 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 is designed to contribute to the ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.

    Compulsory

    Assessment: Coursework

  • 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 aims to consider 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 also considered, and 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 essential for modern food microbiological analysis.

    Compulsory

    Assessment: Coursework and test

  • This module will aim to focus on the interaction between nutrition and human health. You will be encouraged to consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. In the module you will consider the causes, prevention and treatment of several diet-related conditions, including obesity, type 2 diabetes, cardiovascular disease and cancer. The module will also focus on a wide range of contemporary health conditions in relation to human nutrition and current research evidence will be examined from around the world. You will have an opportunity to develop your research skills through designing and conducting a mini research project.

    Compulsory

    Assessment: Coursework and test

  • This module introduces students to the concept of public health promotion and the various organisations that play a role in this. The complexities of ‘health’, ‘wellbeing’ and ‘quality of life’ will be discussed. A range of national and global public health issues will also be covered. You will gain an in-depth knowledge of current health policies, which aim to address public health issues such as sedentary behaviour, obesity, food poverty, smoking and mental health. The design and evaluation of evidence-based health promotion intervention and evaluation of the effectiveness of the campaign will be discussed. Partnership working and social marketing will be explored within the module.

    Compulsory

    Assessment: Coursework and presentation

  • This module aims to provide you with an understanding of the psychological and sociological influences on diet and food choice. You will have the opportunity to evaluate the psychological theories that underpin behaviour change and will be required to consider the skills and knowledge required to facilitate dietary change within a range of settings for individuals and groups. The module will include a focus on the factors affecting food choice and the control of food intake.

    Compulsory

    Assessment: Coursework

  • 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 further considering 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 be covered. The module also includes aspects of employability in preparation for potential future placement or short work experience opportunities, future careers or further study. Entrepreneurship is also considered with exploration of the practicalities of self-employment as a consultant and setting up a business.

    Compulsory

    Assessment: Test and portfolio

  • You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

    Compulsory

    Assessment: Coursework and exam

After your second year, you can choose to take an optional sandwich year, studying abroad or on professional placement*.

Modules

  • Professional Experience Year
  • Study Abroad

The final year will build on the knowledge of public health nutrition and you will have the opportunity to design and produce a novel food product. In addition, you will explore nutrient requirements for exercise and consider contemporary issues in food and nutrition. You will further develop research skills and will undertake a research project which will be designed and reported with the support of an academic supervisor, providing a capstone experience to the course.

You will also receive support to help you prepare your registration as an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) (additional costs may apply).

Modules

  • This module aims to give you the ability to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. You will have the chance to apply your knowledge of product design to develop and evaluate a novel food or drink product. You will be expected to build on the cooking and food hygiene skills developed in Years 1 and 2.

    Compulsory

    Assessment: Coursework and presentation

  • 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 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 have the opportunity to design a hypothesis-driven research project considering current literature, appropriate methodology and data analysis. After successful completion of this module, you will progress on to conduct the designed research project. A second aim of this module is to further engage you early in your final year with your future career aspirations.

    Compulsory

    Assessment: Coursework

  • The aim of this module is to enable 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 on from the Research Design module and you will have the opportunity to implement your research proposal in this module. You will need to work collaboratively with other students, academic and technical staff to utilise resources effectively. The experimental data will need to be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse your data in this context.

    Compulsory

    Assessment: Coursework

  • This module aims to strengthen your understanding of the role of nutrition in public health. It explores current nutrition and health policy and critically evaluates the evidence base for diet and nutrition intervention to prevent diet related disease. Successful completion of the module will enable you to respond accurately to diet and nutrition related questions and to provide an informed response to diet and nutrition related issues in the popular press.

    Compulsory

    Assessment: Coursework and presentation

  • This module takes an interdisciplinary approach to current issues in food production, nutrition and public health, with a global perspective. You will have opportunities to explore topics such as food security and sustainability, alternative and fad diets and conflicts for nutritionists in industry or public funded roles. The module aims to provide opportunities for specialists to contribute their own research or industry perspectives.

    Compulsory

    Assessment: Coursework and presentation

  • This module enables you to develop a comprehensive understanding of the role of nutrition in exercise, physical activity and sport. The module considers nutritional requirements for different types of exercise and different population groups across the lifespan. The relationship between physical activity, exercise and health will be explored, covering population based physical activity guidelines including the physical, social and mental health benefits associated with physical activity. You will further develop anthropometric skills required for measuring body composition. You will provide practical nutritional advice and food-based recommendations via application of consultation methods using case-based studies.

    Compulsory

    Assessment: Coursework and oral consultation

  • You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

    Compulsory

    Assessment: Coursework and exam

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.

How you'll learn

The course utilises a variety of teaching methods, including lectures, seminars, tutorials, group work and practical skills sessions in the maintenance and improvement of food quality and safety, for example, food microbiology laboratory sessions and cooking sessions. These will be taught in our Superlab and in the kitchen, where you can work with a range of ingredients and use food processing equipment. We also incorporate the use of specific nutrition-based software, such as Nutritics.

In a typical teaching week, you will have around 18 contact hours of teaching. In addition, you will be expected to undertake a further 18 hours (approximately) of self-directed study each week e.g. revising.

The university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses. In response to the Covid-19 pandemic, we are prepared for courses due to start in or after the 2020/2021 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.

Assessment

This course will be assessed using a variety of methods which 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 the achieving the intended learning outcomes. Assessments may include exams, individual assignments or group work elements.

Job ready

You will be taught in a variety of settings, including laboratories and a purpose-built kitchen for nutritional testing sessions, so that you have the chance to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results.

Where possible, coursework uses applied tasks that mimic the skills needed in jobs to help ensure you are attractive to potential future employers, such as collection and interpretation of nutritional data to assess nutrient intake from a food diary, or critically appraising evidence to inform the public of current nutrition and health topics. We also offer the opportunity for industry visits and fieldtrips*, which have previously included trips to a local food bank and conferences such as Food Matters Live.

You will also have support with 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 organisations such as Coventry City Council and Public Health England.*

The Talent Team can help you to find suitable work placements and give you advice on how to get the most out of them.

International experience opportunities

Coventry University is committed to developing global graduates. Throughout the course, we will aim to explore international, national and local food and nutrition practices and policies. This course attracts many international students, providing a diverse learning experience. This aims to enhance the discussion of issues such as globalisation of foods and is designed to provide all students with a global perspective of developments in food, health and nutrition.

The university runs several schemes to allow students periods of overseas study or work experience.* Past students in our department have been successful in securing places to study in Spain, France, Canada and the US.

Entry requirements

Typical offer for 2022 entry.

Requirement What we're looking for
A Level BBC to include Biology or Chemistry or relevant science subject. Excludes General Studies.
BTEC DMM in the BTEC Level 3. Extended National Diploma in a Biological or Chemical Science related subjects.
IB Diploma 30 points to include a minimum of grade 5 in Biology or Chemistry at Higher Level.
GCSE requirement Minimum 5 GCSEs at grade 9-4 / A*-C including Mathematics, English Language and two Sciences.

We recognise a breadth of qualifications, speak to one of our advisers today to find out how we can help you.

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Select your region to find detailed information about entry requirements:

Europe

Americas

Middle East

South Asia

South East Asia

East Asia

Africa

Russia and Central Asia

You can view our full list of country specific entry requirements on our Entry requirements page.

Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.

English language requirements

  • IELTS: 6.5 overall, with no component lower than 6.0.

If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course. 

For more information on our approved English language tests visit our English language requirements page.

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Fees and funding

2022/23 Tuition fees

Student Full time Part time
UK £9,250 per year Not available
International £16,650 per year Not available

For advice and guidance on tuition fees and student loans visit our Undergraduate Finance page and see The University’s Tuition Fee and Refund Terms and Conditions.

We offer a range of International scholarships to students all over the world. For more information, visit our International Scholarships page.

Tuition fees cover the cost of your teaching, assessments, facilities and support services. There may be additional costs not covered by this fee such as accommodation and living costs, recommended reading books, stationery, printing and re-assessments should you need them. Find out what's included in your tuition costs.

Facilities

SuperLab

SuperLab

The Alison Gingell Building contains a state-of-the-art SuperLab. The lab's facilities include equipment for microscopy, DNA testing and more.
 
 

specialist equipment

Specialist equipment

Specialist industry-standard facilities include analytical equipment such as Gas Chromatography and High-Performance Liquid Chromatography machines. You will also have access to facilities for texture profile analysis of food and drink.

Centre for Academic Writing

Academic support

No matter which degree you’re studying, you’ll find a lot of support on campus including the Centre of Academic Writing and sigma, which offers mathematics and statistics support.
 

Careers and opportunities

The need for nutritionists is growing with the increasing incidence of diet-related health conditions such as obesity, heart disease, type 2 diabetes and cancer.

Consequently, graduates from this course should be well equipped for a wide range of roles in the field of nutrition and health – from working on emergency relief projects in low income countries to devising health initiatives to target dietary intakes of specific groups, such as pregnant women, school children and the elderly.

Opportunities may exist within local authorities, charitable organisations, the NHS, parenting organisations, health promotion, and the food and leisure industries. You could also find yourself advising policy makers, regulatory bodies or working in education or the media.

You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship*. Both activities allow you to demonstrate to potential employers that you can apply your skills and knowledge. The Faculty of Health and Life Sciences’ own Talent Tam can help you to find suitable work placements and give you advice on how to get the most out of them.

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.

How to apply

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Your next steps

Student life
Accommodation
Fees and funding

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  • Student Contract

    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 2021/22 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.

    Tuition fees

    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.

    Accreditations

    The majority of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery. 

    Facilities

    Facilities mentioned on this page may not be relevant for every course. Due to the ongoing restrictions relating to COVID-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.

    Placements and study abroad opportunities

    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.

    Additional costs

    This course may incur additional costs associated with any field trips, placements or work experience, study abroad opportunities or any other opportunity (whether required or optional), which could include (but is not limited to), equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas).