University College Birmingham Nutrition
Nutrition-related issues are becoming increasingly important in public policy and the commercial food sector. Food-related research and concepts relating to new product development are reported regularly in the food industry media. The consumption of food has wide-reaching effects throughout society and government initiatives attempt to stress the importance of diet and fitness in society.
As a result, there is increased demand in food-related employment for graduates with specialised nutrition backgrounds. With this in mind, this course has been designed to explore food science as well as the skills required for food preparation.
This course has been developed in accordance with guidelines from the Association for Nutrition (AfN) with the aim of becoming an accredited course.
Why should I choose this course?
- It covers a vast range of core competencies in the sector including science, the food chain, social and behavioural aspects, health and wellbeing and professional conduct.
- You will be able to apply your knowledge in practical and relevant ways to different areas such as nutrition, public health, food science, food politics and food manufacture.
- You will get the opportunity to tailor your degree to suit your own career goals. For example, you might want to focus on functional foods, specialised diets or product development.
- You will get the chance to work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.
- We have fantastic links with the food industry, which means a wealth of opportunities for students with regards to guest lectures, industry research and work placements.
Our Applied Food and Nutrition course will provide a superb grounding for students to go into the food science industry as well as students seeking to continue into the postgraduate specialism of nutrition, sports nutrition and food technology.
Year 1: academic skills for nutrition; food science; public health and diet; nutrition in context; food manufacture; introduction to nutrition.