Northumbria University Newcastle - Food Science and Nutrition BSc (Hons)

Northumbria University Newcastle

Food Science and Nutrition BSc (Hons)

Northumbria University's Food Science and Nutrition degree course will provide you with the necessary scientific understanding of food science and human nutrition to take the next step into your chosen career. You’ll be introduced to food safety and quality, food sensory analysis, new product development, food processing and preservation, as well as applied and practical nutrition skills and clinical nutrition and dietetics.

Our Food Science and Nutrition degree also offers flexibility as you can opt for a specialist pathway of study after your first year - meaning you can either continue with BSc Food Science and Nutrition, or choose to specialise in BSc Human Nutrition which has an emphasis on developing proficiency in nutrition specific professions and is accredited with both the Association for Nutrition and the Institute of Food Science and Technology (IFST).

Entry Requirements

Standard Entry:

120 UCAS Tariff points

From a combination of acceptable Level 3 qualifications which may include: A-level, T Level, BTEC Diplomas/Extended Diplomas, Scottish and Irish Highers, Access to HE Diplomas, or the International Baccalaureate.

Subject Requirements:

Applicants will need Grade B in an A-level Science, Food Technology, Home Economics, or a recognised equivalent.

GCSE Requirements

Applicants will need Maths and English Language at minimum grade 4/C, or an equivalent.

English Language Requirements:

International applicants should have a minimum overall IELTS (Academic) score of 6.0 with 5.5 in each component (or an approved equivalent*).

Career Prospects

If you chose to follow the Human Nutrition pathway you will have the opportunity to apply for Direct Entry to the UKVRN at Associate status. Whichever pathway you choose, there will be extensive opportunities to gain real-world experience and apply your knowledge with a six-week work based placement in your second year and the option of completing an industrial placement in third year.

On graduation you will be ready and able to contribute to the food and health agenda in roles spanning product development and quality assurance through to procurement, sales and marketing.

Course Details

The learning experience is collaborative with lectures, tutorials and seminars led by academic staff, students and external lecturers, who bring specific knowledge and provide you with the opportunity to debate contemporary topics with industry active specialists. The ability to follow your own interests is encouraged with practical course components such as dietetic career days, factory visits and other industrial trips that will help you apply your learning and develop your career ambitions for the future.

Year One

Cell Biology and Genetics (Core,20 Credits)
Practical Skills (Core,20 Credits)
Biochemistry (Core,20 Credits)
Anatomy and Physiology (Core,20 Credits)
Fundamental Nutrition (20 Credits)
Food Science (20 Credits)
Academic Language Skills for Applied Sciences (Core – for International and EU students only,0 Credits)

Year Two

Human Metabolism (Core,20 Credits)
Nutrition Through the Lifecycle (20 Credits)
Careers Skills in Food and Nutrition (Core,20 Credits)
Analytical and Food Chemistry (Core,20 Credits)
Food Microbiology (Optional,20 Credits)
Applied and Practical Nutrition (20 Credits)
Research Methods for Food and Nutrition (Core,20 Credits)

Year Three

Study Abroad (Optional,120 Credits)
Industrial Placement Year (Optional,120 Credits)
Year in International Business (This is made up of modules studied in Newcastle (Semester 1) & Amsterdam (Semester 2) (Optional,120 Credits)
Year in International Multidisciplinary Innovation (4 modules studied in Amsterdam (Semester 1) & Newcastle (Semester 2) (Optional,120 Credits)

Year Four

Biological and Food Sciences Research Project (40 Credits)
Product Development and Sensory Analysis (Core,20 Credits)
Food and Nutrition - Policy and Issues (20 Credits)
Food Quality and Safety (Optional,20 Credits)
Food Processing and Preservation (Optional,20 Credits)
Clinical Nutrition and Dietetics (Optional,20 Credits)
Investigative Sport and Exercise Nutrition (20 Credits)

*The information’s are correct at the time of publishing, however it may change if university makes any changes after we have published the information. While we try our best to provide correct information, It is advisable to call us or visit university website for up to date information.

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