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Food and Nutrition - BSc (Hons) - Video

Excellent graduate opportunities in the food industry, and in advisory or research roles in companies or public agencies.

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Graduates from this course have gained employment with a wide range of organisations

  • Kerry Group
  • Moy Park
  • Dale Farm
  • Danone Baby Nutrition
  • Public Health Agency
  • Lakeland Dairies
  • Cambridge University

Graduates from this course are employed in many different roles

  • Food Technician
  • New Product Development Manager
  • Nutritionist
  • Graduate Scheme
  • Quality Assurance Auditor or Technician
  • Researcher
  • Teacher

Overview

Excellent graduate opportunities in the food industry, and in advisory or research roles in companies or public agencies.

Summary

Food and nutrition form an integral part of the daily life of everyone as a consumer. Furthermore, it is becoming increasingly clear that the food we eat can influence our health, and that certain foods may help to decrease the risk of many serious diseases. Today's food industry aims to satisfy the needs of the consumer for safe, good tasting, inexpensive, convenient, nutritious and healthy foods that are available all year round. Food and nutrition thus embraces a range of subjects including sciences, business and consumer marketing and consumer behaviour. The programme is mainly taught by academic staff from the Nutrition Innovation Centre for Food and HEalth (NICHE), a world-renowned research centre in the School of Biomedical Sciences. NICHE is engaged in numerous regional and international research projects concerned with food, nutrition and health, many of which involve close collaborations with the food industry.

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Coleraine campus

Our coastal and riverside campus with a primary academic focus on science and health

Watch the video

About this course

In this section

About

Food and nutrition are of fundamental importance in people’s lives, all the more so as the links between nutrition and health become clearer. Today's food industry is increasingly aware of this. Food and nutrition embraces a range of subjects including sciences, business and consumer marketing and consumer behaviour.

Teaching staff on the Food and Nutrition programme include specialists from the School of Biomedical Sciences that cover a range of topics, including chemistry, physiology and biochemistry. In addition, specialists in business and management from the School of Hospitality and Tourism Management, and specialists in Chinese language from the School of Modern Languages deliver topics in their areas of expertise.

Research in food and nutrition is focussed in the Nutrition Innovation Centre for Food and HEalth (NICHE), within the Biomedical Sciences Research Institute. The majority of core staff involved on the programme are research-active members of NICHE. Nutrition research has formed a significant part of the University’s Research Excellence Framework (REF) submission in Biomedical Sciences since 1989. Biomedical Sciences including nutrition has been ranked 1st in the UK in the RAE of 1996 and 2001, and in 2008 was ranked 1st in research power. Most recently the Biomedical Sciences submission, which included nutrition research, was ranked within the top five out of 94 universities submitted in the UK REF2014 panel in terms of research power. In REF2014 our research environment was awarded an unprecedented 100% 4* (world-leading), 95% of our research impact (predominantly arising from nutrition research) was scored world leading (4*) and internationally excellent (3*) and 81% of research published papers were judged to be world leading and internationally excellent (4* and 3*).

Associate awards

Diploma in Professional Practice DPP

Diploma in International Academic Studies DIAS

Diploma in Professional Practice International DPPI

Find out more about placement awards

Attendance

This is a four year full-time course with a mandatory placement year.

Start dates

  • September 2020
How to apply

Teaching and learning assessment

The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.

Each course is approved by the University and meets the expectations of:

- the relevant generic national Qualification Descriptor

- the applicable Subject Benchmark Statement

- the requirements of any professional, regulatory, statutory and accrediting bodies.

Attendance and Independent Study

As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.

Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.

The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.

Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.

Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.

Assessment

Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.

Calculation of the Final Award

The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).

Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.

All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Content

The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.

Each course is approved by the University and meets the expectations of:

- the relevant generic national Qualification Descriptor

- the applicable Subject Benchmark Statement

- the requirements of any professional, regulatory, statutory and accrediting bodies.

Attendance and Independent Study

As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.

Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.

The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.

Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.

Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.

Assessment

Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.

Calculation of the Final Award

The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).

Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.

All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Teaching is delivered primarily through lectures, tutorials, seminars and practical sessions. You will also take part in student led seminars, supervised practical sessions and self-directed learning employing study packs and research based materials.

Your learning will be assessed through a variety of methods including case studies, projects, written unseen examinations, workbooks, presentations, literature-based assignments and project reports.

Modules

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

In this section

Year one

Biochemistry

Year: 1

This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail

Human Physiology & Anatomy

Year: 1

This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.

Chemistry in Practice

Year: 1

This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.

Introduction to Nutrition, Study Skills & Biostatistics

Year: 1

This module introduces the basic scientific concepts of human nutrition and the principles of healthy eating, along with an introduction to learning in a university setting, including scientific information retrieval and handling. It also introduces the basic statistical methods essential to scientific analysis and the use of selective software packages for the analysis and presentation of data. Teaching methods include lectures, computer laboratory classes and tutorials.

Psychology Applied to Health

Year: 1

The focus of this module is to introduce psychological perspectives to examine contemporary health issues. The module will introduce students to the field of health psychology, and provide an awareness of the role of psychological theory to understand health behaviour. Important themes are the relationships between human behaviour and health outcomes, and the importance of psychological processes to understand and change health behaviours.

Medical Cell Biology

Year: 1

This module is optional

This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.

Practical and Laboratory Skills

Year: 1

This module is optional

This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.

Introduction to Chinese language

Year: 1

This module is optional

This module gives a basic introduction to the Chinese language to build learners' very basic communicative competence, and establish a basic foundation in the language system to help prepare for the year 2 Chinese language module (CHN311Fundamentals of Chinese Language).

Management in Action

Year: 1

This module is optional

This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.

Food Choice and Consumer Behaviour

Year: 1

This module is optional

The principles of food choice and consumer behaviour are explained within the context of the food industry. This module enables students to gain a knowledge of the principles and theories underpinning consumer behaviour and highlights the importance of understanding the consumer in today's global economy.

Year two

Global Innovation-led Entrepreneurship

Year: 2

This module aims to provide students with the opportunity to develop enterprise competences, transferable skills and global perspectives. The module will be taught by lectures, case studies and tutorials. The module is delivered by blended learning where in class sessions are supplemented with lecture materials and other learning resources. Students will be required to create a new venture idea in the broad field of food and human nutrition, and carry out a group new venture planning project.

Microbiology

Year: 2

This module provides insight into the major historical events, discoveries, disciplines, activities and relevance of microorganisms to the different areas of human activity. A major goal is to provide a foundation for understanding and learning microbiology as a biological science and its relation to our public health and the environment.

Food science

Year: 2

The module provides an integrated overview of food science and technology including principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

Epidemiology and statistics

Year: 2

This module is designed to provide understanding of key concepts in epidemiology and statistics sufficient to underpin further study in nutrition science.

Assessment of Nutritional Status

Year: 2

This module is designed to promote an understanding of the fundamentals of body composition and the principles, uses and limitations of anthropometry and dietary assessment methodology for the evaluation of nutrient intake data and nutritional status of individuals and groups.

Nutrition Through the Lifecycle

Year: 2

This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.

Future Orientated Professional Skills Development

Year: 2

This module encourages students to focus on SMART Careers Action Planning to target experiential learning opportunities including, but not limited to, Diploma in Professional Practice placements, work and / or study abroad, part time employment opportunities', volunteering and internships, to further enhance their career prospects.

Clinical biochemistry

Year: 2

This module is optional

This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.

Fundamentals of Chinese Language

Year: 2

This module is optional

This module gives an intensive introduction to Chinese, providing a firm introduction to the basics of the language as well as developing basic language learning strategies.

People Management

Year: 2

This module is optional

Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.

Contemporary Marketing Practice

Year: 2

This module is optional

This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.

Practical Application of Nutrition in the Food Industry

Year: 2

This module is optional

Nutritionists have many pertinent roles within the food industry, from new product development to global food regulation. This module will give a basic introduction to topics such as food regulation, new product development, people in production and careers in the food industry and give students an insight to how nutrition is applied in the food industry.

Year three

Human Nutrition/Food and Nutrition Placement - Diploma in Professional Practice (DPP)

Year: 3

This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.

Human Nutrition / Food and Nutrition Placement -Diploma in International Academic Studies (DIAS)

Year: 3

This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.

Year four

Transferable Skills: Biosciences

Year: 4

This module aims to provide students with the opportunity to develop transferable and study skills in a food and nutrition or human nutrition or biosciences context. Students articulate their knowledge of a topic drawn for their educational background, and also develop their scientific writing skills based on a specified topic in food and nutrition or human nutrition or biosciences. The module is taught by lectures, tutorials, seminars and practicals.

Food Product Development

Year: 4

This module aims to provide students with the opportunity to develop food product development skills and to extend their knowledge of managing food operations. The module will be taught by lectures, case studies (work-based learning), workshops and a sensory analysis practical session. Students will be required to carry out a group product development project and an individual assignment.

Nutrition Research Methodology

Year: 4

This module gives an integrated overview of nutrition and food research as the basis for advancing knowledge to inform practice in dietetics, the production and promotion of foods for commerce and health, and future research. The value of the scientific literature, and the rationale and inherent limitations of research are explained. Quantitative research methodology and a selected range of experimental approaches are described and critically evaluated. The module includes practical sessions, seminars, tutorials, a literature review, and a presentation.

Food, Nutrition and Dietetics Research project

Year: 4

This module provides experience of the research process and involves the final planning, organisation, conduct, critical analysis and reporting of a substantial, independent, original, research study undertaken within the field of food and nutrition under the supervision of a member of academic or academic related staff.

Food Safety Management

Year: 4

This module is optional

This module is concerned with management of food safety from "farm to fork". Food safety controls and management system requirements, and management responsibilities are covered. This module is taught through the Blackboard Learn virtual learning environment, with the support of an e-tutor, and assessed by a written assignment on a 'hot topic' in food safety management and a written examination.

Microbial and Food Biotechnology

Year: 4

This module is optional

This module aims to develop the students' understanding of fundamental biotechnology principles and their ability to apply those principles to the study and exploitation of microorganisms, and within the context of traditional and contemporary food processing. Teaching methods include lectures and practicals.

Competency in Chinese language

Year: 4

This module is optional

This module consolidates the work of modules in years 1 and 2 in the area of Chinese (namely CHN111 and CHN311), providing a firm mastery of the key aspects of the language as well as developing a core understanding of Chinese culture and traditions.

Contemporary Consumer Issues

Year: 4

This module is optional

This module examines the the effects of food and consumer policies and issues not only on the consumer but the environment and the food industry as a whole. The module draws on the knowledge and experiences of students and relates them to global food and consumer policy issues. A number of contemporary food policy and consumer issues are discussed and their implications for the consumer and the social, economic and political environment are outlined.

Contemporary Marketing Management

Year: 4

This module is optional

This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.

Health Promotion and Nutrition Education

Year: 4

This module is optional

This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling.

Sport & Exercise Nutrition

Year: 4

This module is optional

This module provides an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in athletic performance.

Biochemistry and Molecular Nutrition

Year: 4

This module is optional

This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Clinical Nutrition

Year: 4

This module is optional

This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.

Entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

In this section

A level

Grades CCC including at least 1 subject from Biology, Chemistry, Maths, Applied Science, Physics, Nutrition and Food Science or Environmental Technology. PE or Single Award Life & Health Sciences considered acceptable where accompanied by AS level in Chemistry, Physics, Maths or Biology (Grade C or above).

Applied Science Double Award is also acceptable.

Provided the above subject requirement is met you can substitute a combination of alternative qualifications recognised by the University for one of the A level grades.

Applied General Qualifications

*** To note that only qualifications defined as “Applied General” will be accepted for entry onto any undergraduate course at Ulster University.***

Only science-based BTECs are accepted - check with Admissions Office Coleraine

QCF Pearson BTEC Level 3 Extended Diploma/ OCR Cambridge Technical Level 3 Extended Diploma(2012 Suite)

Award profile of MMM (to include 15 Unit Merits)

RQF Pearson BTEC Level 3 National Extended Diploma/ OCR Cambridge Technical Level 3 Extended Diploma(2016 Suite)

Award profile of MMM

QCF Pearson BTEC Level 3 Diploma / OCR Cambridge Technical Level 3 Diploma (2012 Suite)

Award profile of MM (to include 10 Units at Merit plus A Level Grade C

RQF Pearson BTEC Level 3 National Diploma/ OCR Cambridge Technical Level 3 (2016 Suite)

Award profile of MM plus A Level Grade C

QCF Pearson BTEC Level 3 Subsidiary Diploma / OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)

Award profile of M (to include 5 Units at Merit) plus A Level Grades CC including at least 1 subject from Biology, Chemistry, Maths, Applied Science, Physics, Nutrition and Food Science or Environmental Technology.

RQF Pearson BTEC Level 3 National Extended Certificate/ OCR Cambridge Technical Level 3 Extended Certificate(2016 Suite)

Award profile of M plus A Level Grades CC including at least 1 subject from Biology, Chemistry, Maths, Applied Science, Physics, Nutrition and Food Science or Environmental Technology.

Irish Leaving Certificate

Grades H3, H4, H4, H4, H4 to include 1 subject from Chemistry, Maths, Physics, Biology or Home Economics.

English and Maths grade H6 or above (Higher Level) or Grade O4 or above (Ordinary Level) if not sitting at Higher Level are also required.

Scottish Highers

The Scottish Highers requirement for this course is grades CCCCC including at least 1 subject at grade C from Biology, Chemistry, Maths, Applied Science, Physics, Home Economics.

English & Maths required at Standard Grade 1, 2 or 3.

Scottish Advanced Highers

The Scottish Advanced Highers requirement for this course is grades DDD including at least 1 subject from Biology, Chemistry, Maths, Applied Science, Physics, Home Economics.

English & Maths required at Standard Grade 1, 2 or 3.

International Baccalaureate

Overall International Baccalaureate profile minimum 24 points to include 12 points at higher level to include at least 5 points in one of the following subjects: Chemistry, Maths, Physics, Biology, Home Economics.

Higher or Subsidiary level in English Language and Maths required at Grade 4 or above.

Access to Higher Education (HE)

Pass Access course (120 credits) with overall mark of at least 55% including 55% in each level 3 module.

Pass GB Access programme with 45 credits at Merit

Only science-based programmes are accepted.

GCSE

You must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass in English Language at Grade C/grade 4 or above (or equivalent). Also you must hold a GCSE pass in Mathematics at grade C or above (or equivalent) and either Double Award Science (grade CC) or Chemistry (grade C) or above.

Please note that for purposes of entry to this course the Level 2 Essential / Key Skill in Application of Number is NOT regarded as an acceptable alternative to GCSE Maths.

English Language Requirements

English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

Additional Entry Requirements

Acceptable alternative qualifications include:

Pass HND with overall Merit to include 15 distinctions in level 5 credits/units may be specified.

Pass HNC with overall Merit to include 45 distinctions in level 4 credits/units may be specified.

You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met). Examples of acceptable combinations include:

2 A Levels and BTEC Subsidiary Diploma

OCR National Diploma and BTEC Subsidiary Diploma

2 A Levels and Cambridge Technical Introductory Diploma

A Level and BTEC National Diploma

For further information regarding combination offer requirements, please contact Faculty Office staff on T: +44 (0)28 7012 4159 or E: science@ulster.ac.uk

As part of your course you may have a placement / project that involves contact with patients and/or potential exposure to human blood / tissue. At that time you will be asked to complete a Health Declaration Form which will include information about your vaccination history. Following screening of your form, it may be necessary for you to meet with a nurse or for a medical to be arranged with the University Occupational Health Physician. Depending on the exact nature of your placement / project you may require immunity from Measles, Mumps, Rubella, Chicken pox and Tuberculosis and/or have completed a course of Hepatitis B vaccinations with subsequent positive serology results. You will be advised further should the need for health screening and vaccination arise.

Exemptions and transferability

Although the modules taken in Year 1 are not identical, students may transfer to or from BSc Hons Human Nutrition with DPP(I)/DIAS at the end of Year 1, depending on Year 1 options chosen, performance in Year 1, and the availability of places.

Students with good passes in HND Applied Biology or equivalent may be permitted entry into Year 2. All such transfers and entries are at the discretion of the Course Committee.

Careers & opportunities

In this section

Graduate employers

Graduates from this course have gained employment with a wide range of organisations. Here are some examples:

  • Kerry Group
  • Moy Park
  • Dale Farm
  • Danone Baby Nutrition
  • Public Health Agency
  • Lakeland Dairies
  • Cambridge University

Job roles

Graduates from this course are employed in many different roles. Here are some examples:

  • Food Technician
  • New Product Development Manager
  • Nutritionist
  • Graduate Scheme
  • Quality Assurance Auditor or Technician
  • Researcher
  • Teacher

Career options

The academic content of the programme, together with the experience gained from placement, leads to a range of excellent employment opportunities in various aspects of the food industry including product development, quality assurance and marketing, and in advisory or research roles in companies and public agencies. There are also opportunities for suitably qualified graduates to pursue higher degrees (MSc, MRes, MPhil, PhD) through further taught studies and/or research at both this University or at other institutions of higher education and research. Depending on the final year options studied, graduates may also be eligible to pursue dietetics at postgraduate level by undertaking the PgDip/MSc Dietetics course with eligibility to apply for registration in Dietetics.

Work placement / study abroad

You have the opportunity to complete a work placement in year three of this course. The Diploma in Professional Practice (DPP/DPP International) is awarded for the successful completion of a placement year in the food industry, nutritional science research or health promotion. The Diploma in Academic Studies is awarded for the successful completion of a year in another university, for example, Study USA (SUSA). Find out about one student's work placement experience abroad.

Professional recognition

Institute of Food Science and Technology (IFST)

Accredited by the Institute of Food Science and Technology (IFST).

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (18%) or Lecturers (57%).

We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.

The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.

Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.

Figures correct for academic year 2019-2020.

Apply

How to apply Request a prospectus

Applications to full-time undergraduate degrees at Ulster are made through UCAS.

Start dates

  • September 2020

Fees and funding

In this section

Fees (per year)

Important notice - fees information Fees illustrated are based on 19/20 entry and are subject to an annual increase. Correct at the time of publishing. Terms and conditions apply. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
Visit our Fees pages for full details of fees

Northern Ireland & EU:
£4,275.00

England, Scotland, Wales
and the Islands:

£9,250.00  Discounts available

International:
£14,060.00  Scholarships available

Scholarships, awards and prizes

All first year and second year Food and Nutrition students who achieve a year average of 70% or above will be placed on the 'Deans List'.

In year four, we have industry sponsored awards for the 'Best overall performance in final year' and 'Best final year research project'.

Additional mandatory costs

You may require health screening and have to get certain vaccinations. The cost of this is currently around £35 - 155 depending on the vaccinations required.

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.

Contact

Admissions Office
T: +44 (0)28 7012 3210
E: admissionsce@ulster.ac.uk

International Admissions Office
E: internationaladmissions@ulster.ac.uk

For more information visit

Faculty of Life and Health Sciences

School of Biomedical Sciences

Disclaimer

  1. The University endeavours to deliver courses and programmes of study in accordance with the description set out in this prospectus. The University’s prospectus is produced at the earliest possible date in order to provide maximum assistance to individuals considering applying for a course of study offered by the University. The University makes every effort to ensure that the information contained in the prospectus is accurate but it is possible that some changes will occur between the date of printing and the start of the academic year to which it relates. Please note that the University’s website is the most up-to-date source of information regarding courses and facilities and we strongly recommend that you always visit the website before making any commitments.
  2. Although reasonable steps are taken to provide the programmes and services described, the University cannot guarantee the provision of any course or facility and the University may make variations to the contents or methods of delivery of courses, discontinue, merge or combine courses and introduce new courses if such action is reasonably considered to be necessary by the University. Such circumstances include (but are not limited to) industrial action, lack of demand, departure of key staff, changes in legislation or government policy including changes, if any, resulting from the UK departing the European Union, withdrawal or reduction of funding or other circumstances beyond the University’s reasonable control.
  3. If the University discontinues any courses, it will use its best endeavours to provide a suitable alternative course. In addition, courses may change during the course of study and in such circumstances the University will normally undertake a consultation process prior to any such changes being introduced and seek to ensure that no student is unreasonably prejudiced as a consequence of any such change.
  4. The University does not accept responsibility (other than through the negligence of the University, its staff or agents), for the consequences of any modification or cancellation of any course, or part of a course, offered by the University but will take into consideration the effects on individual students and seek to minimise the impact of such effects where reasonably practicable.
  5. The University cannot accept any liability for disruption to its provision of educational or other services caused by circumstances beyond its control, but the University will take all reasonable steps to minimise the resultant disruption to such services.