Food and Nutrition with placement year

BSc (Hons)

2023/24 Full-time Undergraduate course


Bachelor of Science with Honours


Faculty of Life and Health Sciences


School of Biomedical Sciences


Coleraine campus

UCAS code:

The UCAS code for Ulster University is U20

Start date:

September 2023

With this degree you could become:

  • Food Technician or Technologist
  • New Product Development
  • Nutritionist or Sports Nutritionist
  • Graduate Schemes
  • Quality Assurance Auditor or Technician
  • Researcher
  • Teacher

Graduates from this course are now working for:

  • Kerry Group
  • Moy Park
  • Dale Farm
  • Danone Nutrition
  • Public Health Agency
  • Lakeland Dairies
  • Kellogg's


Passionate about nutrition? Use your expertise to shape the future of nutrition in the food industry, government or research environments.


Food and nutrition are an integral part healthy living and food has a profound influence on health, helping to decrease the risk of many serious diseases.

The food industry aims to satisfy the needs of the consumer by providing safe, tasty, inexpensive, convenient, nutritious and healthy foods that are available all year round.

The BSc (Hons) Food and Nutrition programme embraces a range of subjects including sciences, business and consumer marketing and consumer behaviour. Our graduates have expertise in nutrition science and can use this expertise to shape the future of nutrition in the food industry, government or research environments.

The programme is mainly taught by research active academic staff from the Nutrition InnovationCentre 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. Our staff are committed to excellent research informed teaching.

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About this course

Associate awards

Diploma in Professional Practice DPP

Diploma in International Academic Studies DIAS

Diploma in Professional Practice International DPPI


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

Typically there are 20-25 timetabled hours per week between 9.15am - 5.05pm Monday - Friday, including lectures, tutorial and seminars.

Start dates

  • September 2023

Teaching, Learning and Assessment

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.

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:

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 near the start date and may be subject to 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 of attendance will often 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 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 Masters 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 methods vary and are defined explicitly in each module. Assessment can be via one method or a combination e.g. examination and coursework . 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 four learning outcomes, and no more than two 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 Masters 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 Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Figures correct for academic year 2019-2020.

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 (20%) or Lecturers (55%).

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) by Advanced HE - 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 2021-2022.

Coleraine campus


A laid-back campus at the heart of a global tourist attraction.

Find out more - information about accommodation  

Sports Facilities

Our Campus in Coleraine boasts a variety of indoor and outdoor facilities that are open all year round to students and members of the public.

Find out more - information about sport  

Student Wellbeing

At Student Wellbeing we provide many services to help students through their time at Ulster University.

Find out more - information about student wellbeing  

Coleraine Campus Location

Campus Address

Ulster University,
Cromore Rd,
BT52 1SA

T: 02870 123 456


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.

Year one


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 and Pharmacology

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.

Fundamentals of Nutrition Science

Year: 1

This introductory module presents the basic scientific concepts of human nutrition, introduces health psychology theories related to diet and exercise behaviours, and provides a general 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 informs on the use of specific software packages for the analysis and presentation of data. Teaching methods include lectures, computer laboratory classes and tutorials.

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.


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 nutritional assessment through directed learning on anthropometry, body composition and dietary assessment methodologies. Students will gain practical skills in the measurement and collection of anthropometry and dietary intake data.

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.

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

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 (which includes sports nutrition) 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 in the field of Food & Nutrition, Human Nutrition, Sports Nutrition and Dietetics 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.

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.

Standard 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.

A level


A-Level Essential:

At least onesubject 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 and Life & Health Science Double Award are 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

Only science-based BTECs accepted- check with Admissions Office contact

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

Award profile of DMM

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

Award profile of MMM (acceptable optional units 8 - 14, 17 - 22)

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

Award profile of DM plus A Level Grade C

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

Award profile of MM (acceptable optional units 8 - 14, 17 - 22) 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 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 (acceptable optional units 8 - 14) plus A Level Grades CC.and also to include AS Level Chemistry, Physics, Maths or Biology at Grade C or above.

Irish Leaving Certificate

96 UCAS tariff points to include five subjects (four must be at Higher Level)

Course Specific Subject requirements:

At least onesubject from Chemistry, Maths, Physics, Biology or Home Economics (at H4 or above) English required at minimum of H6 at Higher Level or O4 at Ordinary Level.

If Maths not achieved at H4, then minimum grade H6 (Higher Level) or O4 (Ordinarry Level) required.

Irish Leaving Certificate UCAS Equivalency

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 science-based Access course (120 credits) with overall mark of at least 55% including 55% in each level 3 module (NI Access Course)*

Pass science-based Access programme with 45 credits at Merit (GB Access Course)*

*to include a 20 credit Level 2 Mathematics module, passed at 40% or successful completion of NICATS Mathematics as part of the pre-2021 Access Diploma.


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:

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 performance in Year 1 and the availability of places.

All such transfers and entries are at the discretion of the Course Committee.

Careers & opportunities

Graduate employers

Graduates from this course are now working for:

  • Kerry Group
  • Moy Park
  • Dale Farm
  • Danone Nutrition
  • Public Health Agency
  • Lakeland Dairies
  • Kellogg's

Job roles

With this degree you could become:

  • Food Technician or Technologist
  • New Product Development
  • Nutritionist or Sports Nutritionist
  • Graduate Schemes
  • Quality Assurance Auditor or Technician
  • Researcher
  • Teacher

Career options

The academic content of the programme, together with the experience gained from placement, leads to 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.

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).

Highlights of our placement year:

  • Valuable work experience in the field of nutrition
  • Increases employability
  • Increases competence in nutrition skills
  • Improves personal and professional development
  • Opportunity to make contacts
  • Opportunity to earn money
  • Gain knowledge of the world of work

Professional recognition

Institute of Food Science and Technology (IFST)

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


Start dates

  • September 2023

Fees and funding

2023/24 Fees

Fees for entry in 2023/24 have not yet been set. See our tuition fees page for the current fees for 2022/23 entry.

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.

It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.

Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. 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 Wi-Fi are also available on each of the campuses.

There are additional fees for graduation ceremonies, examination resits and library fines.

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

See the tuition fees on our student guide for most up to date costs.


Dr Catherine Hughes - Course Director


Simon Foster - Admissions Office

T: +44 (0)28 7012 3361


International Admissions Office

For more information visit


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