• Imparte:
  • Modalidad:
    Presencial
  • Precio:
    UK/EU students £9,000
    International students £12,015
  • Comienzo:
    Consultar rellenando el formulario
  • Lugar:
    Bath
    Reino Unido
  • Duración:
    3 Años
  • Idioma:
    El Curso se imparte en Inglés
  • Titulación:
    BSc (Hons) Food with Nutrition
  • Otras Convocatorias:

    Presentación

    The primary focus of this programme is the food chain and the nutritional and safety issues that are of importance to consumers. The BSc (Hons) Food with Nutrition aims to educate and train you for professional life and equips you with subject specific and job acquisition skills.

    Accredited by the Institute of Food Science and Technology (IFST), UK for its membership purposes.

    Requisitos

    Typical offer range for UK / EU applicants
    260-300 UCAS Tariff points

    Objetivos

    The primary aim of this programme is to provide you with an academic and vocationally oriented experience giving a holistic view of the impact of food provision.

    Programa

    In Year 1, the core module provides the initial science base for the course and introduces some fundamental concepts of human biology, microbiology, anatomy and physiology that are necessary for the understanding of food science and nutrition. You will be introduced to consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues, and develop your practical, study and ICT skills.

    In Year 2, the core module further develops the themes covered in the first year and relates this to the food industry. A compulsory research skills module lays the foundations for the Year 3 food and nutrition dissertation. In year 2 you also have the option to choose a Work Placement module. Modules in Year 2 also investigate the role of diet in normal health and as a risk factor in health disorders. Food quality and new food product development are explored in the context of food production, the consumer and the law. Optional modules explore the biochemical and physiological links between common pathological states and the role of nutrition in prevention and treatment, and factors that affect food choice and eating habits.

    In your final year you will critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. You will also evaluate issues and concerns over food provision. A primary research investigation is an important part of your studies in Year 3. Other themes include contemporary food issues, current issues in nutrition, nutrition for optimal health and sports performance. An optional module allows you to carry out an independent project in collaboration with an organisation in the food and nutrition sector, such as a food business.

    Salidas profesionales

    Career Opportunities include:

    Food Product Development
    Consumer advice and Trading Standards
    Food safety consultancies
    Nutritional adviser (public/commercial sector)
    Quality assurance
    Environmental health
    Food hygiene training
    Teaching
    Media

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    Publicidad

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