Food Science and Nutrition (Extended Degree) BSc (Hons)

Entry Requirements 2026/27

Standard Entry

64 to 80 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.

Find out how many points your qualifications are worth by using the UCAS Tariff calculator: www.ucas.com/ucas/tariff-calculator

Northumbria University is committed to supporting all individuals to achieve their ambitions and we understand that every applicant’s circumstances can be different, which is why we take a flexible approach when making offers for this course. We have a range of schemes and alternative offers to make sure as many individuals as possible are given an opportunity to study at our university regardless of personal circumstances or background. Typically, offers range from 64 to 80 UCAS tariff points, but we’ll assess your individual circumstances and potential when reviewing your application

To find out more, review our Northumbria Entry Requirement Essential Information page for further details www.northumbria.ac.uk/entryrequirementsinfo

Subject Requirements:

There are no specific subject requirements for this course.

GCSE Requirements:

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

Additional Requirements:

There are no additional requirements for this course.

International Qualifications:

We welcome applicants with a range of qualifications which may not match those shown above.

If you have qualifications from outside the UK, find out what you need by visiting www.northumbria.ac.uk/yourcountry

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*).

*The university accepts a large number of UK and International Qualifications in place of IELTS. You can find details of acceptable tests and the required grades in our English Language section: www.northumbria.ac.uk/englishqualifications

Fees and Funding 2026/27 Entry

UK Fee in Year 1*: TBC

* Government has yet to announce 26/27 tuition fee levels.  As a guide, 25/26 fees were £9,535 per year.

International Fee in Year 1: TBC

Scholarships for 26/27 have not yet been announced. Please see the main Funding Pages for 25/26 scholarship information.

ADDITIONAL COSTS

TBC

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Modules Overview 2026/27

Modules

Module information is indicative and is reviewed annually therefore may be subject to change. Applicants will be informed if there are any changes.

Foundation year Year one Year two Year three Year four

Foundation year

AP0306 -

Scientific and Numeracy Skills (Core,20 Credits)

You will get the opportunity to improve and practice key numeracy skills that will enable you to complete the tasks for the other modules you are studying during the foundation year. These will include calculations associated with experimental work in chemistry, biology, biochemistry, biomedical science, food science, nutrition, forensic science and sport science, such as making solutions of different concentrations using solid chemicals, preparing dilutions using stock solutions, serial dilutions, making buffers, calculating rates of reaction, equilibrium constants, enthalpies, interpreting outcomes of antibiotic sensitivity testing, processing histological, physiological and biometrics measurements, calculating biodiversity indices, etc.
You will also review your IT skills to ensure you can easily access the eLP, library and other on-line resources, including guidance on correct referencing of scientific literature. You will use Microsoft Excel to process data similar to those that you will acquire experimentally in other modules, do simple statistics and produce graphical representations and tables of your data.
You will learn about the style of scientific writing used in peer-reviewed publications and how to present scientific data in different formats, eg. scientific report using the IMRAD style, short summary, poster, oral presentation, mini-literature review, essay. You will also learn how to find relevant and reliable sources of information and you will practice extracting relevant details from such sources and presenting them in your own words.

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AP0307 -

Practical Skills in Science (Core,20 Credits)

You will learn and acquire key practical skills that are needed for subsequent study in your progression degree. You will learn techniques associated with the specialisms of Food Science and Nutrition, Biomedical Science, Chemistry, Forensic Science and Biology. You will learn how to use Excel spread-sheets to process experimentally acquired data and produce graphical representations of your results and you will learn how to present laboratory reports using the IMRAD style.

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AP0308 -

Inspirational Science (Core,20 Credits)

This module will teach you about important and inspirational areas of science, focusing on how chemistry and other sciences are embedded in the development of new technologies, medicines, materials and processes. The module is broken down into four main areas namely; Spectroscopy and Analysis; Drugs and Molecule, Material of the Future and Energy. Within each of these key areas you will learn about the fundamental science that underpins these important research areas, why these areas are so important to us all and how recent developments in these fields helped industry, research and understanding.

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AP0309 -

Research and Science Communication Project (Core,20 Credits)

This module will teach you how to expand your scientific research, science communication and team work skills through the collaborative research and presentation of a scientific research project. Lectures and seminars will be delivered teaching you how to research a scientific subject, how to work as team in doing this and how to condense large amounts of information into a concise message. All of these are essential core skills for a career in science.

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AP0310 -

Introduction to Biology (Optional,20 Credits)

As Biology is the “Study of Life”, in this module we will explore different aspects of the living world around us. In the first teaching block, we will delve into evolution – how did all the different life forms we see around us come into being? How does evolution work? In order to study life, we need to have a good overview of what different life forms there are. This brings us into the realm of Biodiversity and Classification. We will give an overview of the different Kingdoms that dwell on Earth, and with whom we share this planet and are connected in multiple ways.
We then look inwards, and unravel the secrets of our genomes. Our genetic information is stored in our DNA – but how are genes organised, and how do they work? Can the study of genetics help us to understand the world in- and around us, can it help us to “improve” the world by genetic manipulation?
In the last teaching block, we focus on human beings, and explore aspects of our physiology and neurobiology. How does the human body function, how does our nervous system work?
Though the teaching is organised in three blocks (Evolution and Diversity, Genetics, Human Biology), this division is somewhat arbitrary as there are multiple links connecting these areas of study. “In the living nature, nothing happens that isn’t somehow connected to nature as a whole” (Goethe, 1749-1832) In this module, we will regularly explore these connections.

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AP0311 -

Introduction to Biomedical Sciences (Optional,20 Credits)

You will receive an introduction to basic biological concepts relating to the organisation of the human organism.
You will learn to describe the molecular, cellular (cytology) and tissue (histology) organisation of mammals, with particular emphasis on humans, and explain relationships between form and function at each level.
You will find out about the basic principles of genetics including the structure and role of DNA in transmission of heritable information and the principles of Mendelian inheritance.
You will begin to describe the biochemical characteristics of living organisms and explain how the human form is built up by the physical and chemical processes of digestion, absorption and assimilation of food and how energy is supplied at cellular level by respiration.
You will learn about the concept of transport in humans by investigating gaseous exchange and transport of oxygen and carbon dioxide round the body by the heart, lungs and vascular system.
You will receive an introduction to the defence functions of the blood and characteristics of mammalian vascular systems which are important in understanding and managing disease (blood pressure, heartbeat, white blood cells, phagocytes, antibody production, blood groups).
You will be introduced to aspects of co-ordination, response and control in the human organism with reference to the processes of homeostasis and the endocrine and nervous systems.

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AP0312 -

Introduction to Chemistry (Optional,20 Credits)

In this module you will develop an understanding of the fundamental principles underpinning the subject of chemistry. Through discussion of theory and engaging in practical experimentation you will improve your knowledge of the five core areas of chemistry:
1. Organic chemistry: where you will study atomic structure, bonding and reactivity of organic compounds.
2. Analytical chemistry: where you will study reactions to detect specific functional groups, alongside instrumental techniques such as mass spectrometry.
3. Molecular modeling: where you will study how to represent chemical structures using a computer, in addition to developing a better understanding of molecular geometry and isomerism
4. Inorganic chemistry: where you will study the structure and properties of metals and their complexes.
5. Physical chemistry: where you will study factors affecting the rate and progress of chemical reactions.
You will also spend time developing chemistry-focussed laboratory skills including considering the implications of risk management and safety, which is a critical skill for all practising chemists.

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AP0313 -

Introduction to Food Science and Nutrition (Human Nutrition) (Optional,20 Credits)

You will learn about the biological basis of food and nutrition and will be introduced to a range of elements and compounds which are essential for life. The principles of healthy eating based on UK guidelines and the role of food in maintaining health including the role of microbiota will be explored whilst providing an understanding of the nutritional needs of a population. You will explore through lectures and laboratory practicals some important aspects of food microbiology, food processing, preservation and brewing.

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AP0314 -

Introduction to Forensic Science (Optional,20 Credits)

You will experience the forensic application of science to crime investigation. This module will enable you to understand how your scientific thinking and practical laboratory skills can be deployed in a real world context. You will cover how forensic science is utilised to assist a crime investigation, following a case specific example to illustrate key points along the investigation process. You will further develop your microscopy and pipette skills through laboratory practicals designed around the recovery, examination and analysis of forensic material of relevance to a particular case. Your attention to detail, precision and inquisitive mind will be core skills covered during the laboratory practical.

You will also explore how science is communicated to others. Forensic scientists have a high level of scientific understanding that underpins the forensic evidence that they give in a statement or court room. However, the audience - police, jury - aren't expected to have any scientific knowledge or experience but do need to understand how the scientific forensic evidence assists a crime investigation. This requires the forensic scientists to 'translate' complex information and relay it to others at a level that they can confidentally understand it. You will work together with colleagues in small groups to prepare a poster, conveying complex scientific information to a non-scientific audience.

Your involvement in this module will help you learn what it is to be a professional scientist, understanding the importance of observations, attention to detail and clear communication. These are key transferable skills for those in the scientific profession and are directly applicable to all of the degree programmes that you could progress onto after successful study of your foundation year.

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Year one

AP0404 -

Cell Biology and Genetics (Core,20 Credits)

You will learn about the diversity of life and the unifying cell theory including, DNA as the universal information store and the central dogma of molecular biology as the unifying mechanism in all life. You will learn the structure and function of cells and the organelles they contain along with their life cycle, division, self-replication and eventual death.

You will learn the basic principles of heredity, including molecular, classical , human and microbial genetics. You will learn the structure, function, regulation of genes and genomes. You will also learn the fundamentals of applied genetics including an introduction to clinical genetics and the identification of genetic mutations and polymorphisms and their influence on disease processes.

Underpinning these theoretical concepts and principles covered in the lecture course you will be trained in basic techniques of handling DNA in the laboratory.

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AP0406 -

Practical Skills (Core,20 Credits)

On this module you will learn the primary skills required to be a student of a science degree. These skills will cover both laboratory based and data/information retrieval and handling. As part of the laboratory skills you will study the importance of health & safety, ethics and appropriate sample handling. You will then move into the laboratory where hands on sessions offer you an opportunity to develop key skills in areas of liquid handling, microscopy, buffers, making solutions and dilutions, and enzymatic analysis. You will use your generated laboratory data to then study and understand appropriate methods of data manipulation and presentation. You will also on this module gain experience and confidence in searching for, understanding of and appreciation of scientific literature.

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AP0407 -

Biochemistry (Core,20 Credits)

This module will provide you with an important and invaluable introduction to the structure and function of the principal molecular components of living systems, including carbohydrates, lipids, proteins and nucleic acids. In addition, you will learn about the actions and properties of enzymes. The first part of the module will provide you with a foundation for this by explaining relevant chemical concepts which underpin chemistry in biological systems, including atomic structure, chemical bonding and the nature of molecular interactions. Then we will consider several carbon containing compounds that are present in biological systems and their chemical and physical properties. Following this, an investigation will be conducted into the structure, nomenclature, functions and significance of carbohydrates, lipids, proteins and nucleic acids. The role of proteins as enzymes will also be investigated to provide a foundation for the study of biochemistry in successive years.

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AP0408 -

Anatomy and Physiology (Core,20 Credits)

In this module you will learn and understand the basics of Anatomy and Physiology of the Human Body. You will also be introduced to the pathophysiology of some common diseases. You will learn about the general organisation of the human body and some of the body systems including the skeletal, muscular, cardiovascular, endocrine, digestive, nervous and respiratory systems. This module will provide you with the necessary basic knowledge required for the understanding of more advanced biomedical courses. The content of this module also fulfils the necessary requisites (i.e. core competencies) for course accreditation purposes with the Association for Nutrition (AfN) for students following the Human Nutrition degree pathway.

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AP0409 -

Fundamental Nutrition (20 Credits)

You will learn some of the fundamental principles in the field of human nutrition such as the biochemistry, physiology, structure and function of macro and micronutrients. The focus of lectures will also be on the discussion of diet and the maintenance of optimum health. Examples and consequences of nutrient deficiencies and excesses, and the contribution of diet and lifestyle to the establishment of disease, will also be discussed. Another aspect of the module will explore nutritional methods used in a public health context including dietary assessment, dietary surveying as well as crucial concepts in nutritional studies (ie Eatwell Plate and portion sizes). Dietary reference values will also be introduced.

You will discuss comparisons of typical British diets with some important UK-ethnic diets and discuss the role of culture, education and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders (anorexia and bulimia nervosa).
During practical work you will look at the analytical methods used to identify and quantify nutrients present in foods, providing a link to the understanding of food nutritional labelling. Another practical component will introduce you to basic techniques in anthropometric measurements, and include calculations of body mass index and body composition indexes, and the discussion of their use and limitations for the assessment of human health status.

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AP0410 -

Food Science (20 Credits)

You will learn about some of the fundamental scientific principles underlying the manufacture of food products including the biological, chemical and physical properties of commonly used raw materials such as eggs, milk, cereal flours, plant derived products and muscle based ingredients.

You will study the changes that occur to molecular components such as carbohydrates, proteins, lipids, and colour and flavour molecules during various food manufacturing processes and the effects on the overall properties of food products.

Chemical changes to food components such as hydrolysis, oxidation and reduction and physical changes like protein denaturation and changes in viscosity will be studied. Biological changes in the nutritional potential and microbiological and toxicological safety will also be considered.

You will learn about various food manufacturing processes such as the production of dairy products, baked merchandise, starch based sauces and desserts, meat products and colloidal systems like emulsions and foams. The use of additives and food preservation as well as methods of sensory and quality evaluation will be studied. You will be guided on the writing of a practical laboratory report following the IMRAD style.

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JE5001 -

Academic Language Skills for Applied Sciences (Core – for International and EU students only,0 Credits)

Academic skills when studying away from your home country can differ due to cultural and language differences in teaching and assessment practices. This module is designed to support your transition in the use and practice of technical language and subject specific skills around assessments and teaching provision in your chosen subject. The overall aim of this module is to develop your abilities to read and study effectively for academic purposes; to develop your skills in analysing and using source material in seminars and academic writing and to develop your use and application of language and communications skills to a higher level.

The topics you will cover on the module include:

• Understanding assignment briefs and exam questions.
• Developing academic writing skills, including citation, paraphrasing, and summarising.
• Practising ‘critical reading’ and ‘critical writing’
• Planning and structuring academic assignments (e.g. essays, reports and presentations).
• Avoiding academic misconduct and gaining credit by using academic sources and referencing effectively.
• Listening skills for lectures.
• Speaking in seminar presentations.
• Presenting your ideas
• Giving discipline-related academic presentations, experiencing peer observation, and receiving formative feedback.
• Speed reading techniques.
• Developing self-reflection skills.

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Year two

AP0514 -

Human Metabolism (Core,20 Credits)

In ‘Human Metabolism’ you will learn of how the body breaks down various biological molecules such as sugars, fats and proteins to gain energy and how it converts these molecules into the other various essential components required to function normally. You will learn about the disorders that can arise and the resulting consequences, with a food and nutritional sciences approach. Consequences such as malnutrition, vitamin deficiencies, diabetes and obesity will be discussed. You will learn about these various aspects in a system/organ-specific manner which will include the liver, the kidneys, heart and digestive tract, allowing you to clearly understand the relationship between normal and disrupted function.

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AP0521 -

Nutrition Through the Lifecycle (20 Credits)

This module introduces the concepts of nutrition as applied to stages of life, from infancy to old age and investigates diet-related health conditions. You will draw on your existing knowledge of dietary reference values and guidelines and explore the different requirements and reasons for these, in different stages of life and states of health. You will also learn the theories of behaviour change so that you understand the ways in which health professionals can plan behaviour change interventions and support populations to make heathier choices.
Topics covered in this module include:
Principles of nutrition and dietetics:
Health promotion theory and practice,
Planning and constructing interventions
Energy balance and energy expenditure calculations.
Under and over nutrition:
Nutritional significance and requirements for nutrients through the lifecycle.
Diet-related diseases such as cardiovascular disease, Diabetes mellitus, Cancer and dietary factors

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AP0522 -

Careers Skills in Food and Nutrition (Core,20 Credits)

The aim of the module is to provide you with an opportunity to develop your self-awareness of your knowledge, skills, attributes and experience, to help support you in your career journey. You will gain hands-on experience of a work setting, allowing you to explore the roles and responsibilities if a food or nutrition-related industry. You will reflect on your experiences and consider how these can contribute to the development of graduate attributes and employability skills.

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AP0523 -

Analytical and Food Chemistry (Core,20 Credits)

You will learn some of the fundamental theoretical principles in the field of food chemistry with particular reference to the chemistry of food components, Maillard reaction, caramelisation and lipid oxidation. This will be supplemented with knowledge on the parameters that influence such reactions and the impact of processing and storage on the overall product quality.

You will learn about key theoretical concepts in analytical chemistry pertinent to quality control processes in a food manufacturing setting. Such concepts include physicochemical properties of food components as well as theoretical principles pertinent to food sampling, extraction, purification and determination using a series of analytical methodologies such as spectrophotometry, gas chromatography (GC) and high performance liquid chromatography (HPLC). Theoretical concepts in data analysis will also be discussed and employed in IT workshops.

You will also learn and employ laboratory techniques in chemical analysis pertinent to the determination of macronutrients (protein, fat, carbohydrates), as well as techniques related to the determination of compounds such as vitamins, sugars and fatty acids. During practical work you will look at the analytical methods used to identify and quantify such nutrients, providing a link to the understanding of food nutritional labelling.

You will gain insights in Good Laboratory Practice and Health and Safety pertinent to analytical laboratories, as well as the importance of Quality Assurance schemes employed in laboratories.

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AP0524 -

Food Microbiology (Optional,20 Credits)

This module will develop your understanding of how microbes pervade the environment and impact the preparation, storage and safety of foods and drinks. You will explore the types of cellular microbes and their metabolism including yeast, filamentous fungi and bacteria. We will also consider the biology of non-cellular infectious agents such as viruses and prions and countermeasures required to prevent food-borne infection. You will explore the microbiology of the human digestive tract in health and disease and distinguish infection with food-borne pathogens from food-poisoning. Additionally, the value of microbes as probiotics will be explored. You will see the impact of culture conditions on food preservation and on laboratory-based tests for food safety. You will culture and qualitatively examine microbes to identify them and will also enumerate these in order to assess risk to human health or product quality. Additionally, you will also learn other quantitative techniques such as bioassays and estimations of microbial inactivation as in, for example, pasteurisation. You will consider the frequency and impact of endospore formation in relation to all of these aspects. Another important and exciting facet of the course will be the rapid detection of microbial products like DNA and antigens using modern molecular analyses rather than traditional culture-based methods.

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AP0525 -

Applied and Practical Nutrition (20 Credits)

In this module you will build upon the knowledge and skills you acquired during Fundamental Nutrition and you will also have the opportunity to develop your professional, research and practical skills as there is a strong emphasis on ‘hands-on’ nutrition.

Lectures during this module will include how you interpret and apply basic nutritional guidelines and policies to individuals and groups and the various roles that diet and nutrition can play in disease and in healthy ageing. The use of dietary surveys and epidemiological studies to identify links between diet and disease and how this evidence is used in nutritional guidance for the public and individuals will also be covered. You will become aware of the factors influencing dietary intake and barriers encountered when recommending dietary change.

You will learn about various laboratory techniques used in the nutrition research setting, as well having the opportunity to prepare and evaluate a planned diet for a particular individual determining its worth using your knowledge of dietary guidelines, individual requirements and in-depth dietary analysis skills. Further practical sessions will develop your research and data analysis skills using experimental data that you have gathered during laboratory and IT sessions.

The practical element of this module will help you to develop your critical evaluation skills and your self-awareness of the professional and research skills required to become a nutritionist.

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AP0538 -

Research Methods for Food and Nutrition (Core,20 Credits)

Food science and human nutrition are predominantly practical subjects which require a hands on approach to the development of the essential research skills and methodology required for final year students, in particular the final year ‘capstone’ research project module.

In this module students will learn a lot about how research generally ‘works’ and is conducted and communicated within food science and human nutrition. The lectures and seminars on the module will introduce topics such as the research ‘heirarchy’, scientific communication and the presentation of research, academic integrity as a keystone in research and also different types of, and approaches to research undertaken within food and nutritional science, both quantitative and qualitative; However, the emphasis of the teaching and learning on this module is practical and most formal scheduled teaching is via workshops and practical classes, so that students will learn via hands on experience and develop a high level of competence.

Subjects will include [i] literature based research methods, so that students develop effective literature search strategies, to search, select and retrieve relevant academic information, and cite it appropriately in support of finding and conclusions [ii] quality assurance and critical reading, so that students can assess published information in terms of the likely validity and reliability of content [iii] constraints applying to the design of valid experiments, such as taking account of likely sources of error, appropriate risk and ethical assessment etc. to ensure quality of research and safety of both researcher and research subject(s) [iv] graphical and statistical approaches to the interpretation of scientific data and use of hypothesis-testing statistics to assess the significance of experimental results – use of SPSS statistical software [v] an introduction to qualitative methodology, such as survey design and focus grops/ interview techniques and the analysis of data.

This module will give students the opportunity to explore how research works and is communicated within food science and human nutrition, with an overall aim of developing students who are competent junior researchers.

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Year three

AP0536 -

Study Abroad (Optional,120 Credits)

This study abroad module is designed for standard full-time undergraduate programmes to provide you with the option to take an additional one year study abroad within your programme.

Study abroad provides an opportunity to develop personal skills in a different learning environment with a partner university. The module does not affect the classification of your degree, but if successfully passed the study abroad year is recognised in your transcript and degree certificate. There is a competitive selection process for placements and places cannot be guaranteed.

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AP0552 -

Industrial Placement Year (Optional,120 Credits)

The Industrial Placement Year module is a full year 120 credit module which is available on degree courses which include a Industrial Placement year which is taken as an additional year of study between levels 5 and 6. You will undertake a year of Industrial Placement at an approved placement partner. This broadens your overall experience of learning by embedding your current and future learning of your discipline within a regimented and target-oriented work environment. The course of Industrial Placement will be dependent on the partner and will be recorded for an individual student on the learning agreement signed by the host, the student, and the home University (Northumbria). Your Industrial Placement year will be assessed on a pass/fail basis. It will not count towards your final degree classification but, if you pass, it is recognised in your transcript as a 120 credit Industrial Placement Module and on your degree certificate in the format – “Degree title (with Industrial Placement Year)”.

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Year four

AP0616 -

Biological and Food Sciences Research Project (40 Credits)

You will learn how to plan a literature investigation on a specific research topic, exploit appropriate sources and databases to search for information, evaluate and critically review the primary literature articles and assess their significance in the broader context, evaluate experimentation protocols required to carry out the proposed research, conduct experiments in a safe and effective manner and discuss the validity and significance of the data provided, present the project work in the form of an oral presentation and written report in an appropriate style and format.

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AP0617 -

Product Development and Sensory Analysis (Core,20 Credits)

You explore the fundamental theoretical principles of food market research and complement that with processes related to innovation and development of new products in the food industry. Current and future trends in food production will be explored and practical knowledge gained through a group research project.
You will learn and employ practical skills and techniques pertinent to market research and the development and assessment of new food products. Theoretical knowledge on food ingredients, food market and consumer drivers will be translated into a practical assignment with the aim to develop innovative products.

You will learn about key theoretical and practical concepts in sensory analysis of foodstuffs and complement that with workshops on data analysis and statistics pertinent to sensory data.
You will gain insights in Good Manufacturing Practice, workflows pertinent to New Product Development teams and practical experience in running product trials.

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AP0618 -

Food and Nutrition - Policy and Issues (20 Credits)

In this module you will reflect on current issues in the ever-changing world of food science and nutrition. The pace of development and change in the field will mean that the syllabus will change, evolve and respond to contemporary issues. The module will identify the scope of food policy, and assess who influences policy, inter-relationships and the dynamics that shape policy. It will allow you to understand and evaluate what is meant by policy in the food system, from farm to fork, and introduce major themes and key thinkers in food policy. The module will explore issues which impact at a global level, from Millennium Development Goals to environmental effect of food waste. You will review and assess current policies and develop your awareness of the following aspects:
Policy making process(es)
Policy in the UK, EU and world-wide
Food policy
Public health policy
Political influence

The module will increase your understanding of major trends in a consumer driven food system to include, economic and social factors across the wide spectrum of consumer groups. The emphasis of this aspect of the module will be in developing your on-going inquiry into the issues which will impact the food industry, public health provision and consumers. The module will also support consideration of the role of the media in communicating information of this type to the population.

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AP0619 -

Food Quality and Safety (Optional,20 Credits)

You will learn the principles and practices involved in the maintenance of quality and safety within the food industry.
You will learn about key food safety and quality principles such as traceability, hazards and allergens, labelling, and associated legislation.
You will learn about the concept and value of quality assurance and quality control procedures in the production of food.
You will learn about the systems that underpin modern food production, such as Good Manufacturing Practice and Pre-Requisite Programs. You will develop an understanding of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis and Critical Control Point (HACCP).
You will understand the importance of monitoring, and how to develop and apply an Environmental Monitoring Program.
You will also learn how to apply your theoretical knowledge in the setting up of HACCP systems and prepare and present the documentation associated with HACCP.
You will be able to differentiate between quality assurance and quality control and discuss the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer. You will understand evaluation of food safety standards and auditing.

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AP0620 -

Food Processing and Preservation (Optional,20 Credits)

You will learn the principles and practices involved in the food processing with emphasis to food preservation. Food processing operations are central to food quality, safety and product shelf life and via participation in the module you will learn about the relationship between processes and product quality and safety as well as appreciate how food processing may change the organoleptic and nutritional characteristics of food substances in addition to the effects on storage life.
You will learn the principles and applications of the most frequently used food processing operations within the food industry such as freezing drying and thermal processing i.e. pasteurisation and sterilization.
You will be introduced in more advanced food processing operations such as membrane processing, high pressure processing and ohmic heating. These novel food processes are securing significant product quality improvements over conventional methods and thus have already found their way into food industry practises.
The module is designed to enable you understand the combined effects of ingredients and processing on the quality of processed products and teach you how to apply knowledge of micro-organisms to an understanding of the principles of food preservation.
You will also learn how to conduct numerical calculations needed to understand the basis of processes and use necessary numerical calculations and/or formulae and graphical methods to assess the efficiency of a process.

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AP0622 -

Investigative Sport and Exercise Nutrition (20 Credits)

This module is designed to develop an understanding of the principles and applications of nutritional interventions in the context of sport and exercise performance and health outcomes.
You will learn about the scientific evidence behind health claims associated with dietary interventions, the use of ergogenic aids and other supplementation through critical evaluation. You will learn about the effects and detection of drugs and doping agents within sport. In addition, the role of the nutritionist in practice will be reviewed in accordance with external guidelines/codes of conduct for nutrition professionals.

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AP0640 -

Clinical Nutrition (Optional,20 Credits)

This module is designed to develop an understanding of the principles of clinical nutrition, dietary intervention and treatment strategies. You will learn about the biochemical basis of a range of disorders that are encountered in nutrition or related practice.
You will learn about how to assess nutritional status using anthropometric, clinical and biochemical data and how these relate to case studies and nutrition-related to disease. You will learn how each clinical or metabolic disorder influences nutritional status, and the underlying metabolic complications that cause these conditions will be highlighted.
You will learn about the principles of nutrition, dietary management and control in the clinical environment. You will learn how clinical conditions can influence nutritional status and how these conditions are treated through adequate nutrition.

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To start your application, simply select the month you would like to start your course.