Nutrition (Industrial)

Bachelor's degree

In Leeds

£ 9,250 + VAT

Description

  • Type

    Bachelor's degree

  • Location

    Leeds

  • Start date

    Different dates available

One of the top ranked Food Science and Nutrition schools in the country, we offer a Nutrition integrated Masters programme, incorporating a year in industry, that develops your understanding of the science underpinning the relationship between diet and health.
Food-health issues are regarded by many as being as important as global warming. Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining a healthy human body and preventing disease. Nutritionists play an important role in providing evidence-based nutritional guidance.
On this course, you’ll examine the scientific, social and ethical considerations that inform the nutrition profession. You’ll develop a deep understanding of the scientific basis underlying nutritional recommendations. You’ll examine nutritional issues in the context of key topical issues, such as the global obesity problem.
This course offers you the opportunity to spend a year working in industry, which provides valuable work experience and helps your personal development.
Our industrial placement scheme gives you the opportunity to gain work experience in an industry relevant to your degree and interests. Our students often describe this industrial experience as an invaluable part of their degree and one which stands them in good stead for their future careers.

Facilities

Location

Start date

Leeds (North Yorkshire)
Maurice Keyworth Building, The University Of Leeds, LS2 9JT

Start date

Different dates availableEnrolment now open

About this course

Entry requirements
A-level: AAA including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).
Where an A-Level science subject is taken, we require a pass in the practical science element, alongside the achievement of the A-Level at the stated grade.
Excludes A-Level General Studies or Critical Thinking.
GCSE: C in English and C in Mathematics, or an equivalent English language qualification.
Select alternative qualification
Access to HE Diploma
BTEC
Cambridge Pre-U
International Baccalaureate
Irish Highers (Leaving Certificate) s to Leeds and...

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Reviews

This centre's achievements

2018

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 14 years

Subjects

  • Nutrition
  • Physiology
  • Global
  • Project
  • Industry
  • Obesity
  • Food Science

Course programme

Year 1 introduces you to the major sources of food and their history, current trends in consumption, and key industrial processing operations. You’ll study food chemistry and develop your laboratory and experimentation skills. In addition, you’ll be introduced to microbiology, human physiology and nutrition; these modules allow you to gain a practical understanding of how food affects health and wellbeing, and appreciate the role of food as a carrier of nutrients.

In second year, you’ll be introduced to the concepts and methodology for studying nutrition in populations and explore how the metabolic demand for nutrients varies during the lifecycle. This allows you to understand the scientific basis of nutritional recommendations for different groups of people, from infants to the elderly. Studying food analysis, you’ll examine how the nutritional content of food is established, the additives and contaminants in food, and the need for food analysis to comply with legal requirements. The relationship between nutrition and physical activity will also be explored in the context of the global obesity problem, including the physiological, psychological and cultural barriers to dietary change. You’ll also deepen your understanding of how food components affect the chemical and microbiological safety of food.

In your third year, you’ll undertake an industrial placement with a nutrition-related organisation. During your placement, you’ll carry out an extended project, which will further develop your knowledge. You’ll also improve your practical transferable skills, such as team-working, decision-making, delegating, identifying and solving problems, and communicating.

In your final year, you’ll explore nutrition policy and public health, discussing the role of scientists, industry, government and consumers in the policy making process, and designing promotional materials communicating nutritional policy to a lay-audience. You’ll examine the concept of personalised nutrition in the context of obesity. A team project based on new product development (NPD) gives you the opportunity to explore the role of industrial nutritionists in developing and marketing new healthy food ranges for food manufacturers. You’ll also undertake an individual research project; you’ll be given a choice of topics to investigate, which will relate to the research activity in the School.

Course structure

These are typical modules/components studied and may change from time to time. Read more in our Terms and conditions.

Modules Year 1

Compulsory modules

  • Food: Origins and Form 10 credits
  • Key Industrial Processing Operations for Food 20 credits
  • Key Skills in Food and Nutritional Sciences 20 credits
  • Principles of Human Physiology and Nutrition 20 credits
  • Physicochemical Properties of Food 20 credits
  • Cell and Molecular Biology 20 credits
  • Studying in a Digital Age (Food Science) 5 credits

Year 2

Compulsory modules

  • Molecules Controlling Sensory and Nutritional Properties 20 credits
  • Microbiological and Chemical Food Safety 20 credits
  • Food Analysis 10 credits
  • Literature Review in Food Science and Nutrition 10 credits
  • Nutritional Issues in the Life Cycle 20 credits
  • Principles of Research: Diet in Populations 10 credits
  • Physiology II - Integration Between Physiology and Nutrition 10 credits
Optional modules
  • Food and the Allergic Reaction 10 credits
  • Nutrition in the Prevention and Treatment of Disease 10 credits
  • Introduction to Food Product Development 10 credits
  • Food Quality Assurance 10 credits

Year 3

Compulsory modules

  • Problem Solving: Functionality of Ingredients in Food Design 30 credits
  • Industrial Placement for Integrated Masters Students 90 credits

Year 4

Compulsory modules

Nutrition (Industrial)

£ 9,250 + VAT