BSc Nutrition and Food Science
BSc Nutrition and Food Science (B4D6)
BSc Nutrition and Food Science with Certificate in European Studies (B4RX)
Typical Grade Offer Entry 2013: ABB-BBB
Opportunities exist for students who are scientifically trained in both food science and nutrition. They will be uniquely placed to appreciate raw ingredients, their nutritional content, and the effect of processing and storage on food quality (colour, flavour, texture) including nutritional value. They will also appreciate the physiological link between consumption, nutrient uptake and health benefit/risk. Armed with such knowledge it might be possible to impose manufacturing conditions to maximise the health potential of a food product.
Given the current global situation in the early 21st Century there is also a growing need to manufacture food in an environmentally responsible way. Nutritious food needs to be produced in a sustainable fashion all the way along the food chain; sustainable nutrition will become a major issue for policy makers over the coming years. Graduates in Nutrition and Food Science will be uniquely placed to contribute to this area.
Interested? Click on any of the links below to find out more:-
What makes this course special?
The Division of Food Sciences and the Division of Nutritional Biochemistry are within the School of Biosciences at the Sutton Bonington Campus. Together we bring considerable expertise to this single honours programme of study.
Catherine Carville is an undergraduate student studying Nutrition and Food Science. See Catherine talking about why she chose this subject in the University’s Student Profile Video Gallery.
Research Reputation
The Research Assessment Exercise (RAE) is the UK's definitive guide to research quality and excellence, ranking all universities on research strength and rating the academic disciplines they submit on the basis of their international standing.
Measured by means of 'research power'- taking into account both quality and the number of academics within a discipline - the School of Biosciences was recently ranked No.1 in the UK in the latest RAE in December 2008, an independent survey of 30 similar departments in the UK. This means that our research is recognised as being of international importance and you will be taught by staff at the forefront of their subject areas. This enhances our teaching provision and allows you to carry out an innovative research project in your final year.
Facilities
Spacious, modern laboratories on the Sutton Bonington Campus, with state-of-the-art equipment, reflect our outstanding reputation in research. The purpose-built food hall contains production-scale equipment for making many food products from snack products to ice-cream. Our sensory centre not only boasts top of the range environment-controlled booths with sensory data capture, but also a fully trained panel of expert tasters.
Teaching Quality
The Food Sciences and Nutritional Sciences Divisions (in the School of Biosciences) came top in the last external audit of the teaching of similar degrees at UK universities.
At Nottingham you will benefit from the pastoral care of academic tutors as well as our commitment to keep the Nutrition and Food Science degree course fresh, relevant, stimulating, challenging and fun.
Variety
A wide range of teaching and assessment approaches are employed to maximise your learning: formal lectures are supported by practical classes ranging from analytical techniques to NPD (new product development) in the new purpose built Food Hall; as well as academics, experts from the industry engage with you during your degree, and you will enjoy a residential trip touring food factories at the end of your first year.
Industry Placement
A year in industry is a fantastic opportunity to acquire industrial experience to complement the skills and knowledge learned from the degree course. Many students choose to spend their 3rd year in a paid placement with a multinational food manufacturer including Unilever, Kraft or GSK, a leading retailer such as Sainsbury’s, M&S and Tesco, or a leading UK food manufacturer for example Cadbury, or Northern Foods. Our Placement Officer will help you to set up this placement.
Click here to read about current placement students
Herbert Chan, Nutrition and Food Sciences student, writes about his placement at Kellogg's.
Career opportunities and profiles
The food and drink industry is Europe's largest manufacturing industry - employing 0.5 million people in the UK alone.
Examples of the diverse roles open to you on graduation include: nutritionist and food labelling advisor; product or process technologist; new product development; quality assurance; specifications technologist; raw materials buyer; production manager; and operations improvement. Positions in Government agencies with responsibility for food standards, labelling laws or environmental health also exist. Many of our graduates continue in education taking various postgraduate degrees (MSc, MRes or PhD).
Latest data available (for 2010) show that over 79% of School of Biosciences graduates are in full time paid employment six months after graduation or have gone on to further study.
Membership of Professional Bodies
A degree in Nutrition and Food Science from The University of Nottingham will allow you to apply for membership of various professional bodies and societies such as the Association for Nutrition, Institute of Food Science and Technology (IFST); European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).
Entry information
The School welcomes applications from prospective students of all ages and from all countries. Candidates should have at least two science subjects at A level (chemistry preferrred) and an additional A level or equivalent (Access courses, BTEC, HND, International or European Baccalaureates or Scottish Highers/Scottish Qualifications Certificate).
International & EU students: English Language requirements: IELTS score of 6.0 with no less than 5.5 in each element, or equivalent.
For the European studies degree, a minimum of a second modern language to grade B at GCSE or equivalent in the language of the host institution, is normally required.
Foundation Degrees: Students successfully completing the FdSc Biological Sciences course at Nottingham Trent University are eligible to apply for entry into Year 2 of this course. Applicants can make a 'single application' through UCAS. Further details at www.ucas.com
Course structure
Typical year-one modules
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Genetics and Cell Biology
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Whole Organism Biology
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Introduction to Nutrition
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Introductory Biochemistry
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Food Hygiene
Typical optional modules
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Microbial Physiology
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Biochemistry of Mammalian Development
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Principles of Immunology
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Endocrinology and Metabolism
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Agricultural and Food Marketing
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Sensory Quality of Food
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Molecular Nutrition
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Applied Bioethics 2: Sustainable Food Production, Biotechnology and the Environment
Typical year-two modules
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Food Commodities
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Manufacture of Food
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Nutrition, Metabolism and Disease
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Food Safety
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Principles of Human Nutrition
Typical year-three modules
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Nutrition and Food Science Research Project
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Nutrition and the Health of Populations
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Food Factory Operations
The research project
In the final year of the course students are study a particular aspect of nutrition in depth, through the Research Project module. In this module students work closely with professional researchers on problems of real significance to the nutritional sciences, making use of the considerable expertise and facilities available. The Research Project encourages critical thinking and involves both independent and team work, a literature survey, and data handling, analysis and interpretation.
Here are some examples of recent project titles:
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Vitamin C content of organic and non-organic fruits
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Colour and its affect on Flavour Perception
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CLA effects on energy expenditure
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Mapping Regions of Oxidative Stress in Food Products
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Use of folic acid supplements in pregnancy
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Fetal origins of obesity
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Relationship between lactose crystallisation in chocolate crumb and chocolate rheology
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Alcohol consumption in young adults
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Cellulose Derivatives in High Sugar Confectionery Systems
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Eurpeans perceptions of GM food
Read BURN our Biosciences Undergraduate Research web site to find out more about research projects.
International Study Options
Combining this course with the one year Certificate in European Studies offers the additional advantages of providing science graduates with language skills (including appropriate scientific terminology) and experience of European culture. Students undertake intensive language study and a special European placement module in their second year, prior to spending their third year abroad. Applicants must have a minimum grade B at GCSE or equivalent in the language of their host institution.
You can also take the opportunity to study abroad for one semester in your second year via the Universitas 21 worldwide exchange scheme, a global consortium of research intensive universities. Our current U21 partners included universities in: Austria, New Zealand, Canada, USA, Singapore, China & Sweden.
Further details
Financial information
With the generous support of Northern Foods, in 2000 we were the first Food Science Department in the UK to introduce industrially-sponsored scholarships for undergraduates. Through our strong relationships with the food industry (forged though collaborative research, consultancy, and joint teaching activities) we have been able to offer competitive scholarships each year since. The dynamic nature of the food industry means that specific scholarships may change, but we are working to continue this tradition. Information about current scholarships is on our web site.
See this link for up-to-date financial advice and information
Contact us
The School welcomes applications from prospective students of all ages and from all countries.
If you would like further information about any aspects of this course, or have a specific enquiry, please contact the admissions tutor directly:-
Dr David Gray
Tel: +44 (0) 115 951 6147
Fax: +44 (0) 115 951 6142
E-mail: david.gray@nottingham.ac.uk
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