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Food and Nutrition BSc (Hons)

Unistats

What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.

Overview

We are what we eat

The impact of what we eat on your health has never been more topical. Why not join the fast-paced food and drink sector and develop a rewarding career? Our approach is multidisciplinary; you’ll learn about the chemical, physical, biological and microbiological changes that occur throughout a product’s lifetime. You’ll combine this knowledge with a strong practical element, carried out in our specialist laboratories. The option of a sandwich year in an industry placement improves your career prospects even further.

A student in a food science lab, where biochemistry and human nutrition studies take place

Why study Food and Nutrition at LSBU?

Industry relevant: develop an understanding of the complex commercial nature of the food industry.
Outstanding applied research: No.1 London modern university for research quality in Food Science (Complete University Guide League Table, 2018).
Our staff are experts, with a great deal to share.
Dedicated facilities including product development labs.
Boost your CV with a work placement in your third year.
Key course information - ordered by mode
Mode Duration Start date Location
Mode
Full-time
Duration
3 years
Start Date
September
Location
Southwark Campus
Mode
Sandwich
Duration
4 years
Start Date
September
Location
Southwark Campus

Case studies

  • Instron Food Materials Testing Machine

    Instron Food Materials Testing Machine

    A key machine of the food industry, Instron is a materials testing instrument. Manufactured in Britain, the machine evaluates the mechanical properties of materials and components using tension, compression, flexible, fatigue, impact, torsion and hardness tests.

  • Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury Labelling required specialist knowledge about food specifications that the company simply didn't have. To overcome these problems they decided to form a Knowledge Transfer Partnership (KTP) with LSBU.

Modules

Biochemistry, physiology, food science, public health, food consumers and food controls – we’ll cover it all. We’ll look at the moral, ethical and social questions pertinent to the food industry too – as well as future developments in nutrition.

Methods of assessment for course overall: 64% assessed by coursework; 25% assessed by written exams; 11% assessed by practical exams.

Year 1

  • Scientific skills
    This module will provide you with a foundation for the study of science at undergraduate level. The basis for the module will be the context, planning and execution of experimental work, along with analysis and presentation of experimental data. A substantial component of study will involve activities in effective written communication and the writing of laboratory reports in particular. Assessment method: 100% coursework.
  • Biology of the cell
    This is an introductory module providing a foundation for further studies in all areas of biology and biosciences. You'll be introduced to the cellular organisation of living organisms and you'll explore the organisation and functions of eukaryotic cells. You'll focus on the regulation of cellular homeostasis and metabolism, including the flow of energy and genetic information, cell death, renewal and differentiation and their relation to human health and disease. In addition, you'll be introduced to current research approaches and methods for studying cells and manipulating genes. Assessment method: 100% coursework.
  • Anatomy and physiology
    This module will develop your knowledge and understanding in anatomical language and human anatomy of the musculoskeletal system, as well as the physical and chemical principles that underlie physiological functions and metabolic processes. The concept of integration and control in physiology will be developed, beginning with the study of cell membrane function and leading to an appreciation of human physiology through an understanding of systems. Assessment method: 100% coursework.
  • Foodology
    This module aims to familiarise you with the science and technology basis needed for the conversion of raw materials into food ingredients, and the application of food ingredients in manufactured food products. The first part of the module will establish the history and scientific principles of food technology and preservation. The module will give you a general overview of the principles of the science of food and the factors that influence the quality of food products, and will explore some current technologies employed in food processing and manufacture. You'll study a range of systems using suitable examples drawn from the production of meat, cereals, fruit and vegetables, seafood, dairy produce or other products, and you'll adopt a ‘farm to fork’ approach. You'll be required to complete an accredited training course appropriate for food handlers. Finally, you'll appreciate the legal controls applied to food. Assessment methods: 70% coursework, 30% exam.
  • Nutrition, health and disease
    This module will familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and well-being. You'll explore key concepts of nutritional requirements, food chemistry, macro and micro-nutrient functions. You'll also explore the relationship of diet to health, with special reference to over and under nutrition states. You'll examine dietary recommendations for the maintenance of health and well-being, and you'll consider the assessment of food intake in this context. You'll review the factors determining food choice, and you'll explore the role of nutrition in the context of physical activity. Assessment method: 100% coursework.
  • Numerical methods for biosciences
    This module introduces one of the central principles of biosciences, that of quantitative measurements, their interpretation and analysis. The emphasis of this module is based around understanding the measurement process, the significance of the measurement units and the mathematical manipulation of the data obtained to produce results of use to the analyst. You'll develop the relevant mathematical skills needed to achieve this in conjunction with the introduction to selected analytical data processing software. The data will be derived from a variety of human, microbial and epidemiological experimental settings. On completion of this module you'll have gained knowledge of the main basic mathematical concepts and the use of software in the treatment and interpretation of the measured data. Assessment methods: 40% coursework, 60% exam.

Year 2

  • Human nutrition
    The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts from year 1. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status. Assessment methods: 40% coursework, 60% exam.
  • Public health 
    Improving public health requires a multi-disciplinary and multi-professional approach in order to gain increased control over the determinants of health and well-being. In both developed and developing societies, an evidence-based approach to public health is of increasing importance. This module will give you insight into a variety of key concepts associated with the complex influences on human health and disease. It will emphasise an epidemiological approach and will critically evaluate strategies for disease prevention and management. You'll examine various modes and means of communication to diverse audiences. Assessment method: 100% coursework.
  • Research methods
    This module is intended to develop your understanding of the research process in the area of applied human sciences. It will provide you with knowledge about main research principles and methodologies for data collection and analysis. You'll gain practical experience in developing a research proposal and analysing data with parametric and non-parametric statistical methods, using both MS Excel and IBM Statistical Package for the Social Sciences (SPSS). Assessment method: 100% coursework.
  • Food composition, properties and analysis
    This module builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules. Specific components will be used for illustration, e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information, and therefore the module will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis. Assessment methods: 40% coursework, 60% exam.
  • Food microbiology
    This module is designed to help you develop an understanding of food microbiology, appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. In this context you'll learn about the hazards that microorganisms pose to food safety, evaluate the risk and apply methods by which food can be processed safely. This is a practical module, and you'll continue to develop your skills in examining foodstuffs in order to enumerate and identify specific microorganisms. Emphasis will be given to the development, application and use of microbiological criteria for evaluating food safety. Finally, you'll be introduced to innovative analytical techniques used for the identification and enumeration of microbes. Assessment methods: 40% coursework, 60% exam.
  • Safe food preparation
    This module will provide you with a sound foundation of safe food operations in the modern food and drink industry. In the first few weeks, you'll learn about the legal requirements for production of safe food and appreciate that food manufacture and production operates under strict controls to ensure high quality and products that pose minimal risk to the consumer. You'll investigate the hazards to food safety, assess risk and learn the principles of modern food hygiene, covering personal hygiene, hygienic design and maintenance of food premises, plant and equipment. This learning will be enhanced and supplemented with visits to local food businesses and invited guest lecturers. You'll then appreciate the food manufacturing operations that enhance food quality and assure food safety, including pasteurisation, chilling, commercial sterilisation, freezing and an overview of emerging innovative methods such as high pressure processes. Assessment methods: 40% coursework, 60% exam.

Year 3

  • Advanced topics in nutrition
    Human nutritional science is a rapidly advancing discipline. This module will draw on your background knowledge in the area and encourage critical evaluation of emerging topics in the field. The emphasis will be on the available evidence base and developing skills in interpreting and relating key nutritional points from complex and varied sources of information. The module will be responsive to advances and breaking stories in the field. Assessment method: 100% coursework.
  • New food product development
    This module applies the principles of food safety, food control and food preservation to the development of a new food product. Food product development is essential to maintaining competitive advantage in the modern food and drink industry. You'll work in small groups to interpret a design brief and develop a new food product. To be successful a new product has to ‘look good and taste good’, then consumers will return to buy more. The food manufacturer must ensure that the product can be made consistently and meet all legal and supplier specifications. Good practice, accurate specifications and meeting all legal requirements in terms of ‘due diligence’ are essential for product design and delivery of outcomes for the development process. This module takes a practical, technological approach to food product development and deliberately encourages you to experience the constraints and conflicts arising from team work in the design, prototype and pilot manufacturing process. Assessment method: 100% coursework.
  • Clinical nutrition 
    Clinical nutrition encompasses the understanding of the role of diet in the causation, prevention and management of disease. This module will examine these themes through the examination of a range of disease states and associated nutritional perspectives. The module will also examine the role of nutrition in clinical science and the hospital setting. Assessment method: 40% coursework, 60% exam.
  • Current perspectives in bioscience
    This module will take a critical look at science, its past, present and future, and will examine how it relates to the society it serves and how it's perceived by scientists and non-scientists alike. The module will explore the links between pure science and applied science that give rise to technological advances. It will also consider science as culture, and will explore the way in which science is communicated and featured in the cultural life of nations. The ethical dimension of scientific endeavours will also be examined, along with the importance of professionalism within the scientific community. Assessment method: 100% coursework.
  • Project
    This project is an extended piece of work that requires you to undertake a piece of independent scientific research. The project is primarily a laboratory or fieldwork-based investigation. You'll be expected to manage your own research activity with tutorial support from your research supervisor. You'll use a project book as a contemporaneous record of research, and you'll be presenting your findings in form of a scientific paper that is assessed and subjected to a presentation and examination. Assessment method: 100% coursework.

Employability

The food industry is complex and commercial. This course will give you an appreciation of it that will stand you in excellent stead for a fulfilling career.

Potential roles in the food industry include food production, technical management, food safety, sensory analysis and new product development. You could also work in governmental/non-governmental agencies and testing laboratories, or go into education.

Take a look at some potential careers, including dietician / nutritionist / food technologist, on Prospects.

How do we feed the world? This is an all-important question for the future of humanity – one that alumnus Devon Petrie has a novel answer to: cricket protein could be the future of food.

What might a career as a humanitarian nutritionist look like? Alumna Rhea Varma can tell you. With Save the Children, she works with Syrian refugees managing the maternal and child health and nutrition outcomes for refugees based in the Greek Islands.

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018.

At LSBU, we want to set you up for a successful career. During your studies – and for two years after you graduate – you’ll have access to our Employability Service, which includes:

  • An online board where you can see a wide range of placements: part-time, full-time or voluntary. You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search.
  • Our Careers Gym offering group workshops on CVs, interview techniques and finding work experience, as well as regular presentations from employers across a range of sectors.

Our Student Enterprise team can also help you start your own business and develop valuable entrepreneurial skills.

Placements

Staff

Dr Adam Cunliffe

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Associate Professor

Adam is a registered nutritionist with a background in physiology and clinical nutrition.


Dr Delia Ojinnaka

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, MSc Food Safety & Control

Delia is an academic with over 25 years of university teaching and is a food safety, control and sustainability expert and consultant.


Facilities

As a student here you'll learn to solve real-life problems by integrating fundamental knowledge with the practical and social dimensions of science. We have invested heavily in new equipment so that our mix of multi-purpose and specialist laboratories offers you the space and latest equipment for analysis and research. 

You'll have the opportunity to use all the instrumentation you would expect to find in a modern analytical laboratory and also more specialised facilities, such as, electron microscopy and inductively-coupled plasma spectrometry (ICP-MS). We have well-equipped food laboratories, with facilities for product development and testing.

Teaching and learning

Percentage of time spent in different learning activities
Time spent in lectures, seminars and lab-based study Self-directed learning
Year 1 34% 66%
Year 2 29% 71%
Year 3 24% 76%

Entry requirements

2018 entry

  • A Level CCD including two Science subjects or;
  • BTEC National Diploma MMM or;
  • Access to HE qualifications with 39 Merits and 6 Passes including 12 credits in Science related subjects or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

How to apply

International (non Home/EU) applicants should follow our international how to apply guide.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
Full-time
Duration
3 years
Start date
September
Application code
BD46
Application method
Mode
Sandwich
Duration
4 years
Start date
September
Application code
BD46
Application method

For full-time courses, please send your applications through the Universities and Colleges Admissions Service (UCAS) using our code L75. UCAS is the organisation responsible for managing applications to higher education courses in the UK.

For part-time courses, you can apply directly to the University.

For more details on how to apply (full-time and part-time) see our how to apply page.

International students can either apply through UCAS or directly to LSBU. See the international how to apply page for details.

Accommodation

Once we have made you an offer, you can apply for accommodation. You can rent from LSBU and you’ll deal directly with the university, not third party providers. That means we can guarantee you options to suit all budgets, with clear tenancy agreements and all-inclusive rents that include insurance for your personal belongings, internet access in each bedroom and on-site laundry facilities.

Or, if you’d rather rent privately, we can give you a list of landlords – just ask our Accommodation Service.

Read more about applying for accommodation at LSBU.

Finance

You don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursaries Team on: +44 (0)20 7815 6181.

Full-time
The fee shown is for entry 2018/19.
UK/EU fee: £9250International fee: £13125
AOS/LSBU code: 2177Session code: 1FS00
Total course fee:
UK/EU (excluding any optional years) £27750
UK/EU (including any optional years) £27750
International (excluding any optional years) £39375
International (including any optional years) £39375

Fee prices

For more information, including how and when to pay, see our fees and funding section for undergraduate students.

Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.

Possible fee changes

The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.

The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4%.

Scholarships

We offer several types of fee reduction through our scholarships and bursaries. Find the full list and other useful information on our scholarships page.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

Prepare to start

Applicant events

After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course. 

Enrolling

Before you start your course we’ll send you information on what you’ll need to do before you arrive and during your first few days on campus. You can read about the process on our new students pages.

 
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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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