Food Science and Nutrition - BSc (Hons) Degree

Foundation Year (Year 0):​

This programme can incorporate a foundation year (year 0), for those students who aspire to enrol onto the first year of a science based honours degree programme within the Cardiff School of Health Sciences, who have not achieved the standard entry requirements, or who have not studied subjects that provide the necessary background within the scientific disciplines required to enter the first year of the chosen honours degree programme.

Students wishing to undertake the foundation year will apply for the degree programme they intend to progress to, using the relevant UCAS code listed on this course page and apply for entry point 0 on the UCAS website. As such, students following the foundation route will take an extra year to complete their honours degree.
Further information about the foundation year can be found by clicking here.

Degree:

Common First Year 

• Professional and Interprofessional Development 1 
• Human Biochemistry and Physiology 
• Fundamentals of Food Product Development 
• Nutrition (Macro and Micronutrients) 
• Food Safety Management 
• Food and Nutrition Professions

Core:

• Assessing and Improving Population Health
• Nutritional Biochemistry and Physiology
• Research Methods
• Population and Lifecycle Nutrition
• Applied Food Product Development 

Optional:  (pick one) 

• Health Psychology and Wellbeing 
• Food Quality, Composition and Labelling

BSc (Hons) Food Science and Nutrition (Quality, Safety and Innovation)

Core:

• Research Methods
• Applied Food Science and Processing 1
• Food Quality, Composition and Labelling
• Microbiological Safety and Chemical Analysis of Food
• Applied Food Product Development
• Applied Food Science and Processing 2

Year 3:
BSc (Hons) Food Science and Nutrition (Human Nutrition):

Core:

• Project 
• Contemporary Nutrition 
• Nutrition in Sport and Exercise 
  

Optional: (pick one) 

Option 1:

• Experiential Learning 
• Intervention for Health and Sustainable Development

Option 2: (if 20 credits selected in option 1, choose 20 from below. If 40 selected above, do not choose any from option 2)

• Advanced Food Product Development
• Health Behaviour Change

Core:

• Project
• Advanced Food Safety and Quality Management
• Advanced Processing Technology

Optional: (pick 40 credits)

• Experiential Learning
• Advanced Food Product Development
• Advanced Food Chemistry and Microbiology
  

The course is taught by experienced academics with a wealth of experience. Many are experts in their fields with research and consultancy backgrounds. Team members also include registered Nutritionists, Dietitians and Sports and Exercise Nutritionists who have previously worked in primary and secondary NHS care, public health, industry, overseas development and with sports teams and elite athletes. Our team use their experiences to bring real-life examples to their teaching with plenty of opportunities for case studies and practical tutorial tasks.

The team uses a variety of teaching methods throughout the programme to provide learning environments which are the most effective for the achievement of the course aims and objectives. We make full use of our laboratories and consumer kitchen facilities to contextualise learning and provide real-world experience of how theory informs best practice. We also use lectures coupled with seminars which will include group discussion and workshops. These methods can be supported by guided individual study and field visits.

All students will undertake modules with practical elements that are delivered in our kitchens and food production areas. In compliance with Food Manufacturing Regulations, no jewellery including exposed piercings are permitted in these areas. All jewellery including exposed piercings (but with the exception of a single, plain wedding ring, wedding wristband or medical alert jewellery) must be removed before entering these spaces.

Assessment consists of a variety of forms including, written examinations, coursework and practical assessments. In order to proceed to subsequent years of the course students must satisfactorily complete all modules.

Assessments have been written to closely resemble many day to day workplace situations. This provides students with hands on experience of what they will encounter before going into industry.

A career in the food industry will put you in the middle of the largest and most important economic activity in the world.  Your degree in Food Science and Nutrition will put you in a strong position to take advantage of the many career options available in the industry.  You may choose to specialise in the complex and increasingly sophisticated food supply system that constitutes the single largest manufacturing sector in the UK.  Alternatively, you may decide to work in health improvement, with groups or communities to promote health, wellbeing and reduce inequalities.

With an almost 100% employment rate, graduates can gain employment within many areas, including:

• Research and development
• Quality control
• Manufacturing and retailing
• Hygiene
• Packaging
• Food microbiology
• Food analysis
• Public Health
• Local Councils
• NHS Trusts (e.g. Dieticians)
• Sport Nutrition
• Emergency & Disaster Relief
• International Development Projects

The programme will also provide you with a strong foundation for further study at Masters or PhD level following graduation. Many of our previous students have taken these opportunities.

Typical Offers

• Tariff points: 96-112
  
• Contextual offer: See our contextual offers page.
  
• GCSE: Five GCSEs at Grade C / 4 or above to include English Language / Welsh First Language, Mathematics / Mathematics – Numeracy and Science.
  
• English Language Requirement: Academic IELTS 6.5 overall with at least 6 in all elements, or equivalent.
  
• A level subjects: Minimum three A levels. Grades CC to include a Science/Food/Nutrition subject.
• Relevant subjects: Biology, Chemistry, Physics, Psychology, Physical Education, IT, Mathematics, Food Technology, Environmental Science or Geography considered as the equivalent Science. Welsh Baccalaureate – Advanced Skills Challenge Certificate considered as a third subject.
  
• BTEC National / Cambridge Technical Extended Diploma: MMM-DMM.
  
• T Level: Pass (C+) – Merit in a Science subject considered.
  
• Access to Higher Education Diploma: Within a Science subject.
  
• International Baccalaureate (IB) Diploma: Minimum one Grade 5 in Higher Level Science.
  
• Irish Leaving Certificate: 2 x H2 to include Science. Higher level subjects only considered with a minimum grade H4.
  
• Scottish Advanced Highers: Grades DD to include Science. Scottish Highers are also considered, either on their own or in combination with Advanced Highers.
  

If you do not meet the above entry requirement, we also offer a Foundation Programme which allows progression to Year 1.

Combinations of the above qualifications are accepted if they meet our minimum requirements. If your qualifications aren’t listed, please contact Admissions or refer to the UCAS Course Search.

Further information on Overseas qualifications can be found here.

If you are a mature applicant, have relevant experience or RPL that you would like us to consider, please contact Admissions.

How to Apply

Further information on how to apply can be found here.

For general enquiries please contact the Admissions Team on 029 2041 6044 or email askadmissions@cardiffmet.ac.uk.

For course specific enquiries, please contact Julie Duffy:
Email: jduffy@cardiffmet.ac.uk