Nutrition and Food Management with Foundation Year BSc (Hons)

Introduces the principles of anatomy, physiology and metabolism of food.  Knowledge and understanding of nutrition looking at proteins, fats and carbohydrates and the essential vitamins and minerals.

This module will help you develop key competencies and knowledge for optimising nutrition. More practically, we will teach you how to produce nutritionally balanced menus that comply with food safety, health and safety, and allergen guidelines. 

During this module, you will study food safety and quality, learn techniques to ensure compliance, and also be given an introduction to laboratory work.

On this module, you will examine public health and nutrition policies, both locally and across the world. You will develop the skills to evaluate any specific nutritional inadequacies and the current epidemiology of the country.

This module will offer you an insight into the competency prerequisites for becoming an Associate and a Registered Nutritionist affiliated with the Association for Nutrition. Additionally, you will explore the standards of professional conduct necessary for pursuing a career in food and nutrition. Specifically, the module aims to enhance knowledge and comprehension of legislation, guidelines, policies, and protocols related to food and nutrition.

In this module, you will explore the classification, composition and provenance of food. You will get the opportunity to compare theories/frameworks that can be applied to food supply chains. You will also learn to appreciate their performance from the perspective of sourcing, society and the environment.

This module aims to give you a perspective on the linkages between human diet and health through the different life stages. Each week this module will introduce you to a different stage of life and demonstrate the basic nutritional needs and how to maintain healthy lifestyle.

On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business.  Students will also develop an appreciation for food quality and the science of sensory analysis.

Cognitive choices influence nutrition, psychological and overall health. As a student on this course, you will develop an understanding of the relationship between nutrition and consumer behaviour.

This module explores talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. This is never so important than in today's ever-changing work environment, where businesses operate in an environment of not only risk but also volatile, uncertain, complex and ambiguous (VUCA).

The module will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.

On this module you will evaluate the business and operational requirements of a commercial food production unit. You'll approach these requirements from both a food processing and an engineering perspective.

The module aims to provide you with broad knowledge and understanding of the theory and practice of research. It focuses on the use of a range of different research methods and approaches. The module encompasses the understanding and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

In this module you will explore the relationship between diet, health and disease.  You will work on case studies and modify diets accordingly.

In this module you will explore current issues in food and nutrition. You will also conduct a research-based investigation and present possible solutions.

During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact. 

On this module, you'll gain an understanding of key aspects of health and wellbeing including diet, functional foods and supplements to support optimal health. The module also covers nutritional strategies for range of lifestyle activities.

The aim of the dissertation module is to provide students with the opportunity to critically review, analyse and evaluate a topic of their choice related to the subject area of the course that they are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. The module builds on knowledge and understanding that students may have achieved as part of an introductory research methods module. However, this is a self-contained module and it is not a pre-requisite to have been previously studied an introductory research module.

Students initially produce a proposal report of their research idea and complete a set of research ethics forms in accordance with the University’s research ethics policy. Thereafter, students work towards completing the research project with advice and guidance from the academic team. The project culminates in the submission of a capstone thesis which incorporates a thorough critical review of the literature, a detailed methodology outlining relevance and limitations, a critical analysis and discussion of the results and the critical evaluation of the outcomes of the work.