2022/23 Undergraduate Programme Catalogue
BSc Nutrition
Programme code: | BS-FOOD/N | UCAS code: | B400 |
---|---|---|---|
Duration: | 3 Years | Method of Attendance: | Full Time |
Programme manager: | Dr Sally Moore | Contact address: | S.Moore2@leeds.ac.uk |
Total credits: 360
Entry requirements:
AAB: to include two science or science-related subjects (typically this will include at least one of Biology, Chemistry, Mathematics, Physics)
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition
Relevant QAA Subject Benchmark Groups:
Nutrition is a multidisciplinary science that lies at the interface between Agricultural and Biological Sciences. Relevant QAA subject benchmarks statements consulted included:
Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences; Biosciences
Professional Body Offering Accreditation:
AfN- Association for Nutrition. Ifst - Institute for Food Science and Technology
Programme specification:
The Nutrition programme aims to develop solid knowledge and understanding of human nutrition and the science underpinning the relationship between food, diet, health and wellbeing.
Professionally accredited by the Association for Nutrition (AfN) and the Institute for Food Science and Technology, this programme equips students with a range of subject-specific, as well as transferable skills, in order to enable graduates to become effective professionals within their chosen career.
The programme revolves around developing a solid understanding of human nutrition and the scientific basis underlying dietary recommendations, as well as the scientific, social and ethical considerations that inform the nutrition profession, all considered within the context of current issues, such as the global obesity problem and food insecurity. One of the unique features of the programme is the greater emphasis on the science underpinning the impact of food on nutrition and health, and graduates will gain relevant knowledge on food formulation and processing.
The programme is available as a 3-year full time course. There is also the opportunity to spend a year working in an industry, relevant to the degree and the students’ interests, or studying nutrition at one of our partner universities internationally, both of which provide valuable experience and personal development. Both of these schemes add an additional year to the course, taking the total course length to 4 years.
Accredited by the Association for Nutrition (AfN)
AfN accreditation supports the development of nutritionists’ skills by recognising university courses that deliver evidence-based nutrition education to a professional level. Our programme’s accreditation recognises that our programme meets the quality standards established by the AfN, and upon graduation students will be eligible to apply for direct entry at Registered Associate level to the Association for Nutrition.
Accredited by the Institute for Food Science and Technology
This accreditation signifies that Leeds offers the best possible food-related education, giving students the opportunity to develop the knowledge and skills necessary to enter into employment in the food industry, research, education and the public sector. Studying an accredited degree programme can help you to stand out to employers because it assures them that you meet the standards of the food profession.
The programme aims to:
1) develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing;
2) equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of nutritional science;
3) equip students with key and transferable skills which that will allow them to become effective professionals within their chosen career;
4) equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
5) enable students to become life-long learners by providing an environment that encourages continuous professional development.
Year1 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
FOOD1010 | Food: Origins and Form | 10 credits | Semester 1 (Sep to Jan) | |
FOOD1040 | Key Industrial Processing Operations for Food | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1145 | Key Skills in Food and Nutritional Sciences | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1150 | Principles of Human Physiology and Nutrition | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1210 | Physicochemical Properties of Food | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1220 | Cell and Molecular Biology | 20 credits | Semesters 1 & 2 (Sep to Jun) |
Discovery modules:
students will choose 10 credits of discovery modules
Students are required to study 10 credits of discovery modules.
Year2 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
FOOD2032 | Biochemistry Controlling Nutrients and Sensory Properties | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2140 | Food Analysis | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2175 | Literature Review in Food Science and Nutrition | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2201 | Nutritional Issues in the Life Cycle | 20 credits | Semester 2 (Jan to Jun) | |
FOOD2215 | Principles of Research: Diet in Populations | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2260 | Physiology II - Integration Between Physiology and Nutrition | 10 credits | Semester 2 (Jan to Jun) |
Optional modules:
Students are required to study one the following optional modules:
FOOD2151 | Food Allergy and Food Intolerance | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2165 | Nutrition in the Prevention and Treatment of Disease | 10 credits | Semester 2 (Jan to Jun) | |
FOOD2192 | Introduction to Food Product Development | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2700 | Energy Metabolism and Cardiometabolic Diseases | 10 credits | Semester 2 (Jan to Jun) |
Students can take the 20 credit FOOD2160 if they combine their 10 credit discovery module with the optional module. If choosing this option it must be entered manually at the Student Support Office.
Discovery modules:
Students are required to study 10 credits of discovery modules.
FOOD2400 is a suggested discovery module for Nutrition students
Year3 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
Students must study 100 credits of compulsory modules
FOOD3050 | Research Project: Investigation and Discovery | 40 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3371 | Food Product Development - Team Project | 30 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3381 | Nutrition Policy and Public Health | 20 credits | Semester 1 (Sep to Jan) | |
FOOD3391 | Obesity and Personalised Nutrition in the 21st Century | 10 credits | Semester 2 (Jan to Jun) |
Optional modules:
Students take 10 credits of optional modules, choosing from two options:
FOOD3071 | Diet and Cardiovascular Health | 10 credits | Semester 2 (Jan to Jun) | |
FOOD3340 | Food and Cancer | 10 credits | Semester 1 (Sep to Jan) |
Discovery modules:
students are required to study 10 credits of discovery modules
Students are required to study 10 credits of discovery modules.
Last updated: 01/09/2022 09:59:10
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD