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Nutrition and Food Management with Foundation Year

The University of West London

UCAS Course code B4D6

Overview

Our knowledge and understanding of food and nutrition is constantly evolving, which is why it is one of the most diverse and interesting areas to work in today. Nutrition and Food Management aims to equip students with the knowledge, skills and attributes needed for a successful career in the food and nutrition sector.
The Nutrition and Food Management programme will build on the strengths of the College in the areas of food business analysis, culinary arts and hospitality management. The course has been designed to meet the current needs of the sector and will deliver modules in microbiology, nutrition through the lifecycle, consumer behaviour, sensory science and sustainable food supply chain management. During the course students will have exposure to a knowledge base that has been developed with the Institute of Food Science and Technology (IFST) and successful graduates will have the opportunity to become ‘Registered Nutritionists’ with the Association for Nutrition (AfN).
Food-related research is a key component of the course and some of the focus areas include:
• Nutritional analysis to develop plant based menus and processing techniques in order to provide optimum nutrition for restaurants, schools, hospitals, nursing homes etc.…
• New product development and sensory analysis of new products utilising novel ingredients
• Sustainable food production, including solutions for zero food waste and energy efficient food production
Students will also have access to food business entrepreneurs and industry professionals under the umbrella of the West London Food Innovation Lab. The course delivery will allow students to develop the relevant technical, operational and managerial skills required to succeed in the food and nutrition sector.
The programme will ultimately enhance students' employability offering the skills and training required to secure a career within the food and nutrition sector. This skill set will provide a solid grounding for roles such as:
• Public Health Advisor
• Educator
• Nutritionist
• Wellbeing coach
• Corporate Social Responsibility manager
• Researcher
• Food and Health Writer
• Self-employed Food Business Entrepreneur
• Business Advisor / Consultant
• Environmental Health Officer
• Supply Chain Manager
• Food Product Development
• Procurement Manager
• Food Technologist
• Food Microbiologist
• Ingredients Technologist

Award: BSc
Professional Qualification
4 Years Full Time
Taught in English

Entry requirements

Application through UCAS.

Course website

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