Course Content
Year One
- Nutrition 1: Nutrition, Diet and Health
- Food Science
- Microbiology 1
- Food Preparation and Culinary Skills
- Introductory Marketing and Finance
- Business Management and Food Legislation
Year Two
- Nutrition 2: Nutrition Through the Life Cycle
- Food Science and Applied Culinary Skills
- Industrial Scale Food Production
- Microbiology 2
- Marketing and Finance
- Principles of Sensory Sciences
Year Three
- Nutrition 3: Lifestyle, Health and Disease
- 20-week placement, nationally or internationally, in a food industry or a food related organisation
- Digital Marketing
- Operations Strategy
- Marketing Research
- Innovations in Food Processing and Preservation
Year Four
- Public Health Nutrition
- Food Quality Management and Auditing
- Strategic Management
- Research Skills
- Training in HACCP and BRC Principles
- Food Innovation and New Product Development
- International Food Policy
