Food and Nutrition with Foundation Year – BSc (Hons)
Attendance Full Time (1 year foundation followed by 3 year degree)
You will study very broad subjects in your foundation year, which is designed to prepare you for a range of courses, not just one particular BSc degree. The design of the BSc (Hons) Food and Nutrition with a Foundation Year course has enabled the development of a suite of modules, which are fit for purpose and aligned with appropriate QAA benchmarks.
The educational and scientific ethos of the programme is to provide our students, who wish to work in any part of the nutrition support services or the food supply chain, with the knowledge and skills to evaluate and analyse food in respect of nutrition, quality and safety, and to be able to consider how to protect and promote the health of the global population.
Tailor your Health Sciences Degree
When you successfully complete your Foundation Year, you will be able to progress onto a range of Undergraduate courses at the Birmingham City School of Health Sciences and the School of Nursing and Midwifery. These include:
- BSc (Hons) Biomedical Sciences
- BSc (Hons) Diagnostic Radiography
- BSc (Hons) Food and Nutrition
- BSc (Hons) Health Studies (Public Health)
- BSc (Hons) Medical Ultrasound
- BSc (Hons) Midwifery
- BSc (Hons) Nursing – Adult
- BSc (Hons) Nursing – Child
- BSc (Hons) Nursing – Learning Disability
- BSc (Hons) Nursing – Mental Health
- BSc (Hons) Operating Department Practice
- BSc (Hons) Paramedic Science
- BSc (Hons) Radiotherapy
- BSc (Hons) Speech & Language Therapy
Why choose a foundation year course?
By studying a foundation year in Health Sciences, your first year will be spent learning a wide range of broad subject areas which then open up opportunities for you to specialise further in your next year – which would be the first year of a full degree programme.
You will study very broad subjects in your foundation year, which is designed to prepare you for a range of courses and not just one particular BSc degree.
So although you are studying a BSc in a specific course – BSc Food and Nutrition – the foundation year sets you up for a number of other possible degrees starting the following year. It may be that you don’t end up doing a degree in precisely the same subject as your foundation year.
This flexibility is one of the great things about the foundation year category – Health Sciences, allowing you to find out more about your interests and talents before focusing on a three year degree. The foundation year also helps us at BCU to make sure we help to match you to the degree that fits you best.
Please note: entry requirements for degree course
Upon completion of your Foundation Year, if your chosen course is regulated by a professional body such as the HCPC, you will be required to successfully complete the University’s selection process for the specific programme which will include an interview in order to proceed onto year one of the full degree programme. Entry onto year one of the degree programme will also be subject to a satisfactory DBS and Occupational Health Assessment.
What’s covered in the course?
The course encompasses three distinctive themes:
- Food science, technology and analysis
- Food safety and quality
This will enhance the career prospects of our students so they are well placed to consider employment in many aspects of food industry and food and nutrition research.
This will ensure that the needs of the local, national and international communities, food industry and public health sectors are addressed. In addition, our students will be well equipped for a career in the global and applied field of food and nutrition, where they will be required to deliver a professional, effective, innovative, competent and confident service to individuals, populations, industry and the public health sector.
The development of these skills and competencies is embedded in all the modules and are core to the learning and teaching strategies of this programme. We are placing great emphasis in supporting our students to develop their academic, professional and interpersonal skills in preparation for employment.
Evidence-based practical experience is embedded throughout the programme at all 3 levels. Such practical experience allows students to explore key insights into the discipline and gain relevant experimental and analytical skills important for food and nutrition scientists. In addition, a range of assessment methods across the programme will challenge and address their understanding as well as help develop a range of communication and professional skills developments.
Why Choose Us?
- The programme team have the passion, experience, knowledge and understanding to ensure excellence in the student learning journey
- We are developing overseas links and partnerships which may result in opportunities for students to learn with peers from different countries and to undertake appropriate study abroad opportunities
- The course is mapped against professional accreditation bodies such as The Institute of Food Science and Technology (IFST) and the Association for Nutrition (AfN)
- Our graduates will be able to use their skills and competencies portfolio as evidence of practice if they so wish to support their voluntary registration applications
- We encourage our graduate creativity, passion, commitment to support individuals, the food industry and public health sectors
If you have any questions about this course, please contact the programme leader/admissions tutor, Dr Huda Al-Kateb.
- Email: Huda.Al-Kateb@bcu.ac.uk
- Telephone: 0121 331 7077