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Coventry University

Food Science

UCAS Code: DB64

Bachelor of Science (with Honours) - BSc (Hons)

Entry requirements


A level

B,B,C

to include one from Biology, Chemistry, or Food Technology. Excludes General Studies.

The Access to HE Diploma to include 30 Level 3 credits at Merit of which 15 must be in Biology or Chemistry. Plus GCSE English and Mathematics at grade 4 or above.

GCSE/National 4/National 5

5 GCSEs at grade 4 / C or above to include English, Mathematics and two Sciences.

International Baccalaureate Diploma Programme

30

to include 5 points in Biology or Chemistry at Higher level.

Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)

DMM

in a Biological or Chemical Science subject.

UCAS Tariff

112

We've calculated how many Ucas points you'll need for this course.

88%
Applicants receiving offers

About this course


This course has alternative study modes. Contact the university to find out how the information below might vary.

Course option

3.0years

Full-time | 2020

Other options

4.0 years | Sandwich | 2020

Subject

Nutrition

Employing 3.9 million people, the UK food industry is always seeking competent food and nutritional scientists, who are well-equipped with practical skills and knowledge to ensure that food production remains safe, nutritious, of high quality and full of flavour. There is a growing awareness by industry, regulators and the general public of the need for better scientific understanding right across the food chain from ‘farm to fork’. The consumer is demanding less salt, less sugar with better flavours and more global choice, but at cheaper prices. While governments and other agencies are seeking to alter dietary behaviour to combat public health concerns, such as diabetes, heart disease, obesity, nutrient deficiency and associated health problems.
At Coventry, our experienced teaching team brings a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major food retailers and manufacturers, such as International Food and Fragrances Ltd and Greencore to ensure you receive up-to-date information and help you begin to establish your professional networks.
You’ll gain hands-on experience of a wide range of techniques, such as sample extraction, purification and analysis, in our well-equipped laboratories, based in the new multimillion Alison Gingell Building. Specialist industry-standard facilities include: analytical equipment such as GC, GC-MS, ICP and HPLC in addition to access to kitchen facilities for nutritional testing and tasting sessions. This focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.
Coventry has an excellent reputation for evidence-based scientific research. The lecturers on this degree have experience of research in food chemistry/biochemistry, food science and technology, analytical and instrumental analysis, food microbiology and gut microbiota, food quality, assurance and safety inspection, nutrition and dietetics, coeliac disease and the gluten-free diet, probiotics and immune function, medication and dietary adherence and Parkinson’s disease. Their research regularly informs your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you also have the chance to take part in staff research projects during your final year.
**Key Benefits**
* Strong network of professional agencies and potential employers – including food processors and manufacturers in addition to analytical food testing laboratories as well as local government agencies.

* Hands-on experience of a wide range of laboratory techniques such as methods for proximate analysis, texture and rheometry testing alongside more traditional analysis of volatile and non-volatile food materials using GC-MS and HPLC as examples.

* Well-established academic and practical support systems for students, includes weekly ‘drop-in’ surgery sessions for students to talk to staff about academic material, general study skills and personal problems.

* Staff research expertise and high quality publications in the disciplines of: biochemistry, cell biology, genomic and molecular biology, microbiology, pharmacology, food chemistry and analysis, nutrition and physiology.

* Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire. Past students have undertaken one year placements in the food industry with companies such as Greencore and Industrial Flavour and Fragrances Ltd

Modules

**Study themes**

- Food Science and Technology: Food processing, production, preservation, biotechnology, packaging labelling, marketing and advertising.

- Food quality, Safety and Regulation: Contamination and infection, quality control of processes, legislative and regulatory systems.

- The Scientific Basis of Nutrition: Nutrient metabolism – digestion, absorption, storage and utilisation of macro and micronutrients and biological influences on dietary intake. Assessing dietary intake, body composition, diet and weight management. Nutrient requirements throughout the life course and current dietary guidelines.

- Public Health: Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention.

- Laboratory Skills: Develop a range of laboratory skills and understanding of health and safety in the laboratory.

- Research: Understand a variety of research methods and how to critically appraise research articles, undertake a final year independent research project

- Disease development and prevention: The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer.

- Psychosocial Influences on Diet and Health: Psychological and social influences on dietary intake and health behaviour. Behaviour change theories.

Please be aware that some optional modules may require a Disclosure Barring Service (DBS) clearance

For more information about what you will study, please visit our website.

Tuition fees

Select where you currently live to see what you'll pay:

England
£9,250
per year
EU
£9,250
per year
Northern Ireland
£9,250
per year
Scotland
£9,250
per year
Wales
£9,250
per year

The Uni


Course location:

Coventry University

Department:

School of Life Sciences

TEF rating:

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What students say


We've crunched the numbers to see if overall student satisfaction here is high, medium or low compared to students studying this subject(s) at other universities.

80%
med
Nutrition

How do students rate their degree experience?

The stats below relate to the general subject area/s at this university, not this specific course. We show this where there isn’t enough data about the course, or where this is the most detailed info available to us.

Nutrition and dietetics

Teaching and learning

87%
Staff make the subject interesting
93%
Staff are good at explaining things
83%
Ideas and concepts are explored in-depth
91%
Opportunities to apply what I've learned

Assessment and feedback

Feedback on work has been timely
Feedback on work has been helpful
Staff are contactable when needed
Good advice available when making study choices

Resources and organisation

85%
Library resources
90%
IT resources
93%
Course specific equipment and facilities
75%
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

70%
UK students
30%
International students
18%
Male students
82%
Female students
77%
2:1 or above
3%
Drop out rate

Most popular A-Levels studied (and grade achieved)

D
C
C

After graduation


The stats in this section relate to the general subject area/s at this university – not this specific course. We show this where there isn't enough data about the course, or where this is the most detailed info available to us.

Nutrition and dietetics

What are graduates doing after six months?

This is what graduates told us they were doing (and earning), shortly after completing their course. We've crunched the numbers to show you if these immediate prospects are high, medium or low, compared to those studying this subject/s at other universities.

£22,000
med
Average annual salary
100%
med
Employed or in further education
91%
med
Employed in a role where degree was essential or beneficial

Top job areas of graduates

78%
Health professionals
3%
Artistic, literary and media occupations
3%
Business, finance and related associate professionals
What do graduate employment figures really tell you?

This is the subject you need to study if you want to become a dietician — an important job in the country’s healthcare sector, and the single most common job for nutrition graduates. We don’t have many graduates in nutrition every year and with the population becoming more aware of health and well-being and with many medical needs being addressed by the application of specific diets, this is likely to be an area of increasing demand in the future.

What about your long term prospects?

Looking further ahead, below is a rough guide for what graduates went on to earn.

Nutrition

The graph shows median earnings of graduates who achieved a degree in this subject area one, three and five years after graduating from here.

£22k

£22k

£23k

£23k

£25k

£25k

Note: this data only looks at employees (and not those who are self-employed or also studying) and covers a broad sample of graduates and the various paths they've taken, which might not always be a direct result of their degree.

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Course location and department:

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Teaching Excellence Framework (TEF):

We've received this information from the Department for Education, via Ucas. This is how the university as a whole has been rated for its quality of teaching: gold silver or bronze. Note, not all universities have taken part in the TEF.

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This information comes from the National Student Survey, an annual student survey of final-year students. You can use this to see how satisfied students studying this subject area at this university, are (not the individual course).

We calculate a mean rating of all responses to indicate whether this is high, medium or low compared to the same subject area at other universities.

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This information is from the Higher Education Statistics Agency (HESA).

You can use this to get an idea of who you might share a lecture with and how they progressed in this subject, here. It's also worth comparing typical A-level subjects and grades students achieved with the current course entry requirements; similarities or differences here could indicate how flexible (or not) a university might be.

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Post-six month graduation stats:

This is from the Destinations of Leavers from Higher Education Survey, based on responses from graduates who studied the same subject area here.

It offers a snapshot of what grads went on to do six months later, what they were earning on average, and whether they felt their degree helped them obtain a 'graduate role'. We calculate a mean rating to indicate if this is high, medium or low compared to other universities.

Have a question about this info? Learn more here

Graduate field commentary:

The Higher Education Careers Services Unit have provided some further context for all graduates in this subject area, including details that numbers alone might not show

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The Longitudinal Educational Outcomes dataset combines HRMC earnings data with student records from the Higher Education Statistics Agency.

While there are lots of factors at play when it comes to your future earnings, use this as a rough timeline of what graduates in this subject area were earning on average one, three and five years later. Can you see a steady increase in salary, or did grads need some experience under their belt before seeing a nice bump up in their pay packet?

Have a question about this info? Learn more here