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University College Birmingham

Food and Nutrition

UCAS Code: DB64

Bachelor of Science - BSc

Entry requirements


A level

C,C,C

UCB will accept A Level in General Studies for this course and will also take into consideration applicants who are studying an extended project.

Access to HE Diploma

D:15

You will need a minimum of 96 UCAS Tariff points. A minimum of 15 Level 3 credits at Distinction.

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

MMM

This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

You will need a minimum of 96 UCAS Tariff points

UCAS Tariff

96

Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required. If you are unsure if your qualification is accepted call us on 0121 604 1040 or email admissions@ucb.ac.uk.

86%
Applicants receiving offers

About this course


Course option

3years

Full-time | 2019

Subject

Food science

**Course snapshot**

Nutrition-related issues are high on the public policy agenda and our Food and Nutrition degree will provide you with the knowledge and skills to thrive in the commercial food sector.

**Who’s the course for?**

There is increased demand for graduates with high-level food skills and specialised nutrition backgrounds. This course, accredited by University College Birmingham, has been designed to explore food science as well as the skills required for food preparation.

**Why should I study the course?**

- Teaching and individual study covers a vast range of core competencies in the sector including science, the food chain, social and behavioural aspects, health and wellbeing and professional conduct.

- You will be able to apply your knowledge in practical and relevant ways to different areas such as nutrition, public health, food science, food politics and food manufacture.

- We have fantastic links with the food industry, which means a wealth of opportunities for students with regards to guest lectures, industry research and work placements.

- You will need to buy a uniform and specialist equipment for this course - UCB can help cover the costs for this through our Kick Start scheme.

**Great. Tell me some more**

You will get the opportunity to tailor your degree to suit your own career goals. For example, you might want to focus on functional foods, specialised diets or product development.

You will get the chance to work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.

**What skills will I gain?**

As well as the comprehensive knowledge and skills you will acquire at university, you will be encouraged to gain work experience as a great opportunity to put what you have learned into practice alongside qualified professionals.

We have developed close working relationships with food science and product development industries and can offer you a wide range of placement opportunities alongside your studies. Our hired@UCB team will make sure you are well-matched for your placement and support your progress throughout your work experience.

**What about the future?**

You will be able to move into a wide variety of food industry areas including new product development, the health sector or you can continue your education to postgraduate level in a specialised area such as dietetics.

Graduating with this degree will enable you to pursue a career in:

- Health education, both at a local or national level

- Hospital laboratories

- Product and menu development

- Advisory work

- Research and teaching

Modules

Year 1: Academic Skills for Food and Nutrition, Culinary Skills for Nutrition, Food Manufacture, Food Science, Introduction to Nutrition, Public Health and Nutrition.
Year 2: Contemporary Eating Practices, Functional Foods and Legalities, Nutrition in Context, Product Design and Process Development, Research for Food and Nutrition.
One option from: Sports Nutrition, Dietary Research in Culinary Development, International Nutrition.
Year 3: Current Issues in Food and Nutrition, Food Supply and Sustainability, Nutritional Science, Research Project OR Applied Food and Nutrition Project.
One option from: Principles for Teaching and Learning with Food, Nutrition for Performance, Nutrition at Key Life Stages, Food Technology.

Assessment methods

- **Teaching**
Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 15 teaching contact hours made up as follows:

- **Large group teaching** - 9 hours of lectures in lecture rooms, classrooms and laboratory
Practical kitchen session - In the second semester of the first year there will be an additional 3 hours of teaching in practical environments for skills development and realistic working practice

- **Tutorials** - 2 hours of tutorials, being a mixture of personal, group and academic tutorials per week
Subject advice session - In addition to the above 1 hour a week is timetabled for students to cover a range of topics/modules.
Individual study.

- **Individual Study**
In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

**Assessment**
Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used.

An estimated breakdown of the assessment for this course is as follows:

- Coursework - 80%
- Practical assessment - 10%
- Written examinations - 10%
- Assessment weighting will vary in the second and third year due to optional modules being taken.

Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020

Tuition fees

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

Channel Islands
£9,250
per year
England
£9,250
per year
EU
£9,250
per year
International
£10,300
per year
Northern Ireland
£9,250
per year
Scotland
£9,250
per year
Wales
£9,250
per year

The Uni


Course location:

University College Birmingham

Department:

College of Food - BA/BSc

TEF rating:

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Explore the local area, what there is to do for fun, living costs and other university options here.

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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.

65%
high
Food science

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.

Food and beverage studies (non-specific)

Teaching and learning

82%
Staff make the subject interesting
90%
Staff are good at explaining things
71%
Ideas and concepts are explored in-depth
75%
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

71%
Library resources
72%
IT resources
80%
Course specific equipment and facilities
53%
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

78%
UK students
22%
International students
34%
Male students
66%
Female students
74%
2:1 or above
9%
Drop out rate

Most popular A-Levels studied (and grade achieved)

A
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.

Agriculture, food and related studies

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.

£21,000
med
Average annual salary
96%
med
Employed or in further education
95%
med
Employed in a role where degree was essential or beneficial

Top job areas of graduates

31%
Food preparation and hospitality trades
12%
Other elementary services occupations
10%
Managers and proprietors in hospitality and leisure services
What do graduate employment figures really tell you?

What about your long term prospects?

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

Food science

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

£21k

£21k

£23k

£23k

£24k

£24k

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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This is what the university has told Ucas about the criteria they expect applicants to satisfy; some may be compulsory, others may be preferable.

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This is the percentage of applicants to this course who received an offer last year, through Ucas.

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This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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Course location and department:

This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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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.

Have a question about this info? Learn more here

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

Have a question about this info? Learn more here

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