BSc (Hons) Food and Nutrition Bachelor's degree at University College Birmingham

As a nutritionist or dietician, you will need to be able to advise others on what foods to focus on and how to obtain vital nutrients through the cooking of healthy, nutritious and enjoyable dishes. By producing a range of these types of dishes, you will learn the required skills and competencies to excel in your vocation.

You will be provided with a fundamental understanding of the principles of food manufacture including HACCP, food safety, sensory analysis and key manufacturing trends.

By examining the scientific properties of food products you will learn about core chemical, microbiological and physical components and understand their function within the food. You will assess the quality of these products in relation to the performance of these components during processing.

You will be introduced to the area of human anatomy and physiology and how the body maintains these bodily systems in a state of homeostasis. Physiological systems studied will include: digestive, musculoskeletal, renal and excretory; cardiovascular, respiratory and brain and neurological. Effects of loss of homeostasis will also be discussed.

You will be introduced to nutrition as an integrated subject. This will include consideration of the individual components which make up the human diet, including macronutrients, micronutrients and the non-nutritional elements of food and study their specific roles within the human diet. In addition you will consider Government dietary recommendations, dietary patterns and the foundations of ill health linked to diet.

Public health and diet considers the general population and their diets in terms of health promotion. Specific government initiatives and their effectiveness will be considered and you will investigate different ways of assessing an individual's energy requirements and expenditure by covering anthropometric measurements.

Focusing on the specific area of childhood nutrition, you will be studying the requirements and legislation surrounding pre-natal, infant, toddler, child and teenage nutrition. You will also pay attention to both policy and practice and how the ultimately impact young individuals.

In this module you will research the career opportunities available within your chosen industry, exploring the pathways that will enable you to identify and develop the personal and management skills required to be successful. You will be expected to complete a 40-hour placement within one or more organisations to enable you to explore future career pathways. Following this you will review your experiences and development, forming an action plan for your future career.

In order to be well equipped to work as a nutrition professional it's essential to have compassionate care and cultural competence, understanding the most up to date evidence-based methods and techniques to work with the public. This module seeks to further develop understanding of the complexity of food choice and the physiological, political, psychological, social and cultural factors which affect it. In addition, it will introduce students to intervention strategies such as motivational inter

You will develop your ability to carry out effective research, considering research within the health field, specific nutrition methodologies, data capture and statistics. You will also consider any current limitations of existing research.

The science of nutrition module aims to further develop understanding of the science behind nutrients, including their metabolism, and the impact of non-nutrients and anti-nutrients.

Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module has a strong industry focus, allowing the opportunity to develop a product in line with current consumer trends. You will also study the theories of product development strategies for new products and product improvement and considerations around scale-

You will examine the nutritional needs of athletes and those undertaking substantial exercise programmes, exploring the importance of nutrition in achieving health and performance. Other topics addressed will include exercise and metabolism, energy generation, hydration and vitamin and mineral needs for athletic performance.

You will gain valuable work experience on a 48-week work placement. This is an exciting opportunity to put what you have learned into practice, broaden your experience and demonstrate your abilities to potential employers.

Students will study contemporary issues and trends in food and nutrition by reading press articles and scientific reports. In addition, students will study buyer behaviour to see if it affects the popularity of certain market products.

This module covers how a well-balanced diet can support overall health specifically through the prevention and treatment of disease. We will cover how diet can be used to help contribute towards the prevention of certain diseases, as well as aid in the treatment of symptoms of others. This module further seeks to provide understanding of health claims in the health and well-being market and the role of nutritionists in examining these claims through scientific method and educating the public in

Students will learn more about the various elements and sectors that influence food security, supply and sustainability. This will broaden their knowledge of the food industry and wider factors such as politics, agriculture, ethics and biodiversity to name a few.

You will conceptualise and carry out a nutrition research project. This will involve; identifying an appropriate methodology for your research question; conducting the project; analysing the results; and presenting your findings as a dissertation and oral presentation.

Today's nutrition professionals need advanced communication knowledge and skills to excel in their career, whether they are working in public health settings, with individual clients or providing food businesses with advice. This module seeks to enhance interpersonal, non-verbal, oral and written communication skills whilst providing students with an understanding of the importance of evidence based practices, and being able to translate nutrition messages to a wide variety of audiences. Student

You will explore advanced concepts in sports nutrition and look at the application of diet in response to individualised sport specific needs through the assessment of anthropometry and caloric assessment. You will analyse the use of contemporary and emerging diets within sport such as the Palaeolithic diet, ketogenic diets and intermittent fasting practices.

Students will study the principles of food technology in context with the food industry. Students will also have the opportunity to develop a product using key preservation principles, alongside gaining industry relevant food safety qualifications.