Birmingham City University

B.Sc (Hons) - Food and Nutrition with Foundation Year

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.

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 specialize further in your next year –  which would be the first year of a full degree program. 

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.

What's covered in the course?

The course encompasses three distinctive themes:

• Food science, technology and analysis
• Food safety and quality
• Nutrition

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.