Nutrition and Food Management with Foundation Year

Our knowledge and understanding of food and nutrition is constantly evolving, making it one of the most diverse and interesting areas to work in today.
On this contemporary BSc (Hons) Nutrition and Food Management course, you will cover a variety of key topics, including:
• nutrition through the life cycle
• consumer behaviour
• microbiology
• sensory science
• sustainable food supply chain management.
The course content is developed with support from sector professionals to include changes in the industry.
You will undertake research into areas related to modern food management, and enhance your knowledge and skills in this increasingly important field.
Additionally, you will also have the opportunity to learn from our network of food entrepreneurs and industry professionals.
Our courses offer opportunities to discuss current issues and examine solutions from a sector perspective.

What you'll study
Nutrition and food management techniques are being updated as our understanding of food science grows. As you progress in your studies, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector.
During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network. And throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology.
Food-related research is a key part of this course and includes topics such as:
• nutritional analysis to develop plant-based menus
• processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
• new product development and sensory analysis of new products using novel ingredients
• sustainable food production techniques including solutions to zero food waste and energy-efficient food production.
The final year dissertation project will give you the opportunity to develop a professionally presented piece of work that demonstrates your abilities in critical thinking.

The foundation year course is designed to equip you with the skills and knowledge you need to continue onto your Honours degree. You will study a range of subjects that will underpin your future study and also gain valuable experience of university life, with full access to campus facilities. Successful completion of the year allows you to progress straight onto Level 4 of this course.

Nutrition and food management techniques are being updated as our understanding of food science grows. As you progress in your studies, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector. During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network. Throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology.

Food-related research is a key part of this course and include topics such as:
• nutritional analysis to develop plant-based menus
• processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
• new product development and sensory analysis of new products using novel ingredients
• sustainable food production techniques including solutions to zero food waste and energy efficient food production.

Modules:

Foundation Year
• Personalised Learning
• Academic Performance
• Business Environment in Hospitality, Leisure and Tourism
• Careers in the HEAT Industry
• Introduction to Hospitality, Leisure and Tourism
• Delivering the Customer Experience.

Year One
• Principles of Nutrition• Applied Nutrition
• Principles of Food Microbiology
• Public Health and Nutrition
• Becoming a Nutritional Professional
• Food Provenance.

Year Two
• Nutrition Through the Lifecycle
• Food Quality and Sensory Analysis
• Human Psychology and Nutrition
• Leadership and Talent Management
• Food Processing and Engineering
• Applied Research Methods.

Year Three
• Nutrition - Health and Disease
• Critical Issues in Food and Nutrition
• Sustainable Food Systems
• Lifestyle and Food Management
• Dissertation.