Institution code: H12
4 years (full-time) including a one-year work placement. A three year programme is available for applicants with at least two years, full-time relevant work experience.
Harper Adams University campus (and location of work placement)
88 - 104 UCAS points
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This course has been designed specifically in response to the increasing interest in human nutrition worldwide and especially by the food industry and public health bodies.
It will satisfy the growing need for graduates with an understanding of food production and manufacturing and, importantly, human nutrition.
The degree will provide you with an understanding of the relationships between food, nutrition and human health. It will give you the knowledge and skills to work in food product development, manufacture and retailing. You will become a food professional with the ability to respond to a marketplace which has an increasing interest in food and its impact on health.
4 years (full-time) including a one-year work placement. A three year programme is available for applicants with at least two years, full-time relevant work experience. Please contact Admissions for further information on this option.
The percentage of time spent in different learning activities for this year of study:
This is the breakdown of assessment methods for this year of study:
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For course related enquiries please contact:
Telephone: +44 (0)1952 815 000
Placement employment is usually paid and is taken within the food industry – where you choose to spend it depends on your interests and career goals. The placement period gives students the opportunity to develop their professional and personal skills, make contacts in the industry, and use what they have learned in the workplace to enhance their final year studies.
The multi-billion pound food industry is the second largest employment sector in the world. In the UK it is the largest manufacturing industry, employing over 3.2 million people in more than 100,000 locations. The food industry contains many multi-national companies and therefore offers opportunities for travel or work abroad. It offers valuable and diverse career opportunities with competitive reward packages. Graduates of this course can expect to find employment in areas such as product development, food manufacture, food marketing and buying.
In particular, graduates will be provided with an appreciation of the various disciplines they will require within a multi-disciplinary workplace.
All Food students share a common first year, studying the same modules. In your second and final years you will focus on your chosen specialism. You will study subjects such as public health nutrition, psychology of food choice, hygiene and food safety as well as modules on advanced aspects of human nutrition and food security and sustainable food production.
You will develop a keen interest in food and human nutrition, and be able to design and produce healthy foodstuffs as well as deliver healthy eating messages appropriately to consumers. This course will help develop graduates who understand how to produce safe and nutritious food as well as the legislation and policies governing the production/ manufacture of food.
Learning at Higher Education level is a big step up from further education so we make sure you get lots of advice and support. Everyone learns differently and in the workplace you’ll need to work in different ways, so we make sure our courses test you in every way possible. Therefore, you will attend lectures and tutorials, undertake regular hands-on practical work in the laboratories or on the farm, sit exams, and complete coursework assignments. Guest speakers and visits to industry all support the learning. All students undertaken a major project in their final year concentrating on a topic that is of particular interest to them.
Assessment is via a balance of course work and examination. Students receive written feedback on all course work to help them improve. In addition, first year students undertake examinations in two subjects at the end of the first term to enable them to gauge how they are progressing and feedback is provided on these exams. Examples of assessments may include a group of 3 students present on a specific issue in food production – e.g. pesticide residues in crops / fresh produce – and how the relevant farm assurance schemes requirements effectively manages the risk to levels which remove the problem / risk from the food chain.