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University College Birmingham

Food and Nutrition Top-up

UCAS Code: Not applicable

Bachelor of Science (with Honours) - BSc (Hons)

Entry requirements



A relevant HND or a foundation degree in the areas of Food, Food and Nutrition or Food Technology, with 240 credits.

About this course

Course option


Variable | 2021


Food science

**Course snapshot**

Nutrition-related issues are becoming ever more important in public policy and the commercial food sector, and the consumption of food has wide reaching effects throughout society with government initiatives stressing the importance of diet and fitness. UCB's Food and Nutrition Top-up course will give you the essential food science knowledge and preparation skills that will put you in prime position to help meet the growing demand for graduates with specialised nutrition backgrounds. We are an established and well-respected provider of training and qualifications for the food industry, and you'll be supported throughout your studies by our state-of-the-art facilities, highly specialised lecturers and excellent links within the industry.

**Who’s the course for?**

This course will suit anyone who has previously studied a relevant subject and is interested in a career related to areas of nutrition, food science and sustainability.

**Why should I study the course?**

- **SPECIALISE YOUR STUDIES** – Develop a specialism relevant to your chosen career through optional modules, covering subjects including food technology and food education

- **PRACTICAL APPLICATION** – Get hands-on working in our state-of-the-art facilities featuring the latest food testing and diagnostic equipment

- **ENRICHMENT** – Our industry connections provide you with guest lectures from experts and additional work experience opportunities, as well as the latest research from the industry

**Great. Tell me some more**

UCB has a multi-million pound, state-of-the-art Food Science and Innovation Suite which comprises two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment you could be working in after you graduate.

We have developed excellent relationships throughout the food industry, giving you the opportunity to gain real world experience alongside your studies. Our [email protected] employability team will assist you in finding work to support your future career plans.

This course has been developed in accordance with the core competencies of the Association for Nutrition (AfN), with the aim of becoming an accredited course. The core competencies include science, the food chain, social and behaviour aspects, health and wellbeing and professional conduct.

**What skills will I gain?**

Our course will give you an understanding of key subjects for the sector such as nutritional science, current issues in food and nutrition, food supply and sustainability.

You will learn how to analyse food components to assess how they relate to health, as well as looking at influencing factors of issues such as obesity and the impact of the media and retail industry.

You will also gain knowledge of nitrogenics, nitronomics and sustainability through the supply chain, from food as a commodity to waste and ethics.

Further optional modules will allow you to develop your understanding of other areas such as advanced concepts in sports nutrition, childhood nutrition, food technology and teaching principles.

**What about the future?**

Graduating from this course will open the doors for you to work in a variety of food industry areas including:

- Product and menu development

- Health education (both at a local and national level)

- Hospital laboratories

- Advisory work

- Research and teaching

You will also be able to continue your education by studying at postgraduate level.


- Current Issues in Food and Nutrition
- Food Supply and Sustainability
- Nutritional Science

**Choose one option from:**

- Research Project
- Applied Food and Nutrition Project

**Plus one option from:**

- Principles for Teaching and Learning with Food
- Nutrition for Performance
- Nutrition at Key Life Stages
- Food Technology

Assessment methods


Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 12 teaching contact hours made up as follows:

- Large group teaching - 9 hours of lectures in lecture rooms, classrooms and laboratories
- Tutorials - 2 hours of tutorials per week, including a mixture of personal, group and academic tutorials
- 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**

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 assessments. UCB Online provides 24 hour access to learning and support material.


Assessment is designed to provide you with 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%

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:

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The Uni

Course location:

University College Birmingham


College of Food - BA/BSc

TEF rating:
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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.

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

Staff make the subject interesting
Staff are good at explaining things
Ideas and concepts are explored in-depth
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

Library resources
IT resources
Course specific equipment and facilities
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

UK students
International students
Male students
Female students
2:1 or above
Drop out rate

Most popular A-Levels studied (and grade achieved)


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.

Food science

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.

Average annual salary
Employed or in further education
Employed in a role where degree was essential or beneficial

Top job areas of graduates

Food preparation and hospitality trades
Other elementary services occupations
Managers and proprietors in hospitality and leisure services

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.







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 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):

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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.

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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.

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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

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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?

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