Overview
Why study at UWL?
- Our nutrition courses are ranked 3rd in London for overall student satisfaction in this year's NSS.
- In the top 30% of universities nationwide - The Guardian University Guide 2024
- University of the Year for Social Inclusion - Daily Mail University Guide 2024
- Best university for Student Experience and Teaching Quality in the UK - The Times and Sunday Times Good University Guide 2024
- Number 1 London university (non-specialist) - National Student Survey 2023**
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 course, you will cover a variety of key topics, including nutrition through the lifecycle, consumer behaviour, microbiology, sensory science and sustainable food supply-chain management. You will undertake research into areas related to modern food management, and enhance your knowledge and skills in this increasingly important field.
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. Our course content is developed with support from a wide network of sector professionals to include changes in the industry.
Course detail & modules
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.
Placement*
You can choose to take this course with a work placement of 40 weeks (1400 hours) after Level 5. It will give you the opportunity to expand your network, gain experience and enhance your professionalism. Once you complete your placement, you will return for your final year of studies.
*As we are in unprecedented and unpredictable times, there is no guarantee that you will be successful in securing a placement in the UK in the future.
If you choose a course with a placement/internship route we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route. This is to ensure you are still successful in being awarded a degree.
The placement route for this course is open to UK students only.
You need to meet our English language requirement - a minimum of IELTS 5.5 for each of the 4 individual components (Reading, Writing, Speaking and Listening). Visit our English language requirements page for information on other English language tests we accept.
You also need academic qualifications at the same level as UK applicants. In some countries where teaching is in English, we may accept local qualifications. Check for local equivalents.
We offer pre-sessional English language courses if you do not meet these requirements.
Find out more about our English Language courses.
Looking for BSc (Hons) Nutrition and Food Management with Foundation Year?
Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.
Level 5 (year 2) entry To directly enter the second year of this course you will need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 120 undergraduate credits at Level 4 or a CertHE in a related subject area.
Level 6 (year 3) entry To directly enter the third year of this course you need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 240 undergraduate credits (at Levels 4 and 5), a DipHE, Foundation Degree or HND in a related subject area.
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