Manchester Metropolitan University

BSc (Hons)

Nutritional Sciences

2018 entry

Features and benefits of the course

  • Our recent multi-million pound investment has created fantastic facilities located at the University's Manchester campus.  Technology and creativity are at the heart of the student experience, with a major emphasis on developing your business and employable skills.
  • This course is accredited by the Association for Nutrition, meaning graduates have the right to apply for direct entry at Associate level to the UK Voluntary Register of Nutritionists (UKVRN), without having to go through the lengthy process of additional assessment.
  • All of these degrees feature an optional placement year and have strong relationships with industry. This gives you the opportunity to make contacts and gain experience that will give you the edge when applying for your first graduate position.
  • This course provides you with a mix of academic knowledge and practical skills.
  • We have a range of pilot-scale food manufacturing equipment, chemistry and microbiology laboratories, a taste panel suite, product development kitchen, bakery and food quality testing equipment.

Accreditations, Awards and Endorsements

Placement options

If you choose the Sandwich degree route, you will spend year 3 of your studies on an industry placement. Placement learning is a key element of the course as it allows you to apply university based knowledge, skills and understanding to the real world of work. It also gives you an advantage when you begin looking for your first job upon graduating! The day-to-day demands of such an experience are both challenging and inspirational. Using the experience you gain whilst on placement is not only invaluable to the final year of your degree but greatly enhances your employability prospects.

Our dedicated Placement Team which has developed excellent links with industry over the last 20 years. You will be offered support through a preparation programme of activities that includes guidance on selection procedures, working overseas, CV preparation, interview and selection techniques.

During the Placement Year, although you will be supervised directly by the company you are employed by, you will also be allocated an Academic Tutor. They will provide support and guidance, assess your progress and generally monitor your welfare for the time you are away from the University.

About the course

We have over 25 years of experience in teaching in this subject area and most of our teaching staff have worked within the industry. We are also home to the Manchester Food Centre (MFC) which gives our students lots of opportunities for real life case study experience. The optional placement year also presents you with the opportunity to gain invaluable work experience.

Our facilities for practical work are of a standard found in industry. We have a significant range of pilot-scale food manufacturing equipment and facilities. We have extensive facilities including chemistry and microbiology laboratories, a taste panel suite, a product development kitchen, a bakery and food quality testing equipment. Your work will also be supported by a dedicated technical team.

Typical units of study may include

Year 1

This flexible, new course is accredited by the Association for Nutrition.The course is designed to allow you to gain an understanding of all aspects of the nutrition and food industries.

It focuses on current and contemporary issues in nutrition and food that affect human health to ensure that you are provided with relevant and up to date knowledge which will give you an excellent grounding for your future career and/or further study in the subject. We offer a range of Postgraduate courses in nutrition and food at MMU and therefore an appealing progression route for those who would in due course like to study for a PhD.

Year 1 covers nutrition, physiology, food composition, food safety and trends in food purchases and consumption.

Core Units
Nutrition 21

Nutrition 21 is a unit that is changeable, hybrid, interconnected to technology and social media, relevant to fast pace changing local and global food conditions, student centred, active and flexible.

Physiology and Health

Provides understanding of food safety: monitoring and controls of microbiological, physical and chemical risks of food; relevance of human physiological systems to health and nutrition.

Principles of Food and Nutrition

This unit introduces food nutrients, food ingredients and their changes occurring in processing. It also covers the principles underpinning food processing and food physical and sensory testing for quality evaluation.

The Chemistry of Food

This unit covers the molecules and chemical behaviour of nutrients in food. Students will analyse a food of their choice and report on its composition.

Year 2

You will be able to select units in your second and final years that will allow you to specialise your knowledge towards a career in one of the following areas:

- Nutrition
- Dietetics
- Sports Nutrition
- Food Science
- Food Technology

Whilst still gaining a broad knowledge of nutritional sciences that will mean that you can apply for a variety of jobs upon graduating.

Core Units
Applied Nutrition and Dietary Assessment

Dietary Assessment introduces the student to practical solutions to determine the nutritional status of individuals. Applied nutrition explains the link between nutritional intake and common nutritional disorders.

Synergy / Professional Practice

This unit is designed to provide an opportunity for you to develop your career objectives, and enhance your problem solving skills whilst preparing you for work in the global fashion industry. You will be encouraged to expand and develop your fashion knowledge whilst working on exciting, diverse briefs.  

Likely Optional Units
Exercise Science & Lifespan Nutrition

This unit explores the relationship between nutrition, health and lifestyle through the lifespan. It considers the role of nutrition, physical activity and exercise in the maintenance of positive health within a real world setting.

Human Metabolism and Biochemistry

Biochemistry is chemistry of biological processes. This unit stresses the importance of biochemical processes involved in human metabolism and genetics, therefore linking directly to human nutrition.

Processing, Preservation and Biochemistry of Food

This unit incorporates the theoretical, biochemistry-based underpinnings with the practical aspects of food processing and preservation.

Product Development and Food Quality

Students will learn the product development process from culinary concept to product formation including market analysis, costing, labelling in product development/food manufacturing. Specific attention will be given to quality management systems.

Year 3

If you choose the Sandwich route, year 3 of the course will be spent on placement within the industry, gaining great experience to kick start your career.

Year 4

Again in your final year you will be able to select units that will allow you to specialise in one of the following areas:

- Nutrition
- Dietetics
- Sports Nutrition
- Food Science
- Food Technology

Core Units
Health Promotion and Policy

This unit will enable students to recognise the key concepts in health promotion and food/ health policy, and develop an understanding of the theories which underpin health interventions and their practical application in public health.

Honours Project

Dissertation. You will be expected to conduct a piece of individual research on an appropriate topic relating to your degree. This unit incorporates a range of research methods with a final written submission.

Nutrition in Health and Disease

Epidemiology and metabolism based unit examining the research evidence linking diet and health issues. 

Likely Optional Units
Advanced Food Science and Innovation

The unit explores innovation in food science and technology, with respect to their benefits and risks to health. Students apply their knowledge to design an innovative food product and critically evaluate the contribution of the novel elements.

Clinical and Sports Nutrition

A review of how nutritional therapies can be used to treat medical and clinical conditions. Exploring the nutritional needs of athletes and discussing the important role played by nutrition in supporting and enhancing sport performance.

Programme Review

Each programme of study that we offer undergoes an annual review to ensure an up-to-date curriculum supported by the latest online learning technology. In addition, we undertake a major review of the programme, normally at 6-yearly intervals, but this can take place at a more frequent interval where required. Applicants should note that the programme currently provided may be subject to change as a result of the review process. We only make changes where we consider it necessary to do so or where we feel that certain changes are in the best interests of students and to enhance the quality of provision. Occasionally, we have to make changes for reasons outside our control. Where there are changes which may materially affect the current programme content and/or structure, offer holders will be informed.

Methods of Assessment

Assessment practices will vary, but examples include: examinations, written coursework assignments in essay form, practical assignments, business reports, business plans, cultural portfolios, spreadsheet generated financial models, web based assignments, case study analyses, seminar presentations, seen case studies and project work. 

Assessment Weightings and Contact Hours

10 credits equates to 100 hours of study, which is a combination of lectures, seminars and practical sessions, and independent study. A 3 year degree qualification typically comprises 360 credits (120 credits per year). The exact composition of your study time and assessments for the course will vary according to your option choices and style of learning, but it could be:

Study
  • Year 1 25% lectures, seminars or similar; 75% independent study
  • Year 2 30% lectures, seminars or similar; 70% independent study
  • Year 3 25% lectures, seminars or similar; 75% independent study
Assessment
  • Year 1 60% coursework; 40% examination
  • Year 2 60% coursework; 40% examination
  • Year 3 60% coursework; 40% examination

Additional Information About this Course

The course holds an accreditation by the Association for Nutrition. The purpose of the AfN accreditation scheme is to recognise the highest standards of professional education in nutrition. The graduates have the right to apply for direct entry at Associa

Teaching Staff

Your studies are supported by a team of committed and enthusiastic teachers and researchers, experts in their chosen field. We also work with external professionals, many of whom are Manchester Met alumni, to enhance your learning and appreciation of the wider subject. Details of departmental staff can be found at: http://www2.mmu.ac.uk/health-professions/staff/

Typical entry requirements

These typical entry requirements apply to the 2017 academic year of entry and may be subject to change for the 2018 academic year. Please check back for further details.

UCAS Tariff points/Grades required

112

112 UCAS Tariff Points at A2 (Grades BBC) or acceptable alternatives e.g. BTEC Subsidiary Diploma, Diploma, Extended Diploma at Level 3 (Grades DMM) to include a Science subject at A2/AS, we do not accept Health & Social Care. BTEC's with a significant science focus may be considered.

Specific GCSE requirements

GCSE grade C or grade 4 in English Language and Mathematics. Level 2 Functional Skills English also accepted.

Non Tariffed Qualifications

Access to HE Diploma in a relevant subject with a minimum of 112 UCAS Tariff Points to include a minimum of 24 credits at Merit in a hard Science i.e. Physics, Chemistry or Biology

International Baccalaureate points

26

IELTS score required for international students

6.0 with no less than 5.5 in any part

There’s further information for international students on our international website if you’re applying with non-UK qualifications.

Additional Requirements

Some Science knowledge is required at either A or As level. Alternatively Level 3 BTEC Extended Diploma or BTEC Diploma in Sport Science.

From September 2015, applicants undertaking A-levels in Physics, Chemistry and Biology will be expected to pass the Science Practical assessment.

Your career prospects after the course

As our course is offered as sandwich course, you have the opportunity to gain some invaluable work experience and employability skills with some world class companies.

We have links with multi-national companies such as Pepsico, Kellogs & Unilever along with Manchester City Council and many of our internationally acclaimed sports teams such as Oldham Athletic FC, England Cricket & British cycling.

Previous students have found the experiences gained in their sandwich year as instrumental to finding excellent employment immediately after graduation. 

Previous graduates of our nutrition and food courses have gone into varying careers including in the areas of community nutrition, health promotion, food retailing, research, product development and food technology.

Our alumni include lecturers and researchers, nutritionists within local councils and the NHS, public health specialists and dietitians.

Numerous graduates have also gone into roles at world leading food industry companies such as Unilever, Coles (Australia), Bakkavor and Tate & Lyle

After completing your degree, you will be eligible to register as an Associate Nutritionist (ANutr) with The Association for Nutrition, with the ability to progress to a registered nutritionist afterapproximately 3 years work experience. 

94%

In 2014, over 94% of our graduates went directly into work or further study within 6 months of graduation

DHLE survey 2014, for all respondents available for employment or further study and whose destinations are known

How do I apply for this course?

Full-time applications should be made through UCAS

Part-time applications - download an application form at www.mmu.ac.uk/application

Open Days

Come and find out more about this course and our facilities at our open days.

Book now for the:

Manchester Open Day Saturday 25th November

Unistats Information

Find out more about Unistats and the Key Information Set.

Find out more about Unistats and the Key Information Set.

Confirmation of Regulator

The Higher Education Funding Council for England is the principal regulator for the University.

Important Notice

This online prospectus provides an overview of our programmes of study and the University. We regularly update our online prospectus so that our published course information is accurate and up to date. Please note that our programmes are subject to review and development on an ongoing basis. Changes may sometimes be necessary. For example, to comply with the requirements of professional or accrediting bodies or as a result of student feedback or external examiners’ reports. We also need to ensure that our courses are dynamic and current and that the content and structure maintain academic standards and enhance the quality of the student experience.

Please check back to the online prospectus before making an application to us.

The provision of education by the University is subject to terms and conditions of enrollment and contract. The current Terms and Conditions Applicable to the provision of the University’s Educational Services are available online. When a student enrolls with us, their study and registration at the University will be governed by various regulations, policies and procedures. It is important that applicants/students familiarize themselves with our Terms and Conditions and the Key Contract Documents referred to within. Applicants will be provided with access to an up to date version at offer stage. This can be found within the Information for Offer Holders document.

Undergraduate Study