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.
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.
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.
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.
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.
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.
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.
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:
- 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.
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.
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.
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.
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.
This unit incorporates the theoretical, biochemistry-based underpinnings with the practical aspects of food processing and preservation.
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.
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.
Again in your final year you will be able to select units that will allow you to specialise in one of the following areas:
- Sports Nutrition
- Food Science
- Food Technology
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.
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.
Epidemiology and metabolism based unit examining the research evidence linking diet and health issues.
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.
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.
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.
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.
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:
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
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/
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.
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
Full-time applications should be made through UCAS
Part-time applications - download an application form at www.mmu.ac.uk/application
Come and find out more about this course and our facilities at our open days.
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The Higher Education Funding Council for England is the principal regulator for the University.
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.