Food and Nutrition BSc (Hons)Coventry University
£ 9.000 - (10.576 €)
- Bachelor's degree
- Scarborough (Grossbritannien)
Was lernen Sie in diesem Kurs?
Skills and Training
Skills and Training
Skills and Training
Want to know more about our courses and life at the University? Why not tweet us #AskCU and find out!— Coventry University (@covcampus) February 9, 2015 OVERVIEW
This course has a September and a January intake.
The quality and safety of food has never been higher in the public awareness and what we eat has a huge impact on our health and wellbeing. Scientists are needed to promote healthy eating, ensure that food remains nutritious and safe and to oversee regulation of the food industry.WHY CHOOSE THIS COURSE?
The Food and Nutrition course at Coventry is taught by staff with expertise in biological and analytical sciences, nutrition and public health. This provides an integrated course, centred on nutrition and health, food analysis and food safety.
If you choose this course you will benefit from:
- experienced teaching staff who bring professional and/ or research expertise into their teaching;
- hands-on experience of a wide range of techniques in our well equipped laboratories to develop the analytical and practical skills required by employers;
- laboratory work that enables the development of experimental, data handling and reporting skills required in science careers;
- lecturers with experience in areas such as food safety and public health to make sure you get up-to-date information and examples and to help you begin to establish your professional networks;
- support in applying for long or short term placements, work experience and study abroad opportunities and links with employers;
- well established academic and practical support systems for students.
WHAT WILL I LEARN?
The Food and Nutrition course at Coventry is centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and key analytical techniques, and Public Health. It encompasses the metabolic basis of nutrition (macro and micronutrients, digestion, storage and utilisation), nutrition (nutritional requirements, digestion, absorption, healthy nutrition planning, public health, food choices, policies and initiatives), analytical techniques (basic theoretical concepts of molecular and biological analysis and applicable techniques), food safety and preservation (how treatments affect food properties, contamination and infection, legislative and regulatory systems, public health), good laboratory practice (aspects of health and safety, techniques applicable to laboratory work) and discusses current issues in food and nutrition.
Your first year lays the foundation of the key science knowledge such as basics of nutrition, microbiology, analytical science and public health.
The second year covers nutrition for different ages, food safety and regulation, analytical techniques used in industry and public health protection and policy. You will also start to develop your research skills by carrying out a ‘mini-project’ where you will design your own laboratory investigation.
In your final year you will start to apply your knowledge to case studies based on real life and current issues in nutrition and public health promotion, food safety and inspection and industrial analysis. You will also carry out an independent research project.HOW WILL THIS COURSE BE TAUGHT?
Your course will be based on a series of lectures, with associated seminars, workshops and practical classes. In addition, your personal tutor will review and discuss your progress with you and will be available for advice.HOW WILL I BE ASSESSED?
An estimated percentage breakdown of how your final grade is assessed is as follows: formal examinations 10%; coursework such as tests, essays & case studies 50%; practical or project work 15%; group work etc.7%; presentations, posters etc.18%. A compulsory Add+vantage module must also be completed: please see the page on the Add+vantage scheme for more details.
Where possible assessments are designed to mimic ‘real life’ skills, such as case-studies, carrying out a food safety inspection or designing a public health intervention.TEACHING CONTACT HOURS
In a typical week you will have up to 18 contact hours of teaching and this will break down as:
Personal tutorial/small group teaching: 6 hours of workshops/online tutorials each week
Medium group teaching: 6 hours of practical classes or skills workshops each week
Large group teaching: 6 hours of lectures each week
Personal study: 18 hours each week studying and revising in your own time"