MSc International Hospitality and Tourism Management
The MSc International Hospitality and Tourism Management program at Northumbria Univers...
BSc (Hons) Food Science and Nutrition with study abroad
Northumbria - City Campus
INTAKE: September
Program Overview
The BSc (Hons) Food Science and Nutrition program at Northumbria University offers students a comprehensive understanding of the science behind food production, nutrition, and its impact on human health. This program integrates theoretical knowledge with practical skills, preparing students for careers in the food industry, healthcare, research, and public health sectors. Through a combination of lectures, laboratory work, and study abroad experiences, students gain expertise in food analysis, nutritional assessment, product development, and food safety, equipping them with the skills needed to address global challenges in food science and nutrition.
Curriculum: The curriculum of the BSc (Hons) Food Science and Nutrition program covers a wide range of topics relevant to the field, including biochemistry, microbiology, food chemistry, food processing, human nutrition, and food safety regulations. Core modules provide students with a solid foundation in fundamental concepts and techniques, while elective modules allow for specialization in areas such as food product development, dietary analysis, clinical nutrition, or food policy. Study abroad opportunities offer students the chance to explore food systems, cultures, and practices in different countries, enriching their academic experience and global perspective.
Research Focus: Northumbria University emphasizes a strong research focus within the BSc (Hons) Food Science and Nutrition program, encouraging students to engage with current research findings, methodologies, and debates in the field. Faculty members are actively involved in research projects related to food science, nutrition, and public health, providing students with opportunities to participate in cutting-edge research and contribute to advancements in the field. Study abroad experiences may also involve research collaborations with international partners, allowing students to explore global food issues from diverse perspectives.
Industry Engagement: The BSc (Hons) Food Science and Nutrition program promotes industry engagement through partnerships with food manufacturers, research institutions, government agencies, and healthcare organizations. Students have the opportunity to undertake industry placements or internships, gaining practical experience and insight into the workings of the food industry in different countries. These experiences enhance students' employability and provide valuable networking opportunities within the global food sector.
Global Perspective: As a program with a global perspective, the BSc (Hons) Food Science and Nutrition program at Northumbria University explores food systems, cultures, and practices from a worldwide perspective. Study abroad opportunities allow students to immerse themselves in different cultural contexts, gaining firsthand experience of diverse food traditions, dietary patterns, and nutritional challenges. This global perspective enhances students' cross-cultural communication skills, fosters cultural sensitivity, and prepares them to work in multicultural environments within the global food industry, research institutions, or public health organizations.
Location
Northumbria - City Campus
Score
IELTS 6
Tuition Fee
£ 19000
Undergraduate Entry Requirements
Academic Qualifications: Applicants should have successfully completed their secondary education with a minimum overall score of 65% or equivalent in their respective country's grading system.
English language proficiency:
- IELTS: A minimum overall score of 6.0 or 6.5 with no individual component below 5.5.
- PTE: A minimum overall score of 54 with no individual score below 51.
- Some programs may have specific subject prerequisites or additional requirements.
Students must provide:
- academic marksheets & transcripts
- letters of recommendation
- a personal statement - SOP
- passport
- other supporting documents as required by the university.
It is important to note that meeting the minimum entry requirements does not guarantee admission, as the university considers factors such as availability of places and competition for the program. Additionally, some courses may have higher entry requirements or additional selection criteria, such as interviews or portfolio submissions.
Northumbria University provides support and opportunities for international students to pursue their education. The university offers a range of scholarships specifically designed to assist international students with their tuition fees and living expenses. These scholarships recognize academic excellence, leadership potential, and contribution to the community.
Northumbria Global Scholarship: The Northumbria Global Scholarship is a merit-based scholarship available to international undergraduate and postgraduate students. It provides a partial tuition fee reduction of up to £6,000 for the first year of study. The scholarship is awarded based on academic achievement, and applicants are automatically considered upon applying for a full-time course at Northumbria University.
Country-Specific Scholarships: Northumbria University also offers scholarships specific to certain countries or regions. These scholarships aim to attract high-achieving students from specific countries or regions and provide financial support for their studies at Northumbria University. The eligibility criteria and application process vary depending on the specific scholarship.
External Scholarships: International students may be eligible for external scholarships provided by government bodies, organizations, or foundations in their home countries. These scholarships are external to the university but can be used to support studies at Northumbria University.
Graduates of the BSc (Hons) Food Science and Nutrition program with study abroad from Northumbria University are well-equipped for a wide range of career opportunities in the food industry, healthcare sector, research institutions, and public health organizations. The combination of theoretical knowledge, practical skills, international experience, and cultural awareness gained during their studies abroad prepares graduates for diverse roles across various sectors.
Food Technologist/Food Scientist: Graduates may work as food technologists or food scientists in food manufacturing companies, where they develop and improve food products, conduct quality control assessments, and ensure compliance with food safety regulations. They may specialize in areas such as product development, sensory evaluation, food chemistry, or food microbiology, applying their knowledge to innovate and optimize food production processes.
Nutritionist/Dietitian: Another career path is in nutrition and dietetics, where graduates may work as nutritionists or dietitians in hospitals, clinics, community health centers, or private practice. They assess individuals' dietary needs, provide nutrition counseling, and develop personalized meal plans to promote health and prevent or manage diet-related diseases such as obesity, diabetes, or heart disease.
Food Safety Officer/Food Inspector: Graduates may pursue careers as food safety officers or food inspectors, ensuring that food products meet regulatory standards for safety, quality, and labeling. They may work for government agencies, local authorities, or food certification bodies, conducting inspections, audits, and risk assessments to monitor and enforce compliance with food safety regulations.
Research Scientist/Research Assistant: Another career path is in research, where graduates may work as research scientists or research assistants in academic institutions, research laboratories, or research organizations. They conduct experiments, analyze data, and contribute to research projects exploring topics such as nutritional epidemiology, food biotechnology, functional foods, or foodborne illnesses.
Product Development Manager: Graduates may work as product development managers or innovation managers in food companies, responsible for leading product development teams, identifying market trends, and conceptualizing and commercializing new food products. They collaborate with cross-functional teams to translate consumer insights into innovative food solutions that meet consumer needs and preferences.
Public Health Nutritionist/Public Health Officer: Another career path is in public health, where graduates may work as public health nutritionists or public health officers in government agencies, non-profit organizations, or international health organizations. They develop nutrition education programs, conduct community outreach initiatives, and advocate for policies and interventions to improve public health and reduce food-related inequalities.
Quality Assurance Manager/QA/QC Officer: Graduates may work as quality assurance managers or quality control officers in food manufacturing companies, responsible for implementing and maintaining quality management systems, ensuring product safety and consistency, and managing regulatory compliance. They oversee quality assurance and quality control processes, conduct audits, and implement corrective actions to uphold product quality standards.
Food Marketing/Sales Representative: Another career path is in food marketing and sales, where graduates may work as marketing executives, brand managers, or sales representatives for food companies or marketing agencies. They develop marketing strategies, conduct market research, and promote food products through advertising, promotions, and sales campaigns, leveraging their knowledge of consumer behavior and market trends.
