Course Summary
Food Science is an applied science that combines expertise from biology, chemistry, engineering, and health sciences to address pressing issues such as food security, malnutrition, and diet-related chronic diseases. The Food Science and Nutrition sector plays a critical role in improving global health, food quality, and sustainability.This sector encompasses two key components: food science, which focuses on food production, safety, processing, and innovation, and nutrition, which examines the relationship between diet and health to prevent and manage diseases.
The qualification will be of particular interest to learners who intend to progress to higher education and pursue careers in areas such as dietetics, food science, nutrition consultancy, public health, or food product development. It provides learners with an in-depth understanding of key topics, such as food safety, the role of nutrients in the human body, and the development of innovative food products. By focusing on applied learning, the qualification prepares learners for the demands of higher education, equipping them with research, analytical, and practical skills that will benefit them in university courses and beyond.
Course Details
the qualification provides valuable opportunities for learners to explore the interdisciplinary nature of food science and nutrition, helping them to identify their specific areas of interest within the industry. On completion of the qualification, learners will be able to demonstrate that they:
• have factual, procedural and theoretical knowledge and understanding of food science and nutrition to complete tasks and address problems that while well-defined, may be complex and non-routine
• be able to interpret and evaluate relevant information and ideas
• be aware of the nature of the area of food science and nutrition
• be aware of different perspectives or approaches within the area of food science and nutrition and be able to identify, select and use appropriate cognitive and practical skills, methods and procedures to address problems that while well-defined, may be complex
and non-routine
• be able to use appropriate investigation to inform actions
• will be able to review how effective methods and actions have been.
How will it be delivered and assessed?
The qualification develops learners’ knowledge and understanding in areas such as nutrition and nutritional needs and food safety, as well as supporting learners to develop their practical food production skills to produce quality food items to meet the needs of individuals and specific situations.
Learners are required to complete three mandatory units and can select their fourth unit from a choice of two optional units.
Entry requirements
At least 5 GCSE Grades 9 - 4 to include English and Maths.
Your next steps...
Together with relevant Level 3 qualifications such as AS and A Levels in Biology, Chemistry, Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the required knowledge to progress to higher education degree courses, such as:
· BSc Food and Nutrition
· BSc Human Nutrition
· BSc (Hons) Public Health Nutrition
· BSc (Hons) Food Science and Technology
This qualification will prepare you for employment in roles such as: Kitchen/catering assistant; Food and beverage assistant; Training managers
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