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FOOD AND NUTRITION
BSc (Hons) Top-up
Accredited by University College Birmingham
Award
BSc (Hons)
Duration
1 year FT
UCAS Code
DB64
Entry
September, February
Fees
View Fees
Access to specialist facilities to enhance your practical skills and experience
Engage with the food industry through guest lectures and the latest research
Start in February 2025
This course is also available for February entry, so if you're looking to start your studies sooner, why not apply for February 2025?
This course is also available for February entry, so if you're looking to start your studies sooner, why not apply for February 2025?
Nutrition issues have become increasingly important in the commercial food sector, with food-related research and product developments now being regularly reported in the media. With growing demand for graduates with specialised nutrition backgrounds, our Food and Nutrition top-up degree course is a great option for anyone with existing knowledge of this field to help you get into the industry.
This Food and Nutrition top-up course is designed for anyone who has previously studied a relevant subject (up to Level 5) and has been developed in accordance with guidelines from the Association for Nutrition (AfN) with the aim of becoming an accredited course. Expanding upon your current knowledge and skills, your studies will cover core competencies for the sector, including nutritional science, current issues in food and nutrition, supply and sustainability.
To help support your learning, you will have the chance to work in our cutting-edge Food Science and Innovation Suite as well as our industry standard kitchen facilities at University College Birmingham. Thanks to our celebrated links with the food industry, you will also benefit from a range of guest lectures and the latest industry research.
Why choose this degree course?
- SPECIALISE YOUR STUDIES – Develop a specialism relevant to your chosen career through optional modules, covering subjects including food technology and food education
- PRACTICAL APPLICATION – Get hands-on working in our state-of-the-art facilities featuring the latest food testing and diagnostic equipment
- ENRICHMENT – Our industry connections provide you with guest lectures from experts and additional work experience opportunities, as well as the latest research from the industry
- AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2023)
Our facilities
University College Birmingham is renowned for its outstanding food industry training facilities. Studying our Food and Nutrition course means you will have access to our professional standard kitchens and state-of-the-art food development facilities, including our Food Science and Innovation Suite.
Students are able to test recipes and evaluate flavour combinations in our bespoke sensory evaluation room
Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Course breakdown
- Modules
Core Modules
Contemporary Issues in Food and Nutrition
Students will study contemporary issues and trends in food and nutrition by reading press articles and scientific reports. In addition, students will study buyer behaviour to see if it affects the popularity of certain market products.
Disease Modulation through Dietary Changes
This module covers how a well-balanced diet can support overall health specifically through the prevention and treatment of disease. We will cover how diet can be used to help contribute towards the prevention of certain diseases, as well as aid in the treatment of symptoms of others. This module further seeks to provide understanding of health claims in the health and well-being market and the role of nutritionists in examining these claims through scientific method and educating the public in their veracity and efficacy. The module does not seek to treat, mitigate or cure any diseases, what will be learned on this module is not a substitute for professional medical advice. What the module will do is develop consideration of the positive contribution nutritional balance and modifications can make to disease prevention and treatment.
Food Security, Supply and Sustainability
Students will learn more about the various elements and sectors that influence food security, supply and sustainability. This will broaden their knowledge of the food industry and wider factors such as politics, agriculture, ethics and biodiversity to name a few.
Sport and Nutrition Project
You are required to select a research question or topic aligned to your profession, formulate the best way to answer the question, and present your written findings in both a written and presentation format (poster presentation).
Choose 1 optional module
Nutrition Communication
Today's nutrition professionals need advanced communication knowledge and skills to excel in their career, whether they are working in public health settings, with individual clients or providing food businesses with advice. This module seeks to enhance interpersonal, non-verbal, oral and written communication skills whilst providing students with an understanding of the importance of evidence based practices, and being able to translate nutrition messages to a wide variety of audiences. Students will be given the opportunity to apply their nutrition knowledge to real world settings and across multiple platforms.
Nutrition for Performance
You will explore advanced concepts in sports nutrition and look at the application of diet in response to individualised sport specific needs through the assessment of anthropometry and caloric assessment. You will analyse the use of contemporary and emerging diets within sport such as the Palaeolithic diet, ketogenic diets and intermittent fasting practices.
Principles of Food Technology
Students will study the principles of food technology in context with the food industry. Students will also have the opportunity to develop a product using key preservation principles, alongside gaining industry relevant food safety qualifications.
The modules listed above for this course are regularly reviewed to ensure they are up to date and informed by industry as well as the latest teaching methods. On occasion, we may need to make unexpected changes to modules – if this occurs, we will contact all offer holders as soon as possible.
Entry requirements
Entry requirements
Academic: A relevant HND or a foundation degree in the areas of Food, Food and Nutrition or Food Technology, with 240 credits.
If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can complete our enquiry form here or call us on 0121 604 1040
International students
Academic: European and International qualifications studied in a relevant subject matter will also be considered. Applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer).
If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can call us on 0121 604 1040 or complete our enquiry form:
English requirement
International students applying for the course should meet the following:
- IELTS of 6.5 with a minimum of 6.0 in each component - or UCB English Test with B2+ overall with no less than B2 in each component
Key information
Teaching and assessment
Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.
Teaching
Example of a typical teaching week (up to 15 contact hours):
- Large group teaching – 9 hours
- Practical kitchen session – up to 3 hours
- Tutorials – 2 hours
- Subject advice sessions – 1 hour
You will also need to commit around 20 hours per week for individual study time.
Assessment
Estimated breakdown of assessment for this course (weighting may vary depending on optional modules):
- Coursework – 80%
- Practical assessment – 10%
- Written examinations – 10%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024.
Uniform and kit costs
You may require a uniform and kit costing up to approximately £300, depending on the items you purchase and the modules you select. (Prices are subject to change each year – exact costs and information on how to order required items will be provided to you prior to enrolment.)
Tuition fees for home students
If you are a home student enrolling on a bachelor's or foundation degree course at University College Birmingham, the 2024/2025 academic year tuition fee for full-time study is £9,250. For part-time study, the fee is £4,625.
In 2025/2026, the full-time fee will be £9,535 per year, while the part-time fee will be £4,767.50 per year.
Kick-Start Scheme
As a new student studying this course full-time, you will receive £300 per year through our Kick-Start Scheme (UK students only, eligibility criteria applies). This scheme will support your studies and future career by contributing to course-related materials, uniform or selected items on campus. You may also qualify for an additional £500 per year.
Find out more about the Kick-Start Scheme here.
Unibuddy Community - meet other students on your course
Starting university is an exciting time, but we understand that it can sometimes feel a little daunting. To support you, you will be invited to join our Unibuddy Community, where you can meet other students who have applied for the same course at University College Birmingham, before you start studying here.
As soon as you have been made an offer, you will be sent an invitation email to complete your registration and join the Unibuddy Community. For more information, check out our Unibuddy Community page.
Latest updates
Join the conversation and check out the latest updates from the department of Sport and Nutrition.
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Work experience
Work experience is vital for learning how to apply your training in the real world and for building your confidence and skills before you finish your course – and it may even lead to a job when you graduate. Our Hired team can help you find suitable work experience.
We encourage students on our BSc Food and Nutrition top-up course to gain work experience throughout your studies.
Work alongside experts in your sector
A snapshot of some of the employers we have worked with:
- Ritz Carlton Naples (Florida)
- NHS England
- Holland & Barrett (Coventry)
- Food Cycle (Birmingham)
- Sandwell Council (Birmingham)
The course covers a wide range of interests. For instance, you can study personalised diets, which appeals to me. The group is great too – like a big happy family - and there is a relaxed atmosphere even while you are learning. And if you need support, it is always there.
Career opportunities
Note: Some roles below may require further study/training. The roles and salaries below are intended as a guide only.
Health promotion specialist
Average salary: £24,907 – £44,503
Product/process development scientist
Average salary: £32,000 - £40,000
Nutritionist
Average Salary: £42,500
Nutritional therapist
Variable
Food technologist
Average Salary: £35,000
Secondary school teacher (food technology)
Average Salary: £29,364
Lucy’s Story
Lucy is proving invaluable as a healthy lifestyle coach helping people with everything from managing their weight to stopping smoking.
Meet your lecturers
