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Nutrition-related issues are becoming increasingly important in public policy and the commercial food sector. Food-related research and concepts relating to new product development are reported regularly in the food industry media. The consumption of food has wide-reaching effects throughout society and government initiatives attempt to stress the importance of diet and fitness in society. As a result, there is increased demand in food-related employment for graduates with specialised nutrition backgrounds. With this in mind, this top-up has been designed to explore food science as well as the skills required for food preparation. This course has been developed in accordance with guidelines from the Association for Nutrition (AfN) with the aim of becoming an accredited course.
An overall average of at least 65% in 12th Standard from both State and Central Examination Boards, IELTS overall score of 6.0 with no less than 5.5 in each component. A relevant HND or a foundation degree in the areas of Food, Food and Nutrition or Food Technology, with 240 credits.
Careers in Health education both at a local and national levelHospital laboratoriesProduct and menu developmentAdvisory workResearch and teaching
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University College Birmingham
