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Fdsc food and nutrition in University college birmingham

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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 course 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, A minimum of 65% in English Language of the India Higher Secondary Certificate / Standard 12/X+II or one of the following: IELTS Overall score of 6.0 with no less than 5.5 in each component, GCSE English Language Grade C or Grade 4, TOEFL IBT Overall 75, Minimums: Reading 12; Listening 11; Speaking 17; Writing 20, A minimum of 56 UCAS Tariff points from at least two A Levels or equivalent BTEC qualifications

Careers Health education both at a local and national level, Hospital laboratories, Product and menu development, Advisory work, Research and teaching

15th Jan

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