Recent attention to consumer rights, product liability, food standards and increasing public interest in health and nutrition have resulted in commercial demands for graduates who are competent in the areas of Food Studies, Food Science and Technology, Food Safety, Food Quality, Business & Management, Food Production Methods and Nutrition. The B.Appl.Sc in Food & Business Management is designed to fulfil this need by providing the industry with multi-skilled graduates who can assist them in competing successfully in an increasingly competitive and global market. The B.Appl.Scis a full-time honours degree programme which combines food and culinary skills, food technology, food product development and sciencewith business management and marketing while offering students placement in third-year to apply their skills to the workplace.
The course is aimed at students with a strong interest in food and food product development, nutrition and health and for students who are interested in developing a diverse range of entrepreneurial skills and business acumen.
The B.Appl.Sc in Food and Business Management is a 4 year, Level 8, Honours Degree course. In Year 1 students will study a variety of introductory modules including Food Preparation, Culinary Skills and Science which consists of practical classes underpinned by theoretical lectures. Further areas of study include Nutrition, Diet and Health, Finance, Marketing, Business Managementand ICT.
In Year 2 students will build on the foundation knowledge of Year 1 and will undertake study in the areas of Applied Culinary Skills, Creative Food Design, Nutrition, Food Science, Finance, Marketing and Business Management.
In Year 3 students will further enhance their food and business knowledge in the areas of Food Product Innovation and Development, Nutrition and Sensory Analysis of Foods, Marketing and New Enterprise Development. Additionally, Year 3 of the programme incorporates the possibility of a structured 20-week placement nationally or internationally in a variety of food industries and food related organisations.
In Year 4 students learning will focus on key skills associated with Food Quality Management, Food Processing Innovation, Strategic Management, Human Resource Management and Research Skills. Students will also receive food safety and quality standard training in HACCP and BRC principles
What are the programme entry criteria for International Students? • 70% or higher in High School Examinations • A Laboratory Science subject in final High School Examination (one of Physics, Chemistry, Biology or Equivalent). • A score of 6.5 in the IELTS Exam (http://www.ielts.org/ for information on IELTS tests) or equivalent English Language score (Cambridge or TOEFL) • Completed application form which includes a personal statement (300 words) • Two references to support application
Selection Criteria Completed application form; review of high school examination results; proof of English Language Score and personal statement.
Employment Opportunities upon Graduation • Food Production & Innovation • New Product Development in Food Industries • Quality Control • Sensory Analysis • Marketing / Sales • Supervision & Management in the Food Industry • Establish own Food/Drink enterprise • Consultancy & Research