BSc in Food Science and Nutrition

Year 1

• Chemistry for Food Scientists (20 credits)
• Sustainable Food Systems (20 credits)
• Microbiology for Food Scientists (20 credits)
• Composition of Foods (20 credits)
• Fundamentals of Nutrition and Physiology (40 credits)

Year 2

• Food Innovation, Diet & Health (40 credits)
• Principles of Food Quality (20 credits)
• Food Commodities, Processing, and Hygiene (40 credits)

Year 3

• Research Project (40 credits)
• Nutrition Pathways in Health and Disease (20 credits)
• Food Supply Chain Safety and Security (40 credits)
• Business Innovation and Entrepreneurship (20 credits)

Assessment

The way in which you are assessed will vary according to the learning outcomes of each module and we design our assessment strategies to appeal to a variety of student learning styles. It is our aim to develop our students not just in terms of technical/scientific ability, but also to provide you with opportunities to develop the essential “soft” skills highly valued by employers. These skills include creativity, problem-solving, teamwork, leadership, communication, resilience, flexibility, entrepreneurship, and time management. Details of how each module is assessed are shown in the Student Handbook which is provided to all students during their first year induction.

Some modules are assessed solely through project work or written assignments.

Others are assessed through a combination of coursework and end-of-semester examinations. Examples of coursework include real-life food industry case studies, "Dragon's Den" style video pitches, practical reports, essays, online quizzes, debates, presentation of a business plan to a panel of industry experts, and development of an innovative food product based on a technical brief. Some assessments are completed on an individual student basis and others involve you working with classmates in a team.

Studying for a Food Science and Nutrition with a Professional Studies degree at Queen’s will assist you in developing the core skills and employment-related experiences that are valued by employers, professional organizations, and academic institutions.

Although the majority of our graduates are interested in pursuing careers in the food industry or health promotion, some develop careers in a wide range of other sectors. The following is a list of the major career sectors that have attracted our graduates in recent years:

• Food industry – graduate recruitment schemes
• Food industry – new product development
• Food industry – technical and production management roles
• Food industry – quality management
• Food Retailers – food technology, food security, marketing, buying, supply chain management and logistics
• Charities – health promotion
• Nutrition – assistant dietician in a hospital trust
• Teaching – Nutrition & Food Science [PGCE needed]
• Lecturing
• Consultancy – training and technical advice to the food industry
• Research – Industry Research Association
• Research – PhD studies

Employment Links

We regularly consult and develop links with a large number of employers including all those who provide work placement opportunities. These range from multinationals such as Moy Park and Sainsbury’s to local companies such as Irwin's and Tayto.

Many companies provide support for the course and students by repeatedly offering 16 or 46-week work placements. A number of such placements lead to employment for the students when they graduate.

Placement Employees

Our past students have also gained work placement with organizations such as Sainsbury’s, Marks & Spencer, Kerry Group, Kraft Foods, Moy Park, Tayto, Ulster Cancer Foundation, hospital trusts, and many more.

Degree Plus/Future Ready Award for extra-curricular skills

In addition to your degree program, at Queen's, you can have the opportunity to gain wider life, academic, and employability skills. For example, placements, voluntary work, clubs, societies, sports, and lots more. So not only do you graduate with a degree recognized by a world-leading university, but you'll also have practical national and international experience plus a wider exposure to life overall. We call this the Degree Plus/Future Ready Award. It's what makes studying at Queen's University Belfast special.

Contact Teaching Hours

Medium Group Teaching

• 3 (hours maximum)
• Typically 3 tutorials of 1 hour duration each week.

Large Group Teaching

• 15 (hours maximum)
• Typical values for Stage 1. Includes up to 6 hours practical each week.

Personal Study

• 22 (hours maximum)
• Includes own private study related to topics and coursework.

Learning and Teaching

Students on the BSc in Food Science and Nutrition will be exposed to a range of learning experiences, which enable our students to engage with subject experts, develop attributes and perspectives that will equip them for life and work in a global society, and make use of innovative technologies and a world-class library that enhances their development as independent, lifelong learners. Examples of the opportunities provided for learning in this course are:

• Advisor of studies
• Certificates/awards
• Learning Technologies
• Lectures
• Peer Mentor
• Personal Tutor
• Practicals
• Self-directed study
• Seminars/tutorials
• Supervised projects
• Work placements
• Work-Related Learning/Field Trips/Study Tours