BSc (Hons) in Food Innovation and Nutrition

Course aim

The Honours Degree in Food Innovation and Nutrition, validated by Ulster University, has been designed to equip graduates with the knowledge and skills to enter the food industry at trainee manager level and develop innovative, nutritious foods which meet consumer demands. This degree is available to study on both a full-time or part-time basis.

The part-time Honours Degree in Food Innovation and Nutrition is suited to staff, at both junior or middle manager level, currently working in the food industry. Part-time students will study the same modules as the full-time provision.

Course content

Year 1: Level 4

  • Food chemistry and nutrition
  • Food manufacture, safety and quality
  • Food microbiology
  • Food packaging technology
  • Introduction to data management and analysis
  •  Sensory perception

Year 2: Level 5

  • Applied food science
  • Food and health
  • Food packaging design
  • Food preservation
  • Food product design
  • Human physiology
  • Work placement

Work placement with the option of 12 weeks for the 3 year structure or 48 weeks for the 4 year structure which leads to a Diploma in Professional Practice (DPP) or Diploma in Professional Practice (International)

Year 3: Level 6 (Year 4 if Diploma in Professional Practice is completed)

  • Business improvement
  • Contemporary global issues in food and nutrition
  • Environmental and quality management
  • Food innovation
  • Research project



Students who opt for the three-year course will spend 12 weeks between Levels 5 and 6 on a work-based learning placement in a food business.

Students undertaking the four-year course will complete a one-year work0based learning placement in the food industry during year three of the programme. On successful completion of the 48-week placement a Diploma in Professional Practice (DPP) will be awarded.

The work placement encourages students to develop practical and managerial skills, and gives them the opportunity to demonstrate transferable skills in ICT, problem solving and communication. Students can complete their work placement either locally or abroad.

Additional qualifications

During the course, students may have the opportunity to achieve additional, nationally recognised qualifications to complement their course, which can give them a competitive advantage in employment or career progression.

These qualifications include:

  • Chartered Institute of Environmental Health, Food Safety Certificates
  • Chartered Institute of Environmental Health, Foundation Certificate in Health & Safety in the Workplace

These programmes are classified as competency-based courses and are widely recognised by the industry.

Progression opportunities and career destinations

Students may have the opportunity to progress onto relevant postgraduate studies. This course provides students with career prospects in a range of managerial posts in areas such as new product development, quality assurance, packaging and research in food manufacturing and related industries.

Entry Requirements

104 UCAS tariff points at A2 level to include a Grade B in either Home Economics or a Science subject plus four GCSE subjects at Grade C or higher including a Science subject, Mathematics and English Language or equivalent.

Please note we do not accept essential skills as an equivalent to GCSE English and Maths for this programme.

For other qualifications, please consult the UCAS website

Key staff

Dr Gillian Stevenson

Dr Gillian Stevenson

Senior Lecturer (Food) Food,
Loughry Campus