FdSc in Food Manufacture and Nutrition*

*subject to revalidation

Course aim

The Foundation Degree (FdSc) in Food Manufacture and Nutrition, subject to revalidated by Ulster University, has been designed to equip graduates with the knowledge and skills to develop innovative, nutritious, safe and healthy foods which meet consumer demands. This course is available to study on both a full-time or part-time basis. Part-time students will study the same modules as per the full-time provision.

Course content

Year 1: Level 4

  • Food chemistry and nutrition
  • Food manufacture, safety and quality
  • Food microbiology
  • Food packaging technology
  • Food supply chain
  • Introduction to food business management

Year 2: Level 5

  • Applied investigative project
  • Food and health
  • Food and the consumer
  • Human physiology
  • Work placement


Semester one of the second year of this programme is dedicated to work placement. This allows students to develop technical and commercial expertise and at the same time complete an applied investigative project. Students can complete the work placement locally or abroad.

Progression opportunities and career destinations

Depending on achievement, students may progress onto the Honours Degree programmes at Loughry Campus or selected pathways of the BSc Food and Nutrition programme at Ulster University. A wide range of posts are available in areas such as product development, production, quality and technical management and training.

Entry Requirements

UCAS Tariff Points

Students should normally have 40 UCAS tariff points at A2 level to include a Grade D in either Home Economics or a Science subject plus four GCSE subjects at Grade C 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 www.ucas.com/students/ucas_tariff/tarifftables

Key staff

Dr Gillian Stevenson

Dr Gillian Stevenson

Senior Lecturer (Food) Food,
Loughry Campus