National Diploma in Food, Nutrition and Health

This course is designed to develop a knowledge and understanding of the links between food, nutrition and health. Students study current issues relating to health, science of nutrition, importance of a healthy diet and how to develop innovative, healthy foods which will optimise sports performance.

Course content

Six core units and a further twelve additional units must be completed.

Core units:

  • Food microbiology
  • Health promotion
  • Human nutrition
  • Introduction to sports nutrition
  • Introductory science for food technicians
  • Quality assurance

Additional units:

  • Consumer behaviour
  • Diet and health
  • Food and the media
  • Food chemistry
  • Food in society
  • Food product development
  • Food safety
  • Food science for the technician
  • Human anatomy and physiology
  • ICT and food management information systems
  • Introduction to food manufacture
  • Operational management
  • Using your senses

Progression opportunities and career destinations

This course provides students with the opportunity to progress onto appropriate Foundation or Honours Degree programmes. It has been designed to meet the needs of industry and prepare students for careers at supervisory level in the food and nutrition related industries. A range of jobs is available including; quality controllers, laboratory technicians and product development technologists.

Work Placement

Students will complete a twelve week work placement in a food business between year one and year two of the course.

Important information for new students

Alongside A levels, BTEC Nationals are the most widely-recognised qualification for admission to Higher Education. The National Diplomas at Loughry are BTEC Level 3, 120 credits qualifications approved by Pearson. Our qualifications are customised and are not on a recognised national qualification framework. These programmes are however accredited by the Pearson Self-Regulatory Framework enabling learners to progress to Higher Education programmes at CAFRE, Ulster University, Queen’s University Belfast and further afield. It is recognised and valued by the agri-food industry in Northern Ireland.

Entry Requirements

Normally four GCSE Grade Cs or above including English, Mathematics and Science.

Key staff

Nicola Kerr

Nicola Kerr

Senior Lecturer (Food) Food,
Loughry Campus