Why Study?
Food scientists and nutrition specialists play a vital role in understanding the relationship between diet, health, and well being. Their work supports the development of healthier food products, promotes informed dietary choices, and addresses key issues such as food safety, sustainability, and public health nutrition.
Level 3 Alternative Academic Qualifications in Food Science and Nutrition equip learners with the knowledge, understanding, and practical skills to progress to higher education. Learners will study key topic areas including nutrients and metabolism, food safety and quality, dietary needs across the lifespan, and the impact of food choices on health.
What can I do with it?
By studying Food Science and Nutrition you will develop a range of essential skills that will be valuable for higher education and future professional roles, including:
- Independent learning and research
- Problem-solving and analytical skills
- Practical laboratory and food preparation skills
- Data analysis and interpretation
- Communication and teamwork
- Adaptability and innovation.
What will I study?
- UNIT 1: This unit will provide you with an in-depth understanding of the properties and functions of nutrients, the impact of food production on nutritional value and how dietary requirements vary across different life stages. These topics are directly relevant to human nutrition and food science degrees. You will be assessed through a written examination: 1 hour 30 minutes – 25% of qualification – 80 marks
- UNIT 2: You will apply theoretical knowledge in a hands-on environment, learning advanced food preparation techniques while considering nutritional value and dietary needs. These skills mirror practical elements found in undergraduate laboratory-based / practical food science modules. You will be assessed through a non-examination assessment (NEA). 9 hours 30 minutes – 25% of qualification – 100 marks
- UNIT 3: This unit is particularly relevant if you intend to pursue a career involving food technology, quality control and food safety management as it introduces fundamental concepts related to food borne illnesses, hazard analysis and industry standards. These topics are widely covered in food science and public health degrees. You will be assessed through a written examination. 1 hours 30 minutes – 25% of qualification – 80marks
