Modules

This course has a common first year The common first year enables you to work alongside students doing similar courses to you, to widen your knowledge and exposure to other subject areas and professions. You will have the opportunity to collaborate with other students, so you can share your insights and experience which will help you to develop and learn. If you discover an interest in a specific subject you have studied, upon successful completion of your first year, you could swap degrees with another course in your common first year (subject to meeting progression requirements). Common first year courses  Food Safety, Inspection and Control BSc (Hons) Food Science BSc (Hons) Nutrition and Health BSc (Hons) Year One In the first year, the curriculum is shared across related courses allowing you to gain a broad grounding in the discipline before going on, in the second and third years, to specialist modules in your chosen field. Modules Introduction to Public Health - 20 credits Physiology and Biochemistry for Nutrition - 20 credits Chemistry of Foods - 20 credits Introduction to Food Law and Policy - 20 credits Practical and Academic Skills for Food and Nutrition Sciences - 20 credits Introduction to Food Preparation and Production - 20 credits Year Two In year two, you will develop more advanced knowledge and skills to do with: nutrition throughout the lifespan, food microbiology, public health promotion and policy and food choice and behaviour change, among others. Modules Nutrition through the Lifespan - 20 credits Food Microbiology - 20 credits Nutrition and Health - 20 credits Public Health Promotion and Policy - 20 credits Food Choice and Behaviour Change - 20 credits Research and Employability Skills for Food, Nutrition and Health - 20 credits Placement Year There’s no better way to find out what you love doing than trying it out for yourself, which is why a work placement can often be beneficial. Work placements usually occur between your second and final year of study. They’re a great way to help you explore your potential career path and gain valuable work experience, whilst developing transferable skills for the future. If you choose to do a work placement year, you will pay a reduced tuition fee of £1,250. For further information please check the course page on the Coventry University website. During this time you will receive guidance from your employer or partner institution, along with your assigned academic mentor who will ensure you have the support you need to complete your placement. Final Year Your final year aims to bring you to the level to enter the world of work by consolidating your knowledge and skills from year one and two. You could also work on an independent project in an area of your interest, with the support of a mentor and your Academic Personal Tutor. Modules Product Design - 20 credits Research Design for Food, Safety and Nutrition Sciences - 20 credits Independent Project in Food, Safety and Nutrition Sciences - 20 credits Public Health Nutrition - 20 credits Integrated Topics in Nutrition, Food and Public Health - 20 credits Nutrition for Exercise - 20 credits We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated. Before accepting any offers, please check the website for the most up to date course content. For full module details please check the course page on the Coventry University website.

Assessment method

This course will be assessed using a variety of methods which will vary depending upon the module. Assessment methods include: Tests Essays Group work Presentations Reports Oral consultation Projects Coursework Individual Assignments The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.

Professional bodies

Professionally accredited courses provide industry-wide recognition of the quality of your qualification.

• Association for Nutrition