• Undergraduate

Nutrition and Food Management with Foundation Year BSc (Hons)

Overview

Overview

Why study at UWL? 
  • Our nutrition courses are ranked 3rd in London for overall student satisfaction in this year's NSS.
  • In the top 30% of universities nationwide - The Guardian University Guide 2024 
  • University of the Year for Social Inclusion - Daily Mail University Guide 2024 
  • Best university for Student Experience and Teaching Quality in the UK - The Times and Sunday Times Good University Guide 2024 
  • Number 1 London university (non-specialist) - National Student Survey 2023** 

Our knowledge and understanding of food and nutrition is constantly evolving, making it one of the most diverse and interesting areas to work in today.

On this contemporary course, you will cover a variety of key topics, including nutrition through the lifecycle, consumer behaviour, microbiology, sensory science and sustainable food supply-chain management. You will undertake research into areas related to modern food management, and enhance your knowledge and skills in this increasingly important field.

You will also have the opportunity to learn from our network of food entrepreneurs and industry professionals.

Our courses offer opportunities to discuss current issues and examine solutions from a sector perspective. Our course content is developed with support from a wide network of sector professionals to include changes in the industry. 

Foundation Year

The foundation year course is designed to equip you with the skills and knowledge you need to continue onto your Honours degree. You will study a range of subjects that will underpin your future study and also gain valuable experience of university life, with full access to campus facilities. Successful completion of the year allows you to progress straight onto Level 4 of this course.

A female chef measuring food ingredients

Select your desired study option, then pick a start date to see relevant course information:

Study options:
We support flexible study by offering some of our courses part-time or via distance learning. To give you real world experience before you graduate, we also offer some courses with a placement or internship. All available options are listed here. Your choices may affect some details of your course, such as the duration and cost per year. Please re-check the details on this page if you change your selection.

Start date:

If your desired start date is not available, try selecting a different study option.

Why study Nutrition and Food Management with Foundation Year with us?

Why study Nutrition and Food Management with Foundation Year with us?

What our students say…

The lecturers are fantastic and I don't think I would get as many work experience opportunities at any other university.

Harry Poulter
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Lifelong careers support from the UWL Careers Service.
Industry focused teaching
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Course detail & modules

Course detail & modules

Nutrition and food management techniques are being updated as our understanding of food science grows. As you progress in your studies, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector. 

During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network. And throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology

Food-related research is a key part of this course and includes topics such as:

  • nutritional analysis to develop plant-based menus
  • processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
  • new product development and sensory analysis of new products using novel ingredients
  • sustainable food production techniques including solutions to zero food waste and energy-efficient food production.  

The final year dissertation project will give you the opportunity to develop a professionally presented piece of work that demonstrates your abilities in critical thinking.

Foundation Year

There are many reasons for joining a foundation year course; you may not have the exact subjects or grades at A level to meet the entry requirements, you may have been living abroad or want to change direction with your career. Whatever your starting point, the foundation year offers a firm grounding in the skills and knowledge that you will need to get the most from your studies and thrive at University. Successful completion of the foundation year allows you to progress straight onto Level 4 of this course.

Compulsory modules

  • Personalised Learning

    The Personalised Learning module is intended to equip you with the study skills needed to successfully progress onto level 4, the first year of undergraduate study. Tutor group sessions are an integral part of the module, where you will consolidate your learning and frame it in the context of your subject area. The module will focus on various aspects of study skills, such as those skills related to reading and writing, learning approaches, problem-solving techniques, critical thinking, researching, referencing, plagiarism, legal research and time management.

  • Study Skills for Success

    This module will enable you to read critically, present an argument, and distinguish between the quality and suitability of materials. It will prepare you to use and evaluate a range of evidence sources throughout your degree.

  • Business Environment in Hospitality, Leisure and Tourism

    On this module you will learn to identify the structure and characteristics of the tourism, hospitality and leisure industry. You will also examine how external factors within the business environment influence its growth and development.

  • Careers in Hospitality, Events, Aviation and Tourism (HEAT) Industries

    On this module, which includes input from industry, you will develop your understanding of the varied careers available in the HEAT sectors. The module covers careers and how they overlap, industry bodies, types of employer from SMEs to multinationals, personal and social media etiquette, and how to develop your career through study.

  • Introduction to Hospitality, Leisure and Tourism

    In this module, we will provide you with an understanding of the nature and the structure of the hospitality, tourism and leisure industries both locally and internationally.  

  • Delivering the Customer Experience

    In this module, we will introduce you to the role and importance of customer service and experience within the hospitality, tourism, events, and airline industries.

Compulsory modules

  • Principles of Nutrition

    Introduces the principles of anatomy, physiology and metabolism of food.  Knowledge and understanding of nutrition looking at proteins, fats and carbohydrates and the essential vitamins and minerals.

  • Applied Nutrition

    This module will help you develop key competencies and knowledge for optimising nutrition. More practically, we will teach you how to produce nutritionally balanced menus that comply with food safety, health and safety, and allergen guidelines. 

  • Principles of Food Microbiology

    During this module, you will study food safety and quality, learn techniques to ensure compliance, and also be given an introduction to laboratory work.

  • Public Health and Nutrition

    On this module, you will examine public health and nutrition policies, both locally and across the world. You will develop the skills to evaluate any specific nutritional inadequacies and the current epidemiology of the country.

  • Becoming a Nutritional Professional

    This module will offer you an insight into the competency prerequisites for becoming an Associate and a Registered Nutritionist affiliated with the Association for Nutrition. Additionally, you will explore the standards of professional conduct necessary for pursuing a career in food and nutrition. Specifically, the module aims to enhance knowledge and comprehension of legislation, guidelines, policies, and protocols related to food and nutrition.

  • Food Provenance

    In this module, you will explore the classification, composition and provenance of food. You will get the opportunity to compare theories/frameworks that can be applied to food supply chains. You will also learn to appreciate their performance from the perspective of sourcing, society and the environment.

Compulsory modules

  • Nutrition through the Lifecycle

    This module aims to give you a perspective on the linkages between human diet and health through the different life stages. Each week this module will introduce you to a different stage of life and demonstrate the basic nutritional needs and how to maintain healthy lifestyle.

  • Food Quality and Sensory Analysis

    On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business.  Students will also develop an appreciation for food quality and the science of sensory analysis.

  • Human Psychology and Nutrition

    Cognitive choices influence nutrition, psychological and overall health. As a student on this course, you will develop an understanding of the relationship between nutrition and consumer behaviour.

  • Talent Management and Leadership

    This module explores talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. This is never so important than in today's ever-changing work environment, where businesses operate in an environment of not only risk but also volatile, uncertain, complex and ambiguous (VUCA).

    The module will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.

  • Food Processing and Engineering

    On this module you will evaluate the business and operational requirements of a commercial food production unit. You'll approach these requirements from both a food processing and an engineering perspective.

  • Applied Research Methods

    The module aims to provide you with broad knowledge and understanding of the theory and practice of research. It focuses on the use of a range of different research methods and approaches. The module encompasses the understanding and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

Compulsory modules

  • Nutrition: Health and Disease

    In this module you will explore the relationship between diet, health and disease.  You will work on case studies and modify diets accordingly.

  • Critical Issues in Food and Nutrition

    In this module you will explore current issues in food and nutrition. You will also conduct a research-based investigation and present possible solutions.

  • Sustainable Food Systems

    During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact. 

  • Lifestyle and Food Management

    On this module, you'll gain an understanding of key aspects of health and wellbeing including diet, functional foods and supplements to support optimal health. The module also covers nutritional strategies for range of lifestyle activities.

  • Dissertation

    The aim of the dissertation module is to provide students with the opportunity to critically review, analyse and evaluate a topic of their choice related to the subject area of the course that they are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. The module builds on knowledge and understanding that students may have achieved as part of an introductory research methods module. However, this is a self-contained module and it is not a pre-requisite to have been previously studied an introductory research module.

    Students initially produce a proposal report of their research idea and complete a set of research ethics forms in accordance with the University’s research ethics policy. Thereafter, students work towards completing the research project with advice and guidance from the academic team. The project culminates in the submission of a capstone thesis which incorporates a thorough critical review of the literature, a detailed methodology outlining relevance and limitations, a critical analysis and discussion of the results and the critical evaluation of the outcomes of the work.

Entry requirements

Entry requirements

72 UCAS points required from level 3 qualifications

These can include:

  • A Levels at grades B and C (if you have two A levels) or grades D, D and D (if you have three), or above
  • BTEC Extended Diploma with Merit, Merit, Pass
  • Access to HE Diploma
  • T Levels

You also need GCSE English and Maths (grade 9 – 4 / A* - C) or Level 2 equivalents.

Looking for BSc (Hons) Nutrition and Food Management without Foundation Year?

View course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

We take pride in our inclusiveness and the diversity of our student population. We have a vibrant mature student community and look forward to welcoming you.

Looking for BSc (Hons) Nutrition and Food Management without Foundation Year?

View course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.
5.5 IELTS or above

You need to meet our English language requirement - a minimum of IELTS 5.5 for each of the four individual components (Reading, Writing, Speaking and Listening). Visit our English language requirements page for information on other English language tests we accept.

You also need academic qualifications at the same level as UK applicants. In some countries where teaching is in English, we may accept local qualifications. Check for local equivalents

We offer pre-sessional English language courses if you do not meet these requirements.

Find out more about our English Language courses.

Looking for BSc (Hons) Nutrition and Food Management without Foundation Year?

View course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

We take pride in our inclusiveness and the diversity of our student population. We have a vibrant mature student community and look forward to welcoming you.

Looking for BSc (Hons) Nutrition and Food Management without Foundation Year?

View course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.
Fees & funding

Fees & funding

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The fee above is the cost per year of your course.

If your course runs for two years or more, you will need to pay the fee for each academic year at the start of that year. If your course runs for less than two years, the cost above is for your full course and you will need to pay the full fee upfront.

Government regulation does affect tuition fees and the fees listed for courses starting in the 2025/26 academic year are subject to change.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

You may be eligible for a student loan to cover the cost of tuition fees, or a maintenance loan. Additional funding is available to some types of students, such as those with dependants and disabled students.

We offer generous bursaries and scholarships to make sure your aspirations are your only limit. In recent years, hundreds of students on a four-year degree with a foundation year have received our Path to Success Scholarship.

View full details, including conditions and eligibility.

{{ formatCurrencyValue(currentVariantData.field_p_cv_int_main_fee.name) }} per year

The fee above is the cost per year of your course.

If your course runs for two years or more, you will need to pay the fee for each academic year at the start of that year. If your course runs for less than two years, the cost above is for your full course and you will need to pay the full fee upfront.

Government regulation does affect tuition fees and the fees listed for courses starting in the 2025/26 academic year are subject to change.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

International students - funding your studies

We offer scholarships for international students including International Ambassador Scholarships. 

Further information about funding and financial support for international students is available from the UK Council for International Student Affairs.

 

Teaching staff

Teaching staff

Peter Cross staff profile

Peter Cross

Courses taught

  • PhD Food Business and Nutritional Sciences
  • MSc Food Business Management
  • BSc Nutrition and Food Management
  • BSc Culinary Art Management
  • BSc Future Food and Culinary Management

Courses taught

  • PhD Food Business and Nutritional Sciences
  • MSc Food Business Management
  • BSc Nutrition and Food Management
  • BSc Culinary Art Management
  • BSc Future Food and Culinary Management
Study & career progression

Study & career progression

A tall female standing in front of fruit on a  desk showing something on her tablet to a smaller woman

This course prepares you to lead effectively in an ever-evolving sector, with the skills and confidence needed to tackle the issues the sector is facing today and into the future.

Once you graduate you could go on to work as a:

  • public health adviser
  • educator
  • nutritionist
  • wellbeing coach
  • corporate social responsibility manager
  • researcher
  • food and health writer
  • self-employed food business entrepreneur 
  • business advisor/consultant 
  • environmental health officer
  • supply-chain manager
  • food product development
  • procurement manager
  • food technologist.

Some roles may require further experience after you graduate. 

You will also have the opportunity to become an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) when you graduate. This professional registration proves your underpinning scientific knowledge in evidence-based nutrition, and allows you to go on to apply to become a Registered Nutritionist (RNutr).

Alternatively, you could advance your studies with a postgraduate course at the London Geller College of Hospitality and Tourism.

How to apply

How to apply

Important notes for applicants

Disclaimer

*Modern universities - defined as higher education institutions that were granted university status in, and subsequent to, 1992.

**The National Student Survey 2022 and 2023 - Based on an average of all 27 questions. Excludes specialist institutions.

Testimonials - our students or former students provided all of our testimonials - often a student from the course but sometimes another student. For example, the testimonial often comes from another UWL student when the course is new.

Optional modules - where optional modules are offered they will run subject to staff availability and viable student numbers opting to take the module.

Videos - all videos on our course pages were accurate at the time of filming. In some cases a new Course Leader has joined the University since the video was filmed.

Availability of placements - if you choose a course with placement/internship route we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route, this is to ensure you are still successful in being awarded a degree.