This degree programme is about gaining the knowledge and understanding of key areas in relation to food production and consumption.Food Science concerns the ‘fitness for purpose’ of our food in terms of appearance (e.g. colour and surface qualities, texture, flavour and odour) and how these can be improved, alongside the physical, microbiological and chemical aspects of our food, which may be harmful to human health and how these can be minimised.Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill health throughout all life stages.This degree emphasises the inter-relationship between these areas and their equal importance in food production.The subjects studied on this course are wide ranging and include food (biochemistry, chemistry, commodities, hygiene, marketing, microbiology, policy, processing, product development, psychology, quality and safety), fundamental and clinical nutrition, human physiology, diet and health as well as business innovation and entrepreneurship. Students must take the equivalent of three 40 CAT modules in each stage, including any compulsory modules.Year Out (Professional Studies): All students will spend a minimum of 46 weeks in a work placement during which they will carry out some project type work. Students will begin preparations for the placement in the first semester of Stage 2 and the placement will be assessed within the module Professional Studies.Duration - 4 year with Placement