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BSc (Hons) Food and Nutrition
Key facts
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | September |
| Tuition (Local students) | $ 35,034 |
| Tuition (Foreign students) | $ 54,730 |
Subjects
-
Applied, Pure Sciences
-
Food Science
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Duration
3 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | $ 35,034 | $ 54,730 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | $ 35,034 | $ 54,730 |
| Estimated cost per year | $ 11,678 | $ 18,243 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- A-Levels UCAS Tariff Points Required: 260
- GCSE / Standard grades required: Minimum of grade C in GCSE Maths, English, Science or equivalent
- Other equivalent qualifications may be accepted.
- IELTS Score Required: An IELTS score of 6, or an international IGCSE English.
- Overseas applicants who will be considered in line with normal entry requirements are welcomed.
Curriculum
- Food Design and Technology
- Society, Lifestyle and Food
- Nutrition and the Food Web
- Advanced Learning Skills
- Introduction to Nutritional Sciences
- Food Science
- Research Methods
- Gastronomy and the Food Media
- Food Standards and Quality
- Nutrition in the Lifecycle
- Food Product Development
- Dissertation
- Professional Practice in Food and Nutrition
- Promoting Health in the Community