Food and Nutrition, BSc (Hons)

About Food and Nutrition, BSc (Hons) - at Sheffield Hallam University

This course provides you with an understanding of the practical side of food processing, product development, quality management and applied nutrition in the food industry. It enables you to develop key analytical and professional skills, as well as your management and marketing skills. With a strong practical focus, you work with many ingredients and use food processing equipment that reflects key industrial processes. These include retorts (industrial pressure cookers) used to make heat sterilised products, and freezing equipment for manufacturing ice cream. Industrial projects and food industry case studies are a key feature of the final year. Your learning involves * seminars * workshops * projects * laboratory sessions in our modern facilities at City Campus. In year three, you can take a one year paid work placement. This is a valuable way of increasing your industry knowledge and experience, as well as your employability and starting salary. You put into practice what you have learnt on the course and develop new skills. We help you find a suitable high quality placement and support you while you are there. Our previous students have taken placements at companies such as * Kraft * Sainsbury's * Tesco * International Flavours and Fragrances * Synergy Ltd * Unilever * Northern Foods * Nestlé * Dairy Crest. We designed this course to provide you with flexibility in your career choice. By focusing on a range of areas, from food product development to applied nutrition, it prepares you for a variety of careers in the food industry and related fields. If you already have an advanced diploma, higher national diploma, foundation degree or equivalent qualification in this subject, you can take a one year top up course, based on the final year of this degree. This allows you to convert your qualification to an honours degree. Please see www.shu.ac.uk/courses/920You use our modern high-tech facilities, which simulate industrial processes and practices. These include newly installed equipment which enables you to assess the effect of processing on the sensory qualities of food.

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