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 Modules Physiology and Biochemistry for Nutrition - 20 credits Introduction to Public Health - 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 food microbiology, food production methods, food inspection, food standards, food law and hygiene management systems, among others. Modules Food Law – 20 Credits Food Microbiology - 20 credits Methods in Food Production – 20 Credits Research and Employability Skills for Food, Nutrition and Health - 20 credits Food Inspection and Food Standards – 20 Credits Hygiene Management Systems – 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 Year three 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 a research project in an area of your interest. Research Design for Food, Safety and Nutrition Sciences - 20 credits Epidemiology and Foodborne Disease – 20 Credits Food Law Enforcement Case Studies – 20 Credits Independent Project in Food, Safety and Nutrition Sciences - 20 credits Food Chain Security and Sustainability – 20 Credits Food Control and Food Fraud – 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 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.

• Environmental Health, Chartered Institute of