BSc（荣誉）食品质量，安全和营养专业研究

该学位课程旨在获得对与粮食生产和消费有关的三个关键领域的知识和了解。食品质量在外观（例如颜色和表面质量，质地，风味和气味）以及如何改善这些方面关系到我们食品的“目的性”。食品安全考虑了我们食品的物理，微生物和化学方面，这些方面可能对人体健康以及如何将其减少到最低程度。营养涉及从生命的各个阶段支持人体健康和疾病期间必需的食物中的营养供应。该学位强调了这些领域之间的相互关系及其在粮食生产中的同等重要性。
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