Newcastle University in Singapore

BSc Honours in Food & Human Nutrition

BSc Honours in Food and Human Nutrition

Overview

This is a two-year programme. You can convert Diploma-level or similar qualifications to a Bachelor of Engineering (Honours) degree.

Note: We are no longer admitting students to the Bachelor of Science with Honours in Food and Human Nutrition in Singapore after AY2016.

This degree is based at Nanyang Polytechnic. Our health and general well-being depend on eating the right amounts of food of the right kind. Scientific research has given us an excellent understanding of the fundamental aspects of nutrition:

  • a balanced diet
  • use of different foods by our bodies
  • food safety confidence

In studying this field, you'll learn about food issues that scientists are tackling today.

This degree is professionally accredited by the UK's Association for Nutrition.

Aims

This course encourages you to develop an informed interest in the science of food, consumer behaviour, human nutrition and health.

You'll gain an awareness of the:

  • environmental impact of food production and processing
  • sustainability of food production and processing
  • societal impact of food-related activities

Key features

On this degree programme you'll have access to:

Course content

Find out about the course modules, how the programme is taught, and how to apply.

Employment Opportunities

There is great demand for biologists with knowledge of nutrition. A wide range of opportunities exist across the sector, including:

  • product development or quality assurance in the food industry
  • working with non-commercial bodies such as research councils and government departments
  • in research and development
  • in an advisory capacity with groups concerned with food safety

Further information

This degree is currently available in the UK. Contact the School of Biomedical Sciences at Newcastle University.

Content

This programme explores the links between diet and health, and factors which influence consumer food choice.

Year one

You'll gain core knowledge and understanding of nutrition principles and food science

You'll also develop experimental skills. These are important for human nutrition research and the development and assessment of food quality. 

You'll focus on food safety in the production of a range of foods common in our diets. You'll also learn how food quality changes during storage and cooking.

Key modules

In the Experimental Human Nutrition module you'll gain experience in how to design and carry out experiments on people. You'll take part in a nutrition experiment yourself.

In the Communicating about Food and Nutrition module you'll develop your communication skills. These are important for nutritionists, but are particularly important when communicating with the food consumer.

Compulsory modules

Year two

Year two builds on the material covered in your first year. You'll consider nutrition and its relation to health, disease and exercise. You'll learn about the significance of plants as food, and contemporary issues in food and nutrition.

Research project

You'll do a research project under the supervision of a member of academic staff with current research activity in a related area. This will help you develop practical skills such as the ability to plan and organise. 

You'll write up the project as a dissertation and present your results to fellow students as a poster. This project counts for a quarter of the final year marks.

Previous topics have included:

  • use of spices and herbs in various ethnic communities in Singapore
  • the impact of food advertising on the eating behaviours of children
  • consumption of fastfood or takeaway food and beverages amongst adolescents in Singapore
  • therapeutic potential role of probiotics/prebiotics in immunity, obesity or Type 2 diabetics

Key modules

In the Contemporary Issues in Food and Nutrition module you'll enhance your skills in research, report writing and presenting information.

You'll also take advanced modules in human nutrition, nutrition and disease and food chemistry.

Compulsory modules

Teaching and Assessment

Our academics are experts in their field. They're involved in research which is applied in the teaching environment.

The academic year starts in September and ends in June.

It is divided into two semesters, each with 12 teaching weeks. There is an additional two weeks for assessment. There are short breaks for Christmas and Easter.

At the end of each semester is an examination period that matches Newcastle University. This is in January and in May/June.

Teaching

The quality of our teaching has received the highest rating in the current quality assurance exercise.

Most of our modules are a mixture of lectures, tutorials and practical classes. This is supplemented by independent guided reading. 

You'll:

  • work in our laboratory facilities
  • use IT to analyse and present data
  • visit a range of organisations to see applications of food and nutrition research

You have access to laboratories at Nanyang Polytechnic. You'll be taught by staff specialising in biological and nutritional sciences.

Overseas Immersion Programme

During the Overseas Immersion Programme you'll attend research seminars and visit laboratories at Newcastle University’s Human Nutrition Research Centre.

Assessment

All modules are formally assessed by a range of methods:

  • traditional exams (multiple choice, short answers)
  • essays
  • practical reports
  • oral and poster presentations

Sometimes course work is completed as group tasks. Peer assessment is encouraged.