Next start date: September 2013
Degree type: BSc (Hons)
UCAS Code: DN69 BSc/FCS
Duration: 4 years (full-time)
Food! It is essential to life, our biggest industry, one of life’s greatest pleasures and arguably, a principal cause of disease. The relationship between food and health, which is influenced by the quality and availability of food products and ultimately shaped by consumer choice, makes for a fascinating area of study. Food creates wealth; it is central to health and wellbeing but also raises many consumer concerns - issues of food safety, food security, food quality, diet-related disease and ethical food production. The merging of scientific, sociological and commercial perspectives provides critical understanding of influences on consumer choice and the impact of complex inter-relationships at all stages of the food supply chain.
What you study
“It's a really varied course that has let me explore lots of areas of the food and drink industry.” Ann, Lanarkshire
“I've really enjoyed the modules where we've been able to do some food styling and photography and I love seeing the finished product displayed in the food & consumer science showcases.” Morgan, Dundee
"I was given the chance to work in London for a major supermarket chain in 3rd year; the experience was inspirational, exciting and life changing. Throughout my time on the food programme at Abertay, I have gained knowledge and understanding into the world of the food industry and this has driven me into pursuing a career in food retail manufacturing." Callum, Angus
In the first 2 years, subjects studied are varied and interdisciplinary. This broad-based approach provides the platform for work placement and specialised study at years 3 & 4, when you follow specialist modules in your chosen pathway.
You will learn how to produce safe, nutritious and appetising food, gain the skills required to design and launch new food products in the marketplace and develop a critical understanding of the factors that affect consumer choice and the relationship between diet and health.
This skill set, combined with the knowledge and ability to help people make informed choices about what they eat and drink, is key to many career opportunities in the food and health sector.
How you learn
Classes include a mix of lectures, tutorials, seminars, practical workshops, laboratory skills and computer-assisted learning. Project work, case studies, industry visits, guest lectures and projects all help you to make the links between theoretical concepts and practice. Teamwork and confidence-building communication skills are integrated into many modules.
How you are assessed
Assessment is varied. It includes coursework (such as practical assignments, problem-solving projects and laboratory reports), exams (open and closed book) and short answer class tests.
Minimum Entrance Requirements
Higher BBB; A Level CCD; ILC (H) BBB
Essential subjects: None
Applicants with non-standard qualifications and experience will be considered on an individual basis.
Advanced entry (year 2)
Advanced entry is possible for applicants with suitable subjects at GCE A Level or Scottish Advanced Higher and offering approximately 300 UCAS points (eg: BBC at A Level or BBC at Advanced Higher, including Home Economics or Biology or Chemistry) from these qualifications. Each application will be considered on its own merits. If you would like us to consider you for advanced entry please contact the admissions tutor in the first instance to discuss your qualifications.
All applicants are required to provide certified proof of competence in English Language and the University's minimum requirements are listed here
Applications are generally assessed on the basis of standard school leaving qualifications such as SQA Highers or GCE A Levels. For those with alternative qualifications, consideration is given to professional qualifications or other forms of formal academic learning as well as experience gained that could provide evidence of ability to benefit from a particular course.
The successful completion of approved access courses such as the University's AHEAD programme, or those offered by further education colleges (such as those offered by Dundee College in association with the universities of Abertay, Dundee and St Andrews) provides significant evidence of ability to benefit from study at Abertay.
For further advice please use our Ask a Question section.
"I chose to study the food, nutrition and health course at Abertay as it seemed to be the best course for me in terms of gaining the pre-requisite experience required to become a Home Economics Teacher. During my time on the course I have found the content diverse, interesting and challenging”. Adam, Dumfries
“From graduate to Quality Manager for a fresh foods processing company in one year – my degree was so worth it!” Sylwia, Poland
If your interests lie in food promotion and marketing or food product design, nutrition research or home economics teaching, consumer advice or community nutrition, our degrees could be your passport to success. Your graduate CV will be enhanced by your work experience, portfolio of food photography, food writing, nutrition resources and a range of examples of your contribution to team work and oral presentations – all skills that are valued by employers in the food and health sector.
Our successful graduates have job titles including recipe development technologist, food processing technologist, hygiene officer, food stylist, nutritionist, home economics teacher, community food worker, consumer advice officer, health promotion worker.
Want to know more?
Programme tutor: Ms Alison Reid
Tel: +44 (0) 1382 308180
|Fee Category||September 2013 Fees
||Scholarships & Bursaries
|Scottish and other EU students||
£1820 per year.
Apply to the Student Awards Agency
|Other forms of support|
|English, Welsh and Northern Irish
£7000 per year (max. amount payable
You can apply for financial assistance,
|Bursaries & Scholarships|
|Overseas (non EU) students||
£10250 per year.
Fees may be subject to annual increase.
Fees shown are payable annually, and may be subject to increase each year.