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Duration of programme: 4 years (where students join the programme in year 1)
Award on successful completion: Bachelor of Science with Honours
Location of delivery: 麻豆原创, Bell Street, Dundee
Accreditation: None
Composition of the programme: 120 SCQF (Scottish Credit and Qualifications Framework) credits in each academic, delivered mostly in modules of 20 credits each, with 3 modules taken in term 1, and 3 in term 2 each year. 听First and second year of the programme includes a choice of microcredential modules worth a total of 20 credits per year. In year 3, students undertake a work placement. 听All students complete a 40-credit individual research project in the final year.
All students in years 1 and 2 will complete the foundation Food Science, Nutrition and Wellbeing programme, and from year 3 onwards, students choose one of the following specialist pathways (details below):听
Food Science, Nutrition and Wellbeing听
Fitness, Nutrition and Health
Food and Consumer Science
Food, Nutrition and Health
Contact hours and workload: Each academic year typically requires 1200 hours of student effort; on average across the 4 years of this programme, 20-25% of that time is in lectures, seminars, practicals and similar activities; the remainder is independent study and assessment, which will include time on work-based placement.
Assessment methods: The programme is assessed using a range of coursework e.g. class tests, essays, reports, presentations, portfolios, exams and vivas to help students develop a variety of intellectual and practical skills, such as being able to put forward a position based on evidence or being able to discuss and promote ideas within a group.听
Additional costs: Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens with a coloured collar) at a cost of 拢15-20 each.
Academic staff: These programmes are delivered by staff in the Department of Built Environment and Life Sciences and the Department of Health, Sport and Wellbeing in the Faculty of Social and Applied Sciences. 听Staff profiles can be viewed at /academic-faculties-and-graduate-school/faculty-of-social-and-applied-sciences/听
Core modules in the programme (years 1 and 2*):
Fundamentals of Nutrition
Applied Biological Sciences for Food and Human Health
Social Science for Sport and Exercise
Being Successful at Abertay (5 credits)
Nutrition and the Consumer
Safe Food Handling
Nutrition Through the Lifespan
Key Concepts in Sport and Exercise Physiology
Food Design and Promotion听
Public Health Nutrition and Health Promotion 1
Food Characterisation
Other modules that may be offered, but are subject to change over time:
Microcredentials (various)
BSc with Honours in Food Science, Nutrition and Wellbeing
Core modules in the programme (years 3 and 4)*:
Work Placement
Project Research Methods and Management
Honours Project
Other modules that may be offered, but are subject to change over time (years 3 and 4):
Food Processing听
Food and Behaviour
Clinical Nutrition 1 & 2
Safety Management Systems听
Food Properties and Functionalities
Health Related Fitness Assessment and Programming听
Lifestyle Management听
Public Health Nutrition and Health Promotion 2听
New Product Development 1 & 2
Physical Activity for Special Populations
BSc with Honours in Fitness, Nutrition and Health
Core modules in the programme (years 3 and 4):
Clinical Nutrition 1 & 2
Food and Behaviour听
Health Related Fitness Assessment and Programming听
Work Placement
Lifestyle Management听
Public Health Nutrition and Health Promotion 2
Physical Activity for Special Populations
Project Research Methods and Management
Honours Project
BSc with Honours in Food and Consumer Science
Core modules in the programme (years 3 and 4)*:听
Food Safety and Microbiology
Food Processing
Food Properties and Functionalities 听
Work Placement
New Product Development 1 & 2
Public Health Nutrition and Health Promotion 2
Project Research Methods and Management
Honours Project
BSc with Honours in Food, Nutrition and Health
Core modules in the programme (years 3 and 4)*:
Clinical Nutrition 1 & 2
Food and Behaviour
Food Properties and Functionalities 听
Work Placement
Public Health Nutrition and Health Promotion 2
New Product Development 1
Project Research Methods and Management
Honours Project
Developments in the discipline: 听The curriculum may evolve in response to change in legislation, government led health initiatives, consumer trends, professional body requirements, industry training demands and technological innovations.
*Core modules are correct at the time of writing but are subject to annual review and may change as a consequence of this. 听This keeps the curriculum relevant and maintains a real-world connection as new policy, practice, employability, and professional approaches come to the forefront. 听These new developments are readily incorporated into the curriculum and module content without having to fundamentally change the module structure.