Food science and nutrition

This course has been designed to provide learners with the knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning through application, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

Qualification	Level 3 Diploma food science and nutrition
Awarding body	WJEC
Year 12	Unit 1: Meeting the nutritional needs of specific groups.Unit 1 will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
Year 13	Unit 2: Ensuring food is safe to eat. Unit 2 allows learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Unit 3: Experimenting to solve food production. Unit 3 will provide you with an understanding of the scientific properties of food and how these properties contribute to the changes that occur in food. or Unit 4: Current issues in food science and nutrition. Through unit 4, you will develop the skills needed to plan, carry out and present a research project on current issues linked to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policymaker.
Assessment	This course is assessed through a combination of a written exam and external assignment set and marked by WJEC plus two centre marked assignments.

Why study food science and nutrition?

This course allow students to gain a wealth of knowledge about the food and nutrition industry. Students will learn about the relationship between the human body and food as well as practical skills for cooking and preparing food.

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.