Stage 1: Food and nutrition; research and communications; sociology; health and lifestyle; human biology; physiology; health and food safety. Stage 2: Food promotion and design; food past; present and future; nutrition through the lifespan; media and design; exploring the marketing mix; health policy and organisation; law. Stage 3: Professional practice in the food and consumer science context; food product design; public health nutrition; health promotion; marketing. Stage 4: Nutrition for an active lifestyle; health in the community; food and the consumer; food biotechnology; public health nutrition; food and the media; applied nutrition.
| Форма обучен. |
Начало |
Продолж. |
| Форма обучен.Дневное |
Начало сентябрь |
Продолж.Кол-во лет: 4 |
Topics include the nature and function of food commodities, recipe analysis, applied nutrition, food presentation techniques, health and lifestyle issues, research and communication skills, health and food safety, food choice, food safety management, consumer trends and marketing; key features of the programmes include the work experience placement in year three and the opportunity to spend one academic year at Ryerson University in Toronto, Canada, on a student exchange agreement; the content of the 1st and 2nd years is common to all courses; in the 3rd and 4th years, students follow a prescribed set of specialist modules towards completion of their chosen programme.
