page 1
page 2
page 3
page 4
page 5
page 6
page 7
page 8
page 9
page 10
page 11
page 12
page 13
page 14
page 15
page 16
page 17
page 18
page 19
page 20
page 21
page 22
page 23
page 24
page 25
page 26
page 27
page 28
page 29
page 30
page 31
page 32
page 33
page 34
page 35
page 36
page 37
page 38
page 39
page 40
page 41
page 42
page 43
page 44
page 45
page 46
page 47
page 48
page 49
page 50
page 51
page 52
page 53
page 54
page 55
page 56
page 57
page 58
page 59
page 60
page 61
page 62
page 63
page 64

understanding of the principles of nutrition, health and food safety, and be able to apply this understanding to work related situations. Modules will cover nutrition in society, public health and health promotion, food and nutrition and research methods which allows you to develop your research skills and develop a deep understanding of a topic relating to your own interests. Optional modules allow you to tailor your degree to human health or product development. In the final year you will select from a range of compulsory and optional modules according to your career aspirations and interests. You can explore issues relating to diet activity and health, current issues in nutrition and food, health and food safety. You will be able to develop your particular interests by designing and carrying out your own independent research project. Sample modules include: Year 1: Introduction to Food and Nutrition; Public Health Nutrition. Year 2: Advanced Food and Nutrition; Public Health and Health Promotion. Year 3: Diet Activity and Health; Current Issues in Nutrition"I came back to study as a mature student choosing a degree covering diet health and nutrition. I was concerned about my ability to cope with a science based degree due to my lack of science. However, I found the staff were so knowledgeable and supportive. I have been able to enjoy the learning process and the hard work that was required. Bath Spa University has been a great place to study which I highly recommend." Recent GraduateCareers You will gain the essential skills required to work within nutrition and health or related fields either within the food industry, health service or leisure industry, both private and public sector. On graduation from this programme, students will also be able to apply to register with the UK Nutrition Society as an associate nutritionist. Further postgraduate study or research is also an option.provides the opportunity to further investigate career options. You will undertake a work placement with an appropriate employer or Non- Governmental Organisation in the UK. Topics covered in the course include: Year 1: introduction to geography; development and sustainability; physical landscapes; Earth observation; global food issues. Year 2: sustainable communities; climate change; research methods; project management.Careers Opportunities are varied and include employment as an agency field worker or a voluntary sector worker, or careers with non-governmental organisations and government departments. Opportunities also exist in education, tourism, and further study. The Foundation Degree is a vocational qualification, and prepares you for seeking paid or voluntary work in the development sector. Your practical field-based experience gives you the edge over more academic courses, and you can be qualified in only two years. Development Geography Diet and Health Foundation Degree (FdSc) BSc (Hons)Why choose this course? This course offers a broad area of study on many different aspects of diet, nutrition and the factors that impact on health. You will study nutrition in terms of diet and the role that diet plays in reducing risk factors associated with disease. You will also investigate diet and health from a social perspective and consider a range of topics related to food choice and the production of a safe and nutritious food supply. Applied science is introduced into the programme where appropriate and our approach to teaching and learning is particularly supportive to those without a prior science qualification. Class sizes in seminars and workshop are small (typically about 20 students) so there is a lot of individual support. Throughout the programme you will be encouraged If you care about the world we live in, and wish to learn more about the environmental, social and geopolitical issues and challenges facing the developed and developing world today, then the Foundation Degree in Development Geography is the course for you.An exciting and varied programme that explores diet and health from three key perspectives - nutrition, public health and food safety - and designed for those who wish to pursue a career in the field of diet and health but currently lack a traditional science background. Course InformationCourse locationNewton Park campusCourse length2 years full-timeNo. of applicants (2010) 36No. of places (2010)10More CodeDevelopment GeographyF850Entry CriteriaTypical offers160-200 UCAS Tariff points (eg BC; CD + AS c) Alternative qualifications welcome. See page 20 National Student Survey Score (2010)87% satisfaction with teaching01 A potential research project location01 Healthy eatingWhy choose this course? - Undertake a field investigation in a developing country.- Take a work placement with a Non-Governmental Organisation (NGO) in the UK. - Training in practical geographical skills and those used by NGO practitioners. - Excellent pastoral and academic support. - Small, friendly department, with approachable and knowledgeable tutors with considerable experience of overseas fieldwork. - On successful completion of the Foundation Degree you can apply to the third year of the Geography course to 'top up' your qualification to a BSc Honours degree. About the course The course explores the main themes and issues of development, with particular focus on developing countries, and environmental sustainability. In the first year you will gain knowledge about development theory and the concept of sustainable development, and become practised in methods of scientific investigation. The application of geographical methods and techniques will enable you to examine real-world development problems, such as global inequality, women's roles in development, population trends, health and education resources, environmental degradation, energy resources, climate change and sustainable communities. You will develop a range of skills that will prepare you for the remainder of your course as well as your future career. Skills include computing (such as Geographic Information Systems), laboratory and field-based work, researching and analysing data to aid decision making, working alone and in teams, executing a field investigation, and clear communication, both written and oral. A unique feature of this two year programme is that you will undertake a research project and volunteering experience in a developing country (for example, Ghana, India, Sri Lanka, Peru or Thailand) for one month. And with future careers in mind, a second year module 01to develop your personal and professional skills with particular focus being the opportunity to explore future career options and employability. About the course In your first year core modules in food and nutrition, and health and social care will provide you with introductory information on nutrition and dietary analysis, food safety, food manufacture and the measurement of health. These modules will be supported by modules on human biology and public health nutrition. You will develop a sound knowledge of the basics of human nutrition and its impact on the human body, an awareness of how to collect data on diets and health and an understanding of wider issues relating to the food supply system. In Year 2, you will develop a critical UCAS CodeDiet and HealthB900 Entry CriteriaTypical offers240-280 UCAS Tariff points (eg BCC; BB+ AS a). See page 20 Course InformationCourse locationNewton Park campusCourse length3 years full-time;part-time availableNo. of applicants (2010) 56No. of places (2010)15More Student Survey Score (2010)87% satisfaction with teaching01 Bath Spa University School of Science, Society and Management

Bath Spa University School of Science, Society and Management 50 / 51 Environmental Science Food with Nutrition BSc (Hons) BSc (Hons)Why choose this course? For many reasons; starting with a comment from a recent review of teaching. " W e were impressed with the range and scope of field-based teaching and the extent to which this expertise benefits student learning." Internal Review comment Class sizes are small - typically 23; staff and students are on first name terms, and each student is assigned a Personal Tutor from day one. All this helps to create an excellent learning environment. Expect to 'get your hands dirty'; we get you out of the classroom and into the environment as much as possible. Employers greatly value the practical skills you develop. About the course Environmental Science is a vast subject embracing many disciplines; at Bath Spa it is studied from two related perspectives - biological and geographical. Whilst some topics, such as ecology and environmental management, are compulsory, there are many optional modules to choose from, e.g. marine biology, climatology, sustainable communities, coastal zone management, wastes management, and ecological assessment. The course is flexible and you will design a programme of study to suit your interests and career aspirations. Along with flexibility is the opportunity to specialise in a particular area of environmental science; for example aquatic environments, environmental protection and conservation, or earth systems. Alternatively, you can maintain a broader interest in the subject; at Bath Spa the choice is yours. The primary focus of this course is the food chain and the nutritional and safety issues that are of importance to consumers.Climate change, pollution impacts, conservation of biodiversity, environmental management, energy use, wastes management, sustainability, and protection of natural systems are amongst the planet's most pressing issues. Whilst we can't guarantee that this course will enable you to solve all of them, we can promise that you will be taught by an enthusiastic, committed, and supportive team of professionals who will help you to understand these issues and develop the skills to do something about them. Throughout the course there is an emphasis on practical work: in our well equipped laboratories, on campus - with its rich variety of terrestrial and aquatic environments - and further afield (though we are mindful of our carbon footprints in selecting locations). Why choose this course? The course was designed for students who have an interest in pursuing a career in food and nutrition but who do not have a traditional science background. You do not need a traditional science A-level to apply - applied science is introduced into the programme where appropriate. The course is accredited by the Institute of Food Science and Technology, the professional body for food scientists and technologists in the UK, for its membership purposes. This course will enable you to develop an appreciation of the complexities of the food chain, the needs and demands of consumers and the controls that exist to ensure that the food we eat is nutritious and safe. Our specialist facilities provide you with access to some of the latest technologies and learning resources, including a wide range of industry standard specialist food and nutrition software. About the course In Year 1, the core module Introduction to Food and Nutrition provides the initial science base for the course and introduces some fundamental concepts of food science, food technology, microbiology and nutrition. You will be introduced to consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues, and UCAS CodeEnvironmental ScienceF900Entry CriteriaTypical offers240-280 UCAS Tariff points (e.g. BCC; BB+AS a), with minimum 80 points from a science or geography-related subject preferred. See page 20 National Student Survey Score (2010)87% satisfaction with teachingUCAS CodeFood with NutritionD6B4Popular CombinationsNote - if you study this course as part of a Combined Award the title is abbreviated to Food and Nutrition. Biology - CD16 Business and Management - ND26. For a full list of courses you can combine with Food and Nutrition, see page 63. Entry CriteriaTypical offers240-280 UCAS Tariff points (eg BCC; BB+AS a) See page 20National Student Survey Score (2010)87% satisfaction with teachingCourse InformationCourse locationNewton Park campusCourse length3 years full-time; part-time availableNo. of applicants (2010) 130No. of places (2010)15More InformationCourse locationNewton Park campusCourse length3 years full-time; part-time availableNo. of applicants (2010) 70No. of places (2010)15 (additional places are available as part of a Combined Award)More ProfileRosalyn Thompson, graduated 2008-"W hen I graduated I got a paid placement as a graduate ecologist. I'm now a PhD student at University College Cork (on a scholarship I heard about through Bath Spa), researching the impacts of road transport, energy crops and aquaculture on biodiversity and ecosystem services. The Environmental Science course gave me a great basis to explore different avenues of interest, and for my choice of career the modules I did relating to Field Ecology and Plants and People were outstanding. My overall memory of Bath Spa is what a nice atmosphere there was, very helpful and accessible staff, and of the lovely group of people in my year. And my top tip for students is - volunteer! Get as much experience as you can. Voluntary work will expose you to a variety of facets of the job sectors, provide contacts and build a solid CV."Careers The knowledge and skills that you develop during the course are valued by employers and our graduates have gained employment in a wide variety of organisations. Examples include: environmental consultancies, water companies, public sector bodies (for example the Environment Agency), and not-for-profit organisations (such as the Soil Association). Many graduates have gone on to postgraduate programmes at Bath Spa and elsewhere, leading to a teaching qualification (PGCE), MSc or PhD. 01 Sampling soil and vegetation in Ecology02 Marine Biology trip to plankton trawl site03 Roz contemplates the impacts of road transport in Ireland01 Examining food label information0102in nutrition, nutrition for optimal health and sports performance. An optional module allows you to carry out an independent project in collaboration with a food business. Careers We have an excellent record in graduate employment - employers value the knowledge and professional skills developed by our graduates. The food industry, consumer organisations and enforcement agencies need graduates who have a balanced and informed view of food provision. You will be qualified for a variety of careers such as manufacturing (particularly product development), quality assurance and food safety, nutritional adviser, retailing, local and national government and many more. Postgraduate study is another option - you could train to be a teacher (PGCE), do an MSc, PhD or a specialised professional qualification.Staff ProfileDr Anil de Sequeira, Subject Leader, Food and Nutrition-"O ur programmes are delivered in a student centred environment in which your learning experience is enhanced by the industry standard specialist facilities. My research interests lie in the area of food product and process development, development of smart labels and industrial applications of immobilised enzymes. I bring my research to my teaching through new student practicals that I have developed and final year student projects. My links with industry further help me embrace my teaching through the use of 'live' case studies."develop your practical, study and ICT skills. All students take a core compulsory module from a second subject in Year 1 - Biology, Geography and Education are popular choices, but you do not need to decide until you get here, and you will be helped in your choice by your personal tutor. In Year 2, the core Advanced Food and Nutrition module further develops the themes covered in the first year and relates this to the food industry. A compulsory research methods module lays the foundations for the Year 3 food and nutrition dissertation. Modules in Year 2 also investigate the role of diet in normal health and as a risk factor in health disorders. Food quality and new food product development are explored in the context of food production, the consumer and the law. Optional modules explore the biochemical and physiological links between common pathological states and the role of nutrition in prevention and treatment, and factors that affect food choice and eating habits. In your final year you will critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. You will also evaluate issues and concerns over food provision. A primary research investigation is an important part of your studies in Year 3. Other themes include contemporary food issues, current issues 01