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Food Science and Nutrition

 Food Science and Nutrition

Level 3: Certificate / Diploma Food Science and Nutrition

The qualification allows students to gain a wealth of knowledge about the Food and Nutrition industry. Students will have the opportunity to 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. There are many employment opportunities within the field of Food Science and Nutrition.

Year 12: Students will complete unit 1, this is both internally and externally assessed. If students wish to only study this subject for one year they can achieve a Level 3 Certificate in Food Science and Nutrition.

Unit 1: Meeting the Nutritional Needs of Specific Groups (Mandatory)

This mandatory unit will enable students to demonstrate an understanding of the science, food safety, nutrition and nutritional needs in a wide range of contexts. Through on–going practical sessions, students will gain practical skills to produce quality food items to meet the needs of individuals. The purpose of this unit is for students to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.

This unit is assessed in Year 12 by:

  • A 90 minute written exam. The paper will be graded as either ‘Pass’, ‘Merit’, or ‘Distinction’.
  • A controlled assessment assignment (coursework). This will be completed over 9.5 hours. It will include research, preparation and a 3-hour practical examination on a specified assignment brief.

Year 13: Students will complete two units (one mandatory unit and one optional unit). Completing this year will enable students to achieve a Level 3 Diploma in Food Science and Nutrition.

Unit 2: Ensuring Foods is Safe to Eat (Mandatory, Externally Assessed)

This mandatory unit will allow students to develop their understanding of the science of food safety and hygiene, which is essential knowledge for anyone involved in food production or wishing to work in the food industry. Students will develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. From this understanding, students will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat.

This unit is assessed in Year 13 by:

  • An 8 hour supervised study, carried out in May of the assessment year.

Unit 3: Experimenting to Solve Food Production (Optional, Internally Assessed) 

The aim of this unit is for students to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments will be used to propose options to solve food production problems.

This unit is assessed in Year 13 by:

  • A 14 hour research project, to include relevant practical and experimental work.

Unit 4: Current Issues in Food Science and Nutrition (Optional, Internally Assessed)

Through this unit, students will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and / or policy-making perspective.

This unit is assessed in Year 13 by:

  • A 14-hour research project, to include relevant practical and experimental work.


For students who have studied Food Preparation and Nutrition at GCSE level, they must attain at least a Grade 5 

For students who have studied Level 1 / 2 Hospitality and Catering, they must attain at least a Level 2 Merit.


Together with relevant qualifications such as AS and A Levels in Biology, Chemistry and Maths students will gain the required knowledge to progress to higher education degree courses, such as:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public Health Nutrition
  • BSc (Hons) Food Science and Technology

Links with the University of Lincoln allow you to progress to the following courses after achieving a Level 3 Diploma in Food Science and Nutrition:

  • Food and Drink Operations and Manufacturing Management – BSc (Hons)
  • Food Operations and Supply Chain Management – BSc (Hons)
  • Food Science and Technology- BSc (Hons)

There is also a wide range of Food courses at a large number of other Universities including:  Sheffield Hallam, University of Surrey, University of Reading, University of Leeds and The University of Nottingham.

Food and drink is the largest manufacturing sector in the UK. Many employment opportunities within the field of Food and Nutrition are available to graduates including:

  • Nutritionist
  • Dietician
  • Food Product Developer
  • Market Researcher
  • Teacher
  • Retail Sales / Buyer
  • Public Health
  • Pharmaceuticals
  • Medical Diagnostics
  • Health Promotion and Health Education
  • Sports Nutrition