Browse Department

Name Code Type
Advanced Food Chemistry FB3AFC Module
Advanced Food Quality and Sensory FB3QSF Module
Advanced Food Quality, Safety and Sensory FB3AFQ Module
Basic Food Product Development FB2GPD Module
Chemistry of Food Components FB2C10 Module
Chemistry of Food Components A FBMC2 Module
Chemistry of Food Components B FBMC1 Module
Composition and Properties of Foods FB2CCP Module
Composition and Properties of Foods FB2C20 Module
Composition, Properties and Analysis of Foods FB2C30 Module
Consumer Attitudes to Food Quality FB3GSA Module
Diet, Food and the Nation's Health FZMR02 Module
English for Science FB2CAL Module
Farm to Fork FB1AG2 Module
Flavour: From Farm to Fork and Beyond FZMR06 Module
Food Analysis 1 FBMF1A Module
Food Challenges for the Future: Production, Security and Health FB1FD1 Module
Food Choice and Regulation FB2FC1 Module
Food Choice and Regulation FBMNCR Module
Food Control Management FBMFCM Module
Food Microbiology FBMM1 Module
Food Microbiology and Safety A FBMM2A Module
Food Microbiology and Safety B FBMM2B Module
Food Processing FBMFP Module
Food Processing FB2EFP Module
Food Processing A FB2EFA Module
Food Product Development FB3FPD Module
Food Quality and Sensory Science FB2FQS Module
Food Quality and Sensory Science FB3FQS Module
Fundamental Biochemistry in Food and Nutrition FB1BFN Module
Fundamentals of Human Nutrition FB2N1 Module
Fundamentals of Human Nutrition FBMNS1 Module
Fundamentals of Human Nutrition A FB2N1A Module
FZMR11 Keeping the Customer Informed FZMR11 Module
FZMR18 • Sustainable Supply Systems – Manufacture to Retail FZMR18 Module
Genes, Lifestyle and Nutrition FB3NGL Module
Genes, Lifestyle and Nutrition FB3NGLA Module
Genes, Lifestyle and Nutrition in Health and Disease FBMNH2 Module
Global Issues in Nutrition and Health FBMGIN Module
Global Issues in Nutrition and Health FB3GIN Module
Introduction to Food Microbiology FB1MB1 Module
Introduction to Food Processing and Engineering FB1EP2 Module
Introduction to Human Physiology and Nutrition FB1PN Module
Issues in Food Choice FB2IFC Module
Key Skills for Science Research FB0SSK Module
Managing for sustainability FZMR07 Module
Metabolism FBMNME Module
Microbiological Hazards in Foods FB2MF2 Module
Microbiology of Food Spoilage and Preservation FB2MF1 Module
Nutrition in Health and Disease FBMNH1 Module
Nutrition, Health and Disease FB3NHD Module
Nutritional Epidemiology and Dietary Assessment FB2NED Module
Nutritional Epidemiology and Dietary Assessment FB2PUB Module
Nutritional Science FB2NS Module
Postgraduate Research Skills FBMRS Module
Postgraduate Research Skills for Food FBMRSF Module
Postgraduate Research Skills for Food and Nutrition FBMRSFSN Module
Postgraduate Research Skills in Nutrition FBMRSN Module
Process Engineering Principles FB2EPR Module
Public Health Nutrition FB2PUB2 Module
Public Health Nutrition FB2PHN Module
Research Project FB3PFB Module
Risk Analysis in the Food Chain FBMFRA Module
Risk Analysis in the Food Chain FZMR03 Module
Scientific Basis for Nutritional Requirements and Policy FBMNS2 Module
Sensory Evaluation of Food FBMFSEN Module
Sensory Evaluation of Food FB3GSE Module
Sports and Exercise Nutrition FB2SEN Module
Sustainable Food Processing FB3SFP Module
Sustainable Supply Systems FZMR01 Module
Sustaining Quality in Raw Material Supply Chains FZMR09 Module
UK Food Law - The Basics FZMR12 Module
Understanding and Implementing EU Food Law FZMR10 Module
Understanding and Influencing Consumer Behaviour FZMR04 Module
What is Life Long Nutrition? FZMR14 Module

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