| Name |
Code |
Type |
| Advanced Food Chemistry |
FB3AFC |
Module |
| Advanced Food Quality and Sensory |
FB3QSF |
Module |
| Advanced Food Quality, Safety and Sensory |
FB3AFQ |
Module |
| Applied Food Quality and Safety |
FBMAQS |
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 |
FB2C20 |
Module |
| Composition and Properties of Foods |
FB2CCP |
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 Chemistry: Structure, Flavour and Colour |
FBMC20 |
Module |
| Food Choice and Regulation |
FBMNCR |
Module |
| Food Choice and Regulation |
FB2FC1 |
Module |
| Food Composition and Quality |
FBMC10 |
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 |
FB2EFP |
Module |
| Food Processing |
FBMFP |
Module |
| Food Processing A |
FB2EFA |
Module |
| Food Product Development |
FB3FPD |
Module |
| Food Product Reformulation |
FBMPRE |
Module |
| Food Quality and Sensory Science |
FB2FQS |
Module |
| Food Quality and Sensory Science |
FB3FQS |
Module |
| Food Risk Analysis |
FBMFRA |
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 |
FB3NGLA |
Module |
| Genes, Lifestyle and Nutrition |
FB3NGL |
Module |
| Genes, Lifestyle and Nutrition in Health and Disease |
FBMNH2 |
Module |
| Global Issues in Nutrition and Health |
FB3GIN |
Module |
| Global Issues in Nutrition and Health |
FBMGIN |
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 |
| Lifestyle, Nutrigenetics and Personalised Nutrition |
FBMLNP |
Module |
| Managing for sustainability |
FZMR07 |
Module |
| Metabolism |
FBMNME |
Module |
| Microbes in Health and Disease |
FBMMHD |
Module |
| Microbes, Food Safety and Health |
FBMMSH |
Module |
| Microbiological Hazards in Foods |
FB2MF2 |
Module |
| Microbiology of Food Spoilage and Preservation |
FB2MF1 |
Module |
| Nutrition Communication and Professional Practice |
FBMNCP |
Module |
| Nutrition Concepts |
FBMNUT |
Module |
| Nutrition in Health and Disease |
FBMNH1 |
Module |
| Nutrition, Health and Disease |
FB3NHD |
Module |
| Nutritional Epidemiology and Dietary Assessment |
FB2NED |
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 and Consumer Food Choice |
FBMPUB |
Module |
| Research Project |
FB3PFB |
Module |
| Research Skills and Professional Development |
FBMRSD |
Module |
| Risk Analysis in the Food Chain |
FZMR03 |
Module |
| Scientific Basis for Nutritional Requirements and Policy |
FBMNS2 |
Module |
| Sensory Evaluation of Food |
FB3GSE |
Module |
| Sensory Evaluation of Food |
FBMFSEN |
Module |
| Sensory Science |
FBMSSC |
Module |
| Sports and Exercise Nutrition |
FB2SEN |
Module |
| Sustainable Food Manufacturing and Process Design |
FBMMPD |
Module |
| Sustainable Food Processing |
FB3SFP |
Module |
| Sustainable Supply Systems |
FZMR01 |
Module |
| Sustaining Quality in Raw Material Supply Chains |
FZMR09 |
Module |
| Taints and Off-odours: Industrial Challenges |
FBMTOO |
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 |