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BSc (Hons) in Food Quality, Safety and Nutrition
Course overview
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | B$ 68,294 |
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Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- B$ 68,294
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
English Language Requirements:
- IELTS: 6.5 overall (minimum 6.0 in all elements)
- Pearson Academic (PTE): 62 overall (minimum 56 in all elements)
- TOEFL (iBT): 90（Listening-17; Reading-18; Speaking-20; Writing-17)
- AS Level/A-level: Grade C in English Language
- Cambridge Advanced English (CAE): Grade C
- Cambridge Certificate of Proficiency in English (CPE): Grade C
Curriculum
Stage 1
- Chemistry for the Biological Sciences
- Composition of Foods
- Food Biochemistry and Physiology
- Food Microbiology
- Fundamental Nutrition
- Introductory Skills for Biosciences
Stage 2
- Diet and Health
- Food Appearance and Texture
- Food Commodities
- Food Policy and Marketing
- Hygienic Food Processing
- Psychology of Food Choice
- Work Placement (3-yr degree only)
Stage 3
- Advanced Food Testing Methods
- Business Innovation and Entrepreneurship
- Clinical Nutrition
- Food Product Development
- Food Quality and Safety
- Health Promotion in Clinical Practice
- Project