Year one
Food Choice, Culture and Environment
Year: 1

This module provides an in-depth understanding of the key theoretical concepts relating to consumer food choice and decision-making. It introduces students to the wide range of factors impacting on consumer food choice. Focusing on the social and cultural aspects of food choice students will be required to understand food choice at an individual and population level.

Food Policy and Sustainable Food Systems
Year: 1

This module examines the effects of food policy issues on the consumer, the environment and the food industry as a whole. The module draws on the knowledge and experiences of participants and relates them to global and local food issues. A number of contemporary food policy and food issues are discussed and their implications for the consumer and the social, economic, business and political environment are outlined.

Sensory and Consumer Evaluation
Year: 1

This module provides an introduction to important elements in sensory assessment and consumer behaviour. The knowledge and skills gained in this module have global application and will equip students with a sound bases for future roles linked to food quality, sensory science and product development.

Data Driven Design Decisions
Year: 1

This module provides the student with a solid understanding of data driven principles, applications and value in modern organisations. Particular attention is awarded to business process improvement techniques including knowledge management and business intelligence. The opportunity to construct a simple data analytics dashboard system is provided. On completion of the module students will be equipped with the skills necessary to evaluate their own personal information management skills and an understanding of the skills required in a sustainable learning organisation for enhanced evidence-based business decision making.

Year two
Food & Drink Design Project
Year: 2

The Food and Drink Design project enables students to develop research, consultancy, technical, business and project management skills. The project builds upon all other modules offering students the opportunity to design a new innovative food and drink concept, process, product or application. Through the project students apply the practical and theoretical concepts encountered on the course to a relevant food and drink issue. In doing so they choose appropriate research methodologies, gather data and make conclusions and resource based recommendations to a potential investment panel in a reliable and valid manner.

Food and Drink Innovation
Year: 2

This module provides an in-depth understanding of the key elements of innovation underpinning the development and marketing of successful new food and drink products/services. It will introduce students to key management and marketing concepts and apply these to the food industry. The module will cover the key steps in developing new food and drink products and processes and the importance of analysing consumer data and market trends.

Food Design and Digital Communications
Year: 2

This module examines the various digital communication channels and tools used to effectively promote food and drinks to the consumer. Based on knowledge acquired during lectures, students will be afforded the opportunity to apply this range of literary techniques in designing a content marketing plan. As part of the content marketing plan, students incorporate the practical element of food promotion where they evidence creativity and entrepreneurial skills of food styling/photography, blogging and video production.

You will need to book the accommodation after you have been accepted.

You can choose to live on campus or off campus in private accommodation.

• Make a booking online after you have been accepted (in this case please let us know your choice when you apply).
• Register when you arrive - its not possible to reserve a room before arriving. You can arrive a few days before and book it