BSc (Hons) — 2026 entry Food Science and Nutrition

The module introduces some essential nutrition and health concepts and their practical application. Students will learn those concepts at an introductory level through pre-recorded content, live lectures, online sessions and panel discussions, which will be further developed in subsequent modules throughout level 4 to level 6. The module also focuses on developing students' professional skills, such as teamwork and communication skills, through interactive practical sessions and team-based activities. 

This module supports all students in starting their journey toward becoming an informed and effective professional, in the ever-evolving landscape of modern food, health and exercise science. Students will explore subject-specific content in their respective course cohorts. This includes contemporary topics, focusing on persistent misconceptions, current issues, and essential skills for success in their field. This will inform an exciting assessment format, whereby students will work in groups to develop a promotional video for a food, health, or exercise product, using contemporary scientific research and information technology. Students will also explore core content as one larger cohort. This includes essential knowledge required to succeed in both their studies and their professional field of practice. This will require all students to draw upon their own core knowledge, their interpersonal and intrapersonal skills, and their strengths and weaknesses, in order to take full advantage of the personal and professional development opportunities available. This will be realised in the written coursework assessment, where students must analyse and reflect on a peer’s work, their own development, and their future developmental needs. Completion of this module will support the student transition to subsequent modules and levels of study, particularly where they are required to interpret scientific research, problem solve, work with others and use information technology.

This module is designed to develop a fundamental understanding of the structure and function of cells and the biochemical processes that underpin them.

In this module students will be taken on a learning journey through protein structure and function, emphasising their importance in the biochemical processes which occur within living cells. Students will explore the contributions of lipid molecules and sugars to cellular ATP production, and will be introduced to the important role that the TCA cycle and electron transport systems have in production of ATP.  Students will undertake practical classes which highlight and develop the concepts taught within the module, and which will enhance their understanding of the key concepts.  

This module builds on from knowledge gained in semester one in cell biology and biochemistry and starts placing the knowledge gained there into a greater perspective relevant to all fields related to Sport & Exercise and Nutritional Sciences. Physiology aims to understand the underlying mechanisms of living things from a basic cellular level all the way up to a whole organism and how the different structures (e.g. organs) interact and influence each other. In this module we will start to instil an appreciation and initial endeavour to integrating molecular, cellular, and whole-body functions. Physiology helps to create an understanding of how our bodies stay healthy and deal with and overcome pressures in everyday life such as stress or disease and how we can improve our health, performance and longevity.

This module aims to lay groundwork in practical skills for the nutrition professionals of the future. This centers around understanding food properties, production and nutritional qualities. This module builds on information learnt in BMS1055 and the skills from this module will support professional development in second and final year modules, as well as professional placement year for those undertaking this.

The purpose of this year-long module is to provide an understanding of the major food components (water, fats, carbohydrates, proteins and alcohol) and some important minor food components, in terms of their nature and role in foods. It provides insight into the nutritional principles of fats, carbohydrates and proteins and how dietary macronutrient requirement values are derived. The module is also designed to introduce students to the practical features relating to food science (including Microbiology) and nutrition. It provides students with an understanding of the key properties of macronutrients, how they can be analyzed and how their physical and chemical properties can influence the properties of foods which relate to how they operate in industry and in the domestic setting. The module also introduces students to the major groups of microorganisms in the environment & in foods and their relationship to health. It examines the micro-flora of foods and how these can be evaluated using standard laboratory techniques relevant to the food industry. Several practical classes are used to illustrate the features being studied in the module. The module is a pre-requisite for BMS2042 Food Science: Perception, Processing and Preservation, which is undertaken by students in Food Science & Nutrition, Nutrition and Nutrition & Dietetics. The module prepares students for BMS 2042 Food Science and also, where applicable, BMS2041 Food Microbiology. This year long module is relevant to all Nutritional Sciences programs.

The purpose of this module is to provide an in-depth introduction to the fundamentals of human nutrition for all students on nutrition-based degree programmes, building on knowledge of food science, biochemistry and principles of nutrition and health acquired in level 4.  Students will develop their understanding of the biochemical characteristics of nutrients in the human diet, with particular focus on macronutrients and nutritionally important micronutrients.  The knowledge acquired will fundamentally underpin their learning in a number of other modules in both level 5 (BMS2077, BMS2050 and BMS2052) and level 6 (BMS3069, BMS3107 and BMS3111). Students will also be encouraged to practically apply this knowledge by critically assessing the nutritional adequacy of specific diets encountered in the general population for health and disease prevention.  As such, it has specific utility for students seeking placements and employment opportunities in a broad range of nutrition-focused environments and those working with population groups.

The aim of the module is to give the students an understanding of the microbiota of food through a series of lectures, tutorials and related practicals, with a particular emphasis on bacteria and their key role in food fermentation, preservation, spoilage and foodborne illnesses. We will also demonstrate that bacteria are naturally present in food that derives from animals (fish, milk and meat) and the environment (honey). The concept of gut microbiome will be covered, and we will describe the implementation of control measures in food industry to mitigate the impact of bacterial pathogens. In addition, the module comprises statistical analysis, guided learning hours and captured content; and the assessments form an essential part of the Food Science & Nutrition and Veterinary Biosciences degrees. It is also highly recommended to students doing Microbiology.    

This module is very rich in food science content and builds upon the basic food science concepts introduced in BMS1064. This module will also set the basis for the module BMS2078 (Sem 2) as well as covering topics that will further expanded in BMS3070 (processes) and BMS3059 (Maillard Reaction). BMS2042 is designed to give our students an in depth understanding of key aspects of food science and is complimentary to what is thought in BMS2041.This module is of extreme importance for nutrition and nutrition and dietetics student who will get the only change to appreciate how Food Science, Nutrition and Dietetics are interrelated and essential to one another. The module will introduce students to the main reactions happening in foods (browning, chemical reactions, enzymatic reactions) alongside the main ingredients used as additives in complex food formulation s. The attention is then shifted to an introduction to processes (which will be further covered in-depth in BMS3070 with a focus on novel processes/minimally processed foods) as well as  covering aspects related to preservation and perception of foods. As mentioned above, this module is not only essential for Food Science and Nutrition students, but is also  important component of the Nutrition  and Dietetics programs, as it links these to the study of food and its chemistry.

This module is designed to accompany parallel modules on nutrition.  It demonstrates the context by which human physiology and metabolism impact nutrition and nutritional status. The module outlines the role of the specific metabolic organs (liver, adipose tissue, skeletal muscle) and the integration of metabolism, including endocrinology.  The module also covers the role of micronutrients, particularly in relation to 1C metabolism.  

This module covers a selection of analytical techniques used to ensure food is safe, conforms to quality specifications and that its nutritional content is accurately described. Laboratory practicals allow students to apply some of the theoretical knowledge gained in lectures and tutorials to real food products. Students will develop their written communication skills within a scientific discipline, enabling them to explain theoretical knowledge and perform data analysis.  The lectures, practicals and tutorials form essential components of the degree in Food Science and Nutrition (BD46). Students studying Nutrition (B400) and Microbiology (C500) also benefit.

This module, strongly linked to BMS1064 in L4 and  BMS2042 in L5,  will cover the fundamental aspects needed for new product design and development. Students will start learning about the functionality of the main ingredient components in foods (fats, carbohydrates and proteins) and their impact on nutritional aspects as well.Following this, the module will cover further steps involved in the design of novel products such as marketing evaluation of target consumers, product development, sensory and physical evaluations, shelf-life and packaging, followed by food law legislation key aspects such as labelling. The module covers complementary content to BMS2053, in fact, the sugar and fat reduction practicals are often a good complementation for BMS2053's practicals on sugars and fats. The module will aim to the development of specific solving skills and will include visits to food industries as a mean for the students to have a hands-on evaluation of the realistic industrial based environment. 

In this module, you will gain essential foundational knowledge and skills required to proficiently plan and conduct research studies. The module focuses on key research skills, including research design, qualitative and quantitative data analysis, and critical review, preparing you for advanced exploration in BMS3057 during level 6, where research design strategies and data analytical procedures are further emphasised. Moreover, this module provides a solid foundation to equip you with the necessary skills and knowledge to undertake your Dissertation module in level 6. By exploring a range of research approaches utilised in the exploration of various phenomena, whether in nutrition or sport and exercise science, you will understand the significance of systematic and rigorous research design as the cornerstone of scientific inquiry, investigation, examination, and exploration. Through practical application and theoretical understanding, you will develop the capabilities to understand, interpret, conceptualise, and apply diverse research methodologies and methods, empowering you to design and execute scientific investigations effectively within your respective disciplines.

This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous knowledge in food science, particularly BMS2042 (Food Science: Perception, Processing and Preservation), in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by critically examining the published research in the field, which will be helpful for the final year research project. The emphasis is focused on understanding how the compounds are formed, the levels present and their role in food safety, acceptability and health effects.

This Module provides a broadly-based review of current methods employed in experimental nutrition, food science and sport & exercise sciences, with hands-on practical aspects in statistics, epidemiology, study design, physical activity assessment and dietary intake measurements, as well as experience in scientific writing and critical reviews. Statistics will be at the level of simple (e.g. descriptives and correlations) and more complex (t-test, Mann Whitney U test, Wilcoxon Matched Pairs, ANOVA, Friedman Test, Repeated Measures ANOVA and Regression). Statistics will be assessed through a piece of coursework analyzing data from either a Nutrition & Health dataset or an Exercise & Health Dataset from original published papers. The Module will also provide an opportunity to develop professional skills, attributes and awareness of appropriate conduct/practice crucial to working in the sectors of Food, Nutrition, Dietetics or Sport. This module will also help with preparation for employability, including presentations and discussions on career options. Both professional skills and employability will be assessed through a piece of coursework on Case Studies and a digital LinkedIn page. Each Coursework will be worth 50% of the marks.

This module covers a variety of important aspects related to Food Technology and Safety. The first part of the module covers aspects related to Food Safety in particular in relation to chemically based toxic products present in some foods. The second part of the module is focussed on the processes used in food production and preservation (Food Technology), some of these processes are put in place to further preserve foods’ quality as well as having a lower impact on the environment. Students will also have a look into the packaging area thus exploring novel and more sustainable products. In particular, a variety of heat processes are covered in detail highlighting their role in the destruction of spoilage microorganisms. The final part of the module covers the role of refrigeration and freezing in food preservation as well as food packaging, including the safety considerations. This module builds on previous modules concerned with food science in terms of enhancing the understanding of potential toxic products present in foods and their risk assessment. Furthermore, a greater emphasis is placed at this level (6) on understanding the principles and application of different food processes and their global application. Learning is embedded by the use of videos of food processing.

The purpose of the module is to provide a detailed theoretical knowledge of Food, Water and Soil Security in order to improve the provision of safe food components and commodities that have high nutritional and ecological quality. In this respect, the analysis of foods and farming & processing methods that meet UK and EU Food Legislation and associated guidelines is examined. In addition, this module covers aspects related to Farm Production, Food Fraud and Food Safety, particularly in the area of animal welfare, animal species adulteration and food-borne diseases. Students will also appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP and control methods in the food industry. The module comprises lectures, tutorials and assessments that form an essential part of the Food Science and Nutrition (BD46) degree. It is also highly recommended to students doing Nutrition, Dietetics or the Veterinary Biosciences degree.

The final year research project is the culmination of all the practical, analytical, literature and presentation skills developed during the typical undergraduate degree programme. This module allows the student to engage in an in-depth major project in an area relevant for nutritional science in the 21st Century. Projects may involve direct data collection, analysis of pre-existing datasets or “big-data”, systematic reviews/meta-analysis or involve writing a research grant application to answer a pertinent nutritional question. The project will run over two semesters, and the student is expected to spend a minimum of one full day each week (in terms of hours) working on the project. The student and supervisor(s) will discuss how the work is to be divided into background research, laboratory work/data collection, data analysis and report writing. Students will be expected to liaise regularly with their supervisor(s) and if undertaking a laboratory-based project will be expected to follow good laboratory practice and adhere to local safety rules at all times. Those undertaking a clinical project either based within the University or the NHS will be expected to follow ethical guidelines, store and dispose of material in accordance with the guidelines produced by the Human Tissue Authority and follow the University policy on confidentiality and data protection

The module introduces some essential nutrition and health concepts and their practical application. Students will learn those concepts at an introductory level through pre-recorded content, live lectures, online sessions and panel discussions, which will be further developed in subsequent modules throughout level 4 to level 6. The module also focuses on developing students' professional skills, such as teamwork and communication skills, through interactive practical sessions and team-based activities. 

This module supports all students in starting their journey toward becoming an informed and effective professional, in the ever-evolving landscape of modern food, health and exercise science. Students will explore subject-specific content in their respective course cohorts. This includes contemporary topics, focusing on persistent misconceptions, current issues, and essential skills for success in their field. This will inform an exciting assessment format, whereby students will work in groups to develop a promotional video for a food, health, or exercise product, using contemporary scientific research and information technology. Students will also explore core content as one larger cohort. This includes essential knowledge required to succeed in both their studies and their professional field of practice. This will require all students to draw upon their own core knowledge, their interpersonal and intrapersonal skills, and their strengths and weaknesses, in order to take full advantage of the personal and professional development opportunities available. This will be realised in the written coursework assessment, where students must analyse and reflect on a peer’s work, their own development, and their future developmental needs. Completion of this module will support the student transition to subsequent modules and levels of study, particularly where they are required to interpret scientific research, problem solve, work with others and use information technology.

This module is designed to develop a fundamental understanding of the structure and function of cells and the biochemical processes that underpin them.

In this module students will be taken on a learning journey through protein structure and function, emphasising their importance in the biochemical processes which occur within living cells. Students will explore the contributions of lipid molecules and sugars to cellular ATP production, and will be introduced to the important role that the TCA cycle and electron transport systems have in production of ATP.  Students will undertake practical classes which highlight and develop the concepts taught within the module, and which will enhance their understanding of the key concepts.  

This module builds on from knowledge gained in semester one in cell biology and biochemistry and starts placing the knowledge gained there into a greater perspective relevant to all fields related to Sport & Exercise and Nutritional Sciences. Physiology aims to understand the underlying mechanisms of living things from a basic cellular level all the way up to a whole organism and how the different structures (e.g. organs) interact and influence each other. In this module we will start to instil an appreciation and initial endeavour to integrating molecular, cellular, and whole-body functions. Physiology helps to create an understanding of how our bodies stay healthy and deal with and overcome pressures in everyday life such as stress or disease and how we can improve our health, performance and longevity.

This module aims to lay groundwork in practical skills for the nutrition professionals of the future. This centers around understanding food properties, production and nutritional qualities. This module builds on information learnt in BMS1055 and the skills from this module will support professional development in second and final year modules, as well as professional placement year for those undertaking this.

The purpose of this year-long module is to provide an understanding of the major food components (water, fats, carbohydrates, proteins and alcohol) and some important minor food components, in terms of their nature and role in foods. It provides insight into the nutritional principles of fats, carbohydrates and proteins and how dietary macronutrient requirement values are derived. The module is also designed to introduce students to the practical features relating to food science (including Microbiology) and nutrition. It provides students with an understanding of the key properties of macronutrients, how they can be analyzed and how their physical and chemical properties can influence the properties of foods which relate to how they operate in industry and in the domestic setting. The module also introduces students to the major groups of microorganisms in the environment & in foods and their relationship to health. It examines the micro-flora of foods and how these can be evaluated using standard laboratory techniques relevant to the food industry. Several practical classes are used to illustrate the features being studied in the module. The module is a pre-requisite for BMS2042 Food Science: Perception, Processing and Preservation, which is undertaken by students in Food Science & Nutrition, Nutrition and Nutrition & Dietetics. The module prepares students for BMS 2042 Food Science and also, where applicable, BMS2041 Food Microbiology. This year long module is relevant to all Nutritional Sciences programs.

The purpose of this module is to provide an in-depth introduction to the fundamentals of human nutrition for all students on nutrition-based degree programmes, building on knowledge of food science, biochemistry and principles of nutrition and health acquired in level 4.  Students will develop their understanding of the biochemical characteristics of nutrients in the human diet, with particular focus on macronutrients and nutritionally important micronutrients.  The knowledge acquired will fundamentally underpin their learning in a number of other modules in both level 5 (BMS2077, BMS2050 and BMS2052) and level 6 (BMS3069, BMS3107 and BMS3111). Students will also be encouraged to practically apply this knowledge by critically assessing the nutritional adequacy of specific diets encountered in the general population for health and disease prevention.  As such, it has specific utility for students seeking placements and employment opportunities in a broad range of nutrition-focused environments and those working with population groups.

The aim of the module is to give the students an understanding of the microbiota of food through a series of lectures, tutorials and related practicals, with a particular emphasis on bacteria and their key role in food fermentation, preservation, spoilage and foodborne illnesses. We will also demonstrate that bacteria are naturally present in food that derives from animals (fish, milk and meat) and the environment (honey). The concept of gut microbiome will be covered, and we will describe the implementation of control measures in food industry to mitigate the impact of bacterial pathogens. In addition, the module comprises statistical analysis, guided learning hours and captured content; and the assessments form an essential part of the Food Science & Nutrition and Veterinary Biosciences degrees. It is also highly recommended to students doing Microbiology.    

This module is very rich in food science content and builds upon the basic food science concepts introduced in BMS1064. This module will also set the basis for the module BMS2078 (Sem 2) as well as covering topics that will further expanded in BMS3070 (processes) and BMS3059 (Maillard Reaction). BMS2042 is designed to give our students an in depth understanding of key aspects of food science and is complimentary to what is thought in BMS2041.This module is of extreme importance for nutrition and nutrition and dietetics student who will get the only change to appreciate how Food Science, Nutrition and Dietetics are interrelated and essential to one another. The module will introduce students to the main reactions happening in foods (browning, chemical reactions, enzymatic reactions) alongside the main ingredients used as additives in complex food formulation s. The attention is then shifted to an introduction to processes (which will be further covered in-depth in BMS3070 with a focus on novel processes/minimally processed foods) as well as  covering aspects related to preservation and perception of foods. As mentioned above, this module is not only essential for Food Science and Nutrition students, but is also  important component of the Nutrition  and Dietetics programs, as it links these to the study of food and its chemistry.

This module is designed to accompany parallel modules on nutrition.  It demonstrates the context by which human physiology and metabolism impact nutrition and nutritional status. The module outlines the role of the specific metabolic organs (liver, adipose tissue, skeletal muscle) and the integration of metabolism, including endocrinology.  The module also covers the role of micronutrients, particularly in relation to 1C metabolism.  

This module covers a selection of analytical techniques used to ensure food is safe, conforms to quality specifications and that its nutritional content is accurately described. Laboratory practicals allow students to apply some of the theoretical knowledge gained in lectures and tutorials to real food products. Students will develop their written communication skills within a scientific discipline, enabling them to explain theoretical knowledge and perform data analysis.  The lectures, practicals and tutorials form essential components of the degree in Food Science and Nutrition (BD46). Students studying Nutrition (B400) and Microbiology (C500) also benefit.

This module, strongly linked to BMS1064 in L4 and  BMS2042 in L5,  will cover the fundamental aspects needed for new product design and development. Students will start learning about the functionality of the main ingredient components in foods (fats, carbohydrates and proteins) and their impact on nutritional aspects as well.Following this, the module will cover further steps involved in the design of novel products such as marketing evaluation of target consumers, product development, sensory and physical evaluations, shelf-life and packaging, followed by food law legislation key aspects such as labelling. The module covers complementary content to BMS2053, in fact, the sugar and fat reduction practicals are often a good complementation for BMS2053's practicals on sugars and fats. The module will aim to the development of specific solving skills and will include visits to food industries as a mean for the students to have a hands-on evaluation of the realistic industrial based environment. 

In this module, you will gain essential foundational knowledge and skills required to proficiently plan and conduct research studies. The module focuses on key research skills, including research design, qualitative and quantitative data analysis, and critical review, preparing you for advanced exploration in BMS3057 during level 6, where research design strategies and data analytical procedures are further emphasised. Moreover, this module provides a solid foundation to equip you with the necessary skills and knowledge to undertake your Dissertation module in level 6. By exploring a range of research approaches utilised in the exploration of various phenomena, whether in nutrition or sport and exercise science, you will understand the significance of systematic and rigorous research design as the cornerstone of scientific inquiry, investigation, examination, and exploration. Through practical application and theoretical understanding, you will develop the capabilities to understand, interpret, conceptualise, and apply diverse research methodologies and methods, empowering you to design and execute scientific investigations effectively within your respective disciplines.

This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous knowledge in food science, particularly BMS2042 (Food Science: Perception, Processing and Preservation), in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by critically examining the published research in the field, which will be helpful for the final year research project. The emphasis is focused on understanding how the compounds are formed, the levels present and their role in food safety, acceptability and health effects.

This Module provides a broadly-based review of current methods employed in experimental nutrition, food science and sport & exercise sciences, with hands-on practical aspects in statistics, epidemiology, study design, physical activity assessment and dietary intake measurements, as well as experience in scientific writing and critical reviews. Statistics will be at the level of simple (e.g. descriptives and correlations) and more complex (t-test, Mann Whitney U test, Wilcoxon Matched Pairs, ANOVA, Friedman Test, Repeated Measures ANOVA and Regression). Statistics will be assessed through a piece of coursework analyzing data from either a Nutrition & Health dataset or an Exercise & Health Dataset from original published papers. The Module will also provide an opportunity to develop professional skills, attributes and awareness of appropriate conduct/practice crucial to working in the sectors of Food, Nutrition, Dietetics or Sport. This module will also help with preparation for employability, including presentations and discussions on career options. Both professional skills and employability will be assessed through a piece of coursework on Case Studies and a digital LinkedIn page. Each Coursework will be worth 50% of the marks.

This module covers a variety of important aspects related to Food Technology and Safety. The first part of the module covers aspects related to Food Safety in particular in relation to chemically based toxic products present in some foods. The second part of the module is focussed on the processes used in food production and preservation (Food Technology), some of these processes are put in place to further preserve foods’ quality as well as having a lower impact on the environment. Students will also have a look into the packaging area thus exploring novel and more sustainable products. In particular, a variety of heat processes are covered in detail highlighting their role in the destruction of spoilage microorganisms. The final part of the module covers the role of refrigeration and freezing in food preservation as well as food packaging, including the safety considerations. This module builds on previous modules concerned with food science in terms of enhancing the understanding of potential toxic products present in foods and their risk assessment. Furthermore, a greater emphasis is placed at this level (6) on understanding the principles and application of different food processes and their global application. Learning is embedded by the use of videos of food processing.

The purpose of the module is to provide a detailed theoretical knowledge of Food, Water and Soil Security in order to improve the provision of safe food components and commodities that have high nutritional and ecological quality. In this respect, the analysis of foods and farming & processing methods that meet UK and EU Food Legislation and associated guidelines is examined. In addition, this module covers aspects related to Farm Production, Food Fraud and Food Safety, particularly in the area of animal welfare, animal species adulteration and food-borne diseases. Students will also appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP and control methods in the food industry. The module comprises lectures, tutorials and assessments that form an essential part of the Food Science and Nutrition (BD46) degree. It is also highly recommended to students doing Nutrition, Dietetics or the Veterinary Biosciences degree.

The final year research project is the culmination of all the practical, analytical, literature and presentation skills developed during the typical undergraduate degree programme. This module allows the student to engage in an in-depth major project in an area relevant for nutritional science in the 21st Century. Projects may involve direct data collection, analysis of pre-existing datasets or “big-data”, systematic reviews/meta-analysis or involve writing a research grant application to answer a pertinent nutritional question. The project will run over two semesters, and the student is expected to spend a minimum of one full day each week (in terms of hours) working on the project. The student and supervisor(s) will discuss how the work is to be divided into background research, laboratory work/data collection, data analysis and report writing. Students will be expected to liaise regularly with their supervisor(s) and if undertaking a laboratory-based project will be expected to follow good laboratory practice and adhere to local safety rules at all times. Those undertaking a clinical project either based within the University or the NHS will be expected to follow ethical guidelines, store and dispose of material in accordance with the guidelines produced by the Human Tissue Authority and follow the University policy on confidentiality and data protection

This year-long module is designed to develop the knowledge, skills, and capabilities that students will require to succeed during undergraduate study in the Biosciences. During the foundation year, students will explore fascinating processes of life, from evolutionary genetics and cells to organ systems, through to human impact on ecosystems. Students will also study topics in chemistry and mathematics, the principles that underpin biological sciences. Students will have many opportunities to put theory into practice through laboratory sessions and fieldwork. Academic skills development is embedded throughout the strands and encourages students to take responsibility for their own learning. In addition to lectures and tutorials, learning takes place in the format of debates, lab and field work, problem-based scenarios and skills-based workshops. Subject-specific content is designed to integrate, for example students apply chemistry skills in biological contexts. Employability skills are coordinated through portfolio activities and reflective tasks, students will interrogate their future discipline and explore academic literature in their field of interest. The module aims to broaden students’ perceived scope of the biosciences, with investigations of themes associated with sustainability. Resilience is built into this module through the strong formative challenges that are present for all coursework. Challenges are set that allow students to make mistakes and learn from them. This feeds into reflective activities that invite students to develop their academic processes, so they are best able to cope with the challenges ahead. Finally, the module takes a strong approach to team-working; learners regularly work with the same small group of peers and this work is directly assessed. Learning about their various peers and how to adapt to working effectively develops students’ cultural awareness and is a key employability skill.

This year-long module is designed to develop the knowledge, skills, and capabilities that students will require to succeed during undergraduate study in the Biosciences. During the foundation year, students will explore fascinating processes of life, from evolutionary genetics and cells to organ systems, through to human impact on ecosystems. Students will also study topics in chemistry and mathematics, the principles that underpin biological sciences. Students will have many opportunities to put theory into practice through laboratory sessions and fieldwork. Academic skills development is embedded throughout the strands and encourages students to take responsibility for their own learning. In addition to lectures and tutorials, learning takes place in the format of debates, lab and field work, problem-based scenarios and skills-based workshops. Subject-specific content is designed to integrate, for example students apply chemistry skills in biological contexts. Employability skills are coordinated through portfolio activities and reflective tasks, students will interrogate their future discipline and explore academic literature in their field of interest. The module aims to broaden students’ perceived scope of the biosciences, with investigations of themes associated with sustainability. Resilience is built into this module through the strong formative challenges that are present for all coursework. Challenges are set that allow students to make mistakes and learn from them. This feeds into reflective activities that invite students to develop their academic processes, so they are best able to cope with the challenges ahead. Finally, the module takes a strong approach to team-working; learners regularly work with the same small group of peers and this work is directly assessed. Learning about their various peers and how to adapt to working effectively develops students’ cultural awareness and is a key employability skill.