An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. 

Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. 

Many employment opportunities within the field of food science and nutrition are available to graduates.

This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It has been designed to offer exciting, interesting experiences that focus learning for 16 - 19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.

Structure of the qualification 

Unit 1 Meeting Nutritional Needs of Specific Groups -          Mandatory.          Internal and External Assessment 

Unit 2 Ensuring Food is Safe to Eat -                                         Mandatory.         External Assessment 

Unit 3 Experimenting to Solve Food Production Problems - Optional.              Internal Assessment 

Unit 4 Current Issues in Food Science and Nutrition -           Optional.              Internal Assessment