Entry requirements

General entry requirements and Mathematics 2a or 2b or 2c, Science Studies 2, Social Studies 1b or 1a1+1a2

Aims

The programme in Food and Nutrition at Uppsala University leads to a bachelor's degree in the main field of Food Studies, Nutrition and Dietetics with Business Studies as a minor field. The programme provides qualified knowledge, skills and competencies for working with food and meals in various positions within a broad field. The education is interdisciplinary and encompasses various perspectives, such as nutrition, food science and the social scientific aspects of food and eating. The importance of food for human health and for sustainable development is a central aspect of the programme. Teachings include theoretical, practical and professional elements. All courses are based on a scientific approach and the programme provides a progression in learning. It is also preparatory for advanced-level studies.

Learning outcomes

After completing studies in the Food and Nutrition programme, the student is expected to

Knowledge and understanding

• demonstrate knowledge and understanding of the scientific basis of the field, where the importance of food for human health and sustainable development is underscored in connection to individuals, various groups and societal factors
• demonstrate knowledge and understanding of applicable methods, current research and development within the field
• demonstrate knowledge of management of food-related businesses and organisations

Competence and skills

• demonstrate the ability to search for, collect, evaluate and critically interpret relevant information within a given problem statement and critically discuss phenomena, questions and situations
• demonstrate the ability to plan and evaluate food and meals for people with different needs and apply this within various businesses and organisations
• demonstrate the ability to independently and in collaboration with others identify, formulate and solve problems and complete tasks within specified time frames
• demonstrate the ability to report and discuss information, problems and solutions, both orally and in writing, in dialogue with various stakeholders and target groups
• demonstrate the skill required to independently work with issues related to food and nutrition across businesses and organisations. In that context, take the complexity of food regarding nutrition, food safety, sensory science, and environmental and economic dimensions, into consideration while acknowledging cultural, social and health-related aspects

Judgement and approach                                  

• demonstrate the ability to make judgements considering relevant scientific, social and ethical aspects, and to balance these various perspectives on food-related issues
• demonstrate insight into the role of knowledge in society and the responsibility of individuals for its utilization
• demonstrate the ability to identify their needs for additional knowledge and to further develop their skills

Layout of the programme

The set curriculum within the program provides a progression in learning within the main field and broadens with business studies as a minor field. The courses included and the order in which they are given are stated in the study outline.

During the first year, the foundations of nutrition and food science will be provided. During the second year, the students' knowledge is broadened and deepened through studies in sensory science and product development, public health nutrition, and meal service with a focus on organization and leadership. The second year also includes workplace training. During the final third year, the knowledge is expanded with courses in business studies while, in addition, knowledge in food studies and scientific methodology is further deepened. Moreover, the third year involves the completion of a bachelor´s thesis.

Admission is guaranteed for all courses in the programme, on the condition that the entry requirements are fulfilled. The objectives and content of the course are stated in the respective course syllabus. At the start of each course, instructions about the teaching and examination are given.

The workplace training included in the program is carried out at businesses and organisations approved by the department. Students apply by themselves for their internship within a food- and/or meal-related business. This is done in consultation with the course leader who must approve the internship.

Instruction

The study is full-time, one week corresponds to 1,5 credits and each semester includes 30 credits. The courses are planned for 40 hours of study time per week which includes scheduled teaching activities as well as time for independent studying such as reading the literature, working with assignments and preparation for group work and presentations. The teaching is diverse, with a range of methods such as lectures, lessons, group exercises, laboratory work, seminars, supervision, field studies, field trips and work placements. Digital elements occur. A number of teaching elements require compulsory in-person attendance on site, which is stated in the study information/schedule for each course.

It also specifies the forms for possibilities of compensating for compulsory elements that have been missed due to, for example, sick leave. Individual evaluation of knowledge takes place through oral or written tests. Other forms of examination are presentation of written assignments or practical exercises. Within the frame of each course, two examination occasions are arranged. Additionally, there is a supplementary examination opportunity for written exams at the end of each semester. Administration and communication within courses are primarily done digitally.

Language of instruction                                                                                                 

The main language of instructions and examinations is Swedish, but some teaching may be given in English. Course literature in both Swedish and English are used.

Degree

The programme leads to a Bachelor's degree in Social Science, 180 credits. The main field of studies is Food Studies, Nutrition and Dietetics (90 credits), including a Bachelor´s Thesis (15 credits), and the minor field of studies is Business Studies, accounting for 30 credits.