Entry requirements

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

Aims

The programme in Foodservice and Nutrition at Uppsala University is a bachelor degree programme with a concentration in Food Studies, Nutrition and Dietetics and secondary studies in Business Studies. The content of the programme provides qualified knowledge, skills and competencies for working with food and meals in various positions within a broad field of activities. Food Studies, Nutrition and Dietetics is an interdisciplinary field that encompasses various perspectives, such as nutrition, food science and the social scientific aspects of food and eating. The importance of food to human health and the sustainable society is a central aspect of the programme. A scientific approach with focus on progression permeates all courses, which also feature some practical elements. The programme will also prepare students for further second-cycle studies.

Learning outcomes

Knowledge and understanding

After completed studies in the Foodservice and Nutrition programme, the student shall be able to

• demonstrate knowledge and understanding of the scientific basis of the field, where the importance of food to human health and sustainable development is central in relation to individuals, various groups and to social factors
• demonstrate knowledge and understanding of applicable methods in the field of Food Studies, Nutrition and Dietetics and of current research and development
• demonstrate knowledge of management of nutrition-related businesses and organisations

Competence and skills

After completed studies in the Foodservice and Nutrition programme, the student shall be able to

• demonstrate the ability to search for, collect, evaluate and critically interpret relevant information in a problem statement and critically discuss phenomena, questions and situations
• demonstrate the ability to plan and evaluate food for people with a variety of needs and apply this within various businesses and organisations
• demonstrate the ability to independently 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 social actors and groups
• demonstrate the skill required to independently work with questions related to food and nutrition in various businesses and organisations and, in that context, take into consideration the complexity of food with regard to nutrition, food safety, sensory science, the environment and economics, while taking cultural, social and health-related aspects into consideration

Judgement and approach

After completed studies in the Foodservice and Nutrition programme, the student shall be able to

• demonstrate the ability to make judgements in consideration of relevant scientific, social and ethical aspects, and to balance various perspectives on food
• demonstrate insight into the role of knowledge in society and the responsibility of the individual for how it is used
• demonstrate the ability to identify their needs for additional knowledge and to further develop their skills

Layout of the programme

Term 1

• Food Studies, Nutrition and Dietetics A: Nutrition, 30 credits

Term 2

• Food Studies, Nutrition and Dietetics B: Food Science, 30 credits

Term 3

• Foodservice and Leadership I, 15 credits
• Sensory Science and Product Development, 15 credits

Term 4

• Nutrition and Public Health, 15 credits
• Foodsevice and Leadership II, 15 credits

Term 5

• Business Economics A, 30 credits

Term 6

• Food Studies, Nutrition and Dietetics C: Sociological Perspectives on Food, 7.5 credits
• Food Studies, Nutrition and Dietetics C: Scientific Methods, 7.5 credits
• Food Studies, Nutrition and Dietetics C: Bachelor thesis, 15 credits

The work placements offered within the framework of the Foodservice and Leadership II course are carried out at businesses and organisations approved by the Department of Food Studies, Nutrition and Dietetics.

Instruction

Study is full-time and instruction consists of lectures, lessons, group exercises, lab work, seminars, supervision, field studies, field trips and work placements. For some instruction, attendance is obligatory. This is stated in the study guide/timetable for each course. Course objectives and content are stated in the respective syllabus, and students are given instructions concerning instruction and exams at the beginning of each course.

Degree

The programme leads to a Bachelor's degree covering 180 credits, with progressively deeper studies in the main subject of Food Studies, Nutrition and Dietetics, where the secondary subject of Business Studies accounts for 30 credits.