BSc (Honours) Food Marketing Management
Four years full-time (including one year work placement) or three years full-time
UCAS code • DN65
Location • City Campus
Subject area • Food and nutrition
By adding to My Courses you can compare courses and create a personalised prospectus.
View profiles of students on this course
Watch videos explaining what makes our tourism, hospitality and events department unique, the facilities we have available and the student support we offer.
View a 360 degree tour of our kitchens.
Read about our food and nutrition staff.
2014 entry requirements
Normally five GCSEs at grade C or above, including English language and mathematics, plus one of the following
• 280 points including at least 160 points from two GCE/VCE A levels or BTEC National qualifications. AS levels may count towards these points. We accept general studies. Key Skills qualifications are not included.
• Access – an Access to HE Diploma with at least 45 credits at level 3 and 15 credits at level 2. At least 15 level 3 credits must be at merit grade or above, from a QAA-recognised Access to HE course, or an equivalent Access to HE certificate.
If English is not your first language you will need an IELTS score of 6.0 or above, with a minimum score of 5.5 in each skill.
We welcome applications from people of any age. We may be flexible in our normal offer if you can show a commitment to succeed and have the relevant skills and experience. This must show that you will benefit from and finish the course successfully.
2013 entry requirements
Normally five GCSEs at grade C or above, including English language and mathematics, plus one of the following
• 280 points including at least 160 points from two GCE/VCE A levels or BTEC National qualifications. AS levels may count towards these points. We accept general studies. Key Skills qualifications are not included.
You apply for this course through UCAS.
2013/14 academic year
For 2013 entry, membership of professional bodies and mandatory UK field trips are included in the course fee.
The course fee may be subject to annual inflationary increase. For further information on fees and funding see www.shu.ac.uk/study/ug/fees-and-funding
2013/14 academic year
Typically £11,880 a year
2014/15 academic year
Typically £11,880 a year
The course fee may be subject to annual inflationary increase. For further information on fees, scholarships and bursaries see www.shu.ac.uk/international/fees
• coursework • examinations
Find out about work placements and how we can support your placement experience.
Optional year-long work placements are normally gained by competitive interview and are not a guaranteed part of a course.
Working on a food marketing project
Erica Molyneaux
BSc (Honours) Food Marketing Management, 2009 graduate
'The food department at Sheffield Hallam University has an outstanding reputation and the course offers a variety of modules to allow students to explore different career paths. My placement year was spent with Greencore Prepared Meals and the experience provided me with a real world view of the food industry. Since graduation, I have been successful in securing a place on Marks and Spencer's Food Product Development graduate scheme working in an exciting and varied role.'
Olivia Basten
BSc (Honours) Food Marketing Management
`This course helped me to differentiate myself from other graduates looking for jobs. I gained an understanding of all aspects of the food industry and developed many of my professional skills from my experience at Sheffield Hallam. Having the opportunity to carry out a placement year definitely helped me to gain my position at SPAR and I would recommend this to any student.
`The key skills I’ve taken into my current role include, communicating, planning and organising, team work and self motivation. These are all very important in my role to ensure I do what I say I’m going to do and achieve my objectives both practically and personally.
`After graduating, I secured a job with SPAR UK Ltd based in Middlesex as an Assistant Brand Manager. Here I develop own brand fresh and frozen products and am responsible for project managing the process. The most interesting aspects of my role include
• working closely with creative agencies and suppliers to develop products our customers are looking for
• benchmarking against our competitors
• packaging design
• engaging the business with ‘SPAR brand’ using a variety of different marketing channels
`I am now working in the convenience sector, learning development and technical skills and building a wider understanding of the total retail industry. This will provide me with the knowledge and confidence I need to shape my career the way I want.
`My advice for prospective students would be, start with an aim to make an impression, make connections and work hard. You need to do as well as you can in your first year to apply for work placements in your second year. Also, get involved in as many different aspects of university life as you can to build an engaging CV for employers.'
Catherine Godfrey
BSc (Honours) Food Marketing Management
`The balance of modules on the course gave me a real insight into a variety of areas within a business and helped me to decide on my career.
`The enthusiasm and support from lecturers assisted my learning as the majority had industry experience.
`Studying this course has benefitted me on a personal and professional level. I have developed skills in • communication • team work • time management • leadership • problem solving and IT. I would encourage anyone considering this course to complete the placement year. You will get real life experience, the opportunity to put theory into practice and develop key skills and network opportunities for the future. Your placement experience will also help with the modules/assignments in your final year
`The course broadened my subject knowledge, I felt fully prepared to start my new job as a buyer at Saladworks (part of Samworth Brothers). My responsibilities include
• sourcing new ingredients and liaising with suppliers.
• organising supplier visits
• challenging price, negotiating and preparing contracts and tenders
• solving day to day problems in purchasing.
Profiles
Erica Molyneaux
BSc (Honours) Food Marketing Management, 2009 graduate
Olivia Basten
BSc (Honours) Food Marketing Management
Catherine Godfrey
BSc (Honours) Food Marketing Management
An interconnected department (1:23)
Find out the benefits of studying in an interconnected department.
Kevin Nield, head of the leisure and food management department, discusses how Sheffield Hallam University is unique in that we have an interconnected department which covers tourism, hospitality, events and food, which doesn't usually happen in other universities.
He also talks about our rates of employment being high despite the recession. Lots of our students are going into the sector and then moving up into management.
Practical facilities (1:35)
Find out about the practical facilities we have available.
These include kitchens, a restaurant, tasting booths, and food science labs which are of industry standard.
There are 72 members of permanent teaching staff, and specialist lecturers from industry can also be brought in to teach.
Support for international students (1:02)
Find out how we'll support you while studying at Sheffield Business School.
Kevin Nield, heads of the leisure and food management department within Sheffield Business School, talks about support provided for our international students - from their safe arrival in the country to bank accounts and accommodation.
More videos
An interconnected department (1:23)
Find out the benefits of studying in an interconnected department.
Practical facilities (1:35)
Find out about the practical facilities we have available.
Support for international students (1:02)
Find out how we'll support you while studying at Sheffield Business School.
Kitchens
Our kitchens have a wide range of specialist equipment for product development, testing and research.
Alison Campbell
Senior lecturer
I am a food technologist with a background in the food industry. I previously worked in the fields of product and process development , projects and quality assurance for a variety of companies including Unilever, RHM, and Northern Foods.
I have been teaching at Sheffield Hallam University since 2006.
Alison Bell
Senior lecturer
I have a BSc (Honours) in Home Economics from the University of Surrey and an MA in Learning and Teaching from Sheffield Hallam University.
Having spent time working in the food industry, I have now been lecturing at Sheffield Hallam for many years, more recently in the area of academic and professional skills for Food and Nutrition students.
Jenny Paxman
Senior lecturer
I have a BA (Honours) in anthropology from Durham University and an MMedSci in human nutrition and MPhil in nutrition from Sheffield University. I am a registered nutritionist and have a postgraduate certificate in learning and teaching.
I have been working as a senior lecturer in nutrition for Sheffield Hallam University since September 2002. I have taught nutrition at both degree and MSc level.
I am involved in ongoing research, particularly in relation to obesity prevention and appetite.
My previous work includes sessional nutrition work for South West Sheffield PCT.
Tony Lynn
Senior lecturer
I am the course leader for MSc Nutrition with Public Health Management course.
I have an undergraduate degree and PhD in nutrition. My PhD investigated the effect of raw and processed vegetables on DNA damage in colonocytes.
I have previously worked as a nutritional scientist for the Scottish Foods Standard Agency and as a researcher in the human nutrition unit at the University of Sheffield.
My main area of interest is the effect of phytochemicals on health.
Einir Williams
Senior lecturer
I joined Sheffield Hallam University in May 2007 as a senior lecturer in food technology. My work is divided between teaching undergraduate food and nutrition courses and managing commercial and training projects for clients.
I have been involved in education and training within further and higher education system in the UK for the past eight years, and have conducted research into the use of e-media as a distance learning tool for the food industry.
I have also worked internationally for organisations including the Food and Agricultural Organisation, United Nations Industrial Development Organisation, Heinz and the former New Zealand Dairy Board, working in food quality management, new product development and supply chain management.
John Nicolson
Senior lecturer and course leader
I graduated from the University of Glasgow with a BSc (Honours) degree in Microbiology with Molecular biology.
I have specialist teaching and research experience in the areas of food safety, food microbiology, food biotechnology, and food technology. My particular research expertise is in microbiological water quality, and the distribution of Cryptosporidium in water supplies.
I began teaching at the West of Scotland Agricultural College, and have taught at Sheffield Hallam Uiniversity for the past 20 years.
Trevor Simper
Senior lecturer
I am a senior lecturer and researcher in the food and nutrition group within the Sheffield Business School at Sheffield Hallam University. I am also a registered public health nutritionist.
My undergraduate studies were in health with sport science, and I have a Masters degree in public health and health promotion and a postgraduate teaching certificate in higher education.
My current doctoral studies focus on weight management, nutrition, exercise and behaviour.
I co-ordinated the Bradford Food Network for several years, which won the prestigious Caroline Walker Trust award for improving public health through good food in 2005.
I have worked for a variety of health promotion departments across the country including the London Borough of Southwark, East Staffordshire Borough Council, Rotherham Primary Care Trust and Bradford Health Development Service before I became a full-time academic.
I have published over 20 academic and peer reviewed articles and have managed or been involved in nearly £2 million worth of consultancy projects for the University, including Small Changes, Moving Forward, Be Active and several other nutrition and public health projects in recent years.
Anna Hall
Course leader
I have a BSc (Honours) in Nutrition Health and Lifestyles and an MSc in Nutrition and Public Health Management, both from Sheffield Hallam University.
I am an associate public health nutritionist and course leader for the BSc Nutrition Health and Lifestyles and BSc Public Health Nutrition.
I have been a lecturer at Sheffield Hallam University for three years. I have also been involved in a variety of research projects focusing on weight management and physical activity, including small changes, be active, and moving forward. I have a particular interest in the role of dietary fibre and seaweed in appetite control and health.
Wayne Martindale
Research fellow
I am a research fellow in the Centre for Food Innovation and I am currently working on many aspects of resource efficiency within the food industry and novel ways of communicating food supply chain issues.
I work on multidisciplinary projects within the food and drink sector. My specialist areas are technical communications within agri-food systems and how they impact on our food and industrial supply chain.
I have worked with the Environment Agency, Organisation of Economic Cooperation and Development, Agronomy Department Purdue university, Secretariat for International Landcare Australia, British Grassland Society and many companies and agencies across the food sector.
Jacqueline Lomas
Senior lecturer
I am a senior lecturer at Sheffield Hallam University with a PhD in human nutrition.
My specialist areas of interest include the effects of diet on Alzheimer's disease and methods of dietary assessment.
I have been lecturing at Sheffield Hallam for 10 years.
Andrew Fairclough
Associate lecturer
I was appointed in 2007 to act as a research fellow for the Centre for Food Innovation to enhance the profile of the centre. I have 16 years experience within biomedical sciences at Sheffield Hallam University, specialising in microbiology, molecular biology and analytical biochemistry.
I am also an associate lecturer at Sheffield Hallam covering food hygiene, health and safety, the composition of food and also technically supporting food biotechnology.
Profiles
Alison Campbell
Senior lecturer
Alison Bell
Senior lecturer
Jenny Paxman
Senior lecturer
Tony Lynn
Senior lecturer
Einir Williams
Senior lecturer
John Nicolson
Senior lecturer and course leader
Trevor Simper
Senior lecturer
Anna Hall
Course leader
Wayne Martindale
Research fellow
Jacqueline Lomas
Senior lecturer
Andrew Fairclough
Associate lecturer
