BSc (Honours) Food Marketing Management (top up)

One year full-time

UCAS code • NN5F

Location • City Campus
Subject area • Food and nutrition
Related subjects • Business and management

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This course

This course is based on the final year of our BSc (Honours) Food Marketing Management. It allows you to top up your current qualifications to honours degree level.

You can apply for this course if you have a • higher national diploma • foundation degree • or equivalent in a relevant subject.

The degree provides you with the expertise you need to follow a career in food marketing, business management or food product design and development. You develop your skills in analysis and critical thinking.

This is a very competitive industry so throughout the course there is an emphasis on fast response and creative thinking.

You learn how to identify market niches and work with marketing teams and food technologists to develop products to satisfy consumer needs. You also learn how to promote products and encourage sales in a competitive environment.

The business modules develop your ability to
• manage people
• monitor and control operational performance
• plan long term strategic objectives in the food industry

Your learning involves • seminars • workshops • projects • laboratory sessions in our modern facilities at the City Campus.

International award
You can also complete an international version of this qualification which places greater emphasis on the global events industry.

Guest speakers may include specialists in new product development, marketing and nutrition. We have strong links with leading blue chip manufacturers such as Northern Foods and Greencore and with major retailers such as Tesco, Sainsbury’s and Marks & Spencer.

Find out more about BSc (Honours) Food Marketing Management (top up)

About our courses

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Staff profiles

How to apply

You apply for this course through UCAS.

Fees – home and EU students

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

Fees – international students

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

Assessment

• coursework • examinations

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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.

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.