Food and nutrition
We have over 30 years' experience of delivering food and nutrition courses. In the National Student Experience Survey (NSS) 2010, our courses received an overall satisfaction rating of up to 97 per cent.
Our food and nutrition staff are in demand for their industry expertise. Many have national and international research reputations spanning a range of themes, including obesity and appetite, plant bioactives and food supply. We also have industry experts in the Centre for Food Innovation, and use this knowledge to keep your learning at the cutting edge.
We use our extensive links with businesses and organisations such as Sainsbury's, Haribo, the NHS and local authorities to ensure that our food and nutrition courses prepare you well for a career in the industry.
View a 360 degree tour of our kitchens.
Watch one of our students talking about our food and nutrition courses.
Read about our Centre for Food Innovation and the services they offer.
Read about our food and nutrition staff.
Search results - 9 results found
This course provides you with an understanding of the practical side of food processing, product development, quality management and applied nutrition in the food industry. It enables you to develop key analytical and professional skills, as well as your management and marketing skills.With a strong practical focus, you work with many ingredients... More information
This course is designed to help recent graduates and health professionals specialise in public health nutrition. The specialist knowledge and skills you learn allow you to enter the profession or advance into leadership roles.The course was developed following the Association for Nutrition guidelines, and in consultation with other public health... More information
Throughout the course, you study nutrition and food composition in depth.You learn • about the strong link between exercise and food• how to analyse the diets of individuals and populations• about essential physiology for nutrition • how non-communicable diseases such as diabetes, obesity, heart disease and certain cancers develop, and what... More information
This degree provides you with expertise in food marketing, business management and food product design and development. It enables you to develop your analytical, critical thinking and professional skills. This is a very dynamic industry, so throughout the course there is an emphasis on fast response and creative thinking.You learn how to identify... More information
This course is for people with an interest in nutrition who want to build a professional career helping the public understand and apply nutritional information. Public health nutrition looks at how nutritional advice in published research, provided by government initiatives or on food packaging, translates into easily understood messages the... More information
This course is based on the final year of our BSc (Honours) Food and Nutrition. It allows you to top up your current qualifications to honours degree level.You can apply for this course if you have an • advanced diploma • higher national diploma • foundation degree • equivalent qualification in a relevant subject. This course has a strong food... More information
This course is based on the final year of our BSc (Honours) Food Marketing Management/International 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 an • advanced diploma • higher national diploma • foundation degree • or equivalent in a relevant... More information
Undergraduate
Full-time
UCAS code NN5F
Subject area
Related subjects
The course is for anyone wishing to develop a career specialising in food product development, food consumer marketing or retailing within the international food sector.As the food industry grows worldwide, it is creating a need for skilled practitioners who can demonstrate the relevant applied knowledge, combined with management and leadership... More information
This course is based on the final year of our BSc Honours (International) Hospitality Business Management with Culinary Arts. It allows you to top up your current qualifications to honours degree level. You can apply for this course if you have an • advanced diploma • higher national diploma • foundation degree • or equivalent in a relevant... More information
Undergraduate
Full-time
UCAS code N8D6
Subject area
Related subjects
Kitchens
Our kitchens have a wide range of specialist equipment for product development, testing and research.
About the course (0:47)
One of our students talks about her experiences on the course, the bits she has enjoyed most and how she has personally developed during her studies.
The nutrition fair (1:32)
One of our students talks about the annual nutrition fair, which nutrition students organise as part of their course to help local food fans make sensible decisions about nutrition and lifestyle.
Stalls at the fair include information on how to
• grow your own vegetables
• eat healthily in pregnancy
• make easy meals from scratch
The fair is open to everyone and offers tasting opportunities, interactive activities and information about diet, food, health and lifestyle. In 2010 it was sponsored by Asda.
Assessment methods (0:50)
One of our students talks about the different assessment methods that are used on the course and how they are varied to meet the different strengths of individuals.
What next (1:11)
A group of our students talk about their career plans after graduating from the course.
Food and nutrition research
Our Centre for Food Innovation carries out technical projects and provides training to meet the needs of the food industry.
Our services include • training courses • sensory evaluation and texture analysis • food product and process development • food quality control and assurance • food marketing • strategic management.
The centre has a strong track record of innovation, working with all elements of the food and drink sector including small and medium enterprises, large enterprises and retailers. Our facilities, together with highly qualified staff and a convenient national location, offer the food and drink industry a gateway to innovative solutions.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Profiles
Andrew Fairclough
Associate lecturer
Alison Campbell
Senior lecturer
John Nicolson
Senior lecturer and course leader
Anna Hall
Course leader
Tony Lynn
Senior lecturer
Einir Williams
Senior lecturer
Jacqueline Lomas
Senior lecturer
Wayne Martindale
Research fellow
Alison Bell
Senior lecturer
Jenny Paxman
Senior lecturer
Trevor Simper
Senior lecturer