| Module code |
Module title |
| FOOD1010 | Food: Origins and Form |
| FOOD1050 | Elements of Human Nutrition |
| FOOD1130 | Traditional Alcoholic Beverages |
| FOOD1131 | Traditional Alcoholic Beverages |
| FOOD1145 | Key Skills in Food and Nutritional Sciences |
| FOOD1220 | Cell and Molecular Biology |
| FOOD2031 | Molecules Controlling Sensory and Nutritional Properties |
| FOOD2046 | Food Processing: From Farm to Shop |
| FOOD2100 | Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods |
| FOOD2135 | Microbiological and Chemical Food Safety |
| FOOD2140 | Food Analysis |
| FOOD2150 | Food and the Allergic Reaction |
| FOOD2160 | Nutrition in the Prevention and Treatment of Disease |
| FOOD2165 | Nutrition in the Prevention and Treatment of Disease |
| FOOD2192 | Introduction to Food Product Development |
| FOOD2196 | Food Quality Assurance |
| FOOD2201 | Nutritional Issues in the Life Cycle |
| FOOD2215 | Principles of Research: Diet in Populations |
| FOOD3010 | Food Processing: From Farm to Shop |
| FOOD3140 | Critical Appraisal of Scientific Literature |
| FOOD3330 | Functional Foods |
| FOOD3340 | Food and Cancer |
| FOOD3371 | Food Product Development - Team Project |
| FOOD3381 | Nutrition Policy and Public Health |
| FOOD5036M | Food Processing: from farm to shop |
| FOOD5045M | Microbiological and Chemical Food Safety |
| FOOD5055M | Food Processing |
| FOOD5115M | Colloid and Dairy Science |
| FOOD5196M | Impacts of Food Processing on Nutritional Quality |
| FOOD5235M | Food and the Allergic Reaction |
| FOOD5241M | Structure and Function of Food Components |
| FOOD5270M | Food Analysis |
| FOOD5280M | Functional Foods |
| FOOD5340M | Food and Cancer |
| FOOD5410M | Nutrition: Policy and Practice |
| FOOD5455M | Food Product Development |
| FOOD5472M | Sensory Science |
| FOOD5481M | Food Quality Assurance and Control |
| FOOD5511M | Applied Nutritional Epidemiology |
| FOOD5515M | Nutrition Through the Lifecourse |
