ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)

The ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is a comprehensive qualification designed for learners seeking to develop in-depth knowledge and practical skills in the fields of food science, nutrition, and dietetics. This diploma equips learners with the expertise to understand the chemical, biological, and physical properties of food, alongside the principles of nutrition and their impact on human health.

Learners will explore essential topics such as food composition, nutrient analysis, food safety, dietary planning, and functional foods, combining scientific understanding with practical application. The programme emphasises evidence-based approaches, enabling learners to critically assess nutritional information, evaluate food products, and design balanced diets that support health and wellbeing.

This qualification is ideal for healthcare professionals, nutritionists, dietitians, food scientists, and individuals seeking Continuing Professional Development (CPD) to enhance their skills in nutrition and food science. By completing the Dip Food Science and Nutrition, learners will gain the knowledge and practical expertise to contribute effectively to food research, product development, dietary consultancy, and public health nutrition initiatives.

The course also prepares learners for career progression by developing analytical, problem-solving, and critical thinking skills necessary for advanced roles in nutrition, food technology, and health sciences. Learners will be equipped to support evidence-based nutritional practices, influence dietary strategies, and apply scientific principles to improve community and individual health outcomes. Furthermore, the qualification provides a pathway for further academic advancement and professional development, enabling learners to pursue higher-level diplomas and specialised roles in nutrition, dietetics, and food science.

Course overview

Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)

To enrol in ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition), learner must meet the following entry requirements:

  • Age Requirement: Learners must be at least 18 years old at the time of registration.
  • Educational Background: A minimum of a Level 2 qualification or equivalent is recommended. A background in food science, nutrition, biology, or health sciences is advantageous but not mandatory.
  • Work Experience: Prior experience in healthcare, nutrition, food science, food technology, or related sectors is beneficial, though not compulsory.
  • English Proficiency: Learners must demonstrate sufficient English language skills to understand course materials, complete assignments, and communicate effectively.
  • Additional Requirement:Learners should have basic ICT skills to access digital resources, conduct online research, and complete assessments where required.
  • Centre Requirements: Centres delivering this qualification must have competent and qualified staff, along with the required learning resources, facilities, and support systems to ensure high-quality delivery and learner success.

This qualification, the ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition), consists of 6 mandatory units.

  1. Principles of Food Science and Technology
  2. Human Nutrition and Dietary Requirements
  3. Food Chemistry and Biochemistry
  4. Food Safety, Hygiene, and Quality Assurance
  5. Functional Foods and Nutraceuticals
  6. Nutritional Assessment and Diet Planning

Learning Outcomes for the Study Units:

Principles of Food Science and Technology

  • Understand the fundamental concepts and principles of food science and technology.
  • Analyse the physical, chemical, and biological properties of different foods.
  • Explore food processing techniques and their impact on nutrient content and quality.
  • Evaluate the role of food science in product development, safety, and innovation.

Human Nutrition and Dietary Requirements

  • Understand the key nutrients required for human health and their functions.
  • Assess dietary needs across different age groups, lifestyles, and health conditions.
  • Analyse the relationship between diet, health, and disease prevention.
  • Develop knowledge to support evidence-based nutritional guidance and interventions.

Food Chemistry and Biochemistry

  • Understand the chemical composition and biochemical processes in foods.
  • Examine the role of macronutrients and micronutrients in food and human metabolism.
  • Analyse the effects of cooking, processing, and storage on nutrient availability.
  • Apply knowledge of food chemistry to improve product quality and nutritional value.

Food Safety, Hygiene, and Quality Assurance

  • Understand the principles of food safety and hygiene in different settings.
  • Apply regulatory standards, best practices, and quality assurance procedures.
  • Evaluate food hazards, risks, and control measures to ensure consumer safety.
  • Implement protocols to maintain high-quality standards in food production and service.

Functional Foods and Nutraceuticals

  • Explore the concept of functional foods and their role in promoting health.
  • Analyse bioactive compounds and their physiological effects.
  • Evaluate the evidence supporting the use of nutraceuticals in health and disease management.
  • Develop skills to assess and recommend functional foods in dietary planning.

Nutritional Assessment and Diet Planning

  • Conduct nutritional assessments using dietary analysis tools and techniques.
  • Develop balanced meal plans and dietary interventions tailored to individual and community needs.
  • Apply evidence-based guidelines to evaluate and improve dietary intake.
  • Communicate dietary recommendations effectively to support health outcomes.

Completing the ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) equips learners with a strong foundation in food science, nutrition, and dietetics, preparing them for advanced study and professional growth. This diploma enables learners to apply scientific principles to dietary planning, food product development, and public health nutrition. It supports career advancement by providing practical skills, critical thinking, and evidence-based knowledge, creating opportunities in both clinical and community settings.

Academic Progression

  • Progress to Level 6 Diplomas in Food Science, Nutrition, Public Health Nutrition, or Dietetics Leadership for advanced knowledge and specialised skills.
  • Access Level 7 Diplomas in Advanced Nutrition, Food Technology, or Healthcare Management for professional and leadership development.
  • Foundation for undergraduate or postgraduate studies in Nutrition, Dietetics, Food Science, or Health Sciences.
  • Opportunity to specialise in areas such as functional foods, nutraceutical development, food safety management, or public health nutrition programmes.

Professional Development Opportunities

  • Gain expertise to work in food research, product development, quality assurance, and nutritional consultancy.
  • Enhance CPD for professionals already employed in nutrition, dietetics, food science, or healthcare sectors.
  • Build skills in dietary assessment, evidence-based nutrition planning, and food technology applications.
  • Prepare for supervisory or advisory roles in food production, healthcare services, and community nutrition initiatives.

Career Pathways

  • Roles in food science laboratories, public health departments, hospitals, clinics, and food manufacturing companies.
  • Opportunities in government, non-governmental organisations (NGOs), or private consultancy supporting nutrition and food safety initiatives.
  • Prospects in school nutrition programmes, community dietary projects, and functional food product development.
  • Potential for self-employment as a Food Science or Nutrition Consultant, providing expertise to businesses, organisations, or community programmes.

Long-Term Progression

  • Serve as a stepping stone toward Level 6 and Level 7 qualifications, enabling leadership and advanced expertise in food science, nutrition, and healthcare management.
  • Opportunities to influence food policy, public health nutrition strategies, and evidence-based dietary guidelines.
  • Prepare for senior roles focused on food innovation, community nutrition improvement, and research-driven dietetic solutions.

FAQs

This course is designed for learners who wish to develop specialist knowledge and practical skills in food science, nutrition, and dietetics. It is suitable for nutritionists, dietitians, food scientists, healthcare professionals, and individuals seeking Continuing Professional Development (CPD) to enhance their expertise in dietary assessment, food safety, and nutritional planning.

Learners must be at least 18 years old to enrol. A Level 2 qualification or equivalent is recommended but not mandatory. Prior experience in nutrition, food science, dietetics, healthcare, or related sectors is advantageous but not compulsory. Learners must have sufficient English language proficiency to understand course materials, complete assignments, and communicate effectively. Centres delivering this course must have qualified staff and the required learning resources to ensure high-quality learning.

ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is 30 Credits training program. As this Training program have mandatory assessment which will be conducted through Approved Training Centers.

ICTQual AB allows to offer Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) in various formats, including online, in-person, or a combination of both. Participants can choose the format that best fits their schedule and learning preferences. But final decision is made by ATC.

Yes, ICTQual AB Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) consist of 6 mandatory assessments . These assessments are designed to evaluate participants’ comprehension of course material and their capacity to apply concepts in practical situations. It is mandatory to pass assessments with a minimum score of 75%