ICTQual AB Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)

The ICTQual AB Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is an advanced qualification designed for learners seeking comprehensive expertise in the science of food, nutrition, and their impact on human health. As the global demand for safe, nutritious, and sustainable food systems grows, professionals with a deep understanding of food science and nutrition are increasingly essential across healthcare, research, and the food industry.

This diploma equips learners with an in-depth knowledge of the chemical, biological, and physical properties of food, alongside applied nutrition principles that influence human health. Learners explore food composition, nutrient functionality, dietary requirements, and the role of nutrition in disease prevention and health promotion. The programme also covers food safety, quality assurance, food processing, and innovation, ensuring learners understand how science and technology intersect with nutrition to enhance food products and services.

Emphasis is placed on research methods, critical thinking, and evidence-based practice. Learners develop the ability to analyse scientific literature, interpret data, and apply findings to practical scenarios in food science and nutrition. This holistic approach enables graduates to contribute effectively to product development, dietary planning, public health initiatives, and nutrition research projects.

This qualification is ideal for nutritionists, dietitians, food scientists, healthcare professionals, and those aspiring to advanced roles in food and nutrition sectors. It also supports Continuing Professional Development (CPD), helping learners maintain up-to-date knowledge and enhance career progression.

By completing the ICTQual AB Level 6 Diploma in Food Science and Nutrition, learners will be well-prepared to make informed decisions, apply scientific principles to nutrition practice, and influence public health and the food industry positively on a local and global scale.

Course overview

Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)

To enrol in ICTQual AB Level 6 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 19 years old at the time of registration.
  • Educational Background: A recognised qualification at Level 5 or equivalent in nutrition, dietetics, food science, health sciences, biology, or a related discipline is required. Applicants with alternative qualifications may also be considered if they can demonstrate relevant prior learning or professional experience.
  • Work Experience: While not compulsory, prior experience in nutrition, food science, healthcare, or related sectors is highly advantageous. This ensures learners can engage effectively with the scientific, analytical, and applied content of the diploma.
  • English Proficiency: As the programme is delivered in English, learners must demonstrate adequate language skills to follow the course. Non-native speakers are expected to have proficiency equivalent to IELTS 6.0 or above, or evidence of prior education or professional work conducted in English.
  • Additional Requirement: Learners should have access to a reliable internet connection, computer or smart device, and relevant software to participate fully in course activities and assessments.
  • Centre Requirements: Centres offering this qualification must have qualified staff, appropriate resources, and effective systems in place to ensure high-quality delivery and learner success.

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

  1. Advanced Principles of Food Science
  2. Nutrition and Human Health
  3. Food Safety, Quality, and Regulation
  4. Food Processing, Preservation, and Innovation
  5. Dietary Assessment and Nutritional Analysis
  6. Research Methods and Evidence-Based Practice in Food Science and Nutrition

Learning Outcomes for the Study Units:

Advanced Principles of Food Science

  • Demonstrate a comprehensive understanding of the chemical, biological, and physical properties of food.
  • Analyse nutrient composition, bioavailability, and functionality in various food matrices.
  • Evaluate the impact of food structure, processing, and storage on nutritional quality.
  • Apply scientific principles to optimise food formulation and safety.

Nutrition and Human Health

  • Examine the relationship between diet, nutrients, and human health outcomes.
  • Analyse the role of nutrition in disease prevention, growth, and overall wellbeing.
  • Apply evidence-based nutritional strategies to support different population groups.
  • Critically evaluate current research linking dietary patterns to health outcomes.

Food Safety, Quality, and Regulation

  • Understand food safety principles, hazards, and risk management in production and handling.
  • Analyse quality assurance processes, standards, and regulatory frameworks in the food industry.
  • Develop strategies to ensure compliance with national and international food safety regulations.
  • Implement best practices to maintain high standards of food quality and consumer protection.

Food Processing, Preservation, and Innovation

  • Examine food processing and preservation techniques to maintain nutritional and sensory quality.
  • Analyse the impact of technological innovations on food safety, quality, and nutrient retention.
  • Evaluate sustainable and innovative approaches in food production and product development.
  • Apply knowledge to enhance food product functionality, shelf-life, and consumer appeal.

Dietary Assessment and Nutritional Analysis

  • Conduct dietary assessments using appropriate tools and methodologies.
  • Analyse dietary data to evaluate nutritional intake and identify population-level trends.
  • Interpret results to inform dietary planning, intervention strategies, and nutrition education.
  • Apply practical approaches to improve the accuracy and reliability of nutritional assessments.

Research Methods and Evidence-Based Practice in Food Science and Nutrition

  • Demonstrate competence in research design, data collection, and statistical analysis in food science and nutrition.
  • Critically appraise scientific literature to inform evidence-based practice.
  • Conduct research or small-scale studies to support product development, policy, or intervention planning.
  • Communicate research findings effectively to stakeholders, practitioners, and policy makers.

The ICTQual AB Level 6 Diploma in Food Science and Nutrition equips learners with advanced expertise in food science, nutrition, and applied research, preparing them for leadership, research, and specialist roles within the food and healthcare sectors. Completion of this qualification offers pathways for academic advancement, professional growth, and global career opportunities.

Academic Progression

  • Progress to Level 7 Diplomas, postgraduate certificates, or Master’s programmes in Food Science, Nutrition, Dietetics, Public Health, or related disciplines.
  • Engage in research projects focusing on food innovation, dietary interventions, or population nutrition studies.
  • Develop a foundation for specialised Continuing Professional Development (CPD) courses in nutrition, food technology, and health research.

Professional Career Opportunities

Graduates may pursue roles such as:

  • Food Scientist or Technologist conducting research and developing safe, nutritious, and innovative food products.
  • Nutritionist or Dietitian specialising in applied nutrition and dietary planning.
  • Quality Assurance or Food Safety Specialist ensuring compliance with regulatory standards and best practices.
  • Public Health Nutrition Professional supporting nutrition programmes, policy, and community interventions.
  • Research Analyst or Consultant evaluating food, diet, and health outcomes to inform policy or product development.

Industry Relevance and Global Opportunities

  • Respond to the increasing global demand for professionals skilled in food science, nutrition, and health promotion.
  • Collaborate with food manufacturers, healthcare providers, research institutions, and public health organisations.
  • Apply evidence-based approaches to product development, dietary planning, and nutrition interventions.
  • Contribute to sustainable food systems, nutrition policy, and public health initiatives worldwide.

Continuing Professional Development (CPD)

  • Maintain and enhance professional expertise through workshops, seminars, and specialised training.
  • Stay updated with emerging research, innovative food technologies, and global nutrition trends.
  • Build professional networks with researchers, healthcare leaders, and industry experts to support career progression and collaborative initiatives.

FAQs

This course is designed for learners seeking advanced expertise in food science and nutrition. It is ideal for nutritionists, dietitians, food scientists, healthcare professionals, and those aspiring to roles in research, product development, quality assurance, or public health nutrition.

Learners must be at least 19 years old and hold a recognised Level 5 qualification or equivalent in nutrition, dietetics, food science, health sciences, or a related discipline. Relevant professional experience in nutrition, food science, or healthcare is advantageous but not compulsory. Non-native English speakers should demonstrate proficiency equivalent to IELTS 6.0 or above.

ICTQual AB Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is 60 Credits training program. As this Training program have mandatory assessment which will be conducted through Approved Training Centers.

ICTQual AB allows to offer Level 6 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 6 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%