The QualCert Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is a comprehensive qualification designed for professionals aiming to develop advanced expertise in the science of food, human nutrition, and their application in health and industry. This programme equips learners with the theoretical knowledge and practical skills required to evaluate food systems, understand nutritional principles, and apply evidence-based practices to promote health and wellbeing across diverse populations.
This diploma provides an in-depth exploration of food chemistry, microbiology, safety, and processing, alongside applied nutrition, public health strategies, and sustainable food practices. Learners will also gain valuable insight into research methods, innovation, and policy, ensuring they are well-prepared to address the complex challenges facing today’s food and nutrition sectors.
Designed for those who wish to expand their professional development and career opportunities, this qualification is particularly suited to individuals seeking roles in healthcare, food industries, education, public health, and research. It also encourages a commitment to lifelong learning and Continuing Professional Development (CPD), allowing learners to continually refine their knowledge and skills in line with evolving global standards.
Centres delivering this qualification must have competent and highly qualified staff, as well as access to appropriate facilities, teaching materials, and resources. This ensures that learners benefit from a high-quality training experience that supports both academic excellence and professional success.
Course Contents of QualCert Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition):
The QualCert Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) consists of a structured set of study units designed to provide learners with in-depth and comprehensive knowledge. The qualification includes a total of 1200 Total Qualification Time (TQT), 600 Guided Learning Hours (GLH), and awards 120 credits.
| Unit Ref# | Unit Title | Credits | GLH | TQT |
| QC29073- 1 | Advanced Food Chemistry and Biochemistry | 20 | 100 | 200 |
| QC29073-2 | Food Microbiology, Safety and Quality Assurance | 20 | 100 | 200 |
| QC29073-3 | Nutrition Assessment and Dietary Planning | 20 | 100 | 200 |
| QC29073-4 | Public Health Nutrition and Policy | 20 | 100 | 200 |
| QC29073-5 | Research Methods and Evidence-Based Practice in Food Science | 20 | 100 | 200 |
| QC29073-6 | Innovation and Sustainability in Food Systems | 20 | 100 | 200 |
Entry Requirements for the QualCert Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition):
Minimum Age:
- Learners must be 18 years of age or older at the time of enrolment.
Educational Background:
- A recognised Level 5 qualification (or equivalent) in nutrition, dietetics, food science, health sciences, or a closely related discipline is required.
Experience:
- Prior experience in food science, nutrition, healthcare, or related industries is recommended to support successful progression.
Language Proficiency:
- Learners must demonstrate competence in English to understand course materials, participate in discussions, and complete assessments effectively.
Commitment to CPD:
- Learners are expected to demonstrate a commitment to Continuing Professional Development (CPD) and ongoing professional growth.
Access to Required Resources:
- Learners must have access to research publications, academic journals, digital learning tools, and any additional resources necessary for completing the programme.
Learning Outcomes for the QualCert Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition):
Advanced Food Chemistry and Biochemistry
- Analyse the molecular structure and composition of carbohydrates, proteins, lipids, and micronutrients in food.
- Evaluate biochemical processes involved in digestion, metabolism, and nutrient utilisation.
- Assess how food processing and preparation impact nutrient composition and bioavailability.
- Apply biochemical principles to address nutritional needs in health and disease.
Food Microbiology, Safety and Quality Assurance
- Identify and assess microorganisms of importance in food safety and preservation.
- Evaluate foodborne pathogens, spoilage organisms, and their impact on public health.
- Apply principles of quality assurance and control to ensure compliance with safety standards.
- Develop strategies to minimise microbial risks in food production and storage.
Nutrition Assessment and Dietary Planning
- Conduct comprehensive dietary assessments for individuals and groups.
- Apply nutritional guidelines and recommendations to design tailored diet plans.
- Evaluate the nutritional adequacy of diets using scientific tools and methods.
- Develop strategies to promote healthy eating habits across diverse populations.
Public Health Nutrition and Policy
- Analyse the relationship between nutrition, health promotion, and disease prevention.
- Evaluate global and national nutrition policies addressing public health challenges.
- Design interventions to combat malnutrition, obesity, and non-communicable diseases.
- Apply public health strategies to improve nutritional outcomes in communities.
Research Methods and Evidence-Based Practice in Food Science
- Design and implement research projects relevant to food science and nutrition.
- Critically evaluate scientific literature to support evidence-based decisions.
- Apply statistical methods and data analysis in nutrition and food-related research.
- Translate research findings into practical applications in food science and health.
Innovation and Sustainability in Food Systems
- Assess challenges and opportunities in global food production and sustainability.
- Evaluate the role of innovation and technology in shaping modern food systems.
- Develop strategies to promote sustainable food practices and food security.
- Analyse the impact of environmental, economic, and social factors on food supply chains.
The QualCert Level 6 Diploma in Food Science and Nutrition is designed for professionals and learners who wish to gain advanced expertise in food science, nutrition, and their applications in health, industry, and research. This qualification is ideal for:
- Nutrition and Dietetics Professionals
Learners working in healthcare, clinical practice, or nutrition services who want to expand their scientific knowledge and apply it to practical settings. - Food Scientists and Technologists
Professionals aiming to enhance their expertise in food chemistry, microbiology, safety, and innovation within the food industry. - Public Health and Community Nutrition Practitioners
Those engaged in health promotion, community projects, or policy development who want to design effective nutrition interventions. - Healthcare and Allied Health Professionals
Individuals working in hospitals, clinics, or wellness centres who wish to strengthen their understanding of nutrition in disease prevention and health promotion. - Researchers and Academics
Learners interested in research and evidence-based practice in the fields of food science and nutrition. - Industry Professionals
Employees in food production, quality assurance, and product development seeking advanced knowledge in sustainability and innovation. - Aspiring Leaders in Food and Nutrition
Learners committed to Continuing Professional Development (CPD) who want to take on leadership roles in healthcare, education, or the food industry.
This diploma is particularly suited for individuals aiming to combine scientific knowledge with practical application to make a meaningful impact in food science, nutrition, and public health.
Centres delivering this qualification must meet the following requirements to ensure high-quality learning delivery and successful learner outcomes:
- Qualified Teaching Staff
Tutors and assessors must hold recognised qualifications in food science, nutrition, or related disciplines, with proven experience in teaching and assessment. - Access to Learning Resources
Centres must provide learners with updated textbooks, academic journals, policy documents, and access to digital learning platforms. - Facilities and Equipment
Suitable classrooms, seminar spaces, or online platforms must be available, supported with modern teaching technology and laboratory resources where applicable. - Assessment and Quality Assurance
Centres must implement robust assessment procedures and internal quality assurance systems to ensure fair, consistent, and reliable outcomes. - Learner Support Services
Centres must offer academic support, mentoring, and access to research resources to help learners achieve their goals. - Policies and Procedures
Centres must have clear policies covering equality, diversity, inclusivity, safeguarding, and health and safety. - Access to Industry and Research Experts
Where possible, centres should provide learners with opportunities to engage with food science and nutrition professionals, researchers, or guest lecturers. - CPD for Staff
Teaching and assessment staff must actively engage in Continuing Professional Development (CPD) to maintain current knowledge and best practices in food science and nutrition.