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

Accredited by LICQual

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The LICQual Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is an advanced qualification designed to provide comprehensive knowledge of the scientific principles that govern food composition, nutrition, food quality, and human health. This course explores the relationship between food science and nutritional wellbeing, enabling a deeper understanding of how food production, processing, and consumption influence health outcomes. It combines advanced nutritional concepts with modern food science practices to support evidence-based decision-making.

Throughout the programme, learners examine key areas including food chemistry, nutritional biochemistry, food microbiology, food safety, product development, nutrient analysis, and quality management systems. The course also explores the effects of food processing on nutritional value, consumer health, and regulatory compliance. Emphasis is placed on scientific investigation, critical evaluation of food systems, and the application of nutrition science within food-related industries.

The qualification enhances professional competence in food manufacturing, nutrition services, quality assurance, healthcare, research, and regulatory environments. It equips learners with the ability to evaluate food products, interpret nutritional data, and apply scientific principles to improve food quality and health outcomes. By integrating food science with advanced nutrition knowledge, this diploma supports informed practice and innovation within the food and nutrition sector.

Prerequisites

Course Entry Requirements

To enrol in the LICQual Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition), learners are expected to meet the following entry requirements:

  • Minimum Age: Applicants should be at least 18 years old at the time of enrolment.
  • Educational Background: A Level 5 qualification or equivalent in food science, nutrition, health sciences, biology, chemistry, or a related discipline is recommended.
  • Work Experience : Previous experience in food production, quality assurance, nutrition, healthcare, research, or a related field is advantageous but not mandatory.
  • Language Proficiency: Applicant should have a good command of English, including reading, writing, and comprehension, to understand course materials.

Course Content

Detailed Curriculum Structure

The LICQual Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) has 480 Guided Learning Hours (GLH), 120 credits and 6 units.

  • Principles of Food Science
  • Nutritional Biochemistry and Physiology
  • Food Analysis and Laboratory Techniques
  • Functional Foods and Nutraceuticals
  • Food Safety, Quality, and Regulation
  • Research, Evidence-Based Practice, and Professional Development

By the end of this course, learners will be able to:

Unit 1: Principles of Food Science

By the end of this unit, the learner will be able to:

  • Explain the fundamental principles of food science and its relevance to nutrition
  • Analyse the chemical, physical, and microbiological properties of food
  • Evaluate factors affecting food quality, safety, and shelf-life
  • Apply food science concepts to practical and professional contexts

Unit 2: Nutritional Biochemistry and Physiology

By the end of this unit, the learner will be able to:

  • Describe the structure, function, and metabolism of macronutrients and micronutrients
  • Analyse the role of nutrients in maintaining health and preventing disease
  • Assess physiological and biochemical responses to dietary intake
  • Apply biochemical knowledge to support nutrition-related decisions

Unit 3: Food Analysis and Laboratory Techniques

By the end of this unit, the learner will be able to:

  • Demonstrate laboratory techniques for analysing food composition
  • Interpret analytical results for nutritional evaluation
  • Ensure accuracy, reliability, and safety in laboratory practice
  • Apply analytical findings to support evidence-based nutrition interventions

Unit 4: Functional Foods and Nutraceuticals

By the end of this unit, the learner will be able to:

  • Explain the concepts and classification of functional foods and nutraceuticals
  • Evaluate the bioactive compounds and their health benefits
  • Critically appraise scientific evidence supporting functional food claims
  • Apply knowledge of functional foods in diet planning and public health nutrition

Unit 5: Food Safety, Quality, and Regulation

By the end of this unit, the learner will be able to:

  • Explain principles of food hygiene, safety, and quality assurance
  • Analyse national and international food legislation and regulatory frameworks
  • Apply Hazard Analysis and Critical Control Points (HACCP) principles in practice
  • Evaluate compliance strategies to meet food safety and quality standards

Unit 6: Research, Evidence-Based Practice, and Professional Development

By the end of this unit, the learner will be able to:

  • Apply research methodologies relevant to food science and nutrition
  • Critically evaluate scientific literature to inform professional practice
  • Implement evidence-based approaches in food science and nutrition interventions
  • Plan and engage in Continuing Professional Development (CPD) to enhance career progression

This qualification provides learners with advanced expertise in food science and nutrition, combining scientific knowledge with practical applications across food and health sectors.

  • Develop a comprehensive understanding of food composition, nutritional science, and their impact on human health.
  • Gain in-depth knowledge of food chemistry, food microbiology, and nutritional biochemistry.
  • Learn how food processing, preservation, and manufacturing influence food quality and nutritional value.
  • Build expertise in food safety principles, quality assurance systems, and regulatory compliance requirements.
  • Strengthen the ability to analyse nutritional data and evaluate food products using scientific methods.
  • Enhance understanding of the relationship between diet, nutrition, and health outcomes.
  • Develop skills in assessing food quality, product development, and nutritional improvement strategies.
  • Improve knowledge of current trends, innovations, and technologies within the food and nutrition industry.
  • Gain insight into evidence-based approaches for addressing food-related health and nutrition challenges.
  • Strengthen professional competence applicable to food manufacturing, quality management, nutrition services, research, and healthcare environments.

This diploma equips learners with the scientific knowledge, analytical capabilities, and industry-relevant expertise needed to support excellence in food science and nutrition practice.

Course Features

Credits: 120

6 Modules

Online Learning

Get in Touch

+44 2035 764371

+44 7441 396751

info@ictqual.co.uk

www.ictqual.co.uk

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FAQ's About LICQual Level 6 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)

Learners will develop skills such as:

  • Evaluating food quality and nutritional content
  • Understanding food production and preservation processes
  • Conducting basic nutritional assessments
  • Identifying food safety risks and control measures
  • Interpreting food science data and research findings
  • Applying scientific principles to food and nutrition challenges

This qualification provides advanced scientific knowledge, strengthens analytical and problem-solving skills, and develops an understanding of food systems, nutrition, quality management, and food safety practices that are relevant across multiple sectors.

No prior experience is required. The qualification is designed to provide structured and comprehensive learning, enabling learners to develop advanced knowledge and practical understanding of food science, nutrition, food safety, and quality management from a professional perspective.

This qualification can support career opportunities across the food, nutrition, health, and quality assurance sectors. Learners gain specialized knowledge that is valued in food manufacturing, nutrition services, food safety, product development, and public health-related environments.

This qualification is relevant across a wide range of sectors, including:

  • Food Manufacturing
  • Food Processing and Packaging
  • Nutrition and Wellness Services
  • Healthcare and Community Health
  • Food Safety and Compliance
  • Quality Assurance and Quality Control
  • Research and Development
  • Public Health and Health Promotion
  • Hospitality and Catering
  • Agricultural and Food Technology Industries

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