Career-Focused LICQual Level 3 Food Science & Nutrition
Food is more than sustenance—it is a powerful tool that shapes health, wellbeing, and even the future of societies. From the nutrients that fuel our bodies to the science that explains how food interacts with biology, understanding this relationship has never been more important. Food science and nutrition is the discipline that explores these connections, combining scientific knowledge with practical applications to improve lives.
In today’s world, where lifestyle diseases, malnutrition, and food safety concerns are rising, food science and nutrition plays a critical role in guiding healthier choices. It is not just about calories or diets—it is about evidence‑based strategies that influence growth, immunity, and long‑term wellbeing.
The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) emphasizes the importance of this field in modern healthcare and wellness. For learners, engaging with food science and nutrition is more than academic—it is an opportunity to contribute to healthier communities, strengthen professional credibility, and play a pivotal role in advancing nutrition‑focused innovation.
Program Outline
The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) is a structured qualification designed to provide learners with foundational expertise in nutrition and food systems. Comprising 6 specialized units and worth 24 credits, the program introduces learners to areas such as dietary assessment, nutrition across life stages, food safety frameworks, compliance with international standards, ethical considerations, and global best practices in food science and nutrition.
Learners are guided to apply evidence‑based approaches, manage nutrition programs effectively, and align with international standards. The course also outlines the type of learners it is designed for, the skills they will gain, and the career pathways available upon completion. As an internationally recognized qualification, it opens doors to opportunities in hospitals, schools, wellness clinics, NGOs, and research institutions. For anyone aspiring to build a career in food science and nutrition, this program serves as a valuable credential that combines practical knowledge with professional credibility.
Unit Structure
| Qualification | Unit Title | Credits | GLH |
| LICQ2201006-1 | Principles of Food Science | 4 | 20 |
| LICQ2201006-2 | Human Nutrition and Health | 4 | 20 |
| LICQ2201006-3 | Food Safety and Hygiene | 4 | 20 |
| LICQ2201006-4 | Applied Nutrition and Diet Planning | 4 | 20 |
| LICQ2201006-5 | Functional Foods and Supplements | 4 | 20 |
| LICQ2201006-6 | Research, Analysis and Communication in Nutrition | 4 | 20 |
Who Can Benefit
The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) is designed for individuals who want to specialize in nutrition, food safety, and wellness promotion. This program is particularly valuable for those who aim to address challenges such as poor eating habits, malnutrition, and lifestyle‑related health concerns. It helps learners strengthen their expertise, improve employability, and prepare for roles where food science and nutrition is central to healthcare delivery.
Ideal Learners
- Students aspiring to enter healthcare sciences with a focus on nutrition and food systems.
- Entry‑level professionals seeking structured training in food science and nutrition.
- Pharmacy assistants wanting to expand knowledge of diet and patient safety.
- Community health workers preparing for responsibilities in nutrition services.
- Hospital support staff aiming to strengthen skills in compliance and dietary care.
- Healthcare professionals transitioning into food science and nutrition roles.
- Career changers interested in nutrition, wellness, and healthcare practice.
- Ambitious learners who want to develop practical skills for food science and nutrition careers
What You’ll Be Able to Do
Unit 1: Principles of Food Science
By the end of this unit, learners will be able to:
- Explain the chemical composition and structure of major food components including proteins, carbohydrates, fats, vitamins, and minerals.
- Analyse the principles of food microbiology and its impact on food quality and safety.
- Evaluate methods of food processing, preservation, and storage for maintaining nutritional value and shelf life.
- Apply knowledge of food science principles to identify factors affecting food quality in professional settings.
Unit 2: Human Nutrition and Health
By the end of this unit, learners will be able to:
- Describe the role of macro- and micronutrients in maintaining human health.
- Assess nutritional requirements across different age groups, lifestyles, and health conditions.
- Examine the relationship between diet, nutrition, and the prevention of diet-related diseases.
- Interpret dietary guidelines and nutrition policies to support health promotion initiatives.
Unit 3: Food Safety and Hygiene
By the end of this unit, learners will be able to:
- Apply food safety legislation and hygiene standards in practical scenarios.
- Identify hazards and risks associated with food contamination and spoilage.
- Implement safe food handling, storage, and preparation practices.
- Develop strategies to maintain compliance with national and international food safety requirements.
Unit 4: Applied Nutrition and Diet Planning
By the end of this unit, learners will be able to:
- Design balanced meal plans and dietary interventions for individuals or groups.
- Assess dietary intake and identify nutritional deficiencies or excesses.
- Apply evidence-based nutrition principles to improve health and wellbeing.
- Evaluate the effectiveness of dietary plans in achieving health and nutritional goals.
Unit 5: Functional Foods and Supplements
By the end of this unit, learners will be able to:
- Explain the concepts of functional foods, nutraceuticals, and dietary supplements.
- Analyse scientific evidence supporting the health benefits of functional foods and supplements.
- Evaluate regulatory and ethical considerations in the use of supplements.
- Recommend functional foods and supplements responsibly to support health and wellbeing.
Unit 6: Research, Analysis and Communication in Nutrition
By the end of this unit, learners will be able to:
- Conduct research using reliable sources and appropriate methodologies.
- Analyse and interpret nutritional data to draw evidence-based conclusions.
- Communicate nutritional information effectively in written reports, presentations, and case studies.
- Demonstrate critical thinking in evaluating research findings and applying them to professional practice.
