The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) is a comprehensive qualification designed for learners seeking to enhance their expertise in the fields of food science, nutrition, and dietary management. This course is ideal for professionals who wish to advance their career prospects, broaden their knowledge base, and maintain high standards in Continuing Professional Development (CPD).
Through this qualification, learners will gain a deep understanding of the principles of food science, the impact of nutrition on health and wellbeing, and the latest developments in dietary guidelines and food safety. The programme equips learners with practical skills and theoretical knowledge to make informed decisions in professional settings, whether in healthcare, food service, community nutrition, or wellness industries.
Centres offering this qualification are required to maintain the highest standards of training, ensuring that learners receive support from competent and qualified staff. In addition, centres must provide all necessary materials and resources to deliver a high-quality learning experience, enabling learners to achieve their full potential.
By completing the LICQual Level 3 Certificate in Food Science and Nutrition, learners will be well-prepared to apply evidence-based nutritional knowledge, contribute to health improvement initiatives, and demonstrate professional excellence in their respective fields. This qualification is an ideal pathway for those committed to advancing their careers, developing specialised expertise, and staying at the forefront of nutritional science and practice.
Course Overview
Qualification Title
LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition)
Total Units
6
Total Credits
60
GLH
240
Qualification #
LICQ2201006
Qualification Specification
To enroll in the LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition), applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2201006-1 |
Principles of Food Science |
10 |
40 |
|
LICQ2201006-2 |
Human Nutrition and Health |
10 |
40 |
|
LICQ2201006-3 |
Food Safety and Hygiene |
10 |
40 |
|
LICQ2201006-4 |
Applied Nutrition and Diet Planning |
10 |
40 |
|
LICQ2201006-5 |
Functional Foods and Supplements |
10 |
40 |
|
LICQ2201006-6 |
Research, Analysis and Communication in Nutrition |
10 |
40 |
By the end of this course, learners will be able to:
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.
To deliver the LICQual Level 3 Certificate in Food Science and Nutrition, centres must meet the following standards to ensure high-quality training and learner success:
- Qualified and Competent Staff – Centres must employ tutors and assessors who are appropriately qualified in food science, nutrition, or related fields, with relevant industry experience to provide expert guidance to learners.
- Adequate Learning Resources – Centres must provide learners with access to comprehensive learning materials, textbooks, digital resources, and practical tools necessary for completing all units of the course.
- Practical Training Facilities – Centres should have access to suitable facilities, including kitchens, laboratories, or demonstration areas, to support practical sessions and applied learning activities.
- Assessment and Feedback Systems – Centres must implement robust assessment procedures, including formative and summative evaluations, with timely feedback to support learner progress and competence development.
- Health and Safety Compliance – Centres must maintain high standards of health and safety in all learning environments, ensuring that learners can engage in practical activities safely.
- Commitment to Continuing Professional Development (CPD) – Centres should encourage staff and learners to engage in CPD activities to remain up-to-date with the latest developments in food science and nutrition.
- Quality Assurance Processes – Centres must have effective monitoring and evaluation systems in place to ensure consistent course delivery, adherence to LICQual standards, and continuous improvement of teaching and learning.
By meeting these requirements, centres can provide a supportive and professional learning environment that enables learners to successfully achieve the LICQual Level 3 Certificate in Food Science and Nutrition, enhancing their skills, knowledge, and career prospects.
To effectively deliver the LICQual Level 3 Certificate in Dietetics Leadership and Management (Cert Dietetics Leadership), centres must meet the following requirements:
- Qualified and Competent Staff: Centres must employ experienced trainers with relevant qualifications in dietetics, nutrition, healthcare, leadership, or management to ensure high-quality teaching and learner support.
- Comprehensive Learning Materials: Centres should provide textbooks, digital resources, case studies, leadership toolkits, and assessment materials to facilitate effective learner engagement and knowledge retention.
- Access to Suitable Facilities and Equipment: Appropriate classrooms, practical learning spaces, or online learning platforms with reliable technology must be available to support both theoretical learning and practical leadership activities.
- Compliance with International Standards: Teaching, assessment, and learning activities must adhere to recognised international quality assurance and educational standards.
- Robust Assessment and Feedback Systems: Centres must implement effective assessment procedures and provide timely feedback to monitor learner progress and support achievement of learning outcomes.
- Support for Continuing Professional Development (CPD): Centres should encourage and facilitate CPD for learners and staff, promoting ongoing professional growth and skill enhancement.
- Health and Safety Compliance: Centres must ensure safe learning environments, particularly for practical activities, workshops, or simulations related to leadership and management practice.
Meeting these requirements ensures learners receive high-quality training, achieve learning outcomes successfully, and develop practical leadership and management skills for professional practice in dietetics and healthcare settings.
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.
