The LICQual Level 3 Certificate in Nutraceuticals and Functional Foods (Cert Nutraceuticals) is a specialised qualification designed to provide learners with in-depth knowledge and practical insights into the rapidly growing field of nutraceuticals, functional foods, and their impact on health and wellbeing. This qualification equips learners with the skills and expertise needed to understand the science behind bioactive compounds, nutritional supplements, and food products that deliver therapeutic benefits beyond basic nutrition.
Aimed at professionals seeking to advance their career prospects, this certificate offers a structured pathway to expand knowledge in nutrition science, product innovation, and regulatory frameworks within the nutraceutical industry. It is also highly valuable for individuals wishing to strengthen their Continuing Professional Development (CPD) in health, nutrition, and food sciences, ensuring they stay at the forefront of industry advancements.
Learners undertaking this qualification will gain a strong foundation in areas such as the role of functional foods in disease prevention, dietary supplementation strategies, quality assurance, and the ethical and legal considerations governing nutraceuticals. The course is ideal for those looking to enhance their expertise and contribute effectively to the development, promotion, and safe use of nutraceutical products.
Centres offering this qualification must ensure that delivery is supported by competent and qualified staff, along with access to all necessary materials, facilities, and resources. This ensures high-quality training and maximises learner success, preparing them for professional growth in the expanding nutraceutical and functional foods sector.
Course Overview
Qualification Title
LICQual Level 3 Certificate in Nutraceuticals and Functional Foods (Cert Nutraceuticals)
Total Units
6
Total Credits
60
GLH
240
Qualification #
LICQ2201027
Qualification Specification
To enroll in the LICQual Level 3 Certificate in Nutraceuticals and Functional Foods (Cert Nutraceuticals), applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2201027-1 |
Introduction to Nutraceuticals and Functional Foods |
10 |
40 |
|
LICQ2201027-2 |
Bioactive Compounds and Functional Ingredients |
10 |
40 |
|
LICQ2201027-3 |
Nutraceutical Product Development and Formulation |
10 |
40 |
|
LICQ2201027-4 |
Nutrition, Health, and Disease Prevention |
10 |
40 |
|
LICQ2201027-5 |
Regulatory, Quality, and Safety Considerations |
10 |
40 |
|
LICQ2201027-6 |
Research, Evidence-Based Practice, and Professional Development |
10 |
40 |
By the end of this course, learners will be able to:
Unit 1: Introduction to Nutraceuticals and Functional Foods
By the end of this unit, the learner will be able to:
- Explain the definitions and classifications of nutraceuticals and functional foods |
- Describe the historical development and global trends in the nutraceutical industry |
- Analyse the role of functional foods in promoting health and preventing disease |
- Identify major sectors and career opportunities within the nutraceutical field |
Unit 2: Bioactive Compounds and Functional Ingredients
By the end of this unit, the learner will be able to:
- Identify key bioactive compounds and their natural sources |
- Explain the mechanisms of action and health benefits of vitamins, minerals, probiotics, and phytochemicals |
- Evaluate scientific evidence supporting the efficacy of functional ingredients |
- Discuss factors affecting the stability and bioavailability of bioactive compounds |
Unit 3: Nutraceutical Product Development and Formulation
By the end of this unit, the learner will be able to:
- Describe the principles of nutraceutical product development |
- Explain formulation techniques and delivery systems for functional foods and supplements |
- Analyse factors affecting product stability, efficacy, and consumer acceptance |
- Apply knowledge to design simple functional food or supplement concepts |
Unit 4: Nutrition, Health, and Disease Prevention
By the end of this unit, the learner will be able to:
- Explain the relationship between nutrition, functional foods, and health outcomes |
- Assess the impact of functional foods and nutraceuticals on chronic disease prevention |
- Analyse nutritional strategies for immune support, metabolic health, and overall wellbeing |
- Critically evaluate scientific research on diet and disease prevention |
Unit 5: Regulatory, Quality, and Safety Considerations
By the end of this unit, the learner will be able to:
- Describe regulatory frameworks and standards for nutraceuticals and functional foods |
- Explain labelling, claims, and compliance requirements in different regions |
- Analyse quality assurance and safety protocols for product development and manufacturing |
- Evaluate ethical considerations in the promotion and use of nutraceutical products |
Unit 6: Research, Evidence-Based Practice, and Professional Development
By the end of this unit, the learner will be able to:
- Apply research methods to critically evaluate scientific literature on nutraceuticals |
- Analyse evidence-based practice principles in functional food applications |
- Develop strategies for continuous professional development (CPD) in the nutrition and wellness sectors |
- Demonstrate professional and ethical practice in line with industry standards |
This course is ideal for learners who want to advance their knowledge and career in the nutraceutical and functional foods sector. It is specifically designed for:
- Health and wellness professionals seeking to enhance their understanding of functional foods and nutraceuticals
- Nutritionists, dietitians, and food scientists aiming to strengthen their professional expertise
- Healthcare and fitness industry practitioners who wish to apply nutritional science to support wellbeing
- Individuals interested in research or product development within the nutraceutical and functional foods industry
- Professionals focused on regulatory compliance, quality assurance, and safety standards in food and supplement production
- Learners committed to Continuing Professional Development (CPD) and staying updated with the latest industry trends and scientific advancements
- Aspiring entrepreneurs or business professionals looking to innovate or launch functional food and nutraceutical products
To ensure high-quality delivery and learner success, centres offering this qualification must:
- Employ qualified and experienced staff with expertise in nutraceuticals, functional foods, nutrition, or related health sciences
- Provide access to up-to-date learning materials and resources, including textbooks, online resources, and practical guides
- Ensure learners have access to practical facilities or laboratory equipment where applicable, for hands-on learning and skills development
- Implement robust systems for assessment, feedback, and learner support to monitor progress and achievement
- Maintain an environment that promotes professional and ethical practice in line with industry standards
- Facilitate Continuing Professional Development (CPD) opportunities for both staff and learners to stay current with scientific and industry advancements
- Adhere to health, safety, and regulatory requirements relevant to the delivery of courses in nutraceuticals and functional foods
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.
