The LICQual Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition) is a comprehensive qualification designed for learners seeking to advance their careers in the fields of food science, nutrition, and related health professions. This diploma equips learners with in-depth knowledge of nutritional science, food composition, dietary requirements, and food safety principles, enabling them to make informed decisions in both professional and personal contexts.
Ideal for professionals working in healthcare, food production, dietetics, public health, and wellness sectors, this diploma helps learners enhance their expertise, broaden their knowledge base, and achieve meaningful professional development. It is particularly suited for those aiming to strengthen their skills in nutritional assessment, meal planning, dietary analysis, and scientific evaluation of food products, while aligning with the latest evidence-based practices in nutrition science.
LICQual ensures that all centres delivering this diploma maintain the highest standards of training. Centres must have qualified and competent staff, alongside access to the essential materials, resources, and facilities required for effective learning. This commitment guarantees that learners receive practical, engaging, and high-quality education, supporting their success throughout the programme.
By completing this diploma, learners not only gain a recognised qualification but also enhance their Continuing Professional Development (CPD), opening opportunities for career progression and increased professional credibility. The programme is structured to provide a balance of theoretical knowledge and practical skills, empowering learners to apply their learning confidently in professional settings.
Course Overview
Qualification Title
LICQual Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition)
Total Units
6
Total Credits
60
GLH
240
Qualification #
LICQ2201038
Qualification Specification
To enroll in the LICQual Level 3 Diploma in Food Science and Nutrition (Dip Food Science and Nutrition), applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2201038-1 |
Fundamentals of Food Science |
10 |
40 |
|
LICQ2201038-2 |
Human Nutrition and Dietary Requirements |
10 |
40 |
|
LICQ2201038-3 |
Food Safety, Hygiene, and Quality Assurance |
10 |
40 |
|
LICQ2201038-4 |
Nutrition and Public Health |
10 |
40 |
|
LICQ2201038-5 |
Food Science Research and Analysis |
10 |
40 |
|
LICQ2201038-6 |
Practical Applications of Food Science and Nutrition |
10 |
40 |
By the end of this course, learners will be able to:
Unit 1: Fundamentals of Food Science
By the end of this unit, the learner will be able to:
- Explain the principles of food science, including the composition and chemical properties of foods
- Identify the role of macronutrients and micronutrients in human health
- Analyse the nutritional value of various food products
- Describe factors that influence food quality, stability, and shelf-life
Unit 2: Human Nutrition and Dietary Requirements
By the end of this unit, the learner will be able to:
- Explain nutritional requirements across different life stages and populations
- Assess dietary intake using standard nutritional assessment techniques
- Identify the components of a balanced diet and dietary reference values
- Evaluate nutritional needs in relation to health conditions and lifestyle factors
Unit 3: Food Safety, Hygiene, and Quality Assurance
By the end of this unit, the learner will be able to:
- Explain key food safety legislation and hygiene regulations
- Implement best practices for food handling, storage, and preparation
- Identify potential hazards in food production and implement risk mitigation strategies
- Evaluate quality assurance systems and their role in maintaining food safety standards
Unit 4: Nutrition and Public Health
By the end of this unit, the learner will be able to:
- Explain the link between nutrition and public health outcomes
- Analyse strategies for preventing diet-related diseases
- Evaluate public health policies and nutrition interventions
- Apply knowledge of nutrition to promote health within communities
Unit 5: Food Science Research and Analysis
By the end of this unit, the learner will be able to:
- Explain research methods relevant to food science and nutrition
- Collect, analyse, and interpret data from scientific studies
- Evaluate evidence-based research to inform professional practice
- Apply critical thinking to assess the validity and reliability of nutritional information
Unit 6: Practical Applications of Food Science and Nutrition
By the end of this unit, the learner will be able to:
- Apply theoretical knowledge to plan and analyse balanced meals
- Conduct dietary analysis and provide nutrition recommendations
- Develop food products or interventions based on nutritional principles
- Demonstrate professional practice in applying nutrition science to real-world scenarios
This diploma is ideal for:
- Professionals working in nutrition, dietetics, or food science who wish to enhance their knowledge and skills
- Individuals pursuing a career in public health, wellness, or healthcare sectors with a focus on nutrition
- Food industry professionals involved in product development, quality assurance, or food safety
- Learners aiming to improve their expertise in dietary assessment, meal planning, and nutritional analysis
- Graduates seeking a recognised qualification to boost career prospects and professional credibility
- Those committed to Continuing Professional Development (CPD) and applying evidence-based nutrition in practice
- Individuals aspiring to work in community nutrition, education, or consultancy roles
- Professionals looking to strengthen their knowledge of food science, food safety, and public health nutrition
To deliver the LICQual Level 3 Diploma in Food Science and Nutrition effectively, centres must meet the following requirements:
- Qualified and Competent Staff: All teaching and assessment personnel must hold relevant qualifications and demonstrate expertise in food science, nutrition, or related fields.
- Appropriate Learning Resources: Centres must provide access to up-to-date textbooks, scientific journals, digital learning materials, and practical equipment for effective teaching and learning.
- Facilities for Practical Learning: Centres should have suitable kitchens, laboratories, or simulation spaces to allow learners to apply theoretical knowledge in real-world contexts.
- Assessment Support: Centres must have systems in place for conducting assessments, monitoring learner progress, and providing constructive feedback in line with LICQual standards.
- Health and Safety Compliance: All learning environments must adhere to local health and safety regulations, ensuring safe participation for all learners.
- Commitment to Quality Assurance: Centres must implement robust quality assurance processes to maintain high standards of teaching, learning, and assessment.
- Support for Learners: Centres should provide guidance and support to learners, including access to additional learning resources, mentorship, and assistance with CPD.
These requirements ensure that learners receive high-quality, professional, and internationally-standardised training, equipping them with the skills and knowledge needed for success in the food science and nutrition sectors.
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.
