LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition)

LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition)

Food science and nutrition are at the heart of healthier communities and stronger healthcare systems. The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) is an internationally recognized qualification designed for healthcare professionals, educators, and aspiring nutritionists who want to build expertise in food safety, nutrition education, and public health.

This Food Science and Nutrition Level 3 qualification provides a solid foundation in dietary analysis, food technology, and nutrition strategies that address malnutrition, obesity, and chronic diseases. Learners gain practical skills in understanding how food impacts health, how nutrition programs can be designed for diverse populations, and how food science supports both clinical and community wellbeing. By enrolling in this accredited Food Science and Nutrition certificate, you prepare yourself for roles in hospitals, schools, NGOs, and food industry organizations.

Delivered through flexible online learning, the Cert Food Science and Nutrition online course allows you to study at your own pace while earning a qualification valued across the UK, Middle East, Asia, and beyond. With a strong focus on real‑world application, the program emphasizes how food science and nutrition can improve healthcare delivery, strengthen public health initiatives, and promote sustainable food practices.

Completing this Level 3 Food Science and Nutrition training program not only enhances your professional profile but also opens doors to exciting career opportunities. Many graduates use this certificate to become certified Food Science and Nutrition specialists, progress into higher diplomas, or expand their careers in healthcare, education, and food industries.

Course Overview

Qualification Title

LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition)

Total Units

6

Total Credits

24

GLH

120

Qualification #

LICQ2201006

Qualification Specification

Download 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:

  • Age Requirement: Applicants must be at least 18 years old.
  • Educational Requirements: A minimum of Level 2 qualifications in science, health, or a related subject is recommended. Equivalent work experience may also be considered.
  • Experience: While prior professional experience in food, nutrition, healthcare, or wellness sectors is advantageous, it is not mandatory. Learners should demonstrate a genuine interest in food science and nutrition.
  • English Language Proficiency: Applicants must have a good command of the English language. Non-native English speakers should demonstrate English proficiency equivalent to IELTS 5.0 or CEFR Level B1 to ensure effective participation and comprehension.
  • Commitment to CPD: Learners should be committed to ongoing professional development and willing to engage in activities that enhance their knowledge and practical skills in food science and nutrition.
  • Access to Required Resources: Learners must have access to the necessary study materials, digital tools, and practical resources provided by the centre to fully engage with the course content and complete all assignments successfully.

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

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.

The LICQual Level 3 Certificate in Food Science and Nutrition (Cert Food Science and Nutrition) is designed for healthcare professionals, nutritionists, educators, and individuals passionate about food safety and public health. This internationally recognized Food Science and Nutrition Level 3 qualification is perfect for anyone seeking accredited training, career advancement, or specialized knowledge in nutrition and food science. Whether you are starting your journey or enhancing existing skills, this program provides the right pathway to make a lasting impact in healthcare, education, and community wellbeing.

Healthcare Professionals

  • Doctors and physicians aiming to integrate nutrition into patient care strategies
  • Nurses supporting recovery and wellness through dietary education and interventions
  • Pharmacists interested in nutrition’s role in medication and disease prevention
  • Allied health workers expanding expertise with Food Science and Nutrition Level 3 qualification
  • Hospital staff seeking accredited Food Science and Nutrition certificates for career growth

Aspiring Nutritionists and Dietitians

  • Students preparing for careers in food science, dietetics, and nutrition research
  • Learners wanting to become certified Food Science and Nutrition specialists
  • Individuals searching for the best Food Science and Nutrition certificate for healthcare careers
  • Those seeking flexible online Food Science and Nutrition training programs
  • Graduates aiming for higher diplomas or degrees in nutrition and food sciences

Educators and Trainers

  • School and college educators teaching nutrition and health sciences
  • Trainers delivering workshops on food safety and nutrition awareness
  • Community educators promoting healthy eating habits in healthcare settings
  • Academic professionals seeking accredited Food Science and Nutrition certification
  • Nutrition instructors aiming to strengthen their qualifications with Level 3 training

Public Health and NGO Workers

  • Professionals working in NGOs or community health programs
  • Public health educators promoting nutrition awareness in population health initiatives
  • Social workers supporting families with nutrition and wellness strategies
  • Policy makers interested in evidence‑based food science and nutrition approaches
  • Trainers delivering nutrition sessions in community health programs

Food Industry Professionals

  • Food technologists seeking accredited Food Science and Nutrition qualifications
  • Quality assurance managers working in food production and safety
  • Professionals in food manufacturing aiming to strengthen nutrition knowledge
  • Culinary experts integrating food science into menu planning and product development
  • Industry specialists preparing for leadership roles in food safety and nutrition

International Learners

  • Students in the UK, Middle East, and Asia seeking accredited Food Science and Nutrition certificates
  • Professionals needing globally recognized qualifications for career mobility
  • Learners searching for online Food Science and Nutrition diplomas with flexible study options
  • Healthcare workers abroad aiming to strengthen their professional profile
  • International candidates preparing for advanced food science and nutrition studies

Continuing Professional Development (CPD) Seekers

  • Professionals needing CPD credits in healthcare and nutrition research
  • Medical staff updating knowledge with accredited Food Science and Nutrition training
  • Nutrition advisors enhancing qualifications for career growth
  • Educators seeking structured CPD in food science and health sciences
  • Practitioners aiming to stay current with global food science and nutrition standards

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.