Year 1: Introduces biology largely as human biology with accompanying modules in applied and environmental biology; additional subjects include quantitative techniques for biologists and chemistry as required for an understanding of future modules in biochemistry and physiology. Year 2: the degree diverges in 2nd year with the introduction of management for students of food science; technology and management. Year 3: brings specialist modules in food microbiology (including food poisoning and food safety) and microbial pathology; students also cover health and nutrition as well as food and beverage processing which is followed together with students of brewing and distilling; management modules at this stage focus on marketing and operations management. Year 4: specialist modules in food biotechnology; quality assurance; packaging technology; and dairy technology are complemented with management topics such as project management; innovation management and health and safety.