BSc Nutrition and Food Science
BSc Nutrition and Food Science
- UCAS Code: BD46
- Length: 3 years
BSc Nutrition and Food Science (with Professional Training)
- UCAS Code: BDK6
- Length: 4 years
Health has become a major and topical issue for society. This means that nutritionists play an increasingly important role in ensuring that consumers can access convenient food of high quality that is also nutritionally beneficial. Nutritionists with training in food science are therefore now at the forefront of new product development, packaging design and relaying health messages to the consumer. These degrees will also provide graduates with the expertise to work in nutrition education and promotion, and within government departments concerned with public health issues. There are also opportunities for our graduates to pursue higher taught (MSc) or research (PhD) degrees in the area of food and health.
Nutrition & Food Science is a scientific study of the health and chemical aspects of the food that we eat. The courses provide a strong academic training in the science of nutrition and the related disciplines of food science, physiology, biochemistry, genetics and microbiology. A core curriculum provides the necessary academic training to gain registration as a 'Registered Nutritionist' following graduation.
This degree is normally taken as a four year course with a one year industrial placement. A three year course without an industrial placement is also available.
Modules
The following is a list of modules usually available for this degree course. Our modules can change, but the current list will give you a good idea of the course content. Further details can be found on the University’s web pages. All students must take 120 credits each year.
Year 1 |
Credits |
| Fundamentals of Human Nutrition | 20 |
| Human Physiology | 20 |
| Cell Biology and Biochemistry | 10 |
| Genetics and Molecular Biology | 10 |
| Foundation Chemistry | 20 |
| Selected Topics in Food Science | 10 |
| Physical Aspects of Biological Systems | 10 |
| Mathematics and Computing for Life Sciences | 10 |
| Fundamental Microbiology | 10 |
Year 2 |
Credits |
| Public Health Nutrition 1 | 10 |
| Introduction to Human Disease | 10 |
| Food Choice and Regulation | 10 |
| Consumer Behaviour | 10 |
| Fundamentals of Food Chemistry | 20 |
| Food Processing | 20 |
| Microbiological Hazards in Food | 10 |
| Statistics for Life Sciences | 10 |
| Options: e.g. Endocrinology; Chemistry of Food Components; Microbiology; Languages | 20 |
Year 3 |
Credits |
| Professional Training for 4-year course students | 120 |
Final Year |
Credits |
| Human Nutrition in Health and Disease | 20 |
| Public Health Nutrition 2 | 10 |
| Bioavailability, Diet and Gut Health | 10 |
| Sensory Evaluation | 10 |
| Food Product Development | 10 |
| Individual Research Project | 40 |
| Options: e.g. Clinical Nutrition; Food Issues in Developing Countries; Biochemistry and Physiology of Heart Disease; Languages | 20 |
For more details, please see our BSc Nutrition and Food Science course leaflet.