BSc Nutrition with Food Consumer Sciences

BSc Nutrition with Food Consumer Sciences

  • UCAS Code: B4D6
  • Length: 3 years

BSc Nutrition with Food Consumer Sciences (with Professional Training)

  • UCAS Code: B4DP
  • Length: 4 years

Students in a taste panel experimentConsumers are increasingly aware of the link between diet, lifestyle and health. Companies involved in food development, marketing and health professionals are reacting to this situation and are promoting new products and health messages as a result. Nutritionists now play an important role in ensuring that the information available to consumers is scientifically sound, and that the products available are nutritionally beneficial.

Nutrition with Food Consumer Sciences students will work at the interface between companies, health professionals, policy makers, and the consumer to assess the clarity and scientific merit of the advice and food on offer, and to analyse the consumer's response to it.

The degree programme provides a strong academic training in the science of nutrition with related areas of food science and consumer studies. The curriculum is accredited by the Nutrition Society and provides the necessary academic training to gain Associate Registration with the Nutrition Society 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. 

The course

Our programmes run within themes across the three academic years. The following is a list of modules usually available for this degree course. Further details for each of the modules can be found on the main University module description pages (http://www.reading.ac.uk/module/). All students must take 120 credits each year.

Theme 1   Mod code 

Theme 1: Fundamental Science for Food and Nutrition

Credits

Term 
Year 1 

CH1FC1

CH1FC3

Fundamental Concepts in Chemistry 1

Molecular Studies for the Life Sciences

10

10

Aut/Spr 
Year 2  FB2CCP  Composition and Properties of Food 20 Aut/Spr 
Theme 2    Mod code 

Theme 2: Quality and Safety across the Food Chain

Credits

 Term
Year 1  FB1AG2  Farm to Fork 20 Aut/Spr 
Year 3  FB2FQS Food Quality and Sensory Science 10 Autumn 
Theme 3 Mod code 

Theme 3: Food Microbiology

Credits

Term
Year 1

BI1S1 

FB1MB1

Introductory Microbiology

Introduction to Food Microbiology

10

10

Aut/Spr 
Year 2 FB2MF2  Microbiological Hazards in Foods  10  Spring 
Theme 5   Mod code

Theme 5: Life Sciences for Food and Nutrition

Credits

 Term
Year 1 

BI1BA1

BI1BB2 

The living Cell

Biochemistry and Metabolism

10

10

Aut/Spr 
Theme 6  Mod code  Theme 6: Human Nutrition Credits  Term 
Year 1  FB1PN  Human Physiology and Nutrition 20 Aut/Spr 
Year 2 

FB2PHN

FB2NS

Public Health Nutrition

Nutritional Science

20

20

Aut/Spr 
Year 3 

FB3NGL

FB3HND

Genes, Lifestyle and Nutrition

Nutrition and Health Disease

20

20

Aut/Spr 
Theme 8  Mod code  Theme 8: Consumer Choice and Perception   Credits  Term
Year 1

PY1CG

AP1EM1

Cognition and Learning

Introduction to Marketing

10

10

Aut/Spr
Year 2

PY2CN1

PY2CN2

FB2IFC

Cognition 1

Cognition 2

Issues in Food Choice

10

10

10

Autumn

Spring

Spring

Year 3

(Available soon)

FB3GSA

Driving Consumer Choice

Consumer Attitudes to Food

20

10

Aut/Spr

Spr 

Theme 9  Mod code  Theme 9: Appliead Food Science and Technology   Credits  Term
Year 3 FB3PFB  Research Project  40  Aut/spr 

(please note that the modules may be subject to minor change from the above list)

 For more details, please see our BSc Nutrition with Food Consumer Science course leaflet

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Contact us:

Dr M. Jose oruna-Concha

Undergraduate Admissions Tutor

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