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
Consumers 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, to be delivered for the first time in 2010, will provide a strong academic training in the science of nutrition with related areas of food science and consumer studies. We anticipate that the curriculum will be accredited by the Nutrition Society (as are our other courses involving Nutrition) and will provide the necessary academic training to gain Associate Registration with the Nutrition Society following graduation.
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 |
| Farm to Fork: Primary Production of Food | 10 |
| Mathematics for for Life Sciences | 10 |
| Fundamental Concepts in Chemistry / Introduction to Neuroscience | 10 |
| Public Health Nutrition 1 | 10 |
| Human Physiology | 20 |
| The Living Cell | 10 |
| Biochemistry and Metabolism | 10 |
| Cognition and Applied Psychology | 10 |
| Molecular Studies for the Life Sciences | 10 |
| Introduction to Marketing | 10 |
| Selected Topics in Food and Nutritional Sciences | 10 |
Year 2 |
Credits |
| Fundamentals of Human Nutrition | 20 |
| Food Processing | 10 |
| Introduction to Food Microbiology | 10 |
| Applied Psychology | 10 |
| Cognition | 10 |
| Food Choice and Regulation | 10 |
| Pathology: Introduction to Human Disease | 10 |
| Consumer Behaviour | 10 |
| Statistics and Epidemiology for Life Sciences | 10 |
| Options | 20 |
Year 3 |
Credits |
| Professional Training for 4-year course students | 120 |
Final Year |
Credits |
| Food Product Development | 10 |
| Sensory Evaluation | 10 |
| Consumer Attitudes to Food Quality | 10 |
| Diet and Disease | 10 |
| Public Health Nutrition 2 | 10 |
| Genes, Lifestyle and Nutrition | 10 |
| Individual Research Project | 40 |
| Options | 20 |
For more details, please see our BSc Nutrition with Food Consumer Sciences course leaflet.