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Training the nutritionists of the future – University of Reading

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Training the nutritionists of the future

Release Date 22 August 2005

a mealWith the ever increasing public interest in the health aspects of food, nutritionists will play an increasingly important role in ensuring that consumers can access convenient food of high quality. And so the University of Reading has launched a new 'Nutrition and Food Science' degree which will train the nutritionists of the future. Nutritionists with training in food science are now at the forefront of new product development, packaging design and relaying health messages to the consumer. Moreover, health has become a major focus for most large food companies. The University's BSc programme in Nutrition and Food Science will involve the scientific study of the health and chemical aspects of the food that we eat. The degree programme, which will have its first intake of students in October 2005, provides a strong academic training in the science of nutrition and the related disciplines of food science, physiology, biochemistry, genetics and microbiology. Dr Anne-Marie Minihane, of the School of Food Biosciences, said: "This degree provides students with the expertise to work in the food manufacture industry, in nutrition education and promotion, and within government departments concerned with public health issues. "Also, the professional year placement greatly increases employment prospects following graduation, allowing students to apply the knowledge they have acquired and to gain an insight into future career opportunities. "All in all, a degree in Nutrition & Food Science from the University of Reading will provide you with excellent opportunities with respect to career choice, salary and promotion opportunities and the ability to work overseas." Entrants to the programme are normally required to have achieved grades B, C, C with at least two science subjects, preferably chemistry and biology. Related subjects at AS level, including food technology, environmental science and human biology, will be taken into account. The School of Food Biosciences is the largest department of its kind in the UK. It is renowned for its excellence in both teaching and research, achieving a '5' rating in the Research Assessment Exercise and an 'Excellent' rating in the Teaching Quality Audit. For further information about the Nutrition and Food Science degree, or any of the courses run by the School of Food Biosciences, please visit the website http://www.food.rdg.ac.uk, or contact Dr Richard Frazier on 0118 378 8709 or r.a.frazier@rdg.ac.uk End Dr Anne-Marie Minihane is available for interview. Please contact Sue Rayner on 0118 378 8005 or s.j.rayner@rdg.ac.uk

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