BSc Nutrition
Course Overview
Our accredited BSc Nutrition course explores the vital links between diet, health, and society, providing the scientific foundation for a career as a professional nutritionist. You will gain a comprehensive understanding of nutritional science through a blend of core scientific modules, practical laboratory work, and multi-disciplinary projects. The program is designed to prepare you to address contemporary food challenges and make a positive impact on public health and the food industry.
Key Program Highlights
- Accredited by the Association for Nutrition, leading to Registered Nutritionist (RNutr) status
- Gain hands-on experience in state-of-the-art facilities, including sensory and food processing labs
- Develop professional skills through multi-disciplinary team projects, like creating new food products
- Option to undertake a professional placement year with leading industry partners
- Learn from world-leading experts engaged in cutting-edge nutritional research
Course Overview
Our accredited BSc Nutrition course explores the vital links between diet, health, and society, providing the scientific foundation for a career as a professional nutritionist. You will gain a comprehensive understanding of nutritional science through a blend of core scientific modules, practical laboratory work, and multi-disciplinary projects. The program is designed to prepare you to address contemporary food challenges and make a positive impact on public health and the food industry.
Key Program Highlights
- Accredited by the Association for Nutrition, leading to Registered Nutritionist (RNutr) status
- Gain hands-on experience in state-of-the-art facilities, including sensory and food processing labs
- Develop professional skills through multi-disciplinary team projects, like creating new food products
- Option to undertake a professional placement year with leading industry partners
- Learn from world-leading experts engaged in cutting-edge nutritional research
Requirements
Modules
- Nutritional Biochemistry and Physiology
- Food and Nutritional Chemistry: A Practical Approach
- Food Microbiology
- Food System Challenges
- Introduction to Sustainable Food Manufacturing
- General Chemistry A
- Composition and Properties of Foods
- Food Choice
- Nutrition Research and Practice
- Exercise and Performance-based Nutrition
- Nutrition Policy and Professional Conduct
- Nutritional Epidemiology and Public Health
- Securing a Job: Recruitability and Employability
- Nutrition in Management and Prevention of Disease
- Lifestyle, Nutrigenetics and Personalised Nutrition
- Gut Microbiota and Health
- New Product Development
- Research Project
