BSc Human Nutrition
Entry requirements
We accept a wide range of qualifications for entry to our undergraduate programmes. The main ones are listed below: A Level - grades BBB-BCC including Biology, Human Biology, Biological Sciences, Social Biology or Physical Education. BTEC - Extended Diploma grades from Distinction Distinction Merit (DDM) to Distinction Merit Merit (DMM) in a relevant subject. T Levels – grade Merit in a relevant subject. International Baccalaureate - a minimum of 32 points to include Biology or a related subject at Higher Level. Access to HE courses - Access to HE Diploma or Access to HE Certificate (60 credits, 45 of which must be Level 3, at Merit or Higher in a Science or related subject). If you don’t meet the entry requirements above, we may be able to accept your prior learning or experience from outside of formal education. See our Accreditation of Prior Learning (APL) page to learn more. English Language Requirements for International and EU Applicants IELTS 6.5 - for visa nationals, with a minimum score of IELTS 6.0 in each element.
About this course
BSc (Hons) in Nutrition, exploring the scientific principles behind food, health and disease. Core topics include research methods. The programme includes an optional professional placement year and a dissertation. Graduates are eligible for Registered Associate Nutritionist status on this Association for Nutrition accredited degree.
Modules
- Biological Techniques
- Introduction to Biochemistry
- Food and Nutrition
- Nutrition and Exercise for Health
- Anatomy and Physiology
- The Microbial World
- Research Skills for Human Nutrition
- Human Nutrition
- Human Pathophysiology and Nutrition
- Food Analysis
- Food Product Development
- Microbial Applications and Biotech
- Health: Mind, Body, Society
- Professional Placement Year
- Human Nutrition Dissertation Planning
- Applied Sports and Exercise Nutrition
- Human Nutrition Dissertation Publication
- Epidemiology and Public Health
- Anatomy, Physiology and Metabolism for Physical Activity
- Food Safety
- Global Trends in Food, Preservation and Packaging
- Food and Nutrition in Practice
- Mechanisms of Disease