Nutrition
Entry requirements
A level: AAB (specific subject requirements) BTEC: DDD in National Extended Diploma. We can also accept a combination of National Extended Certificates and A-levels . The BTEC, with or without combination A-levels, must cover modules aligned with the subjects named in the A-level section. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science. IB: 6,6,5 at higher level including two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
About this course
MSci, BSc in Nutrition, an undergraduate degree in nutrition and food science and nutrition centred on dietary science and health. Core topics include Research Methods. Accredited by the Association for Nutrition, the course provides a pathway toward Associate Registered Nutritionist status. The first year covers food fundamentals through Food: Past, Present and Future, Introduction to Human Nutrition, Food Safety and Preservation, and Biochemistry of Food and Nutrients. The second year examines physiological and epidemiological aspects via Human Biochemistry and Molecular Nutrition, Nutrition Across the Lifespan, Nutritional Epidemiology, and Physiology and Energy Balance. The third year addresses professional and clinical dimensions through Nutrition in Food Product Development: Interdisciplinary Team Project, Nutrition and Health, Nutrition Policy, and Personalised Nutrition, Professionalism and Ethics. The final year involves advanced study and research through modules such as Capstone Project: Research and Discovery, Problem Solving: Functionality of Ingredients in Food Design, Sensory Science, and Food Biotechnology.
Modules
- Food: Past, Present and Future
- Introduction to Human Nutrition
- Academic and Professional Skills
- Food Safety and Preservation
- Biochemistry of Food and Nutrients
- Understanding Data
- Human Biochemistry and Molecular Nutrition
- Nutrition Across the Lifespan
- Nutritional Epidemiology
- Physiology and Energy Balance
- Health Promotion: Applications of Theory and Practice
- Professional Development and Research Methods
- Nutrition in Food Product Development: Interdisciplinary Team Project
- Nutrition and Health
- Nutrition Policy
- Personalised Nutrition, Professionalism and Ethics
- Critical Appraisal of Scientific Literature
- Nutrition in Practice
- Diet and Cardiovascular Health
- Food and Cancer
- Functional Foods
- Effectiveness of probiotic therapies on body weight and BMI: a systematic review of randomized controlled trials.
- Nanostructures of monolinolein as a delivery system for omega-3 fatty acid.
- Perceptual differences in portion sizes using the Delboeuf illusion & colour contrast.
- Systematic Review: Childhood obesity prevention during the first 24 months of life.
- Exploring consumer and industry perspectives around “may contain” labelling on vegan-suitable products.
- Capstone Project: Research and Discovery
- Problem Solving: Functionality of Ingredients in Food Design
- Sensory Science
- Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Food Systems and Sustainability
- Sustainable Food Consumption
- Advanced Food Biotechnology
- Exercise Physiology, Health and Sports Nutrition
- Cosmetic Science