BSc Nutrition
Queen Margaret University, Edinburgh
Entry requirements
Scottish Higher: Standard: BBBC, Minimum: BCCC A Level: BCC Irish Leaving Certificate: H2 H3H3 H3 International Baccalaureate: 28 points International: IELTS score of 6.5 with no element below 6.0 Am I a Widening Access student? We apply the minimum entry criteria to applicants who meet one or more contextual factors. To see if this would apply to you, please refer to the access and application page. Preferred subjects: Scottish Higher/ A-Level to include Biology or Chemistry at Higher or equivalent. A second Science subject at Higher or equivalent (can include Chemistry, Biology, Home Economics, or Health & Food Technology) Irish Leaving Certificate (ILC) to include Biology or Chemistry and one other science subject (can include Maths, Home Economics, Chemistry, or Health & Food Technology) International Baccalaureate (IB) to include Chemistry or Biology and one other science subject (can include Maths, Home Economics, Chemistry, or Health & Food Technology) We welcome applications for Year One entry from students from science-based Access or Foundation Courses that include adequate Biology or Chemistry. Each application is assessed on their individual merits and prospective students are encouraged to speak to the Admission Tutor to discuss the options. Required subjects: National 5/GCSE Biology or Chemistry at grade C/4 or above is required and National 5/GCSE grade C/4 in a second science subject is required National 5/GCSE Maths and English at grade C/4 or above is required (National 5 Application of Maths or Lifeskills are also accepted) For ILC, required subjects at O4/H5. For IB, required subjects at standard level 4 Mature/Access: We welcome applications from mature students with relevant qualifications in Biology and Chemistry or experience. Visit our College Leavers and Mature Students Advice page for more information. Direct Entry: Direct entry will be considered on a case-by-case basis. Year Two HNC in a related subject with B in the graded unit Year Thr
About this course
BSc (Hons) Nutrition, exploring the science of food, human physiology, and dietary health. Core topics include Research Methods and Entrepreneurship. The programme spans four years and includes a professional placement offering real-world experience in nutrition settings. Accredited by The Association for Nutrition, graduates may join the voluntary Register of Nutritionists as Associate Nutritionist upon completion.
Modules
- Human Physiology
- Skills for Academic & Professional Success
- Food, Lifestyle and Society
- Introduction to Food Science
- Biochemistry
- Cell Biology and Genetics
- Sustainable Food Systems
- Health Coaching Conversations
- Medical Microbiology and Immunology
- Nutrient Metabolism
- Evidence-Based Practice
- Pharmacology
- Fundamentals of Nutrition
- Food & Nutrition Policy
- Disease Aetiology and Management
- Nutrition through the Life-Course
- Nutrition Placement
- Clinical Nutrition
- Epidemiology in Public Health
- Current Issues in Nutrition Science
- Nutrition in Practice
- Honours Project