BSc Nutrition and Food Science
Entry requirements
A level: ABB including B in two sciences (at least one must be a core science)* *Core sciences: Chemistry, Physics, Biology, Maths, Food Science and Nutrition. Accepted additional sciences: Food Technology, Further Maths, Statistics, Psychology, Geography, Environmental Science/Studies, Applied Science, Geology, Home Economics, Information Technology, Computer Science, Physical Education, Marine Science, Sports Science/Studies, Sociology, A-level Design and Technology: Product Design. IB: 32 points overall including at least 5 in one core science subject (as listed above) and one second science subject* at higher level.
About this course
BSc in Nutrition and Food Science and Nutrition. Core topics include Laboratory Techniques, Statistics, Research Methods, Data Analysis, Ethics & Professional Practice, and Communication & Writing. The course is accredited by the Association for Nutrition (AfN), with graduates eligible to apply for registered associate nutritionist status via the direct entry pathway. Students complete an original research project in their final year, working within one of the university's research groups.
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 Processing and Quality Assurance
- Nutrition Research and Practice
- Sensory and Consumer Science
- 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
- New Product Development
- Research Project