BSc Nutrition with Professional Training
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. Core topics include data analysis, laboratory techniques, research methods, communication and writing, critical and analytical thinking, and ethics and professional practice. The programme holds professional accreditation from the Association for Nutrition and the Institute of Food Science and Technology (IFST), and a placement year is available before the final year of study.
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