BSc Food Science and Nutrition
Entry requirements
A level: ABB-BBB / Required subjects: Biology or Chemistry and one from the following - Physics, Sport Studies, Physical Education, Mathematics, Statistics, Psychology, Geography, Environmental Science, Food Technology, Home Economics, or Nutrition and Food Science. IB: 33-32 / Required subjects: Biology or Chemistry HL5/SL6 and a second science or mathematics subject HL5/SL6. BTEC: DDD-DDM in Applied Science.
About this course
BSc (Hons) in Nutrition and Food Science and Nutrition. Core topics include Data Analysis, Statistics, Laboratory Techniques, Research Methods, Communication & Writing, Critical & Analytical Thinking, and Artificial Intelligence & Machine Learning. The programme explores the application of biology and chemistry to food and the physiological utilisation of food by the human body.
Modules
- Principles Of Nutrition And Health
- Contemporary Studies In Nutrition, Food And Exercise
- Cell Biology And Biological Chemistry
- Biochemistry: Building Blocks Of Life
- Integrating Human Physiology
- Applied Skills In Nutrition
- Fundamentals In Food Science, Nutrition And Microbiology: A Practical Approach
- Human Nutrition
- Food Microbiology
- Food Science: Perception, Processing And Preservation
- Nutritional Physiology & Metabolism
- Food Analysis And Quality Control
- New Product Development
- Research Methods For Nutrition And Exercise 1
- Applied Nutrition
- Pathology: A Metabolic Perspective
- Animal Nutrition
- Food: Chemistry, Functionality And Health Effects
- Application Of Research And Professional Skills In Nutrition, Food And Exercise Sciences
- Sports And Exercise Nutrition
- Advances In Nutrition: Body Weight Regulation, Diet And Cardiometabolic Risk
- Food Technology And Safety
- Food Security
- International And Public Health Nutrition
- Mechanistic Toxicology And Pharmacokinetics
- Advances In Nutrition: Precision Nutrition
- Research Project - Nutrition & Exercise