This flexible course enables
graduates to enter a career
in the food industry. There is
a study abroad opportunity*
and you may be able to
carry out your honours
project with one of our
external partners, enabling
you to gain further skills and
experience.
BSc/BSc (Hons)
Nutrition and Food
Science
Nutrition is the science that
investigates the metabolic and
physiological responses of the
body to food and diet. Food
science is the application of
biological and physical sciences
to study the nature of foods, the
causes of deterioration, the
principles underlying food
processing and the improvement
of foods for public consumption.
This is a multidisciplinary course focused
on human nutrition and food science
with a related emphasis on new product
development and their nutritional impact.
It is suitable if you are interested in
following a career in the food industry or
research.
In Years One and Two, you will gain a
strong foundation in the core areas of the
biological sciences. You will be
introduced to fundamental principles and
concepts in nutrition, food and
associated disciplines and start to
integrate your acquired knowledge from
the different disciplines. You will study a
range of modules that will allow you to
start to develop core study skills, in
addition to laboratory and investigative
(information technology and research)
skills.
In Year Three, you will focus on both
nutrition and food science, studying a
wide range of topics ranging from
ingredient functionality, food analysis and
nutrition across lifespan, to public health,
demonstrating the multidisciplinary
nature of the degree. You will continue to
develop a range of skills, including
evaluating scientific and lay literature and
communication skills.
In Year Four, the majority of your time will
be spent on your honours project which
will involve you carrying out an individual
research project at the University or an
external partner (food company or public
health organisation), allowing you to
integrate and develop your skills and
knowledge further in a particular area.
Modules focus on the current issues
facing the food industry, including ‘free
from’ formulation, healthier products,
sustainability and food policy.
Structure
You can opt to study for an honours
degree over four years or an ordinary
degree over three years. You will
complete a range of modules each year
as outlined.
Year Two modules
Nutrition/ Food Science/ Human
Physiology and Pharmacology/ Systems
Biology/ Molecular Biology/ Medical
Microbiology/ Immunology/ Integrating
Module 2/ Professional Development/
Key Investigative Skills 2
Year Three modules
Food Science/ Food Analys is
Laboratory/ Applied Nutrition/ Public
Health Practice/ Digestion and Satiety/
Logistics and Supply Chain
Management/ Dissertation (choice of
topic)/ Epidemiology and Health/
Professional Module
Year Four modules
Teaching, learning and assessment
Please see the course entry on our
website (see URL on opposite page) for
full details of the learning, teaching and
assessment activities for this course.
Also check out the ‘How we teach and
how you’ll learn’ section on pages 8-11.
Year One modules
Product Development/ Current Issues in
Food Science/ Food Business
Development/ Nutrition and Food Policy/
Sustainable Consumption/ Honours
Project/ Research Communication
The modules listed here are correct at
time of print (Feb 2018) but may differ
slightly to those offered in 2019. Please
check the website for any updates.
*Subject to availability
Introduction to Food and Nutrition/
Genetics/ Cell Biology and Human
Physiology/ Biochemistry/ Developmental
Biology and Ageing/ Microbiology/ Key
Investigative Skills 1/ An Introduction to
Health Psychology / Health and Welfare/
Integrating Module 1
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