COURSE CURRICULUM

The BSc Food Science and Human Nutrition program is a structured four-year degree that builds strong scientific knowledge and practical understanding of food, nutrition, and health. In first year, students study Food and Nutrition, Biology, Chemistry, and Mathematics, providing a solid foundation in the core sciences needed to understand how food interacts with the human body. In second year, students concentrate more closely on Food and Nutrition, Biology, and Chemistry, allowing them to deepen their understanding of food systems, biochemical processes, and nutritional science, while also having the option of taking a 10 credit elective to broaden their studies. In third year, the focus shifts mainly to Food Science and Nutrition, where students develop more specialised knowledge in food development, human health, and nutrition. During the second semester of this year, students may take part in a work placement or other experiential learning opportunities, depending on availability, giving them valuable real-world experience in the food industry. In the final year, students study advanced topics in Food Science and Nutrition and complete a capstone project, which allows them to apply their learning to an independent research topic. Overall, the program combines scientific theory, practical experience, and research skills to prepare graduates for careers in food, nutrition, and health-related industries.