COURSE CURRICULUM

The BSc (Hons) Food with Nutrition degree provides students with a comprehensive understanding of food, nutrition, and their impact on health and society. In the first year, students are introduced to foundational topics including biological techniques, the microbial world, food and nutrition, nutrition and exercise for health, sustainability, and science communication. These modules establish a strong scientific and practical basis for understanding the food chain and human health. In the second year, students deepen their knowledge through modules such as human nutrition, food analysis, food product development, microbial applications, and research skills, while exploring contemporary issues in environmental management, future food trends, and health in society. The inclusion of professional placement opportunities allows students to apply their learning in real-world contexts, developing practical and transferable skills. In the final year, the focus shifts to advanced topics and independent research, with modules covering food safety, global trends in food preservation and packaging, medical biology, epidemiology and public health, and food and nutrition in practice. Students also engage with enterprise and publishing projects, enabling them to explore career opportunities in food, health, research, education, and business. By the end of the course, graduates possess a well-rounded understanding of nutrition science, food production, public health, and professional practice, ready to enter the workforce or pursue further study.