COURSE CURRICULUM

The BSc (Hons) Food Science and Nutrition degree begins with a shared first year that builds essential scientific knowledge and professional skills. Students study Human Biochemistry and Physiology, Nutrition, Food Safety Management, Fundamentals of Food Product Development, Food and Nutrition Professions, and Professional and Interprofessional Development, gaining a foundation in health, food science, and industry practice. At the end of Year One, students select one of two specialist pathways: Human Nutrition or Quality, Safety and Innovation. In Year Two, the Human Nutrition pathway focuses on population health, nutritional biochemistry, lifecycle nutrition, applied product development and research skills, with optional modules such as Health Psychology and Wellbeing or Food Quality, Composition and Labelling. The Quality, Safety and Innovation pathway emphasises food processing, microbiological safety, chemical analysis, and applied product development. In Year Three, Human Nutrition students complete a research project and study Contemporary Nutrition and Nutrition in Sport and Exercise, with options in Experiential Learning, Intervention for Health and Sustainable Development, Advanced Food Product Development or Health Behaviour Change. Quality, Safety and Innovation students complete a major project alongside specialist modules in Advanced Food Safety and Quality Management and Advanced Processing Technology, with options such as Advanced Food Product Development or Advanced Food Chemistry and Microbiology. This structure allows students to tailor their studies to career aspirations.