COURSE CURRICULUM

In the first year, students follow a common curriculum shared across related courses like Food Science, Nutrition, and Health. This common first year allows students to gain a broad grounding in the discipline while exploring various subjects and collaborating with peers from different backgrounds. The modules include Introduction to Public Health, which covers public health concepts, disease prevention, and the role of food in health promotion, Physiology and Biochemistry for Nutrition, focusing on human physiology and the biochemical principles behind nutrition, Chemistry of Foods, which introduces food chemistry with a focus on carbohydrates, proteins, and lipids, and Introduction to Food Law and Policy, which examines food safety law, policy, and its role in public health protection. Additionally, Practical and Academic Skills for Food and Nutrition Sciences develops essential skills for research and academic writing, while Introduction to Food Preparation and Production explores modern food production practices, sustainability, and international food cultures.In the second year, students deepen their knowledge with modules such as Nutrition through the Lifespan, focusing on the nutritional needs at different life stages, Food Microbiology, which examines the role of microbes in food and their impact on health, and Nutrition and Health, which explores the relationship between nutrition and chronic diseases. Public Health Promotion and Policy delves into health promotion and public health strategies, while Food Choice and Behaviour Change focuses on the psychological and sociological factors influencing food choices. The Research and Employability Skills for Food, Nutrition, and Health module enhances students’ research abilities and prepares them for future careers.In the final year, students apply their knowledge through modules such as Product Design, where they develop and pitch novel food products, and Research Design for Food, Safety and Nutrition Sciences, which prepares them for the independent research project. The Independent Project in Food, Safety and Nutrition Sciences allows students to conduct a research project in their area of interest. Public Health Nutrition strengthens their understanding of nutrition’s role in public health, while Integrated Topics in Nutrition, Food, and Public Health offers an interdisciplinary approach to global issues in nutrition and food production. Finally, Nutrition for Exercise focuses on the role of nutrition in exercise and physical activity, helping students provide practical advice based on case studies. All modules are compulsory, ensuring comprehensive learning and skill development across key areas of food, nutrition, and public health.