COURSE CURRICULUM

The Nutrition BSc (Hons) program provides a scientifically grounded understanding of food, health, and human biology, preparing students for careers in nutrition, public health, and the food industry. In Year 1, students build core foundations through modules in academic research skills, human physiology, anatomy, food science, and introductory nutrition. They study how nutrients affect the body, how food choices are influenced by psychological and social factors, and how professional nutrition practice is applied in real-world contexts. Practical laboratory work and communication skills help develop employability and scientific literacy. In Year 2, learning becomes more applied and analytical, focusing on nutritional biochemistry, metabolism, food systems, health behaviour, and research methods. Students explore how nutrition affects disease prevention across the lifespan, alongside modules on physical activity, applied professional practice, and community engagement through volunteering. Optional modules allow deeper exploration of food science, training principles, and independent study. In Year 3, students undertake a major dissertation alongside advanced study in clinical nutrition, obesity, functional foods, and global nutrition policy. Emphasis is placed on real-world application, including public health challenges, product development, and professional employability. Optional placements and independent projects further strengthen practical experience. Overall, the course integrates science, health, and practice to prepare graduates for diverse careers in nutrition, healthcare, research, and the food sector.