COURSE CURRICULUM

The BSc (Honours) Food and Nutrition program equips students with the knowledge and skills needed to understand and influence the production, quality, and consumption of food in a sustainable and health-conscious manner. In the first year, students study core subjects including applied academic skills, food business management, food choice and its impact on people and the planet, and the fundamentals of food and nutrition covering composition, safety, and nutrient function, combining theoretical learning with practical experience. The second year builds on this foundation with modules in applied nutrition for populations, policy and practice, food innovation and product development, personal and professional development, and sustainable food practices including preservation, processing, and packaging, while also offering opportunities for study abroad to gain international exposure. The third year typically involves a sandwich placement, providing students with valuable hands-on experience in industry or research settings. In the final year, students focus on advanced topics such as food and nutrition research, a consultancy challenge addressing real-world problems, and food quality management, with elective options in areas like sports nutrition and global nutrition issues. Overall, the program develops graduates with strong analytical, practical, and professional skills, preparing them for careers in food industry management, public health, research, consultancy, and policy, as well as providing a foundation for further study in nutrition and food sciences.