COURSE CURRICULUM

The Nutrition course is structured to provide students with a comprehensive understanding of human nutrition, food science, metabolism, and health while developing the scientific, practical, and analytical skills required for careers in nutrition and related fields. In the first year, students establish a strong scientific foundation through modules including Anatomy and Physiology, Biochemistry and Chemical Science, Cell Biology, Food Science and Nutrition, Food Sustainability, and Nutrition and Health. These modules introduce the biological and chemical principles underlying human health, nutrition, sustainable food systems, and the relationship between diet and wellbeing. During the second year, students build on this knowledge by studying Food Manufacturing and Processing, Food Perception and Product Design, Food Safety and Microbiology, Food Science and Chemistry, Human Metabolism and Clinical Biochemistry, and Life Course and Health. These subjects develop expertise in food production, food chemistry, microbiology, metabolism, clinical biochemistry, nutrition across different stages of life, and the scientific principles that support disease prevention and health promotion. Students also have the opportunity to undertake an optional work placement year, enabling them to gain valuable industry experience, apply their academic knowledge in a professional environment, and enhance their employability. In the final year, the programme focuses on advanced nutrition through Advanced Food Science and Nutrition, Clinical Nutrition and Dietetics, Food Product Development, Sports Nutrition and Physiology, and an independent Science Research Project. Students explore clinical nutrition, dietary management of health conditions, sports performance nutrition, and the development of nutritionally tailored food products for specific population groups, such as people with diabetes, while learning the complete product development process from concept and formulation to launch and sensory evaluation. The Science Research Project enables students to investigate a specialist area of nutrition through independent research, strengthening their analytical and scientific skills. Throughout the programme, students progressively develop expertise in nutrition, physiology, food science, metabolism, clinical nutrition, food safety, product development, sustainability, and research while enhancing their laboratory, communication, critical thinking, and problem-solving abilities. This combination of academic knowledge, practical laboratory experience, industry-focused learning, research, and optional workplace experience prepares graduates for careers in nutrition, public health, clinical nutrition support, food product development, food science, health promotion, research, consultancy, and the wider health and food industries. Modules offered may vary.