COURSE CURRICULUM

The Food and Nutrition degree provides a thorough exploration of the scientific principles and practical applications of nutrition, food science, and public health, preparing students for diverse careers in the sector. In the first year, students build a strong foundation with core modules covering culinary skills, food manufacture, food science, human anatomy and physiology, nutrition, and public health, developing essential knowledge and practical skills. The second year expands this foundation with modules on nutrition across the lifecycle, psychology of eating behaviour, research methods, the science of nutrition, and personal and professional development, with optional modules in sport and exercise nutrition or food product design, allowing students to tailor their learning to specific interests. In the final year, students focus on contemporary and applied topics, including disease modulation through dietary changes, food security, supply and sustainability, and a capstone food and nutrition project, while optional modules in nutrition communication, nutrition for performance, or principles of food technology provide further specialisation. Across the degree, students gain a balance of theoretical understanding, research skills, and practical expertise, supported by opportunities for industry engagement, applied learning, and critical analysis. Graduates leave equipped for careers in nutrition, public health, food science, product development, or further postgraduate study.