COURSE CURRICULUM

This BSc course in Nutrition Science is structured over three years, offering a progressive exploration of key scientific, nutritional, and professional concepts. In Year 1, students build foundational knowledge through modules in nutrition science, core scientific principles, laboratory techniques, and essential academic skills. These modules introduce human physiology, the chemical makeup of foods, and the basics of health maintenance, while also equipping students with practical and transferable scientific competencies. Year 2 deepens subject-specific learning, focusing on metabolism, human nutrition, and microbiology. Students explore how food interacts with the body, its role in health and disease, and the environmental impact of microorganisms. Further modules examine nutritional needs across the human lifecycle, health promotion strategies, and the application of epidemiological and research methods in nutrition. Professional development is emphasized through modules that foster research planning, data interpretation, and critical thinking. In the final year, students undertake an independent research project, applying theoretical and practical knowledge. Core modules include clinical and public health nutrition, nutrition in sport and exercise, and specialized topics that reflect current research and debates in the field. Students also choose elective modules that align with their interests and career goals, including options such as pathophysiology, cancer biology, food crime, or internships. These options allow students to tailor their studies toward clinical, public health, or scientific research pathways. Across all years, the curriculum emphasizes scientific integrity, data literacy, communication skills, and employability, ensuring graduates are well-prepared for careers in nutrition science or further study.