COURSE CURRICULUM

The Food Science and Nutrition BSc program provides a thorough and multidisciplinary understanding of food, nutrition, and their impact on health across three years. In the first year, students build a foundation in food science and nutrition, exploring food sourcing, production, safety, preparation, sensory properties, and human nutrition. Core modules cover food history and sustainability, macronutrients and micronutrients, laboratory and professional skills, food safety and preservation, biochemistry of food, and data analysis. Students also complete discovery modules to apply knowledge in real-world contexts. In the second year, the focus shifts to advanced biochemistry, food processing, nutrition across the lifespan, research methods, and professional development, alongside optional modules in food analysis, product development, allergy and intolerance, health promotion, and quality assurance. Year three emphasizes creativity, innovation, and applied research, with interdisciplinary team projects on new product development, including formulation, processing, sensory evaluation, packaging, and marketing. Students undertake a capstone research project, choosing topics ranging from experimental studies to computational research, developing practical, analytical, and transferable skills. Optional modules allow exploration of specialized areas such as diet and cardiovascular health, food and cancer, biotechnology, functional foods, and current research debates. The program equips graduates with scientific knowledge, practical skills, and professional experience necessary for careers in food science, nutrition, public health, and related industries.