COURSE CURRICULUM

The BSc Nutrition and Food Science degree at the University of Reading provides an in-depth scientific understanding of how food, nutrients, and human biology interact to influence health and disease. In the early stages, students build a strong foundation in nutritional biochemistry, physiology, food chemistry, microbiology, and general chemistry, while also exploring food system challenges and sustainable food manufacturing. These modules explain how nutrients affect cellular and organ function, how food is produced and processed, and how global issues such as food security and sustainability influence food availability and quality. In the second stage, students move into applied areas including food composition and properties, food processing and quality assurance, sensory and consumer science, and nutrition research methods. They also begin to develop professional skills in nutrition policy, public health, epidemiology, and ethical practice, preparing for future registration as a nutrition professional. In the final stage, the course focuses on advanced topics such as disease prevention, personalised nutrition, nutrigenetics, and lifestyle-related health interventions. Students also undertake new product development projects and an independent research dissertation, applying scientific knowledge to real-world nutritional and food challenges. Throughout the programme, emphasis is placed on laboratory skills, statistical analysis, and employability, ensuring graduates are prepared for careers in clinical nutrition, public health, research, food industry innovation, and evidence-based dietary consultancy.