COURSE CURRICULUM

This programme provides a comprehensive exploration of nutrition science, combining human biology, food science, and public health to explain how diet influences health at both individual and population levels. In the early stage, students study core scientific foundations such as nutritional biochemistry and physiology, learning how macronutrients, micronutrients, and non-nutrients affect cellular function, metabolism, and disease processes. Supporting modules in food chemistry, microbiology, and general chemistry build an understanding of food composition, microbial activity, and the scientific principles behind food production and safety. Students also examine food systems and sustainability, gaining awareness of challenges such as food security, environmental impact, and cultural influences on diet. As the course progresses, emphasis shifts toward applied nutrition, including food choice behaviour, nutritional epidemiology, and public health interventions informed by dietary data and behaviour change theory. Practical training is central, with experience in laboratory analysis, dietary assessment, sensory evaluation, and experimental research design, including randomised controlled trials. Professional development is embedded through modules on ethics, communication, employability, and regulatory practice, preparing students for registration as nutrition professionals. Advanced topics such as exercise nutrition, gut microbiota, and nutrigenetics deepen understanding of personalised and disease-related nutrition. The final stage includes new product development and an independent research project, enabling students to integrate scientific knowledge with real-world nutritional challenges and innovation in health and food systems.