COURSE CURRICULUM

This three-year BSc (Hons) Nutrition and Food Management program is designed to provide students with a thorough understanding of nutrition, food science, and the management of modern food systems. In the first year, students build a strong foundation through modules such as principles of nutrition, applied nutrition, principles of food microbiology, public health and nutrition, becoming a nutritional professional, and food provenance. These modules combine scientific knowledge with professional skills, preparing students for further study and practical applications in the field. The second year focuses on applied and advanced topics, including nutrition through the lifecycle, food quality and sensory analysis, human psychology and nutrition, talent management and leadership, food processing and engineering, and applied research methods. This stage develops students’ analytical, research, and leadership capabilities while deepening their understanding of how nutrition interacts with human behaviour and food production. In the final year, students concentrate on specialized areas and professional application, including nutrition: health and disease, critical issues in food and nutrition, sustainable food systems, lifestyle and food management, and a dissertation. The program equips students with research skills, critical thinking, and practical knowledge, enabling them to address contemporary challenges in nutrition and food management. Graduates are prepared for careers in food consultancy, health promotion, quality assurance, sustainable food systems, and related sectors.