COURSE CURRICULUM

The BSc Nutrition and Dietetics degree provides a comprehensive education in the science of nutrition and the professional skills required to become a registered dietitian, with a strong focus on applied learning and clinical experience. In the first year, students study core subjects including principles of nutrition and health, contemporary studies in nutrition, food and exercise, cell biology, biochemistry, human physiology, applied skills in nutrition, and practical approaches to food science, nutrition, and microbiology. This year also includes Placement A, which combines online learning, participation in the Time for Dementia program, and a two-week clinical placement, ensuring students gain hands-on experience early in their studies. The second year builds on this foundation with human nutrition, nutritional physiology and metabolism, nutrition practice development, food science, applied nutrition, applied dietetics, pathology, and research methods, alongside continued involvement in Time for Dementia. In the final year, students focus on advanced topics such as body weight regulation, cardiometabolic risk, sports and exercise nutrition, food chemistry, international and public health nutrition, clinical nutrition and dietetics, and precision nutrition. This year also includes the Research Project and Placements B and C, allowing students to apply their knowledge in real-world settings, consolidate professional skills, and meet the standards required for professional registration and practice as dietitians.