COURSE CURRICULUM

The BSc Nutrition degree provides a thorough understanding of the science of nutrition, food, and exercise, combining theoretical knowledge with practical skills to prepare students for careers in health, research, and related industries. In the first year, students gain a strong foundation in principles of nutrition and health, contemporary studies in nutrition, food and exercise, cell biology, and biochemistry, alongside practical experience in food science, microbiology, and applied skills in nutrition. Year two focuses on human nutrition, nutritional physiology and metabolism, applied nutrition, and the development of nutrition practice, while exploring food science in perception, processing, and preservation. Students also engage in research methods, and may choose optional modules such as applied dietetics, new product development, or food analysis and quality control. In the final year, the program emphasizes advanced topics such as body weight regulation, diet and cardiometabolic risk, precision nutrition, sports and exercise nutrition, and international and public health nutrition. Students develop professional and research skills, culminating in a comprehensive research project in nutrition and exercise. Optional modules allow further specialization in areas such as food chemistry, functionality and health effects, food technology, biological rhythms, food security, and clinical nutrition. Overall, the course equips graduates with a combination of scientific understanding, practical experience, and analytical skills, enabling them to contribute effectively to public health, clinical nutrition, research, and industry roles.