Why you should study this course
Food and drink production is a major industry in Europe, but food has become much more than simply a biological necessity. Scientists are not only needed to ensure food remains nutritious, safe and of high quality, but also to further our understanding of the long-term health effects of changing dietary habits.
- Nutritionists are being called upon to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and develop a better scientific understanding of food. This multidisciplinary course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease.
- It aims to draw on the expertise of academics from biological and analytical sciences and public health nutrition to provide an integrated course, centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.
- You’ll have the chance to gain hands-on experience of a wide range of scientific techniques. Assessments are designed to mimic real-life scenarios, such as analysing nutrient intake from a food diary, developing dietary interventions and designing health promotion campaigns.
- Our current experienced teaching staff aim to bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major external organisations to ensure you receive up-to-date information and help you begin to establish your professional networks.
- Throughout the course, you will receive insight from researchers and current practitioners who will bring you the latest issues on a wide range of nutritional and health topics. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases.
What you'll study
Year one
The first year introduces you to the basic scientific principles of nutrition, human physiology, biochemistry, microbiology, food law, and food chemistry. Topics will include nutrient requirements, the sources, functions and metabolism of nutrients, as well as methods of assessing dietary intake, measuring body composition and understanding dietary guidelines. You will have the opportunity to explore topics in public health with the aim of developing a thorough understanding of health promotion and the role of nutrition in preventing disease.
Modules
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Physiology and Biochemistry for Nutrition - 20 credits
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Introduction to Public Health - 20 credits
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Chemistry of Foods - 20 credits
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Introduction to Food Law and Policy - 20 credits
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Skills for Food and Nutrition Sciences 1
- Skills for Food and Nutrition Sciences 2 - 10 credits
Year two
This process of building on your knowledge of the science of nutrition continues throughout the second year. The health promotion theme continues, and you will be introduced to the social and psychological influences on dietary behaviour as well as theories of behaviour change. Topics include nutrition throughout the life course (pre-pregnancy to old age), food microbiology, and the role of nutrition in preventing disease. You should also start to develop your research skills by carrying out a ‘mini-project’. This might include, for example, carrying out a mini systematic review on diet-related disease.
Modules
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Nutrition throughout the Lifespan - 20 credits
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Food Microbiology - 20 credits
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Nutrition and Health - 20 credits
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Public Health Promotion and Policy - 20 credits
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Food Choice and Behaviour Change - 20 credits
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Contemporary skills for Food, Nutrition and Health - 10 credits
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Add+vantage - 10 credits
Final year
The final year will build on the knowledge of public health nutrition and you will have the opportunity to design and produce a novel food product. In addition, you will explore nutrient requirements for exercise and consider contemporary issues in food and nutrition. You will further develop research skills and will undertake a research project which will be designed and reported with the support of an academic supervisor, providing a capstone experience to the course.
You will also receive support to help you prepare your registration as an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) (additional costs may apply).
Modules
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Product Design - 20 credits
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Research Design for Food and Nutrition Sciences - 10 credits
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Independent Project in Food and Nutrition Sciences - 20 credits
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Public Health Nutrition - 20 credits
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Integrated Topics in Nutrition, Food and Public Health - 20 credits
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Nutrition for Exercise - 20 credits
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Add+vantage - 10 credits
