BSc (Hons) Nutrition

A Foundation Year is available on this course. See page 64 for more information

Key Information

Accreditations:

Association for Nutrition (AfN)

Duration and delivery: 3 years full-time with a mandatory 4-week placement, or 4 years full-time with a minimum 30-week placement

Entry requirements: 104 - 120 tariff points including 32 points in a required subject

Required subjects:

Applied Human Biology, Applied Science, Biology, Chemistry, Food Technology, Health & Social Care, Mathematics, Physics, Physical Education, Psychology, Sport, Sport & Exercise Science, other science-related subject

If English is not your first language: IELTS (Academic) 6.5 with a minimum of 6.0 in each component or equivalent

See website for latest details of:

Entry requirements, contact hours and course costs

On this course you’ll discover and explore the relationship between diet, food and health. Learn about the key areas of nutrition, combining food science with the social, behavioural and lifestyle issues that are present in society today and influence the food and drink we consume. This course is accredited by the Association for Nutrition, so you will be eligible to register as a Registered Associate Nutritionist (ANutr) when you graduate – increasing your employability prospects!

Specialist labs

Scoring over 94% for student satisfaction for the last five years in the National Student Survey (NSS), this course makes use of our specialist nutrition labs which are home to state-of-the-art equipment to support practical teaching in nutrition, human physiology and food science. You will also have access to a wellequipped food processing and development unit and simulation skills facilities, giving you the best opportunities to learn.

Bringing depth and real-life insight into your teaching, our research active staff are involved in leading research contributing to societal change today, such as projects to improve nutritional health, including the role of nutrition to support maternal health and reducing malnutrition in older people. Our staff are actively involved in professional practice, with projects exploring the role of nutritionists in professional practice as well as individual roles working closely with the Association for Nutrition.

Bolster your employability with a work placement

With the increase of career opportunities in the food, nutrition and health industries for graduates, this course is designed to boost your employability. You will undertake a four-week placement and you can also choose to include a careercatapulting 30-week placement, to gain realistic insight into the field of nutrition, nurture professional relationships and ultimately bolster your employability factor. Work placements give you the opportunity to apply your learning into practice and to make professional connections in work-placed environments that suit your skills and interests.

The course explores all aspects of nutrition. One day you could be sitting in a lecture hall and the next, working in a food development lab or setting up microbiological plates to examine.

April Dyer, graduate

Key areas of study

Principles of Food & Nutrition | Human Anatomy & Physiology | Foundation Psychology in Understanding Human Behaviour | Professional Values in the Food Chain | Chemistry | Nutrition in Health & Disease | Food Processing & Product Development | Promoting Health & Wellbeing | Food Safety & Microbiology | Biochemistry | Nutritional Requirements Throughout Life | Advanced Psychology & Social Aspects of Health & Wellbeing | Advances in Applied Human Nutrition