The science of nutrition is vital to individual and collective wellbeing. As consumers grow more aware of the importance of healthy eating, nutritionists become increasingly important to the food industry and society as a whole.

In the first year of study, students will focus on fundamental science modules such as physiology, chemistry and microbiology. These modules will provide the scientific knowledge that underpins their later studies. In the second year, students will develop their understanding of nutritional sciences and key methodologies. Modules will cover a wide range of topics, such as fundamental nutrition, issues in food choice, and links between nutrition and health on an individual and societal level. The final year of study will provide the opportunity to work in multi-disciplinary teams – for example, in the development of a new food product or healthy living assessments.

Throughout the degree, students will undertake research into the science of diet and health; develop their ability to critically evaluate research into the science of food and health; and learn how scientific knowledge in nutrition, diet and health can be applied to the needs of consumers, industry and food regulators.