BSc (Hons) in Nutritional Sciences

Key Points

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Program description

The BSc Nutritional Sciences combines a range of scientific disciplines to provide an in-depth understanding of the role of diet and nutrition in health and in the prevention of major diseases such as cardiovascular disease, cancer, diabetes and osteoporosis.

The science of nutrition is the study of food as it impacts our health and is concerned with the provision of food and nutrients to the body to facilitate optimal physical and mental development and the maintenance of health throughout life.

The course will provide you with a comprehensive understanding of the relationship between diet and health and you will learn how to apply this knowledge to the provision of nutritional advice to the public, as well as how to provide safe, healthy and nutritious food to the consumer.

A six-month work placement forms an integral part of the course in Year 3.

An application for accreditation of the course by the UK Nutrition Association is under review.

At the end of the course you will be able to:

Apply current knowledge in nutrition science from a molecular, cellular and tissue level to whole person and population groups to estimate food and nutrient requirements throughout the life cycle in health and disease.
Develop nutritional guidelines for individuals and population groups for the maintenance of good health, in the context of authoritative dietary references and food safety standards.
employ specialized experimental skills in nutritional research and analysis.
Identify and critically evaluate emerging knowledge in nutrition and use it as a basis for developing novel approaches to solve problems in industry, research/academia, health and other sectors.
interpret and translate nutritional science in a meaningful way and communicate the science effectively
work effectively as a nutrition professional.

Why choose this course

This course combines basic science, food science, human biology and nutrition in a unique and exciting way to give you the knowledge, skills and training you need to work as a nutritional scientist.

As a nutritional scientist, you will increase knowledge of the relationship between diet, health and disease through research, and apply that knowledge through the provision of sound nutritional advice and healthy, wholesome and nutritious foods to consumers.

The professors are internationally recognized researchers and are deeply committed to excellence in teaching.

Graduates have excellent opportunities for employment and for further professional specialization.

Skills and career information

Nutrition Science graduates are equipped to work in a wide range of industries and other areas of responsibility including:

Food
Pharmaceuticals
Health Care
Governmental and non-governmental agencies

Program structure

YEAR 1 MODULES

Core:

YEAR 2 modules

Core:

Human nutrition (e.g., minerals and vitamins, nutrition in growth, development, and aging)
Animal Nutrition
Biological Sciences
Biochemistry
Physiology
Molecular Biology
Food Chemistry
Food microbiology
Biostatistics.

YEAR 3/4

It will focus on aspects of human nutrition, including:

Physiological functions of nutrients
Effects of nutrient deficiencies and excess nutrients
Clinical Nutrition
Assessment of nutritional status
Nutrient composition and food safety
Relationship of Food Intake to Health
Impact of the genome on nutrient requirements
Public Health Nutrition
International Nutrition
Sports Nutrition
Research project in the area of nutrition
Toxicology
Immunology
Sensory science.

These courses are complemented by courses in Food Science and Technology and Food Microbiology.

Year 1 Course Practicals

Approximately 300 hours of lectures, 100 hours of practicals and 58 hours of tutorials in Biology, Chemistry, Nutrition, Mathematics and Physics.

Year 2 Course Practicals

Approximately 234 hours of lectures, 126 hours of practicals and self-study in Biochemistry, Food Chemistry, Microbiology, Molecular Biology, Nutrition, Physiology and Statistics.

Course Practicals Year 3

Approximately 204 hours of lectures, 66 hours of practicals and self-study, and eight hours of tutorials in Food Science, Microbiology and Nutrition. You will also undertake a library project.

Year 4 Course Practicals

Approximately 222 hours of lectures, 12 hours of practicum, 12 hours of directed or self-directed study, a 14-week laboratory research project, and seminars in Immunology, Nutrition, and Toxicology.

Evaluation

Written examinations will be held before Christmas and in May. Not all modules will have formal examinations. Many modules use other types of assessment, including semester exams of multiple-choice questions and laboratory reviews. Some modules will have a project report as the main module outcome and this will also be assessed.

Admission requirements

Minimum requirement 1 x H4, 1 x H5, 4 x O6/H7; Mathematics and laboratory science courses required.
In the case of international candidates, the foreign equivalent is required. In addition, a degree officially translated into English will be required.
IELTS 6.5, with no less than 6 in any component (or internationally recognised equivalent).