**Why choose this course**
- Study a research-led curriculum on a course ranked second in the UK by both the Complete University Guide 2021 and The Times and The Sunday Times Good University Guide 2021.
- Access our £10 million Innovation for Health Learning Laboratory to acquire practical experience that is essential for a research career and valued by a wide range of employers.
- Gain industry experience through our Professional Training placements, where you can work for a range of employers, including the Government, NHS trusts and nutrition companies.
- Learn from lecturers who’ve been awarded the Queen’s Anniversary Prize 2017-18 for Further and Higher Education, in recognition of their research excellence in the field of food and nutrition.
- Get the academic requirements needed to register with the Association for Nutrition to work as an associate nutritionist once you’ve graduated.
**What you will study**
On this course, you’ll learn about food and the nutrients it contains, how the body uses them and how they relate to health and disease. You’ll gain an in-depth understanding of how the body assimilates and uses nutrients, and you’ll fully appreciate how human nutrition impacts health and the development of disease.
In your first year, you’ll study topics, including biochemistry, cell biology, food science, human nutrition and health, and physiology, ensuring you have a solid foundation upon which to build the rest of your degree.
In your second year, you’ll get the option to undertake food analysis and quality control, to improve the nutritional profile, eating quality and safety of food products, or investigate the fundamental aspects of new product design and development, studying the functionality of the main ingredient components of food and their impact on nutritional aspects.
In your third year, you’ll have the choice to specialise further in an area of personal interest, exploring topics like the analysis of foods and processing methods that meet UK and EU food legislation and guidelines, the biochemical transformations which occur during the processing, storage and preparation of foods, and the role heat processes have on the destruction of microorganisms.
You’ll also complete a research project, bringing together all the practical, analytical, and presentation skills you’ve developed.
Course Details - Modules
To see the full range of modules for this course please visit our website – the link is under the Course contact details. You will also find full details of the programme, including programme structure, assessment methods, contact hours and Graduate prospects.
Course Details – Assessment Method
Assessment Methods are not listed for this Course.
Course Details – Professional Bodies
Professional Bodies are not listed for this Course.
How to Apply
26 January This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Application Codes
Course code:
B402
Institution code:
S85
Campus Name:
Stag Hill
Campus code:
Points of Entry
The following entry points are available for this course:
Year 1
Entry Requirements for Advanced Entry (Year 2 and Beyond)
Entry Requirements for Advanced Entry are not listed for this Course.
International applicants
Standard Qualification Requirements
Overall:
BBC
We do not include General Studies or Critical Thinking in our offers.
Required subjects:
Biology grade B and one of: Chemistry, Physics, Sport Studies, Physical Education, Mathematics, Statistics, Psychology, Geography, Environmental Science, or Food Technology, Home Economics or Nutrition and Food Science.
Applicants taking the Science Practical Endorsement are required to pass.
Overall:
BBBBB
Required subjects:
Biology and Chemistry, Physics or Mathematics
GCSE or Equivalent:
Scottish National 5: English Language - C
Scottish National 5: Maths - C
Overall:
QAA recognised Access to Higher Education Diploma with 45 Level 3 credits overall including 21 at Distinction and 24 at Merit.
Required subjects:
This must include 15 credits in Biology and 15 credits in a second science or Mathematics.
Overall:
BBC
Required subjects:
Biology grade B and Chemistry, Physics or Mathematics
GCSE or Equivalent:
Scottish National 5: English Language - C
Scottish National 5: Maths - C
Overall:
31
Required subjects:
HL5/SL6 in Biology and one of: Chemistry, Physics, Mathematics, Psychology, or Sports, Exercise and Health Science
GCSE or Equivalent:
English, HL4/SL4 (including MYP).
Maths, HL4/SL4 (including MYP).
Maths Studies, SL4.
Overall:
DMM in Applied Science (please contact us if you are taking a different BTEC).
Overall:
Pass overall with BBC from the Advanced Skills Challenge Certificate and two A levels. Applicants taking the Science Practical Endorsement are required to pass.
Required subjects:
A level Biology grade B and one of: Chemistry, Physics, Sport Studies, Physical Education, Mathematics, Statistics, Psychology, Geography, Environmental Science, or Food Technology.
Please click the following link to find out more about qualification requirements for this course
Minimum Qualification Requirements
Minimum Further Information are not listed for this Course.
English language requirements
Test
Grade
AdditionalDetails
IELTS (Academic)
6.5
6.5 overall with 6.0 in Writing and 5.5 in each other element
View the other English language qualifications that we accept:
