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. 

Our alumni can be found in public health, hospital trusts and industrial research laboratories across the UK, with recent graduates working for Adelie Foods Ltd., Hertfordshire Community NHS Trust, Nestlé and Oxford Health NHS Foundation Trust.