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BSc Nutrition and Food Science

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  • Objectives
    We aim to protect health, food and the environment through the provision of high quality teaching, training and research. Our international research reputation in this area is one of the best in the country, with the Faculty of Health and Medical Sciences awarded the highest (5*) rating in the latest Research Assessment Exercise. You will therefore benefit from being taught by renowned staff at the forefront of their fields. With over 80 members of academic staff, we also offer a broad range of expertise that allows you to choose options that reflect your interests as you progress through your degree programme.
  • Entry requirements
    ypical entry requirements A level grades BBB-BCC (300-260 points) Two sciences at A level.
  • Academic Title
    BSc Nutrition and Food Science
  • Course description
    Programme Structure

    Level 1

    Biochemistry (Metabolism)
    Nutrition (Macronutrients)
    Molecular Biology and Genetics
    Cell Biology
    Microbiology: Microbes and Man
    Food Science 1
    Key Skills 1

    Level 2   

    Food Microbiology

    Nutrition (Micronutrients)
    Practical Food Analysis
    Food Science 2
    Key Skills 2
    Food Analysis and Quality Control
    Introduction to Immunology
       
    Level 3   

    Regulatory Toxicology
    Food Safety
    Food Quality Assurance
    Food Technology
    Practical Food Microbiology
    Regulation and Disorders of Metabolism
    Food Chemistry

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