Course summary

With the world facing a host of food-safety issues and diet-related health problems, food and nutrition have never been more relevant. This course gets you to the heart of this fast-developing field, opening up a wide range of exciting career paths. Nowadays food travels as fast as people and the need to supply adequate quantities of safe, healthy and diversified food from production to consumption calls for skilled, knowledgeable and practice-ready food scientists. This degree gives you the skills and knowledge you need, starting with the core fields of food and nutrition: human anatomy; physiology; microbiology; biochemistry; and the principles of food and nutrition. You then go on to explore specialised areas such as clinical nutrition, immunology, food microbiology and biotechnology. Throughout you develop your ability to relate results to theory, with practical laboratory training in the latest biochemical and molecular experiments. Why choose this course?

• Develop your understanding of practical aspects of food production such as food spoilage, safety and quality control, and public health nutrition

• Using our modern laboratories, become skilled in analysis including the microbial and chemical contamination of food, nutrition content, and the effect of nutritional supplements

• Think globally about problems such as the effect on health of over-consumption in developed nations or poor nutrition in economically under-developed countries

• Learn from our expert Life Sciences team, all of whom are actively involved in research

• Gain a range of transferable skills including independent thinking; planning and problem solving; observation and analysis; and communication

• As a graduate, benefit from career opportunities in food and nutrition research and development across a variety of sectors including government, health, academia, pharmaceuticals and the biotechnology industry