In their first year, students will study a broad range of topics, including food science and nutrition, to give them a solid foundation upon which to build the rest of their degree. 

In their second year, students develop their understanding of what happens to the components of food during processing and storage. Students will gain an understanding of the role of food microbiology and how safe, nutritious food can be produced. Students will acquire an appreciation for the functionality of ingredients used in foods, while exploring the basis of nutrition and the role this has on aetiology and prevention of key disorders, such as cancer. 

In their third year, students will have the choice to specialise further, studying topics like food chemistry to continue to evaluate the role of natural and added components in the foods we eat. Students will also gain a more in-depth understanding of the technologies used to produce safe and nutritious foods as well as the importance of food security. They'll also advance their knowledge of the role of nutrition in illnesses like cardiovascular disease.