On this course, students will learn about food and the nutrients it contains, how the body uses them and how they relate to health and disease. Students will gain an in-depth understanding of how the body assimilates and uses nutrients, and they'll fully appreciate how human nutrition impacts health and the development of disease. 

In their first year, students will study topics, including biochemistry, cell biology, food science, human nutrition and health, and physiology, ensuring they have a solid foundation upon which to build the rest of their degree. 

In their second year, students will 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.