In BSc Nutrition with Food Consumer Sciences students will broaden their knowledge of nutrition whilst discovering the psychology behind consumer choices and how you can influence them. The BSc Nutrition with Food Consumer Sciences course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. If one is interested in working as the interface between companies, health professionals, policy makers and consumers, then this is the degree.

During the first year students will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology and psychology. They will then be able to build upon this knowledge by exploring areas such as public health nutrition, the psychology of food choice, consumer behaviour and marketing, and new product development. Gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and working in the pilot-scale food processing plant. During the final year students will carry out an original project as part of one of Reading's existing research groups, enabling them to work alongside world authorities in areas such as food and human health.