In BSc Nutrition with Food Consumer Sciences with Professional Training students will learn about nutrition and the psychology behind food choice and further their professional skills with a year-long training placement. This course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. Interested in working at 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 their 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 the University's existing research groups, enabling them to work alongside world authorities in areas such as food and human health.

The four-year courses give students the opportunity to gain valuable professional experience through year-long paid training placements. Students can choose to carry out their placement at a large multinational organization or a small independent manufacturing or research company. They will be given advice and support on finding the ideal placement, writing their CV and interview skills by Reading's dedicated placement coordinator.