Comments about BSc Nutrition and Food Science - At the institution - Reading - Berkshire
-
Objectives
Nutrition has become a major issue for consumers and nutritionists are playing an increasingly important role in ensuring that consumers can access convenient food of high quality that is nutritionally beneficial. Nutritionists with training in food science are therefore now at the forefront of new product development, packaging design and relaying health messages to the consumer. This degree will also provide graduates with the expertise to work in nutrition education and promotion, and within government departments concerned with public health issues. There are also opportunities for our graduates to pursue higher taught (MSc) or research (PhD) degrees in the area of food and health.
-
Entry requirements
There are different entry qualifications for each programme. Some programmes require you to have a certain amount of knowledge in a subject before you begin the degree programme – this is called a ‘subject requirement’. Other programmes do not have any specific subject requirements. All programmes will, however, expect you to have reached a certain standard in your education and will ask you to achieve certain grades in your examinations. Most programmes have a standard offer so that you know in advance what you are likely to need. Please note that even if you have the minimum entry qualifications, you are not necessarily guaranteed a place on the degree programme.
-
Academic title
BSc Nutrition and Food Science
-
Course description
This BSc in Nutrition and Food Science involves the following modules.
Year 1
-Fundamentals of Human Nutrition
-Human Physiology
-Fundamentals in Concepts in Chemistry
-Selected Topics in Food Science
-Physical Aspects of Biological Systems
-Mathematics & Computing for Life Sciences
-Fundamental Microbiology
-The Living Cell
-Biochemistry and Metabolism
Year 2
-Public Health Nutrition 1
-Introduction to Human Disease
-Food Choice & Regulation
-Consumer Behaviour
-Fundamentals of Food Chemistry
-Food Processing
-Microbiological Hazards in Foods
-Statistics and Epidemiology for Life Sciences
-Endocrinology
-Chemistry of Food Components
-Microbiology
-Languages
Year 3
-Professional Experience (4-year degree only)
Final Year
-Diet & Disease
-Genes, Lifestyle and Nutrition 2
-Bioavailability Diet & Gut Health
-Sensory Evaluation
-Food Product Development
-Research Project
-Clinical Nutrition
-Food Issues in Developing Countries
-Biochemistry & Physiology of Heart Disease
