Nutrition (with Industrial Placement) BSc

The BSc in Nutrition is a multidisciplinary course exploring the interaction of biology, human health and society to address global challenges of communicable and non -communicable diseases in preparation for a career in public health, education, research, policy or food industry.<br/><br/>You will:<br/>Develop skills in diet assessments and sensory evaluation<br/>Have opportunities to gain practical skills through internships <br/>Attend events, conferences and workshops with professional bodies <br/>Develop digital and entrepreneurial skills<br/>Benefit from Association for Nutrition accreditation<br/><br/>Key Course Features: <br/>Learn public health nutrition and promotion, precision and personalised nutrition and global health security<br/>Understand the anatomy and physiology and how these affect health and wellbeing<br/>Explore epidemiology, food safety, food production, biochemistry, and genetics in relation to human nutrition <br/>Potential exit qualifications may include Level 4 Sensory Science, Level 3 HACCP, Level 2 Food Safety Hygiene<br/>This course includes a year in industry, allowing you to gain practical, hands-on experience