Not all nutrition courses take a holistic approach to the subject. Our BSc Nutrition programme is interdisciplinary in its approach, exploring the link between diet, health, disease and performance. As nutritionists play a key role in creating and translating research into nutritional advice and policies, you’ll learn all about how the human body uses nutrients and the effects this has on health.
Beyond theoretical knowledge, our course will advance your employability by developing skills like communication, numeracy, research, team working, creative thinking, and more. Your new skills will be relevant in a variety of careers, especially dietician, nutritional therapist, and science writer. If you’d like to focus on nutrition directly after graduation you’ll have the chance to work as a nutritional advisor, food scientist, heath trainer, or sports nutritionist.
Typical employers of nutrition graduates include the NHS, Public Health England, food manufacturers, plus the catering and hospitality industry.
Our course offers you the unique opportunity to undertake a 12-month placement in your third year before returning for a final year of study subject to availability in light of the Covid 19 pandemic. Completing the placement will mean you graduate with a BSc Nutrition (Professional Practice) degree, which highlights the additional practical skills you’ve gained to prospective employers. You’ll get plenty of support from our Employability Advisors, who’ll ensure you secure a placement that closely matches your interests.
Members of the Nutrition Society have the option of taking advantage of its internship programme. Other potential placement opportunities include Unilever, GSK, sports clubs, NHS Primary Care Trusts, and Nestle.
During your studies, you’ll use innovative technology to enhance your learning. You’ll be taught with a mixture of seminars, group and individual tutorials, and through laboratory classes to help you gain theoretical and practical knowledge of nutrition.
We know sometimes you’ll need assistance and support when it comes to your studies. During your time with us you'll get assistance from a Personal Tutor. If you require a little extra support, we have Student Learning Assistants and Graduate Academic Assistants on hand to help.
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At the beginning of your course, you will review the basic sciences related to nutrition - molecular biology, biochemistry, physiology, human nutrition, food science and generic scientific and employability skills. As a second year student, you will explore advanced topics in nutrition, including the relationship between diet and health, nutrition through the human lifecycle, mechanisms by which diet influences human health and disease, food policy, and research and employability skills. In your final year, you will examine specialised topics in nutrition, including clinical nutrition, sport and exercise nutrition, and public health nutrition as well as carry out your own research.
As well as an in-depth knowledge of the relationship between diet and health, human performance and disease, you will gain the practical skills to assess the nutritional status of humans in health or disease. You will be aware of the factors that influence food choice and nutritional policies. Additionally, you will understand the nutritional requirements at both molecular and population levels for humans. You will also have an appreciation of the need to be commercially aware and innovative, and understand the importance of research in the advancement of nutritional knowledge and evidence based practice.
We’ve made sure that the skills and knowledge that you’ll gain on your course will not change during the coronavirus outbreak. If you’re applying to start this course or progressing into year one, two or three this autumn, your module information is below.
This module aims to provide a wide range of practical, analytical and data handling skills you will need throughout your degree. It will also give you a solid foundation in employability skills such as teamwork, using information technology, communicating information and study skills.
This module aims to provide you with the knowledge and understanding of human anatomy and physiology required to underpin your future learning. The unifying theme of homeostasis is used to show how a healthy structure and function are maintained and how failures of homeostasis can result in disease.
This module explores the cell as the basic functional unit of life investigating the structure and function of cell components and introducing the cell cycle and the biology of disease. Concepts of evolution and the principles of inheritance are explained at the molecular level.
The main aim of this module is to introduce the key metabolic pathways of energy metabolism. You will acquire the skills and underpinning knowledge to pursue further studies in biochemistry.
The module introduces the principal aspects of human nutrition. The aim of the module is to provide you with a wide breadth of knowledge in human nutrition.
The module aims to provide you with the skills necessary to plan, implement, analyse and report project-based work, with the focus on preparation for the final year project module. The module also develops core research skills fundamental to a scientific research design, irrespective of discipline. Specific research skills include analytical techniques appropriate to individual programme requirements.
The module covers issues relating to human nutrition during the life cycle in both health and disease. It also explores scientific evidence and current issues relating to diet, health and disease. Additionally, you will gain an appreciation of the genetic, molecular, and physiological basis of nutritional disorders.
The module covers not only the nutritional requirements but also their functions of nutrients at the cellular and molecular level. It also aims to develop your appreciation of metabolic disorders and the current knowledge of nutrient-gene interactions in health and disease.
The module provides an understanding of aspects of nutrition, food chemistry, food microbiology, sensory science, functional food ingredients, food packaging, food safety, and food regulations so you can provide informed nutritional advice and evaluate food products. It also aims to provide you with a wide range of practical, analytical and data handling skills.
This practical experience module provides the means for you to link academic work with a 'real world' situation to conceptualise the meaning of theory in the wider world context. This module will allow you to gain transferable and graduate skills necessary for future career paths and employment. It is envisaged you will reflect upon areas of knowledge relevant to the placement learning experience and develop personal knowledge through a review of your learning. It will also give you the opportunity to enhance your skills of self-expression, communication, self-reliance and co-operation.
By completing this year-long placement you will graduate with the degree title of BSc Nutrition (Professional Practice).
Optional and subject to availability in light of theCovid 19 pandemic
This module aims to cover the scientific basis underlying nutritional support, medical ethics and nutritional counselling. It provides a review of the relevant physiology, pathophysiology, nutritional support and dietetic application for common disorders.
The module is designed to provide you with the theoretical and practical knowledge of how optimal nutrition can help to minimise the risk of sports injuries, enhance performance and promote recovery from injury.
The module takes an interdisciplinary and intercultural approach to nutrition and health challenges facing the world. It aims to provide you with an understanding of the nutritional factors that influence health from a local, national and global perspective. Additionally, it examines evidence-based approaches to the prevention, management and control of nutritional disorders of public health concerns.
This module will build on the skills you have acquired when undertaking previous modules and from the knowledge gained throughout the programme. Further development of analysis, critical thinking and scientific literary style will be promoted. You will be enabled to pursue areas of individual interest in the subject area appropriate to your target award and will have the opportunity of gaining increased theoretical and practical knowledge in a chosen specialist field. Individual research experience will be gained in an area that may provide future employment opportunities. Personal responsibility for own learning through self-directed study and supervised preparation will be fostered. It is an integral part of the degree programme, furthering the development of skills in critical analysis and reflection.
More information about this course
See the course specification for more information about typical course content outside of the coronavirus outbreak:
Optional modules are usually available at levels 5 and 6, although optional modules are not offered on every course. Where optional modules are available, you will be asked to make your choice during the previous academic year. If we have insufficient numbers of students interested in an optional module, or there are staffing changes which affect the teaching, it may not be offered. If an optional module will not run, we will advise you after the module selection period when numbers are confirmed, or at the earliest time that the programme team make the decision not to run the module, and help you choose an alternative module.
This degree can be applied to a wide variety of careers such as dietitian, nutritional therapist, science writer, or product quality researcher. You could choose to focus directly on nutrition and work in such roles as nutrition advisor, sports nutritionist, food scientist, food technologist, health promotion specialist, health trainer, teacher, academic or researcher.
Typical employers of nutrition graduates can include:
We’ll carefully manage any future changes to courses, or the support and other services available to you, if these are necessary because of things like changes to government health and safety advice, or any changes to the law.
Any decisions will be taken in line with both external advice and the University’s Regulations which include information on this.
Our priority will always be to maintain academic standards and quality so that your learning outcomes are not affected by any adjustments that we may have to make.
At all times we’ll aim to keep you well informed of how we may need to respond to changing circumstances, and about support that we’ll provide to you.
Start: October 2020
Duration: 3 years full-time, 4 years with placement, 5-6 years part-time
Start: October 2020, September 2020: EU/INT induction
Duration: 3 years full-time
Code: BSc: C700, DipHE: B904
Start: October 2020
Duration: BSC: 3 years full-time, 4 years with placement, 6 years part-time, MSci: 4 years full-time, 5 years with placement, 8 years part-time
Code: BSc: C74A, MSci: C790