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Nutrition BSc

Get in-depth knowledge of the relationship between diet and health with a course that focuses on practical as well as theoretical skills.
Clearing is now open!
This course is available through Clearing

Apply now:

September 2023
3 year full-time or 4 year with sandwich year
6 years part-time.
£9,250 (UK) *
£15,100 (INT) *
Course leader
Maria Papagiannaki

This course is now available in Clearing.
To find out the latest entry requirements, give us a call 0208 411 6565 or Live chat.

Develop your understanding of nutrition with us

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.

In our partnership with Saracens Rugby Club, you’ll have access to the fantastic resources at StoneX Stadium, including the brand new £23 million redevelopment project of the West Stand which offers state-of-the-art facilities as a top educational and high performance centre for teaching and research excellence. With some of the most advanced equipment in the UK, you will be able to utilise the new specialist spaces, simulation suites, specialist labs, plus much more.

Typical employers of nutrition graduates include the NHS, Public Health England, food manufacturers, plus the catering and hospitality industry.

Learn to apply your skills

Our course offers you the opportunity to undertake a 12-month placement in your third year before returning for a final year of study subject to availability. 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.

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.

Get the support you need to succeed

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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What will you study on the BSc Nutrition?

At the beginning of your course, you will review the basic sciences that underpins nutritional practice- molecular biology, biochemistry, physiology, human nutrition, and food science. As a second-year student, you will explore advanced topics in nutrition, including the relationship between diet and health, nutrition through the human lifecycle, food policy, nutritional biochemistry and nutritional research. In your final year, you will examine specialised topics in human nutrition, which are clinical nutrition, sport and exercise nutrition, and public health nutrition as well as carry out your own research.

What will you gain?

As well as acquiring an in-depth knowledge of human nutrition, you will gain the practical skills to assess the nutritional status of humans. You will develop a keen interest into the impact of diet on health and wellbeing. Additionally, you will learn how to work effectively in a team and to become a more effective communicator.   You will acquire research skills, and understand the importance of research in the advancement of nutritional knowledge and evidence-based practice.


  • Year 1 - Compulsory

    • Metabolic Biochemistry (15 credits)

      The main aim of this module is to introduce and familiarise you with the key metabolic pathways of energy metabolism. You will acquire the skills and underpinning knowledge to pursue further studies in biochemistry.

    • Human Sciences (30 credits)

      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.

    • Nutritional Practice (30 credits)

      The module aims to provide you with a wide range of practical, analytical and data handling skills that 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.

    • Principles of Human Nutrition (30 credits)

      The module introduces you to the principal aspects of human nutrition. The aim of module is to provide you with a wide breadth of knowledge in human nutrition. On completion of the module you should be able to recall key nutritional facts and concepts covered on the syllabus, as well as outline the current global nutrition issues.

    • Cell Biology and Genetics (15 credits)

      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.

  • Year 2 - Compulsory

    • Nutritional Biochemistry (30 credits)

      This module covers not only the nutritional requirements but also their functions of nutrients at the cellular and molecular level. It also aims to give you an appreciation of metabolic disorders and the current knowledge of nutrient-gene interactions in health and disease.

    • Research Methods and Professional Development (30 credits)

      This module aims to provide you with the skills necessary to plan, implement, analyse and report project-based work, with the focus on preparation for your final year project module. The module also develops core research skills fundamental to a scientific research design, irrespective of discipline. Specific research and professional skills appropriate to your individual course requirements will also be developed.

    • Food and Nutrition Science (30 credits)

      The module introduces you with 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.

    • Diet and Health (30 credits)

      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.

  • Optional Placement

    • Placement for Employability (120 credits)

      The module aims to develop your employability skills by achieving the set of agreed learning outcomes in the Three Way Negotiated Learning Agreement and other skills learned in placement. This practical experience module provides the means for you to link your academic work with the 'real world' situation in order to conceptualise the meaning of theory in the wider world context. This module facilitates the embedding of transferable and graduate skills necessary for future career paths and employment. You will reflect upon areas of knowledge relevant to the placement learning experience and develop personal knowledge through a review of your learning. The placement learning experience provides you with the opportunity to enhance your skills of self-expression, communication, self-reliance and co-operation.

  • Year 3 - Compulsory

    • Dissertation (30 credits)

      This module will build on the skills you acquired when undertaking a Research Methods and Professional Practice module and from the knowledge gained throughout the course to date. Further development of analysis, critical thinking and scientific literary style will be promoted. You will pursue areas of individual interest in the subject area appropriate to your target award and have the opportunity of gaining increased theoretical and practical knowledge in a chosen specialist field. You will gain individual research experience  in an area that may provide future employment opportunities. Personal responsibility for your own learning through self-directed study and supervised preparation will be fostered. This is an integral part of the degree programme, furthering the development of skills in critical analysis and reflection.

    • Sport and Exercise Nutrition (30 credits)

      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 or promote recovery from injury.

    • Clinical Nutrition (30 credits)

      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 the common disorders.

    • Public Health Nutrition (30 credits)

      The module takes an interdisciplinary and intercultural approach to nutrition and health challenges facing the world. It aims to provide you with understanding of the nutritional factors that influence health from a local, national and global perspective. Additionally, it examines evidenced based approaches to the prevention, management and control of nutritional disorders of public health concerns.

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.

  1. Overview
  2. Teaching and learning
  3. Assessment and feedback
  1. Standard entry requirements
  2. International
  3. How to apply
  1. UK
  2. International
  3. Additional costs

How can the BSc Nutrition support your career?

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:

  • Educational and research institutions
  • Food manufacturing industry
  • Catering and hospitality
  • Grocery and related retailing

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.

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