Our BSc Nutrition course is interdisciplinary in its approach, exploring the effects of diet on health, disease progression, and human performance.
As well as acquiring an in-depth knowledge of human nutrition, you'll gain the practical skills to assess the nutritional status of humans. By studying on this course, you'll develop a keen interest in the impact of diet on health and wellbeing.
You'll learn how to work effectively in a team and to become a more effective communicator. You'll also acquire research skills, and understand the importance of research in the advancement of nutritional knowledge and evidence-based practice.
We have 145 years of experience delivering professional, creative and technical education that prepares students – like you – for success in global careers.
By joining us on this course, you'll have the opportunity to learn:
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This is a three or four year degree, depending on an optional industry placement year. It can also be studied part-time over six years. The work placement year takes place between the second and third years of the degree. Your full-time study years are structured like this:
At the beginning of the course, you'll review the basic sciences that underpin nutritional practice. These include molecular biology, biochemistry, human physiology, and human nutrition.
In your second year, you'll explore advanced topics in nutrition, including the relationship between diet and health, food science, nutritional biochemistry and nutritional research.
In your final year, you will examine specialised topics in clinical nutrition, sport and exercise nutrition, and public health nutrition as well as carry out your own research.
The course can be studied part-time. On the part-time course, you will study fewer modules each year, totalling no more than 90 credits, thereby extending the duration of the degree from 3 years to a minimum of 4 years.
After completing the second year, you can transfer to the BSc in Nutrition (Professional Practice) and undertake a year-long public or private sector placement in your third year before returning to complete your studies in year 4. Please note the sandwich year cannot be studied part-time.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
To find out more about this highly regarded course, please download the Nutrition BSc specification (PDF).
We review our courses regularly to improve your experience and graduate prospects so modules may be subject to change.
Our library is open 24 hours a day during the term and includes:
We offer lots of support to help you while you're studying including financial advice, wellbeing, mental health and disability support.
We'll support you if you have additional needs such as sensory impairment or dyslexia. And if you want to find out whether Middlesex is the right place for you before you apply, get in touch with our Disability and Dyslexia team.
Our specialist teams will support your mental health. We have free individual counselling sessions, workshops, support groups and useful guides.
Our Middlesex Unitemps branch will help you find work that fits around uni and your other commitments. We have hundreds of student jobs on campus that pay the London Living Wage and above. Visit the Middlesex Unitemps page.
You can apply for scholarships and bursaries and our MDX Student Starter Kit to help with up to £1,000 of goods, including a new laptop or iPad.
We have also reduced the costs of studying with free laptop loans, free learning resources and discounts to save money on everyday things. Check out our guide to student life on a budget.
This degree can be applied to a wide variety of careers. You could become a 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.
The BSc in Nutrition provides skills for a wide variety of roles within a range of sectors including:
Typical employers of nutrition graduates could include the NHS, food manufacturers, plus catering and hospitality companies.
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 as a
dietician dietitian, 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, health trainer, or sports nutritionist.
Our employability service, MDXworks will launch you into the world of work from the beginning of your course, with placements, projects and networking opportunities through our 1000+ links with industry and big-name employers in London and globally.
Our dedicated lifetime career support, like our business start-up support programme and funding for entrepreneurs, has put us in the top 20 UK universities for business leaders and entrepreneurs – Business Money 2023 and a top 10 university for producing CEOs (Novuana, 2023).
You’ll study with students from 122 countries who’ll hopefully become part of your global network. And after you graduate, we'll still support you through our alumni network to help you progress in your chosen career.
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 will have 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.
Placements and internships greatly improve graduate employment prospects, and those who take part achieve excellent academic results through applying their learning in a professional setting.
Our specialist employability service will help you find placement opportunities.
The fees below are for the 2024/25 academic year:
Part-time: £77 per taught credit
Full-time students: £16,600
Part-time students: £138 per taught credit
The following study tools are included in your fees:
To help make uni affordable, we do everything we can to support you including our:
1. UK fees: The university reserves the right to increase undergraduate tuition fees in line with changes to legislation, regulation and any government guidance or decisions. The tuition fees for part-time UK study are subject to annual review and we reserve the right to increase the fees each academic year by no more than the level of inflation.
2. International fees: Tuition fees are subject to annual review and we reserve the right to increase the fees each academic year by no more than the level of inflation.
Any annual increase in tuition fees as provided for above will be notified to students at the earliest opportunity in advance of the academic year to which any applicable inflationary rise may apply.
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.