Nutrition BSc (Hons)

Gain basic knowledge of human anatomy and an understanding of the mechanisms associated with control and regulation of the physiological processes of the major organ system. Homeostasis is the key theme throughout the module, as you explore interrelationships between human functions and the organisational hierarchy to develop and increase your understanding of how the body functions. You also study the construction of biological profiles for human identification including sex, age at death, stature determination and biological affinity. This knowledge is used in the context of identification and recovery of human remains, the regulatory aspect of handing human remains and ethical issues related to human tissue research.

This is a 20-credit module.

Study the key principles of biochemistry, including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. Investigate the chemistry of carbon and why this element is capable of forming the complex three-dimensional molecules that make life possible. Crucial groups of biological molecules are studied in detail, including proteins, carbohydrates, lipids, and nucleic acids.

This is a 20-credit module.

At a cellular level, you develop your understanding of biological processes. You explore the common features and immense diversity of form and function displayed by cells of organisms. You examine eukaryotic cell architecture and function with a molecular and mammalian focus and learn about cell division, the cell cycle, genetic organisation of cells, DNA replication and gene expression.

This is a 20-credit module.

Develop your understanding of the issues surrounding food, nutrition and human physiology. You are introduced to the fundamental concepts that underpin modern food science and nutrition, including a review of the composition of food in terms of macronutrients and micronutrients.

Explore the concept of critical analysis and evidence-based research in nutrition and health. Dietary intake and analysis are examined along with identifying ways of providing dietary guidance to change behaviour in positive ways.

This is a 20-credit module.

Examine major food commodities from technical, agricultural, sustainability and food industry perspectives. Explore the food supply chain and the structure and organisation of food production including meat, fish, cereal, fruit, vegetable and dairy. Develop an understanding of the main food commodities, research processes and the application of qualitative and quantitative research methods in the public perception of sustainable strategies.

This is a 20-credit module.

You develop an understanding of nutrition and health in key areas including the role of nutrition in diet health and disease, the potential of food and medicine, and the importance of the gut biome to health. Nutrition as a science is emphasised in topics including nutrition and food science, dietetics and the potential impact of nutrition on learning. Expand your professional skills in areas including developing and implementing public policy in health and nutrition, how policy is developed from evidence and the role of public health guidelines. These skills support subsequent applications for professional status in nutrition. You also develop key skills in researching academic literature and using that information to develop your own understanding. Key national and international datasets support your understanding of the research process including the application of both qualitative and quantitative research methods, the use of statistics in nutrition, and public perception and trust in nutritional research.

This is a 20-credit module.

Working in a group, create your own food factory, taking food production from the bench top through to a full-scale automated manufacturing process. Examine and analyse the methods and strategies used in the design and processing of food including the use of design software. Issues such as health, safety, environment and ethics facing the food technologist in the workplace are explored. Through the factory design activity you develop employability skills such as project management, presentation and teamwork skills, and research and commercial awareness to support problem solving in a working environment.

This is a 20-credit module.

Explore a range of factors that influence food consumer choices. Providing an in-depth understanding of the food product development process, you are introduced to market analysis, sensory evaluation and other methods used to assess the properties of food such as taste, flavour and texture. Understand how to evaluate different perspectives and information regarding the market for new and existing food products and the influences on consumer behaviour.

This is a 20-credit module.

Identify a range of food-related safety issues, review current hygiene practices in the industry and explore the implementation of appropriate processes and procedures to effect the safe processing of foods. Factors which affect food safety including food-borne pathogens, chemical safety and foreign object contamination are examined and the microorganisms causing food-borne disease and food spoilage are discussed. You are also introduced to food safety management including an introduction to hazard analysis critical control points.

This is a 20-credit module.

Examine the chemistry and composition of foods and develop your understanding of the effect of food processing on the nutritional value of the food we eat. Get practical experience of analytical techniques commonly applied to raw materials and food products and learn about systems for improving the traceability and authenticity of food supply chains. Data analysis and research skills are developed using statistical tools.

This is a 20-credit module.

Gain an understanding of the human metabolism, endocrinology and clinical biochemistry. Examine metabolism, the chemical processes that occurs in living organisms, in the context of carbohydrate and lipid metabolism, cellular respiration and metabolism of drugs. Discuss endocrinology and review the mechanisms underpinning hormone action, the roles of second messengers and endocrine system disorders. Enzyme kinetics and enzyme regulation is a significant topic. Explore the methods used for collecting, measuring and analysing clinical samples in the biomedical lab. Learn the principles and applications of clinical biochemistry investigations used in screening, diagnosing, treating and monitoring disease.

This is a 20-credit module.

Social, environmental and economic factors influence an individual’s health and wellbeing. A healthy diet, education, income, smoking and alcohol abuse are all considerations. You examine these positive and negative influences.

An evidence-based approach helps you to understand key developmental issues in the various stages of life, from preconception and adolescence through to old age. You develop effective research skills and learn how to critically evaluate existing information and theories, using what you have learnt to deliver solutions for key public health issues

This is a 20-credit module.

You have the option to spend one year in industry learning and developing your skills. We encourage and support you with applying for a placement, job hunting and networking.

You gain experience favoured by graduate recruiters and develop your technical skillset. You also obtain the transferable skills required in any professional environment, including communication, negotiation, teamwork, leadership, organisation, confidence, self-reliance, problem-solving, being able to work under pressure, and commercial awareness.

Many employers view a placement as a year-long interview, therefore placements are increasingly becoming an essential part of an organisation's pre-selection strategy in their graduate recruitment process. Benefits include:

· improved job prospects
· enhanced employment skills and improved career progression opportunities
· a higher starting salary than your full-time counterparts
· a better degree classification
· a richer CV
· a year's salary before completing your degree
· experience of workplace culture
· the opportunity to design and base your final-year project within a working environment.

If you are unable to secure a work placement with an employer, then you simply continue on a course without the work placement.

Focus on the quality of the evidence and research behind diet and disease relationships. You explore the relationship between nutrition, physical activity and health. You also contemplate the role of diet in the treatment of disease, and the identification and impact of dietary deficiencies on health and behaviour.

This is a 20-credit module.

A range of concepts and practical issues associated with the role of diet as a therapeutic measure in various diseases are examined. Strong emphasis is placed on the relationship between clinical data and the nutritional management of patients. Methods of nutritional assessment and diet planning are investigated, and the principles of nutritional intervention for eating disorders reviewed.

This is a 20-credit module.

Understand how to successfully run a new product development cycle in this module. Develop a new food product aimed at a market that requires a specific nutritional profile in their diet, such as diabetics. Explore the stages required to launch a new food product, from conception through to product launch, and evaluate the product through sensory and non-sensory techniques.

This is a 20-credit module.

You complete an in-depth, independent investigation into a specialist aspect of your field of study. You bring together a range of practical and academic skills developed in previous study, including analysing and critically evaluating data and a critical reflection on the potential risks, and moral and ethical issues. You are supported by a research supervisor who helps you develop and complete your research project.

This is a 40-credit module.

You gain an indepth understanding of the nutritional and metabolic demands of exercise and the interactions between diet, exercise and health. You develop practical experience of how nutrition influences sports performance and understand how training in sport and exercise nutrition equips you for future careers in research, health or applied sports nutrition support. You critically analyse current dietary practices and dietary recommendations, and apply your theoretical and practical skills to a real-life scenario with an athlete to further optimise their performance.

This is a 20-credit module.