The BSc programme aims to provide knowledge and understanding of nutritional biochemistry, physiology, public health and evidence-based personalised nutrition.
The BSc course integrates a systems biology and functional nutrition approach to understanding health and illness. It is designed for those wishing to pursue a career in industry, nutrition research, education, public health and community work, as well as personalised nutrition practice.
Students learn about the nutrition industry from farm to fork, the complexities of product development, and the use of natural products. There are opportunities to work independently and in groups with peers; to engage in collaborative research projects and to develop critical thinking, problem solving and decision-making skills as individuals and as part of a team.