Diet, nutrition and food are critical to our health and our quality of life. A poor diet can have a significant effect on health and contribute to a range of conditions, such as cardiovascular disease, diabetes and obesity.

Covering core nutrition science along with medical science, this research-led course combines theoretical and practical elements to take you from farm to fork and science to shelf, and considers the sources and origins of food along with food composition and production.

Our experienced academics bring industry practice, latest research and knowledge to their teaching. You will study a range of modules that cover nutritional biochemistry, organ systems physiology, nutrition and metabolism, clinical nutrition and health education and promotion. Practical components will help you acquire skills to further enhance your learning and employability. International elements are embedded into the curriculum, allowing you to consider nutrition and health on a global scale.

Graduates will have the knowledge and skills to work in a range of settings in the public and private sector, from giving nutritional advice to the public to working in the food production industry.

Graduates leave the programme with the skills and expertise to practice nutrition in a wide range of areas, including the NHS, the food industry, public health, research, medical writing, education, commerce and sales. Graduates with a Nutrition degree may work as nutritionists within the NHS and private healthcare.