The core subjects of this highly relevant new course include human anatomy, physiology, microbiology and the principles of food and nutrition, as well as specialised areas such as clinical nutrition, immunology, food microbiology and biotechnology.
As you study and progress, you will develop a number of transferable skills including: independent thinking, planning and problem solving, observation and analysis, and communication.
These will enable you to seek career opportunities in hospitals, government departments, academic organisations, charities, the publishing industry and a range of other public and private sector organisations.
WHY CHOOSE THIS COURSE?
- Learn a number of transferable skills including independent thinking, planning and problem solving, observation and analysis, and communication
- Study the burden of over-consumption on national health systems in the economically developed nations, and how under-nutrition affects millions of people in under-developed countries
- Develop your knowledge relating to food spoilage, safety and quality control, nutraceuticals and public health nutrition
- Gain an understanding of microbial and chemical contamination of food, analysis of nutrition content, and the effect of nutritional supplements
- Explore current and emerging problems that affect food production
- Challenge yourself with practical training that includes the latest biochemical and molecular experimentation
- Benefit from the knowledge and expertise of our School of Life Sciences staff, and our recently refurbished purpose built laboratory facilities.
The majority of lecturing staff are actively engaged in scientific research, and have previous experience in academic, government, charity or industry research laboratories. Our teaching and the course are therefore directly informed by our research knowledge and activities. Some key aspects of the course that emphasise employability of our graduates include:
- Training in key laboratory techniques relevant to employment within the Biosciences, including awareness of relevant health and safety, legal and ethical considerations
- Training and practice in the scientific method that underpins all scientific research (developing novel hypotheses, testing these by experiment, accurately interpreting data and understanding error, and drawing valid conclusions)
- Practice in professional standards of reporting including laboratory reports using the standards of professional research publications, preparation of scientific conference posters, and written and oral presentations
- Maintenance of laboratory diaries and research diaries following standard practice within the field
- Guest lectures from employers including employer-facing representatives from academia, industry and practice-based organisations, PSRBs, and from the Universitys careers service
- These opportunities will be provided at every level from year 1 through to year 3, with presentations and the opportunities to engage with a wide range of career specialists to gradually develop your skills and capabilities applicable in different career fields as well as perspective of wider career opportunities open to graduates in bioscience subjects including food and nutrition. Planned developments in this context include curricular and co-curricular activities such as visits to and/or placements in external locations as well as career fairs and networking events particularly during years 2 and 3 working in partnership with the Universitys careers service and the departments liaison board.
- Graduates from our BSc (Hons) Food and Nutrition Science course may seek employment within the food and nutrition industry, academic or government research laboratories, or within the pharmaceutical or biotechnology industries. Relevant science jobs outside of laboratory work include teaching, scientific equipment sales reps, scientific journalism or media, and public awareness of science. Furthermore, the training our students receive includes information sourcing, data analysis, and presentation skills which are relevant and important to a broad range of non-science careers from managerial posts to politics.
Graduates from our BSc (Hons) Food and Nutrition Science course may also pursue further scientific training through a variety of Masters programmes or PhDs related to biosciences.