Food & Nutritional Sciences BSc (Hons) (with Foundation Year)

The Foundation Year is a great opportunity if you have the ability and enthusiasm to study for a degree, but do not yet have the qualifications required to enter directly onto our degree programmes. A significant part of the Foundation Year focuses upon core skills such as academic writing at HE level, becoming an independent learner, structuring academic work, critical thinking, time management and note taking.

Successful completion of the Foundation Year will enable you to progress into the first year (Level C) of your chosen honours degree. Further details can be found here.

In the first year, the curriculum will be focused on the sciences that underpin - the principles of food and nutrition. Examples of topics studied include:

Principles of human nutrition

During this part of the course students will learn about optimum macro and micronutrient intakes, as well as the implications of excesses and deficiencies. How digestion occurs in the human body will also be considered, as well as fluid and energy balance and the impact of alcohol and non-nutritive substances.

General anatomy and physiology*

Focus will be given in this part of the course to general anatomy and physiology. All major body systems will be explored, from the cellular level through to whole organs and how systems are integrated through neural and hormonal controls. Key systems include the heart and cardiovascular, digestive, respiratory, musculoskeletal, nervous, renal, endocrine, and immune systems.

Nutritional biochemistry and metabolism*

Students will have an opportunity to develop their understanding of key principles regarding principles of biochemistry, with a focus on the biochemical assemblage of macronutrients and their metabolism. Students will also learn about cellular and molecular biology relevant to biological systems, with emphasis given to cell structure and function, cell division, the cell cycle, and foundations in molecular biology, including DNA and RNA. Students will also take part in a series of practical classes to support deeper learning of key concepts and how to apply this knowledge in practice. There is a strong focus on developing a baseline competency of key laboratory techniques, with a clear emphasis on how to work safely.

Food systems

This part of the course will equip students with a clear understanding of the food supply chain and how the production and processing of foods is linked to sustainability and health. Furthermore, students will also learn about key principles regarding food safety and allergen awareness, as well as having the opportunity to become certified in these areas by the Chartered Institute of Environmental Health.

Nutritional modification

Dietary modification is of core importance for a variety of career pathways in nutrition, including sports nutrition, public health nutrition, and dietetics. Students will learn how to assess and modify the diet of an individual using dietary analysis software and will have the opportunity to try out their own reformulated diet plans in our state-of-the-art food laboratories during several practical sessions.

(* single hons only)

In the second year, the focus of the curriculum is on applying and expanding your knowledge gained in the first year. Examples of topics studied include:

Nutritional assessment

Nutritional assessment is used to determine the nutritional status of individuals via the collection and interpretation of measures and information. Students will explore the ABCD of nutritional assessment. A is for Anthropometry, the measurement of the body. B for the Biochemical analysis of nutritional status. C for the Clinical signs of malnutrition and D for assessment of Dietary intake.

Nutrition throughout the lifecycle

Energy and nutrient requirements differ depending on sex and stage of life. During this block of teaching, students will acquire knowledge and understanding of specific nutritional requirements needed for development, growth, and optimal health. They will explore how dietary intakes and nutritional status during the early stages of the lifecycle, i.e. fetal, childhood and adolescence, influence health, by increasing or decreasing the risk for dietary related disease at later life stages.

Influencing factors that affect health and nutritional status

Students will have the opportunity to explore how factors such as ethnicity, culture, religion and socioeconomic status influence food choice, dietary behaviours, and health. Students will learn how nutrients interact with the human genome influencing long term health, with a focus on the contribution genes make to obesity.

Nutritional status and intake are strongly influenced by the nutritional quality of the foods we consume.  Students will look at the reasons why foods are processed and manufactured along with how the reformulation, enhancement and fortification of commercial food products can be used to achieve public health objectives.

Basic nutritional epidemiology and public health nutrition

Nutritional epidemiology is the study of the relationship between dietary exposure and the causes and pattern of diseases in populations. Students will critically appraise nutritional assessment, in addition to different research methods and study designs. Students will also explore the principles of public health nutrition in promoting good health through healthy eating and preventing dietary related diseases in the population.

Pathology of diseases*

Pathology is the study of the structural and functional changes produced by diseases. Within this part of the course, you will gain an overview of major organs and systems of the human body as well as the molecular and cellular factors contributing to its disease condition. The incidence, the severity linked herewith the causes, mechanisms and extent of disease will be examined. This part of the course addresses how accumulation of damage or adaptation to injury in cells, tissues, or organs can result in a loss of function of that particular cell/tissue/organ and lead to an increased risk of death for the individual involved.

Endocrinology, gut microbiome and metabolic diseases*

Students will gain understanding of the physiological and pathological role of microbiomes, hormones, enzymes, and the chemical processes involved in metabolism. They will focus on the roles of second messengers and endocrine system disorders in the context of carbohydrate, lipid, and protein metabolism as well as in cellular respiration and metabolism of drugs. Both the theoretical and practical aspects of the principles and applications of clinical biochemical and microbiological investigations used in sample collection, screening, analysis, diagnosis, treatment, and monitoring of disease will be covered.

Molecular and cellular biology*

In this part of the course students will increase their understanding of both molecular and the cellular biology concepts and techniques. While molecular biology is underpinned by gene/genome sequencing, sequence analysis and sequence manipulation, cell biology looks at the biological processes at the cellular level. Here, students will be exposed to genetic organisation of cells, DNA replication and gene expression, recombinant proteins production, forensic applications genome sequencing, paternity dispute and genetic disease diagnosis. In particular, this part of the course will focus on the several molecular and cellular biology techniques which have helped to revolutionise gene analysis be it in the medical sector, vaccine development, or human genome sequencing etc. The content will be delivered via a series of interactive lectures that will allow students to gain insight into the theoretical aspects of molecular and cellular biology. This part of the course is highly supported by a series of laboratory-based sessions to introduce the basic techniques such as cell isolation, DNA purification, nucleic acid quantification using spectrophotometry, analysis via agarose gels and PCR.

Immunology*

This part of the course will build upon first-year knowledge regarding the immune system allowing the students to gain a solid and deeper knowledge of the protective ability of the immune system in maintaining homeostasis as well as fight against microbial agents. Students will delve deeper into how the presence of danger signals initiate the release of chemical mediators, antibodies, and cellular processes related to the innate and adaptive immune responses. In addition, the role of the immune system in cancer development/progression, organ transplantation, rhesus incompatibility, autoimmune disease, hypersensitivity, etc will be explored. Students will also be exposed to the principle of vaccine development, implications of vaccination and the rationale for disease control.

Bioscience lab techniques*

During this part of the course, students will learn several techniques in the laboratory to develop subject specific, technical, and transferable skills. Here, students are exposed to key experimental techniques, cell culture, clinical microbiology, and clinical biochemical techniques. Key research skills are also a prerequisite, including, design, ethical implications, process of data collection, statistical analysis, scientific report writing, presentations and manuscript writing. Assessment is via a series of abstracts writing as well as lab reports based on study design and data analysis.

(* single hons only)

In the final year, the curriculum will focus on the advanced understanding of contemporary issues in food and nutritional sciences. Examples of topics studied include:

Nutrition, physical activity, and sport

Students have an opportunity to learn about several key perspectives in the interrelationship between nutrition, physical activity, exercise, and health within this area. The role of body composition within health and disease and methods of assessment of body composition will be discussed. The difference between physical activity, physical fitness, sport, and exercise will be established with the critical appraisal regarding the impact of the complex association between these constructs with nutrition and health. In line with that, the relationship between active and balanced lifestyle and health will be explored, while the subject area will also discuss the key principles of nutrition for successful contribution to sport and exercise.

Clinical nutrition 

Within this area, the interrelationship between nutrition, obesity, and non-communicable diseases such as cardiovascular disease, hypertension, diabetes, and cancer together with cognitive function and impairment will be discussed. The role of nutrition and weight management in the prevention of the above clinical conditions will be critically appraised as part of broader discussions of the association between lifestyle, holistic health, and wellbeing.

Public health nutrition 

The topic area explores the key principles of public health nutrition, reflecting on the international, national, and local perspectives in the development of food and nutrition policies, to incorporate public health nutrition models into practice and explore practical considerations in devising and evaluating local food and nutrition policies. Students will also consider the role of ‘food environments’ in influencing food intake and the different ways that ‘food environments’ could be changed to improve the quality of diets consumed at a population level.

Food choice, behaviour modification, and nutrition education

The theoretical models underlying food choice, and the ones explaining nutritional health behaviour will be explored while students critically appraise the traditional and modern strategies used for nutrition education and behaviour modification for enhancing nutritional status.

Food supply, formulation, and policy*

In this area, students will have an opportunity to develop an understanding of the food supply chain, together with the policies and regulations involved and how these influence the quality of the foods we consume. In line with this, student will also consider the nutritional consequences of the way we produce, process and manufacture commercial food and drink products. This will include further consideration of the potential nutritional benefits of food reformulation, enhancement, and fortification along with the regulation of nutrition and health claims on commercially produced food and drink products.

Nutrition ethics & professional practice

The area explores the development of bioethics from theoretical to practical perspectives, including the key principles of ethics in practice and in research, giving examples of the ethical and moral dilemmas in nutrition, to establish the framework of the professional code of conduct for nutritionists and their scope of practice.

Food processing techniques and biotechnology*

The conversion for raw food materials into consumable products involves a variety of processing techniques. Innovative, cost effective and safe techniques are regularly being developed. Biotechnology has in recent times been an important aspect of world food production, supply, and availability. Students will have the opportunity to explore and develop in-depth knowledge of the various food processing techniques and essential skills required to identify their suitability during the production of foods and drinks. Students will also explore and develop extensive knowledge of the scientific, legislative, social and health implications of biofortification, genetically modified foods, novel foods, and fermented food products.

Food product development, food packaging and sensory evaluation*

Through experiential learning, students will explore, from theory to practice, the principles, and multiple stages of the food product development cycle. The focus will be on development of food and drink products that aim to address global health issues and enhancement of sustainable food systems. Students will explore and develop in-depth knowledge of the processes and laws that guide global food and drink packaging systems. Students will be equipped with the essential knowledge, understanding and skills needed to effectively undertake a robust and reliable sensory evaluation of food and drink products using consumers to evaluate the taste, flavours, and textures of foods. 

Food safety, authenticity, and food quality management*

Acknowledgement of food allergens and sensitivities is a legal requirement for food manufactures and students will develop a comprehensive understanding of underlying legislation and obligations. Students will develop extensive knowledge and understanding of the government regulations regarding food safety. Through experiential learning, students will also explore key steps and processes whilst developing the skills required for effective food safety and quality management, including the ‘authenticity’ of foods and food ingredients.

Contemporary issues in food science & food innovation*

The food industry is rapidly evolving. Students will explore a wide range of contemporary and trending topics of discussion. Students will critically appraise, with the use of scientific research, the effectiveness of innovations in the food and drink industry in the management of global food crisis.

(* single hons only)