BSc Food and Nutrition Science
About this course
Food and nutrition science is concerned with understanding the chemistry of food, the physiological processes by which nutrients are absorbed and used by the body, and the connections between diet and health. It is a discipline that sits at the intersection of chemistry, biochemistry, physiology, and public health, and it has direct implications for the way food is produced, regulated, and communicated to consumers. As diet-related disease becomes an increasingly significant public health challenge, the expertise that food and nutrition scientists provide is in growing demand across multiple sectors. At the University of Bedfordshire, you will study the science of food and nutrition with a curriculum that reflects current professional practice and industry needs. You will explore the composition and properties of food, the processes of digestion and metabolism, the role of specific nutrients in health and disease, and the evidence base that informs dietary guidelines and food policy. The programme is studied part-time, making it accessible to those who may be working alongside their studies or managing other commitments. Industry links ensure that your learning is relevant to the needs of employers in food science, healthcare, and related fields. Graduates of food and nutrition science programmes enter careers in the food industry in roles such as product development, food safety, and quality assurance, as well as in public health nutrition, dietetics support, health promotion, and regulatory science. Some pursue postgraduate study in dietetics, public health nutrition, food science, or toxicology. The scientific training the degree provides is valued across the food manufacturing, retail, healthcare, and government sectors, wherever evidence-based understanding of food and its effects on health is needed.
Syllabus & Modules
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