Food and Nutrition Science

About this course

Food and nutrition science applies the principles of biology, chemistry, and physiology to understanding food in its broadest sense: what it is made of, how it behaves during processing and storage, how the human body uses nutrients, and how diet influences health across the lifespan and across populations. It is a discipline that sits between laboratory science and applied public health, and one whose relevance to challenges of obesity, food security, and chronic disease is growing year by year. At the University of Bedfordshire, this three-year full-time programme gives you a grounding in both the food science and the nutrition dimensions of the field. You will study food chemistry, microbiology, processing and preservation, alongside human physiology, nutritional biochemistry, and the epidemiology of diet-related disease. Laboratory work develops your practical skills in food analysi

Where its graduates go

The 3 largest scored destinations, covering 85% of graduates; the headline also reflects the subject baseline.

• 8 / 100Therapy professionals · 50% of graduatescards →
• 8 / 100Other Health Professionals · 30% of graduatescards →
• 6 / 100Caring personal services · 5% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).