Nutrition and Food Science

About this course

Nutrition and food science is a discipline that applies the methods of biochemistry, physiology, microbiology and the social sciences to understand food, how it is produced and processed, and what it does to the human body. Nutrition examines how nutrients are consumed, metabolised and used by the body, and how diet influences health across the lifespan, from foetal development and childhood growth to the prevention and management of chronic disease. Food science investigates the composition, properties and transformation of food during production, processing and storage, connecting the laboratory to the supply chain. At the University of Reading, which has particular strength in food and nutritional science, this three-year full-time programme includes a sandwich year and work placement, giving you extended professional experience in a food, nutrition or public health environment as pa

Where its graduates go

The 5 largest scored destinations, covering 45% of graduates; the headline also reflects the subject baseline.

• 60 / 100Business, Research and Administrative Professionals · 5% of graduatescards →
• 48 / 100Business and public service associate professionals · 20% of graduatescards →
• 40 / 100Science, engineering and technology associate professionals · 10% of graduatescards →
• 40 / 100Sales occupations · 5% of graduatescards →
• 32 / 100Artistic, literary and media occupations · 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).