Food and Nutrition Science (With Professional Practice Year)

About this course

Food and nutrition science is the study of what food is made of, how it affects the body and how it can be produced, processed and consumed in ways that support health and wellbeing across populations. It draws on biochemistry, physiology, microbiology, food chemistry, food technology and public health, applying scientific rigour to questions that affect everyone: how nutrients are digested and metabolised, how food can be made safer and more nutritious, what the relationships are between diet and disease, and how food systems can feed growing populations sustainably. At the University of Bedfordshire, this four-year full-time programme includes a Professional Practice Year, giving you extended work-based experience in industry or a related professional environment as part of your degree. You will study food chemistry, human physiology and metabolism, nutrition science, food microbiolog

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).