This course is an ideal preparation for a career in public health nutrition and the food industry. You’ll have the opportunity to study abroad and gain a career head start through a year’s industrial placement.
This undergraduate course examines food science, biochemistry, physiology, pharmacology, immunology and microbiology.
You will study contemporary topics in nutrition such as genetic modification, fortification and supplementation and nutraceuticals.
You will also look at nutrition’s links to health and disease, in both developed and developing countries.
By completing an independent project, you will be able to research a subject of interest (such as public health and clinical nutrition, food science and the role of specific compounds in food).