BSc Food & Nutritional Sciences

About this course

Food and nutritional science applies the methods of chemistry, biology, microbiology and physiology to understanding food: what it is made of, how it is produced and processed, how the body uses its constituents, and how diet affects health across the lifespan. It is a discipline with direct relevance to public health, the food industry, clinical practice and sustainability, asking questions that range from the biochemistry of digestion to the design of healthier food products to the environmental impact of global food systems. This three-year full-time degree at Liverpool Hope University includes a sandwich year with a work placement and a year abroad, giving you professional and international experience as part of the programme. The curriculum is built on the sciences that underpin food and nutrition, developing your knowledge of food chemistry, food microbiology, food processing, nutritional biochemistry and the science of diet and health across the full three years. You will gain laboratory skills alongside the ability to evaluate nutritional evidence critically, and you will develop an understanding of the food industry and the regulatory and public health contexts in which food scientists and nutritionists work. Graduates work across the food industry in product development, quality assurance, food safety, regulatory affairs and technical management. Nutritional science graduates also work in public health nutrition, dietary advisory services, health promotion and research. The degree provides a foundation for further professional training and postgraduate study in human nutrition, dietetics, food science or public health for those who wish to develop specialist expertise or pursue clinical or research careers. The combination of scientific knowledge, practical laboratory experience and professional placement experience makes graduates competitive across a range of food and health-related roles.

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