Overview
This course is designed to meet the need for scientists with technical competency in the design, development, production, analysis and upgrading of products that are involved in the maintenance, restoration and promotion of human health and wellbeing. Graduates will be able to apply their understanding of human nutrition and its role in health and disease to various sectors of the food and health industry and identify and address nutrition-related problems in individuals and populations.
First and second year modules provide the student with a strong foundation in biological science modules such as microbiology, biochemistry, biotechnology, as well as nutrition modules including fundamentals of human nutrition, nutritional analysis methodologies and food and health science. Third and fourth year cover more specialised topics such as nutrition communication, nutritional epidemiology, clinical nutrition, functional foods, food regulation and innovation and food and healthcare chemistry, toxicology and microbiology.
The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory. The work placement module is an integral and essential part of the course programme in which the student is introduced to a structured work environment. The student develops an understanding of the organisation, practices and procedures in the organisation and the area of activity in which it is involved.