Qualified nutritionists are in demand. Open up career opportunities in the health and sports sector, food and pharmaceutical industries, public health, clinical research and more.
Diet and nutrition are vital to the prosperity of companies and countries, and of course to our individual wellbeing. On this course, which runs over four years and includes a foundation year, you'll explore the chemistry of food and learn about human nutrition. You'll develop practical skills in our labs, as well as a broader knowledge of medical science and public health.
Food production and health nutrition are fascinating subjects which we'll explore in depth. Your all-round knowledge and understanding will encompass agricultural practices, food storage, food science and processing, the ethics of food fortification, and food policy and commercial responses. To this, you'll add knowledge of anatomy and physiology, sport and exercise, biological chemistry, and the nutritional, physiological and biochemical processes of health. Meanwhile, you'll also develop practical laboratory and clinical skills, and become confident in knowing how to initiate and evaluate research programmes.
When you graduate, you'll have a solid grasp of the factors which influence public health nutrition, from the environment and family, to general culture and the availability of food. Most importantly, you'll have the analytical and problem-solving skills that are so highly regarded in the food and healthcare sectors - and, indeed, all public and private sector organisations.
Our students benefit from a variety of teaching methods. You'll learn in a number of ways including lectures, interactive seminars, and structured group work led by tutors and peers. Tap into our Virtual Learning Environment (VLE) for 24-hour access to valuable online resources, such as content-rich study guides. And, of course, take part in practical laboratory and clinical skills sessions.
Senior Lecturer : Nicky Milner
The skills and knowledge you'll acquire on this course will be well regarded not just in the nutrition and healthcare sectors, but many others too. All employers value graduates who can analyse problems and find solutions. Whether you choose to a career in public health, clinical research, the food or pharmaceutical industries, or others, you'll be in a strong position to succeed.
We'll make sure you're progressing correctly in a number of ways, including multiple choice tests, practical exams, reflective essays, oral and poster presentations, scientific report writing and independent project work. In the first year of this degree, one-to-one tutor will help you acquire a solid understanding of all the relevant subject matter. In years 2 and 3, assessment will focus on helping you develop from someone who consumes knowledge, to someone who generates it and is able to think independently.
Please note that you will need to complete all of the above core modules. This course does not have any optional modules. Modules are subject to change and availability.
The Faculty of Medical Science, opened in 2014, is founded on the strong international reputation of our flagship Postgraduate Medical Institute. Based on our riverside campus in Chelmsford and Young Street campus in Cambridge, we deliver innovative and clinically relevant teaching and research across two departments:
Thanks to our close relationships with the major clinical-care providers in the east of England, there are significant opportunities for collaboration and student placements across a variety of clinical sites.
We offer exciting opportunities for research and education in the allied health professions. We also translate science and epidemiology into health education and primary care, and deliver taught Master’s programmes to qualified medics. We have a flourishing community of PhD and MD(Res) students across all of our research fields.
Our advanced learning facilities include state-of-the-art clinical skills laboratories and simulation suites, which mirror real-life clinical situations. We also have a fantastic, modern library and a wide range of science labs and ICT suites.
Most English undergraduates take out a tuition fee loan with Student Finance England. The fees are then paid directly to us. The amount you repay each month is linked to your salary and repayments start in April after you graduate.
If you choose not to take out a loan you can pay your fees directly to us. There are two ways to do this: either pay in full, or through a three- or six-month instalment plan starting at registration.
You must pay your fees up-front, in full or in instalments. You will also be asked for a deposit or sponsorship letter for undergraduate courses. Details will be in your offer letter.Paying your fees
We offer most new undergraduate students funding to support their studies and university life. There’s also finance available for specific groups of students.
Grants and scholarships are available for:
We've a number of scholarships, as well as some fee discounts for early payment.
Important additional notes
Our published entry requirements are a guide only and our decision will be based on your overall suitability for the course as well as whether you meet the minimum entry requirements. Other equivalent qualifications may be accepted for entry to this course, please email firstname.lastname@example.org for further information.
We don't accept AS level qualifications on their own for entry to our undergraduate degree courses. However for some degree courses a small number of tariff points from AS levels are accepted as long as they're combined with tariff points from A levels or other equivalent level 3 qualifications in other subjects.
We welcome applications from international and EU students, and accept a range of international qualifications.
If English is not your first language, you'll need to make sure you meet our English language requirements for undergraduate courses.
If you don't meet our English language requirements, we offer a range of courses which could help you achieve the level required for entry onto a degree course.
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