BSc Nutrition with Food Consumer Sciences B4D6
Bachelor's degree
In Reading
Description
-
Type
Bachelor's degree
-
Location
Reading
Full Time: 3 Years
Broaden your knowledge of nutrition whilst discovering the psychology behind consumer choices and how you can influence them.
Consumers are growing increasingly aware of the effects that diet can have on health, and nutritionists play an important role in ensuring that the information available to them is scientifically sound. They help to ensure that food products are nutritionally beneficial and analyse consumer responses to them. Our BSc Nutrition with Food Consumer Sciences course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. If you are interested in working as the interface between companies, health professionals, policy makers and consumers, then this is the degree for you.
The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
During the first year you will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology and psychology. You will then be able to build upon this knowledge by exploring areas such as public health nutrition, the psychology of food choice, consumer behaviour and marketing, and new product development.
You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and working in our pilot-scale food processing plant. During your final year you will carry out an original project as part of one of our existing research groups, enabling you to work alongside world authorities in areas such as food and human health.
The course is accredited by the Association for Nutrition and you can become a registered nutritionist after graduation.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Nutrition
- Microbiology
- Psychology
- Human Nutrition
- Food Chemistry
- Product Development
- Physiology
- Marketing
- Consumer Behaviour
- Public
- Food Microbiology
- Engineering
- Project
- Public Health
- Evaluation
Course programme
- Year 1
- Year 2
- Year 3
- Biochemistry and Metabolism
- Farm to Fork
- Introduction to Food Microbiology
- Introduction to Food Processing and Engineering
- Introduction to Human Physiology and Nutrition
- Introductory Microbiology
- Molecular Studies for the Life Sciences
- The Living Cell
- Economics 1
- Fundamental Concepts in Chemistry 1
- Introduction to Management
- Introduction to Marketing
- Introduction to Neuroscience
- Perception
- Cognition 1
- Cognition 2
- Consumer Behaviour
- Farm to Fork: Primary production of food commodities
- Food Choice and Regulation
- Food Processing A
- Fundamentals of Human Nutrition
- Industrial Training Preparation
- Microbiology of Food Spoilage and Preservation
- Pathology: Introduction to Human Disease
- Basic Food Product Development
- Cognition and Learning
- IWLP Language Module (details unspecified)
- Practice of Entrepreneurship
- Sports and Exercise Nutrition
- Statistics and Epidemiology for the Life Sciences
- Genes, Lifestyle and Nutrition
- Consumer Attitudes to Food Quality
- Diet and Disease
- Food Product Development
- Public Health Nutrition 3
- Research Methods for Food and Nutritional Sciences
- Research Project
- Sensory Evaluation of Food
- Food Quality Assurance and Safety
- IWLP Language Module (details unspecified)
- Practice of Entrepreneurship
- Selected Topics in Food Chemistry
- Special Topics in Food and Toxicology
BSc Nutrition with Food Consumer Sciences B4D6