Nutrition

Year 1 introduces you to the major sources of food and their history, current trends in consumption, and key industrial processing operations. You’ll study food chemistry and develop your laboratory and experimentation skills in food and nutritional science. In addition, you’ll be introduced to microbiology, human physiology and nutrition; these modules allow you to gain a thorough understanding of how food affects health and wellbeing, and appreciate the role of food as a carrier of nutrients.

In the second year, you’ll be introduced to the concepts and methodology for studying nutrition in populations, and you will explore how the metabolic demand for nutrients varies during the life course. This allows you to understand the scientific basis of nutritional recommendations for different population groups at different life stages, e.g. pregnancy, childhood, older age. Studying food analysis, you’ll examine how the nutritional content of food is established, the additives and contaminants in food, and the need for food analysis to comply with legal requirements. The relationship between nutrition and physical activity will also be explored in the context of the global obesity problem, including the physiological, psychological and cultural barriers to dietary change. You’ll also deepen your understanding of how food components affect the chemical and microbiological safety of food, and the integration between human physiology and nutrition

There is an optional placement year between the second and final year. Two options are available:

1. Industrial one-year placement (salaried)
2. International taught or research study abroad one-year placement

The two options are based on Leeds’ long-standing relationships with industry and other worldwide leading academic institutions. Gaining a place on the industrial placement and study abroad programme is competitive and dependent on the grades you achieve.

In your final year, you’ll examine nutrition policy and public health, and gain an understanding of the role of nutritionists, industry, government and consumers in the policy making process, and how best to communicate nutrition policy to a lay-audience. You’ll examine the clinical aspects of nutrition and the concept of personalised nutrition, as well as the role of diet in cardiovascular health. A team project based on new product development (NPD) will give you the opportunity to explore the role of nutritionists in developing and marketing new food ranges in the food industry. You’ll also undertake an individual research project which will give you the experience of developing your research skills; you’ll be given a selection of research topics, which will relate to the nutrition research activity in the School.

Course structure

These are typical modules/components studied and may change from time to time. Read more in our Terms and conditions.

Modules Year 1

Compulsory modules

• Food: Origins and Form 10 credits
• Key Industrial Processing Operations for Food 20 credits
• Key Skills in Food and Nutritional Sciences 20 credits
• Principles of Human Physiology and Nutrition 20 credits
• Physicochemical Properties of Food 20 credits
• Cell and Molecular Biology 20 credits
• Studying in a Digital Age (Food Science) 5 credits

Year 2

Compulsory modules

• Molecules Controlling Sensory and Nutritional Properties 20 credits
• Microbiological and Chemical Food Safety 20 credits
• Food Analysis 10 credits
• Literature Review in Food Science and Nutrition 10 credits
• Nutritional Issues in the Life Cycle 20 credits
• Principles of Research: Diet in Populations 10 credits
• Physiology II - Integration Between Physiology and Nutrition 10 credits

Optional modules

• Food and the Allergic Reaction 10 credits
• Nutrition in the Prevention and Treatment of Disease 10 credits
• Introduction to Food Product Development 10 credits
• Food Quality Assurance 10 credits

Year 3

Compulsory modules

• Research Project: Investigation and Discovery 40 credits
• Diet and Cardiovascular Health 10 credits
• Food Product Development - Team Project 30 credits