- Food production and health nutrition are fascinating subjects that explore in-depth. The all-around 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, students will add knowledge of anatomy and physiology, sport and exercise, biological chemistry, and the nutritional, physiological, and biochemical processes of health. Meanwhile, they will also develop practical laboratory and clinical skills, and become confident in knowing how to initiate and evaluate research programs.
- When they graduate, they will 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, they will 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 organizations.
- The students benefit from a variety of teaching methods. Students will 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 the practical laboratory and clinical skills sessions.
