Nutrition and Food Science

Our BSc Nutrition and Food Science course will help you to understand the processes of food production and how these can be amended to create healthier products. It combines training in the science of nutrition with areas of food science and consumer studies.

You will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology, and psychology, and then build upon this knowledge by exploring areas such as public health nutrition, food choice and regulation, and the development of new products. You will also gain experience and key technical skills through sensory evaluation, laboratory-based practicals, and work 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 (AfN), and after graduating you will be eligible to apply to become a registered associate nutritionist with the AfN via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional.

For more information, please visit the programme page: https://www.reading.ac.uk/ready-to-study/study/subject-area/food-and-nutrition-ug/bsc-nutrition-and-food-science