Embark on the BSc Nutrition and Food Science at the University of Reading, a programme designed for those passionate about understanding the intricate relationship between food, human health, and the global food system. In a world increasingly focused on wellness and sustainable food practices, this degree equips you with the scientific knowledge to address critical challenges in nutrition and food production. You will explore the fundamental principles of nutritional biochemistry, food chemistry, and food microbiology, gaining a comprehensive understanding of how our food choices impact individual and public health. This course is ideal if you are driven by science and aspire to a career dedicated to improving dietary habits and food quality.
This full-time, on-campus undergraduate degree is studied over three years, offering a dynamic learning experience that balances theoretical knowledge with practical application. You will develop essential laboratory skills, engage in hands-on work within our food processing pilot plant, and learn to conduct nutritional research and practice. Throughout your studies, you will explore areas such as food processing and quality assurance, nutritional epidemiology, and new product development, preparing you for professional registration as an Associate Nutritionist. Upon graduation, you will be well-prepared for diverse career pathways in dietetics, public health, the food industry, and research.