The BSc Nutrition and Food Science with Professional Training at the University of Reading equips you to address critical global challenges in food production, health, and sustainability. You will delve into nutritional biochemistry, food chemistry, and microbiology, understanding how food systems impact human well-being. This undergraduate degree is designed for students passionate about science and keen to explore the intricate relationship between diet, food processing, and public health. You will develop a robust scientific foundation, preparing you for impactful careers in a field that is vital for societal progress.
This full-time, on-campus programme spans four years, including a substantial year-long professional training placement, offering invaluable industry experience. Throughout your studies, you will engage in practical laboratory work, pilot plant operations, and research projects, developing skills in areas like nutritional epidemiology, new product development, and sensory science. You will learn to apply scientific principles to real-world food and nutrition challenges, preparing you for roles in food manufacturing, public health, research, and dietetics. You will graduate with the expertise and practical skills to make a tangible difference in the food and health sectors.