Nutrition (Human Nutrition) BSc (Hons)

This course is ideal preparation for a career in public health nutrition and the food industry. You'll have the opportunity to study abroad and gain a career head start through a year's industrial placement.

This course examines food science, biochemistry, physiology, pharmacology, immunology, and microbiology. You'll study contemporary topics in nutrition such as genetic modification, fortification and supplementation, and nutraceuticals. You'll also look at nutrition's links to health and disease, in both developed and developing countries.

Through an independent project, you'll be able to research a subject of interest, such as public health nutritional biochemistry, food science, social scientific understandings of food and eating practices.

Reasons to choose Kingston University

• This degree is accredited by the Association for Nutrition (AfN). This means you can apply to become a Registered Associate Nutritionist (ANutr).
• Kingston University is ranked No.4 in London for biosciences (Guardian University League Table 2022).
• Your learning will be supported by co-curricular activities, highly valued by the Association for Nutrition (AfN) and by employers.

• UCAS tariff points:

   

  96–120 for BSc (Hons); 32 for BSc (Hons) including foundation year Level 3 qualifications.
• A-levels should include a science subject with grade C or above, such as Chemistry, Biology, Nutrition and Food Science, Food Technology, Food Studies, Home Economics (Food, Nutrition and Health), Psychology and Physical Education. We also count Extended Project towards your total UCAS points. General Studies is not accepted.
• Alternatively, we consider a BTEC Extended Diploma in an appropriate science subject (such as Applied Science) with grades MMM or with appropriate units in science (such as Health and Social Care).
• Candidates are normally required to hold five GCSE subjects at grade C/4 or above, including Mathematics and English Language.

• IELTS of 6.5, with no element below 6.0.

Nutrition is a growing field. Opportunities include industry and public sector roles in public health, clinical research, food legislation and product development.