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BSc (Hons) Nutrition and Human Health

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Meet your lecturers, find out more about the course and view academic and social facilities at an Open Event.

University of Suffolk on Ipswich Waterfront
UCAS code: 
BB49
Institution code: 
S82
Location: 
Ipswich

Duration: 

Three years full-time.

Five years part-time.

Typical Offer: 

2019 entry: 112 UCAS tariff points (or above)
BBC (A-Level), DMM (BTEC).

Please see Entry Requirements below.

  •  This course has been accredited by the Association for Nutrition.
  • Opportunity to be taught by and work with an international team of experts in the field with global experience.
  • Fully equipped laboratories with state-of-the-art equipment that you will get to use first hand.
  • Degree centres around a scientific ethos that makes graduates from the programme highly employable in a range of disciplines.
  • Opportunities to participate in field trips and industrial visits as part of the course, as well as trips abroad to underpin aspects of the curriculum.
  • A broad curriculum that covers the science of food, nutrition and the human body, coupled with aspects of behaviour and food choice; all with an eye to the future of the industry and ensuring future-proof graduates.

Introduction

BSc (Hons) Nutrition and Human Health applies scientific principles to the study of human interaction with food, and how this affects human health. It includes the study of physiology, biochemistry and psychology. In addition to the analysis and enhancement of optimal nutrition for health, the course examines pathophysiology, nutrition for exercise and food science. This course has been officially accredited by the Association for Nutrition.

This degree programme aims to meet the need for graduates who are knowledgeable of, and have skills within the academic disciplines of nutrition and human health. The programme has a strongly scientific component, emphasising the importance of the scientific method and a rigorous empirical approach.

The programme recognises the importance of equipping you with appropriate knowledge and expertise that can readily be employed within the workplace or in post-graduate study.

You will be asked to challenge, analyse, utilise and apply existing theories and knowledge. At the same time, you develop key employability skills that will enable you to adapt to the demands of the workplace, and meet the needs of employers for a flexible, highly trained workforce. 

There is an optional Work-based Experience module at level 5, which provides an excellent opportunity for you to gain relevant work experience, and enhance your employability skills. In addition, students at all levels are encouraged to seek out appropriate relevant work experience, either voluntary or paid in their spare time, as a means to improve their employability skills and to network with potential future employers. 

Nutrition and Human Health students on a student trip to the International Health Week at the University of Navarra, Spain.

You will be assigned a personal tutor who will meet with you at least once a term to discuss progress on the course and assist in areas of difficulty. The teaching team are dedicated to ensuring students have the best possible experience, so are keen to help and support wherever possible.

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Further information about the University's relationship with the Association for Nutrition is available in the PSRB register.

Course modules

There is an optional work-based module, which provides an excellent opportunity for you to gain relevant work experience and enhance your employability skills. In addition, students at all levels are encouraged to seek out appropriate relevant work experience, either voluntary or paid in their spare time, as a means to improve their employability skills and to network with potential future employers. 

Full downloadable information regarding all University of Suffolk courses, including Key Facts, Course Aims, Course Structure and Assessment, is available in the Definitive Course Record.

Food Quality and Production (Mandatory)

This module introduces students to some of the ways in which food production and processing influences nutritional quality and human health. Students are also introduced to food microbiology and possible contaminants and toxins, and some of the measures used to prevent harm from these sources. Quality assurance systems within the food industry and current legislative and regulatory structures that protect consumer health will be discussed through examination of case studies.

Biochemistry (Mandatory)

This module will investigate the fundamentals of biochemistry starting from basic atomic structure and bonding to then focus on the structure, function and metabolism of macromolecules. Students with differing levels of previous knowledge of chemistry and biology will be introduced to the range of processes taking place within the body at a molecular level.

Introduction to Psychology (Mandatory)

To be able to define health, normal human cognition, psychological functioning and wellbeing are vital skills for many life scientists. The module introduces students to basic notions of psychology and its main tenets, along with the role of social, economic, behavioural, cultural and environmental factors in human health and wellbeing.

Human Physiology (Mandatory)

A thorough understanding of human physiology and the maintenance of homeostasis are key facets in a range of scientific disciplines. In this module, students will study the way in which different cells, tissues, organs and systems contribute to homeostasis from a theoretical perspective.

Human Physiological Measurements (Mandatory)

Valid and reliable measurements are of vital importance in understanding human physiological function, which in itself is the foundation of many natural and life sciences. Scientists are often required to investigate cell, tissue, organ and system physiology, drawing rational and objective conclusions from the measurement(s) used.

Science Skills (Mandatory)

A sound understanding of the principles of scientific thought, questioning, analysis and presentation are vitally important to any student studying a scientific degree. Across many different scientific disciplines, the fundamental skills and methods with which topics are investigated remain the same. A student must possess the ability to assess, construct and present theories.

Applied Nutrition and Metabolism (Mandatory)

This module builds on modules at level four in order to develop the application of knowledge. The general philosophy is to link nutrition and its underlying biochemistry to human health and develop a clear understanding of the links between physiology and cell biology. The module will combine a range of concepts to help students contextualize nutrition and metabolism in human health. Students will also learn to use and interpret dietary analysis software.

Health Promotion (Mandatory)

The module will explore the role of psychological factors in the cause, progression and consequences of health and illness and methods of epidemiology. It also aims to understand the role of behaviour and beliefs in the aetiology of health and illness and apply that knowledge to predict unhealthy behaviour and promote healthy behaviour.

Research Methods (Mandatory)

This module prepares students for further study and employment by providing an understanding of what science is and how it works; it also prepares them for the Dissertation module at Level 6. It introduces students to the principles of scientific research and the planning and design of experiments. 

Data Analysis and Statistics (Mandatory)

Effective scientists need to understand how experimentation and numerical analysis of data drives science forward via the process of attempted falsification and how this is quantified and presented. This module prepares students for further study and employment by providing an understanding of inferential statistical analysis of scientific data.

Food Analysis (Optional)

This module will give students an understanding of how biochemical analysis is conducted in order to demonstrate the fundamental origins of the data used to assess the nutritional value of food. It will provide an adequate grounding for students wishing to pursue a career in laboratory based nutrition research, and demystify the process by which nutrition analysis occurs.

Biology of Disease (Optional)

This module is designed to review the nature of and causation of diseases, by considering environmental, genetic, and biologic factors and link the characteristics of disease to the signs and symptoms utilised in diagnosis. Particular emphasis is given to elucidating the pathophysiological and molecular/biomolecular aspects behind each disease presented. The module will also give the students the opportunity to investigate the positive and negative effects of diet on health and disease.

Work-based Experience (Optional)

This module provides students with the opportunity to enhance their employability skills and experience through undertaking a 100 hour period of work-based experience in a field related to their degree. Students can continue to develop their graduate key skills. This module can also be undertaken by students who are already in relevant employment, thereby enhancing their career development.  The work experience would involve activities where students can be given (supervised) responsibility for a task and to be able to exercise a degree of decision-making and personal responsibility.

Professional Development for Life Sciences (Optional)

This module aims to prepare you for future employment and to further develop your employability skills for life after graduation.

Functional Foods and Metabolism (Mandatory)

In the fast growing body of nutrition research, the emerging field of functional foods is gaining momentum. This module aims to cover the past, present and future trends in the field. Examples of the topics that will be covered are nutrigenetics and nutrigenomics, gut microbiota, prebiotics, probiotics, synbiotics and phytochemicals.

Obesity and Energy Homeostasis (Optional)

This module will consider factors such as food choice, food marketing, nutrition communication, public health nutrition as a means to understand wider issues in nutrition and what drives our behaviour in order to improve health and wellbeing. The module will draw together biological, psychological, social and political factors that influence energy homeostasis in order to suggest strategies for prevention and management of obesity.

Clinical Nutrition (Optional)

The module will examine nutrition as it relates to the prevention and treatment of disease and deals with the nutritional aspects of diseases and clinical disorders by integrating students' existing knowledge of physiology, biochemistry and food science. Students will also consider the nutritional requirements of humans throughout the lifespan; the changing physiological status and subsequent changes in nutritional requirements will be studied along with a critical appraisal of how this is met with respect to diet, sociological status, geography and education.

Dissertation (Mandatory)

The dissertation will be a research-based study, central to which will be some form of hypothesis testing or problem solving.  It will enable students to utilise practical, intellectual and decision making skills in novel situations. The dissertation will provide a mechanism for the development of autonomy and self-direction whilst undertaking a problem solving approach to a research topic.

Nutrition for Sport Performance (Optional)

Career opportunities

Opportunities exist in a wide range of careers in nutrition and health in both the private and public sectors. Examples include advisers in the nutrition and health industry as nutritionists, health improvement scientists, nutrition research in many fields, laboratory research both food based and clinical, dietary and nutritional evaluation in the food industry, clinical or service sectors, charities concerned with public health and local education authorities.

Additionally, the course prepares students for higher level study such as a PGCE (e.g. science teacher training), Master’s degree or PhD.

Recent examples include graduates who now work for the NHS, Nestlé, Yakult, local breweries and for health promotion charities locally and nationally.

Science graduates gain a number of transferrable skills such as data handling and analysis. This means that other industries such as insurance, banking and even retail management look to recruit science graduates.

Finally, the scientific nature of the course has been capitalised upon by a number of graduates to pursue careers as high school science and biology teachers.

Fees and finance

2019-20

  • Full-time tuition fee: £9,250 p.a.
  • Part-time tuition fee: £1,454 per 20 credits (Please contact the Infozone for further information)
  • International tuition fee: £13,330 p.a.

Further Information                                                       

  • Detailed information about Tuition Fees
  • Find out more about Financial Support eligibility.
  • Also see Loans and Grants.
  • At University of Suffolk, your tuition fees provide access to all the usual teaching and learning facilities that you would expect. However, there may be additional costs associated with your course that you will need to budget for. 

Entry requirements

Academic Requirements

2019 entry: 112 UCAS tariff points (or above), BBC (A-Level), DMM (BTEC).

A science related A-level (or equivalent level) subject is preferred. PE, Sports Science and Food Technology are considered acceptable. Other subjects may be considered on an individual basis.

Plus five GCSEs at grade A-C inclucing English, Mathematics and Science (or equivalent) or new GCSEs grade 4-9.

Also see How to Apply.

International Requirements

IELTS 6.5 overall (minimum 6.0 in all components) where English is not the students' first language.

Also see International and EU.

Transferring Credit

If you have previously studied at higher education level before you may be able to transfer credits to a related course at the University of Suffolk and reduce the period of study time necessary to achieve your degree.

Staff

Associate Professor and Director of Life Sciences

Associate Professor in Nutrition and Human Health

Senior Lecturer/Course Leader in Nutrition and Human Health

Lecturer in Sport and Exercise Biomechanics

Senior Lecturer in Sport and Exercise Psychology

Course Leader and Lecturer in BSc (Hons) Bioscience and MSc Regenerative Medicine

Senior Lecturer and Course Leader in MSc Regenerative Medicine

Course Leader in Wildlife, Ecology and Conservation Science

Lecturer in Life Sciences

Facilities and Resources

Teaching takes place across the whole of the fantastic Waterfront campus, complete with high quality, modern teaching space supported by excellent AV equipment.

The real jewel in the crown of the facilities for the Nutrition and Human Health Programme is the laboratories of the James Heir Building. The course makes use of the research level science facilities housed within.

The course benefits from the use of food analysis and microbiology equipment that includes HPLC, plc and Mass Spectrometry. We have a human tissue culture facility and a suit of “wet” laboratories suitable for electrophoresis, ELISA and colorimetry.

Add to this a human physiology laboratory and you have a complete package of facilities to support a high quality scientific Nutrition and Human Health degree programme.

Our undergraduates have the opportunity to use state of the art equipment and learn about its uses and application within the industry. We believe that our facilities offer some of the best equipment for undergraduate use in the country and regularly impress visiting academics from other Universities with the access that we provide to such equipment.