Three years full-time.
Five years part-time.
2023-24 and 2024-25 entry; 112 UCAS tariff points (or above), BBC (A-Level), DMM (BTEC), Merit (T Level).
- 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.
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.
Further information about the University's relationship with the Association for Nutrition is available in the PSRB register.
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.
Healthy populations require food that is of an appropriate nutritional quality and safe for consumption. This module therefore introduces students to some of the ways in which food production and processing influences nutritional quality and food safety, and subsequently human health. Students are also introduced to food spoilage and food contaminants (microbiological, chemicals, natural toxins), and some of the measures used to prevent harm from these sources.
This module is designed to give a solid foundation on which to build further study in biological science. It 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.
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.
This module will provide you with the core skills required to carry out basic scientific procedures and communicate their research in an appropriate scientific format. The module is based on a series of practical sessions and is designed to develop the skills required for subsequent advanced modules on the course.
Nutrition is a multidisciplinary subject that amongst other areas draws upon biochemistry, physiology, psychology, food science, cell biology and global human health. This module is intended to draw together these areas together to allow students to see the bigger picture and appreciate that nutrition requires a knowledge of all of these areas and how they interplay. The module will cover a breadth of topics and attempt to find the links and demonstrate the necessity for a multidisciplinary approach.
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. These measurements are the basis of physiological investigation, and this module introduces students to their use and requirements.
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.
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.
Effective scientists need to understand how experimentation and research drives science forward and how this is communicated. This module prepares students for further study and employment by providing an understanding of what science is and how it works; it also prepares students for the Dissertation module at Level 6. It introduces students to the principles of scientific research and the planning and design of experiments. Students will learn how to effectively analyse literature and communicate science in a variety of methods. Students will also study the detailed aspects of research design and planning.
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.
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.
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.
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.
An understanding of the immunological process has been fundamental to many of the advances made in science and medicine. In this module students will explore the cellular basis of infection via pathogens and the immunological defence system the body deploys in order to prevent the development of infectious disease. The module will deal with the structure and function of the human immune system in terms of the innate and adaptive immune responses focusing on the cells and molecules involved.
This module will develop the necessary skills required to maximise students’ success following graduation in the Life Sciences. In this module students will explore the numerous career paths available for life science graduates, will gain experience of graduate recruitment processes, and will critically analyse their own skills and capabilities to develop, reflect and improve their professional career prospects. In addition, the students will be introduced to elements of business and entrepreneurship. In particular, areas such as outlining a business plan, patent application, intellectual property, clinical trials and policymaking will be explored.
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.
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.
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.
In the fast growing body of nutrition research, there are newly emerging fields such as functional foods, chrononutrition and Nutritional role in chronic inflammation, among others. This module aims to cover the present and future trends in the field. Examples of the topics that will be covered are gut microbial dysbiosis implications in various diseases and strategies of restorations (dietary approaches, prebiotics, probiotics, synbiotics), phytosterols, phenolic compounds, and bioactive peptides. This module aims to give a holistic understanding of the physiological functions of food beyond the basic nutritional requirements
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
- UK full-time tuition fee: £9,250 p.a
- UK part-time tuition fee: £1,454 per 20 credits (please contact the Student Centre for further information)
- International full-time tuition fee: £14,598 p.a (inclusive of lab-based fees)
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 you course that you will need to budget for.
2023-24 and 2024-25 entry; 112 UCAS tariff points (or above), BBC (A-Level), DMM (BTEC), Merit (T Level).
Applicants are expected to hold 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.
Applicants are also required to have 5 GCSEs including English, Maths and Science at grade 4/C or above. Applicants who do not hold these qualifications may be considered on an individual basis based upon their overall application and the course applied for.
If you do not hold these qualifications please contact Admissions directly on 01473 338348 to discuss.
IELTS 6.5 overall (minimum 6.0 in all components) where English is not the students' first language.
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.
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.