Four years full-time.
Seven years part-time.
2018 entry: 80 UCAS tariff points (or above),
2019 entry: 80 UCAS tariff points (or above),
Please see Entry Requirements below.
- This course has received a formal accreditation 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.
- Enhance your employability and experience through a work-based module to develop practical skills and knowledge in the industry.
- This course is ideal for those with little previous experience or knowledge of the field, or those looking to retrain in a science discipline.
- The foundation year provides good grounding and scientific knowledge to progress straight on to the BSc (Hons) Nutrition and Human Health course.
- Nutrition and Human Health graduates are very employable and can progress in to a range of careers and further study.
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 first year comprises of building sound scientific knowledge in the disciplines appropriate for a life science course. This course has received a formal accreditation by the Association for Nutrition.
This course is aimed at those who have little experience of knowledge of the field, or who have been out of education for a while and are looking to rebuild their knowledge and confidence in the science disciplines. The additional foundation year has many success stories demonstrating why we are one of the highest ranked institutions for social mobility in the UK.
This teaching is conducted by the same lecturers that run the higher levels of the degree, allowing them to educate you to the level required to progress straight on to the BSc (Hons) course.
The rest of the programme follows the three year BSc (Hons) Nutrition and Human Health course and has a strongly scientific component, emphasising the importance of the scientific method and a rigorous empirical approach.
The course is an applied science and set firmly within the context and activities of Department of Science and Technology. Furthermore, 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.
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Further information about the University's relationship with the Association for Nutrition is available in the PSRB register.
Foundation year consists of six modules delivered over two semesters and is assessed at the end of each semester. The course is delivered over three days each week.
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. Modules studied include:
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.
The module is centered on fundamental cell biology and biochemistry, introducing students to the basics of metabolism, and how homeostasis of an organism is maintained. This content is vital, as numerous interventions to improve human health or performance may only be comprehensively understood with knowledge of the underlying cell biology and biochemical processes involved.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The contents can change depends on the importance and development in the field. This module aims to complement the course by discussing topics that are not covered or limitedly covered elsewhere in the course. Examples of the topics that will be covered are GM foods, organic foods, food-drug interactions, and legal and regulatory aspects of nutrition practice.
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.
After successful completion of the foundation year you will automatically progress to the three year Honours degree. 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.
Fees and finance
- 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: £10,080 p.a.
Subject to approval of maximum fee by parliament
- Full-time Tuition fee: £9,250 p.a.
- Part-time Tuition fee: £1,454 per 20 credit module (Please contact the Infozone for further information).
- International Tuition fee: £11,500 p.a.
- 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.
2018 entry: 80 UCAS tariff points (or above), CDD (A-Level), MMP (BTEC).
2019 entry: 80 UCAS tariff points (or above), CDD (A-Level), MMP (BTEC).
Plus GCSE at grade A-C in Mathematics, English Language and Science (or equivalent) or new GCSE grades 4-9.
Also see How to Apply.
Facilities and Resources
Teaching takes place across our Waterfront campus. Teaching rooms offer high quality, modern teaching space supported by excellent AV equipment.
The course makes use of the research level science facilities housed within, benefiting 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.
In addition to this, we have the 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.