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Human Nutrition BSc (Hons)

Unistats

What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.

Overview

Food for thought

“You are what you eat”… are you interested in the power of food to prevent – and improve – poor health? Human nutrition is a fascinating area of science and this course will give you an understanding of the molecular and physiological basis of the relationship between diet and human health and wellbeing.

A student in a food science lab, where biochemistry and human nutrition studies take place

Why Human Nutrition at LSBU?

This course is accredited by the Association for Nutrition.
Our industry relevant course prepares you for the expanding biosciences industries in a variety of related fields.
Our staff members are experts in their respective fields.
Our dedicated facilities include product development labs with a sensory evaluation suite and an extensive compositional and analytical suite.

Accreditations

Key course information - ordered by mode
Mode Duration Start date Location
Mode
Sandwich
Duration
4 years
Start Date
September
Location
Southwark Campus
Mode
Full-time
Duration
3 years
Start Date
September
Location
Southwark Campus

Case studies

Modules

During the course, you’ll get the opportunity to study human health and wellbeing from diverse perspectives with nutrition as the central theme. Nutritionists now work in a wide variety of roles from molecular biology to population health initiatives. The course is assessed as 56% coursework.

Year 1

  • Scientific skills 
    This module will provide you with a foundation for the study of science at undergraduate level. The basis for the module will be the context, planning and execution of experimental work, along with analysis and presentation of experimental data. A substantial component of study will involve activities in effective written communication and the writing of laboratory reports in particular. Assessment method: 100% coursework.
  • Biology of the cell
    This is an introductory module providing a foundation for further studies in all areas of biology and biosciences. You'll be introduced to the cellular organisation of living organisms and you'll explore the organisation and functions of eukaryotic cells. You'll focus on the regulation of cellular homeostasis and metabolism, including the flow of energy and genetic information, cell death, renewal and differentiation and their relation to human health and disease. In addition, you'll be introduced to current research approaches and methods for studying cells and manipulating genes. Assessment method: 100% coursework.
  • Anatomy and physiology 
    This module will develop your knowledge and understanding in anatomical language and human anatomy of the musculoskeletal system, as well as the physical and chemical principles that underlie physiological functions and metabolic processes. The concept of integration and control in physiology will be developed, beginning with the study of cell membrane function and leading to an appreciation of human physiology through an understanding of systems. Assessment method: 100% coursework.
  • Foodology 
    This module aims to familiarise you with the science and technology basis needed for the conversion of raw materials into food ingredients, and the application of food ingredients in manufactured food products. The first part of the module will establish the history and scientific principles of food technology and preservation. The module will give you a general overview of the principles of the science of food and the factors that influence the quality of food products, and will explore some current technologies employed in food processing and manufacture. You'll study a range of systems using suitable examples drawn from the production of meat, cereals, fruit and vegetables, seafood, dairy produce or other products, and you'll adopt a ‘farm to fork’ approach. You'll be required to complete an accredited training course appropriate for food handlers. Finally, you'll appreciate the legal controls applied to food. Assessment methods: 70% coursework, 30% exam.
  • Nutrition health and disease
    This module will familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and well-being. You'll explore key concepts of nutritional requirements, food chemistry, macro and micro-nutrient functions. You'll also explore the relationship of diet to health, with special reference to over and under nutrition states. You'll examine dietary recommendations for the maintenance of health and well-being, and you'll consider the assessment of food intake in this context. You'll review the factors determining food choice, and you'll explore the role of nutrition in the context of physical activity. Assessment method: 100% coursework.
  • Numerical methods for biosciences
    This module introduces one of the central principles of biosciences, that of quantitative measurements, their interpretation and analysis. The emphasis of this module is based around understanding the measurement process, the significance of the measurement units and the mathematical manipulation of the data obtained to produce results of use to the analyst. You'll develop the relevant mathematical skills needed to achieve this in conjunction with the introduction to selected analytical data processing software. The data will be derived from a variety of human, microbial and epidemiological experimental settings. On completion of this module you'll have gained knowledge of the main basic mathematical concepts and the use of software in the treatment and interpretation of the measured data. Assessment methods: 40% coursework, 60% exam.

Year 2

  • Human nutrition
    The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts year 1. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status. Assessment methods: 40% coursework, 60% exam.
  • Public health
    Improving public health requires a multi-disciplinary and multi-professional approach in order to gain increased control over the determinants of health and well-being. In both developed and developing societies, an evidence-based approach to public health is of increasing importance. This module will give you insight into a variety of key concepts associated with the complex influences on human health and disease. It will emphasise an epidemiological approach and will critically evaluate strategies for disease prevention and management. You'll examine various modes and means of communication to diverse audiences. Assessment method: 100% coursework.
  • Research methods 
    This module is intended to develop your understanding of the research process in the area of applied human sciences. It will provide you with knowledge about main research principles and methodologies for data collection and analysis. You'll gain practical experience in developing a research proposal and analysing data with parametric and non-parametric statistical methods, using both MS Excel and IBM Statistical Package for the Social Sciences (SPSS). Assessment method: 100% coursework.
  • Food composition, properties and analysis
    This module builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macro-molecules. Specific components will be used for illustration, e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information, and therefore the module will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis. Assessment methods: 40% coursework, 60% exam.
  • Sports nutrition
    This module will develop your knowledge and understanding of the nutritional requirements of athletes and the metabolic responses and adaptations to acute and chronic exercise. In particular, it will focus on fuel utilisation during endurance, and explore the nutritional requirements of different ‘athlete types’. The module will also reference evidence supporting the use of nutritional strategies in optimising performance and training. Assessment method: 100% coursework.
  • Disease and immunity
    This module looks at various types of disease, including Infectious, congenital (genetic and acquired), degenerative, metabolic (endocrine and nutritional), immunological (auto immune, allergic, inflammatory) and nepotistic. The module also covers the basics of the immune system and diagnosis and therapy. Assessment method: 100% exam.

Year 3

  • Advanced topics in human nutrition
    Human nutritional science is a rapidly advancing discipline. This module will draw on your background knowledge in the area and encourage critical evaluation of emerging topics in the field. The emphasis will be on the available evidence base and developing skills in interpreting and relating key nutritional points from complex and varied sources of information. The module will be responsive to advances and breaking stories in the field. Assessment method: 100% coursework.
  • Clinical nutrition 
    Clinical nutrition encompasses the understanding of the role of diet in the causation, prevention and management of disease. This module will examine these themes through the examination of a range of disease states and associated nutritional perspectives. The module will also examine the role of nutrition in clinical science and the hospital setting. Assessment method: 40% coursework, 60% exam.
  • Aetiology of disease
    People are all prone to a huge range of disease states. Many are very rare, but others are extremely common and so are leading causes of death and suffering to humans. This module will describe and evaluate a range of common diseases and their treatment options and outcomes. The first half of the module will focus on infectious disease as caused by representative pathogens (bacterial, viral, protozoal and metazoan parasites). You'll critically analyse old and new infectious diseases in the light of modern developments in molecular microbiology. The organisation and running of a clinical laboratory will be described. A series of practicals will isolate and identify and serotype a food poisoning microbe. In the second half of the module the emphasis will shift to non infectious (neoplastic, autoimmune and hereditary) diseases, since these are the major causes of morbidity and mortality in Western populations. Assessment methods: 60% coursework, 40% exam.
  • Current perspectives in bioscience
    This module will take a critical look at science, its past, present and future, and will examine how it relates to the society it serves and how it's perceived by scientists and non-scientists alike. The module will explore the links between pure science and applied science that give rise to technological advances. It will also consider science as culture, and will explore the way in which science is communicated and featured in the cultural life of nations. The ethical dimension of scientific endeavours will also be examined, along with the importance of professionalism within the scientific community. Assessment method: 100% coursework.
  • Project
    This project is an extended piece of work that requires you to undertake independent scientific research. The project is primarily a laboratory or fieldwork-based investigation. You'll be expected to manage your own research activity with tutorial support from your research supervisor. You'll use a project book as a record of research, and you'll be presenting your findings in form of a scientific paper that is assessed and subjected to a presentation and examination. Assessment method: 100% coursework.

Employability

Human nutrition is an increasingly important scientific area – and the rapidly expanding biosciences industries mean there are plenty of opportunities once you graduate. You might find a role in public health; pharmaceuticals; medical diagnostics; pathology; healthcare; food production or even environmental issues. You'll develop a wide range of employability skills with emphasis on a vocational approach to teaching. If you choose to take the (optional) sandwich year, gaining industrial/research experience, employment prospects further improve. Recent graduates from this course have gone onto roles in: public health nutrition; health promotion and health education; the food industry; the catering industry; and sports nutrition.

You might go on to be a dietician, who are experts in the science of nutrition. Using specialist knowledge they help educate people with health problems about the impact of their diet. Dietitians may actually diagnose and treat dietary-related illnesses and problems, often working one-to-one with clients. For this you’ll need interpersonal skills with the ability to connect with people from a variety of backgrounds in a non-judgemental manner. Many dietitian positions are available in the NHS, although there are career paths available within the food industry, sport, the media, education and research. There are also options for specialisation – such as working with children or diabetics.

Nutritionists, however, are slightly different to dietitians. They help advance understanding of how diet affects the health and well-being of people. The number of nutritionists has grown massively in the last decade.

If you graduate from this course, you’ll also be able to apply for further study at postgraduate level, including for a place on our full-time or part-time MSc Food Safety and Control. The academic strength of this course means that you can also consider entering the field of academic research. Graduates from this course have secured: pure research in Universities and Research Institutions (often leading to a higher degree); and applied research and development in the biological-based industries.

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018.

At LSBU, we want to set you up for a successful career. During your studies – and for two years after you graduate – you’ll have access to our Employability Service, which includes:

  • An online board where you can see a wide range of placements: part-time, full-time or voluntary. You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search.
  • Our Careers Gym offering group workshops on CVs, interview techniques and finding work experience, as well as regular presentations from employers across a range of sectors.

Our Student Enterprise team can also help you start your own business and develop valuable entrepreneurial skills.

Placements

Staff

Dr Adam Cunliffe

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Associate Professor

Adam is a registered nutritionist with a background in physiology and clinical nutrition.


Dr Suela Kellici

School/Division: Engineering / Chemical and Petroleum Engineering
Job title: Senior Lecturer

Suela's background is in Chemistry and Materials Science, in particular Nanotechnology.


Facilities

Teaching and learning

Percentage of time spent in different learning activities
Time spent in lectures, seminars and lab-based studySelf-directed learning
Year 134%66%
Year 229%71%
Year 323%77%

Entry requirements

2018 Entry

  • A Level CCD or;
  • BTEC National Diploma MMM or;
  • Access to HE qualifications with 39 Merits and 6 Passes including 12 credits in Science or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Level 3 qualifications must include 2 Science subjects
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

How to apply

International (non Home/EU) applicants should follow our international how to apply guide.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
Sandwich
Duration
4 years
Start date
September
Application code
B401
Application method
Mode
Full-time
Duration
3 years
Start date
September
Application code
B401
Application method

For full-time courses, please send your applications through the Universities and Colleges Admissions Service (UCAS) using our code L75. UCAS is the organisation responsible for managing applications to higher education courses in the UK.

For part-time courses, you can apply directly to the University.

For more details on how to apply (full-time and part-time) see our how to apply page.

International students can either apply through UCAS or directly to LSBU. See the international how to apply page for details.

Accommodation

Once we have made you an offer, you can apply for accommodation. You can rent from LSBU and you’ll deal directly with the university, not third party providers. That means we can guarantee you options to suit all budgets, with clear tenancy agreements and all-inclusive rents that include insurance for your personal belongings, internet access in each bedroom and on-site laundry facilities.

Or, if you’d rather rent privately, we can give you a list of landlords – just ask our Accommodation Service.

Read more about applying for accommodation at LSBU.

Finance

You don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursaries Team on: +44 (0)20 7815 6181.

Full-time
The fee shown is for entry 2018/19.
UK/EU fee: £9250International fee: £13125
AOS/LSBU code: 3998Session code: 1FS00
Total course fee:
UK/EU (excluding any optional years) £27750
UK/EU (including any optional years) £27750
International (excluding any optional years) £39375
International (including any optional years) £39375

The individual Tuition Fee for this course is shown above. For more information, including how and when to pay, see our fees and funding section for undergraduate students.

Scholarships

We offer students considerable financial help through scholarships, bursaries, charitable funds, loans and other financial support. The majority of our scholarships are given as direct Tuition Fee discounts and we encourage all eligible students to apply for our National Scholarship Programme (NSP). The NSP features 100 full scholarships that exempt students from all Tuition Fees, and there are many more partial scholarships. Find out more about scholarships and fee discounts for undergraduate students.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

Prepare to start

Applicant events

After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course. 

Enrolling

Before you start your course we’ll send you information on what you’ll need to do before you arrive and during your first few days on campus. You can read about the process on our new students pages.

 
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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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