Overview

Understanding the relationship between what we eat and how our bodies function is fundamental to public health, and demand for scientists with this expertise continues to grow. The BSc (Hons) Human Nutrition at Newcastle University gives students a thorough grounding in this field, exploring diet and health from the molecular and cellular level through to whole populations. The course is accredited by the Association for Nutrition, allowing graduates to apply for direct entry to the UK Voluntary Register of Nutritionists straight after completing their studies. Teaching draws on active research within the School of Biomedical, Nutritional and Sport Sciences, with access to a dedicated food handling laboratory and well-equipped facilities close to Newcastle's RVI hospital. Students also have the option to extend the degree with a work placement, spending 9 to 12 months gaining first-hand experience in the sector. This course suits those interested in the science behind food and health, and prepares graduates for a wide range of roles across the food industry, research, and public health advisory work.

What You'll Learn

• The underlying sciences of human nutrition, including genetics, biochemistry, microbiology, immunology and physiology

• Agri-food systems and the food chain from production to consumption

• The nature and properties of different foods and nutrients

• Nutritional assessment and nutrition across different life stages

• Food science and food product development

• Sports and exercise nutrition

• Communication and behaviour change to support healthier choices

• Nutrition and its relation to health and disease

• Metabolic and personalised nutrition, and the scientific basis for nutrient requirements

• An independent research project in the final year

Learning Outcomes

By the end of the course, students will be able to draw on a comprehensive and progressively developing understanding of nutrition science, ranging from molecular and cellular processes through to population-level health outcomes, and will be equipped to critically evaluate nutritional evidence and apply it to real-world challenges in food, health and public policy. Practical laboratory work throughout the degree, supported by dedicated food handling facilities, builds hands-on skills in food science and product development alongside a solid grounding in research methods. Students will also complete an independent research project in their final year, developing the ability to plan, investigate and present a topic of their own interest, while specialist study in areas such as personalised nutrition, nutritional epidemiology and public health allows them to deepen their expertise in a direction aligned with their career ambitions.