Overview

This program examines the relationship between dietary science, human health, and disease prevention, preparing students to address modern public health challenges. Beginning with essential academic preparation and foundational science, the curriculum explores how dietary factors influence chronic conditions such as cardiovascular disease, diabetes, and metabolic disorders. Studying at the University of Lancashire provides hands-on practice in specialized food chemistry and physiology laboratories, equipping learners to bridge healthcare knowledge with practical applications in the food and wellness sectors.

What You'll Learn

Core principles of human biology, metabolic function, cell structure, and organ physiology.

Nutritional requirements across human lifespans, from early childhood through older adulthood.

Biochemical pathways underlying chronic diseases, clinical assessment techniques, and preventative diet interventions.

Psychological tools, behavioral change frameworks, and social factors affecting dietary choices and overall wellbeing.

Functional foods, modern food technology, food systems sustainability, and global nutritional trends.

Essential academic, investigative, and data analysis methods needed for independent scientific research projects.

Learning Outcomes

By completing this degree, students will be able to formulate evidence-based nutritional strategies aimed at mitigating disease risks and improving community health. Graduates will demonstrate proficiency in using standard laboratory equipment to assess dietary intake, analyze food composition, and evaluate physiological data. Additionally, students will gain the ability to apply psychological insights to facilitate dietary behavior change, critically evaluate nutritional research, and communicate complex scientific concepts effectively to diverse audiences.