Overview

This programme at the University of Leeds develops a solid understanding of human nutrition and the science underpinning the relationship between diet and health. Students examine the nutritional content of food, the role of food choices and the food environment in shaping dietary behaviour, and how "healthy" is defined and for whom, within the context of current global nutrition challenges.

What You'll Learn

• Major sources of food, their history, and current consumption trends

• Food chemistry, laboratory, and experimentation skills in food and nutritional science

• Microbiology, human physiology, and nutrition, and how food affects health and wellbeing

• Human biochemistry and molecular nutrition, including enzymes, metabolic pathways, and gut health

• Methodology for studying nutrition in populations and how nutrient needs vary across the life course

• Up-to-date nutrition and dietary recommendations, and the scientific, social, behavioural, and ethical considerations shaping public health advice

• Contemporary issues such as the global obesity problem, personalised nutrition, plant-based diets, and sustainability

Learning Outcomes

By the end of the course, students will be able to explain the biological and chemical basis of the relationship between diet and health. They will be able to critically assess the social, behavioural, and ethical factors shaping food choice and public health nutrition advice. Students will also be equipped with practical laboratory and data analysis skills, enabling them to apply nutritional science to real-world dietary and public health challenges.