Oxford Brookes University Nutrition

Oxford Brookes University LogoOxford Brookes University Nutrition

Nutrition at Oxford Brookes boasts an interdisciplinary approach rooted in wide expertise of research and experience covering the areas of nutrition, metabolism, food science, public health, psychology, applied skills, professional practice and research

Our undergraduate and taught postgraduate courses are accredited by the Association for Nutrition (AfN). We also provide foundation, post-qualifying and research study opportunities, including a number of flexible part-time and full-time research degree opportunities (Masters by Research, MPhil and PhD).

Nutrition at Oxford Brookes includes the Oxford Brookes Centre for Nutrition and Health (OxBCNH). OxBCNH (formerly the Functional Food Centre) forms a hub from which active researchers and PhD students contribute to undergraduate and postgraduate teaching and helps our students to develop a strong research ethos.

Nutrition

BSc (Hons) – single

This programme has been developed around the Association for Nutrition competencies, covering science, the food chain, social/behaviour, health/wellbeing and professional conduct to equip you for a career in nutrition.

The Functional Food Centre at Oxford Brookes University is the UK’s first research centre dedicated to functional foods and it forms a hub from which active researchers and PhD students feed the undergraduate teaching and provides our students with a strong research ethos.

This programme is divided into two stages: Stage 1 (the first year, for a full-time student) and Stage 2 (the second and third years). In each full-time year, you will aim to take and pass eight module credits. Over three years, you will then have passed 24 modules, the number needed to graduate with an Honours degree. If you are a part-time student you will normally take 1 – 3 modules each semester, up to a maximum of 5 a year.

Stage 1 of the programme is designed to ensure that by the end of the first year you have reached a sufficient and comparable level of knowledge, understanding and skills development to enable you to be able to proceed into Stage 2, the advanced part of the degree programme. In the third year you will have the opportunity to carry out a nutrition-related project, providing opportunities to work with staff on current research developments.