University of Huddersfield Nutrition
Food and nutrition
Food is essential to life – we all need to eat to live!
Here at Huddersfield, you can learn about the processes involved in getting safe food from raw ingredients onto the supermarket shelves. You can also learn about how the types of foods we eat can influence the community through the life stages, the development of diseases of ‘affluence’ and how diet maybe used in the treatment of disease.
Both of our BSc courses are accredited with the Association for Nutrition.
Undergraduate courses in Food and Nutrition
At Huddersfield we offer two BSc (Hons) degree courses, one in Nutrition and Public Health and the other in Food, Nutrition and Health.
Nutrition and Public Health investigates the role of nutrition in promoting health through diet, lifestyle and food safety. Food, Nutrition and Health has more of a focus on food and providing new products for the food industry. Core subjects include nutrition, food science and microbiology.
An optional placement year is available in the third year of study.
Both of our BSc courses are accredited by the Association for Nutrition. This means that graduates can apply for direct entry to the UK Voluntary Register of Nutritionists as Associate Nutritionists (ANutr).
Students who do not meet the normal entry requirements may be able to access a degree in Food in Nutrition via the Science Extended Degree route.
Postgraduate Courses in Food and Nutrition
We all need to eat to live, yet we all have different dietary needs and lifestyles. Sometimes the variations in the food we eat can cause dietary or health problems. With an increase in childhood obesity and disorders such as irritable bowel syndrome, a greater emphasis on food allergens and the effect of high salt intakes on raising blood pressure, food and nutrition is more important than ever. We also face the problem of how to sustainably feed the 7 billion people now living on our planet. Nutritional science has become an important tool by which to solve these public health challenges.
If you have a good BSc honours degree in a different science, then undertaking a taught Master’s degree is an affordable way of enhancing your employability by converting this to a relevant MSc. You will have the opportunity to acquire skills in practical food science, dietary analysis and product development. One third of the course involves an individual research project, assessed by dissertation, on a topic that you agree with your tutor.
If, however, you already have a good BSc honours degree in a Nutrition or Food Science subject, you have the opportunity to extend both your knowledge and skills by undertaking a research Master’s degree in a particular area of interest led by a project supervisor.
Whichever route you take, there are many career options available to you, from small local community initiatives to large multinational food companies, or the option to continue postgraduate research leading to a PhD.