Qualified nutritionists are in demand. Open up career opportunities in the health and sports sector, food and pharmaceutical industries, public health, clinical research and more. Diet and nutrition are vital to the prosperity of companies and countries, and of course to our individual wellbeing. On this course, which runs over four years and includes a foundation year, you'll explore the chemistry of food and learn about human nutrition. You'll develop practical skills in our labs, as well as a broader knowledge of medical science and public health. Food production and health nutrition are fascinating subjects which we'll explore in depth. Your all-round knowledge and understanding will encompass agricultural practices, food storage, food science and processing, the ethics of food fortification, and food policy and commercial responses. To this, you'll add knowledge of anatomy and physiology, sport and exercise, biological chemistry, and the nutritional, physiological and biochemical processes of health. Meanwhile, you'll also develop practical laboratory and clinical skills, and become confident in knowing how to initiate and evaluate research programmes. When you graduate, you'll have a solid grasp of the factors which influence public health nutrition, from the environment and family, to general culture and the availability of food. Most importantly, you'll have the analytical and problem-solving skills that are so highly regarded in the food and healthcare sectors - and, indeed, all public and private sector organisations. Our students benefit from a variety of teaching methods. You'll learn in a number of ways including lectures, interactive seminars, and structured group work led by tutors and peers. Tap into our Virtual Learning Environment (VLE) for 24-hour access to valuable online resources, such as content-rich study guides. And, of course, take part in practical laboratory and clinical skills sessions.