Health courses

About Bsc (hons) Nutrition And Human Health in University of Suffolk

BSc (Hons) Nutrition and Human Health applies scientific principles to the study of human interaction with food, and how this affects human health. It includes the study of physiology, biochemistry and psychology. In addition to the analysis and enhancement of optimal nutrition for health, the course examines pathophysiology, nutrition for exercise and food science. This course has been officially accredited by the Association for Nutrition.

This degree programme aims to meet the need for graduates who are knowledgeable of, and have skills within the academic disciplines of nutrition and human health. The programme has a strongly scientific component, emphasising the importance of the scientific method and a rigorous empirical approach.

Career opportunities

Opportunities exist in a wide range of careers in nutrition and health in both the private and public sectors. Examples include advisers in the nutrition and health industry as nutritionists, health improvement scientists, nutrition research in many fields, laboratory research both food based and clinical, dietary and nutritional evaluation in the food industry, clinical or service sectors, charities concerned with public health and local education authorities.

Additionally, the course prepares students for higher level study such as a PGCE (e.g. science teacher training), Master’s degree or PhD.

Recent examples include graduates who now work for the NHS, Nestlé, Yakult, local breweries and for health promotion charities locally and nationally.

Science graduates gain a number of transferrable skills such as data handling and analysis. This means that other industries such as insurance, banking and even retail management look to recruit science graduates.

Finally, the scientific nature of the course has been capitalised upon by a number of graduates to pursue careers as high school science and biology teachers.

Entry requirements

IELTS 6.5 overall (minimum 6.0 in all components) where English is not the students' first language.

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