MA English Literature
The MA in English Literature at the University of Reading offers a comprehensive and im...
BSc Nutrition and Food Science with Professional Training
Reading
INTAKE: September
Program Overview
The BSc Nutrition and Food Science with Professional Training program at the University of Reading is designed to provide students with a thorough understanding of the relationship between food, nutrition, and human health. This program combines academic learning with practical, hands-on experience, giving students a comprehensive view of food science and its impact on nutrition and health. The course prepares graduates for a wide range of careers in the food and nutrition sectors, public health, and clinical settings. A unique feature of this program is the opportunity for professional training placements, which allow students to gain real-world experience in the nutrition and food science industries. These placements ensure that students are job-ready upon graduation, equipped with both theoretical knowledge and practical skills in food science, nutrition, and public health.
Curriculum: The curriculum for the BSc Nutrition and Food Science with Professional Training program is structured to provide a balanced mix of theoretical understanding and practical application. In the first year, students will build a strong foundation in key areas such as biochemistry, human physiology, microbiology, food chemistry, and the principles of nutrition. They will also gain an understanding of food science, including food processing, food safety, and sensory evaluation. As students progress through the program, they will delve deeper into specialized subjects, such as public health nutrition, functional foods, food microbiology, and food policy. The second year introduces the opportunity for professional training placements, where students gain direct industry experience in roles such as food safety management, nutritional consulting, and food product development. In the final year, students will complete a research project or undertake further placements, allowing them to specialize in an area of interest while preparing for their post-graduation career.
Research Focus: The University of Reading is renowned for its research excellence in the fields of nutrition and food science. Students of the BSc Nutrition and Food Science with Professional Training program benefit from the university’s cutting-edge research facilities and the expertise of faculty members who are leaders in the field. The university’s research focuses on a wide range of topics, including the relationship between diet and chronic disease prevention, food safety, food sustainability, and the development of functional foods. Students are encouraged to engage with current research and are exposed to the latest findings in nutrition science, food technology, and public health. Research opportunities in areas such as personalized nutrition, food allergies, and gut health are integrated into the program, ensuring that students develop a deep understanding of the most pressing issues facing the food and health sectors today.
Industry Engagement: A key feature of the BSc Nutrition and Food Science with Professional Training program is the emphasis on industry engagement. The University of Reading has established strong partnerships with a range of leading companies in the food, nutrition, and health industries. Through these partnerships, students are given the opportunity to complete professional training placements that provide them with valuable hands-on experience. These placements are offered in a wide variety of settings, including food manufacturing companies, research organizations, hospitals, and public health agencies. Industry placements enable students to apply their theoretical knowledge in real-world environments, gain insight into the day-to-day workings of the food and nutrition sectors, and build professional networks. Additionally, students are invited to attend industry-led seminars, guest lectures, and career fairs, which further enhance their industry knowledge and provide networking opportunities with potential employers.
Global Perspective: The BSc Nutrition and Food Science with Professional Training program at the University of Reading offers a global perspective on food systems, nutrition, and public health. Students will explore the diverse approaches to nutrition and food science in different parts of the world, gaining an understanding of global food security issues, cultural dietary differences, and the challenges of combating malnutrition and diet-related diseases in both developed and developing countries. The curriculum includes modules that address global health issues such as obesity, foodborne illnesses, and the impact of climate change on food systems. The program’s international focus ensures that students are prepared to work in a global context, whether they choose to pursue careers in international organizations, global health initiatives, or multinational food companies. This global perspective is crucial for students who aspire to make a positive impact on the health and well-being of populations worldwide.
Location
Reading
Score
IELTS 6.5
Tuition Fee
£ 29950
Undergraduate Entry Requirements
Academic Qualifications: Applicants should have successfully completed their secondary education with a minimum overall score of 70% or equivalent in their respective country's grading system.
English language proficiency:
- IELTS: A minimum overall score of 6.0 or 6.5 with no individual component below 5.5.
- TOEFL: A minimum overall score of 88.
- PTE Academic: A minimum overall score of 69.
- DET Academic: A minimum overall score of 125.
- Some programs may have specific subject prerequisites or additional requirements.
The University of Reading offers a variety of scholarships for international students to support academic excellence and financial needs.
Vice-Chancellor Global Scholarship Award: Merit-based scholarship for high-achieving international students. Covers partial tuition fees for undergraduate and postgraduate programs.
Subject-Specific Scholarships: Offered by individual departments based on academic excellence and course selection. Examples include scholarships in Business, Law, Agriculture, and Science.
Chevening Scholarships: A UK government-funded scholarship for outstanding students from eligible countries. Covers tuition fees, living expenses, and travel costs.
Country-Specific Scholarships: Scholarships tailored for students from specific countries, including India, China, and the USA. Criteria vary based on nationality and academic performance.
The BSc Nutrition and Food Science with Professional Training program at the University of Reading offers graduates a diverse range of career opportunities in the rapidly evolving fields of food science, nutrition, public health, and clinical care. With a strong foundation in both nutrition and food science, combined with hands-on industry experience gained during professional training placements, graduates are well-equipped to tackle modern challenges in the food and health industries. The program’s emphasis on practical skills, research, and industry engagement makes it an excellent choice for those aspiring to have a meaningful impact on human health and well-being.
Clinical Dietitian/Nutritionist: Graduates with a passion for clinical care can pursue careers as dietitians or nutritionists. Clinical dietitians work in hospitals, clinics, or private practice, providing expert advice on nutrition and diet management for patients with medical conditions such as diabetes, heart disease, and obesity. Nutritionists in clinical settings assess patients' dietary needs, recommend dietary plans, and work with multidisciplinary healthcare teams to improve patient outcomes. Graduates from this program are equipped with the necessary knowledge of both nutrition and food science, ensuring they can provide scientifically sound and evidence-based dietary advice.
Public Health Nutritionist: Public health nutritionists focus on improving the nutrition and health of communities. They design, implement, and evaluate nutrition programs aimed at preventing diet-related diseases like obesity, diabetes, and cardiovascular diseases. They work with governmental and non-governmental organizations (NGOs), health agencies, and international bodies to address widespread health challenges. Graduates of the BSc Nutrition and Food Science with Professional Training program are well-prepared to work in this field due to their strong grounding in nutrition science and food systems, as well as their experience from professional training placements.
Food Scientist/Food Technologist: Food scientists and food technologists work in the food manufacturing sector to ensure food safety, quality, and innovation. These professionals are involved in product development, food processing, food safety regulation, and ensuring that food products meet both nutritional and safety standards. Graduates from the program can pursue roles in food production companies, research labs, and governmental agencies focused on food safety. The program’s combination of food science, nutrition, and practical industry training ensures that graduates are well-equipped to succeed in these roles.
Food Safety and Quality Assurance Manager: Graduates can also work in the food safety and quality assurance sector, overseeing the safety and quality of food products throughout the supply chain. Food safety managers ensure compliance with food safety standards, regulations, and best practices to minimize health risks to consumers. They play a key role in ensuring that food manufacturing facilities adhere to strict safety protocols, from sourcing ingredients to packaging. The program’s focus on food science and practical placements provides graduates with the skills needed to manage quality control and safety procedures effectively.
Food Product Development Specialist: For graduates interested in innovation, a career in food product development may be ideal. These professionals work in food companies to create new products, improve existing products, and ensure that they meet the nutritional needs of consumers. They combine their knowledge of food science, nutrition, and consumer preferences to develop healthier, safer, and more sustainable food options. The hands-on experience gained during professional training placements in food companies enables graduates to be actively involved in the development process and to apply scientific principles to real-world challenges.
Research Scientist (Nutrition and Food Science): Graduates who are interested in research can pursue careers as research scientists in universities, research institutions, or private industry. They may focus on areas such as functional foods, gut health, food microbiology, or the impact of nutrition on chronic disease prevention. As the University of Reading is renowned for its research in food science and nutrition, graduates benefit from exposure to cutting-edge research during their studies. With the ability to conduct independent research projects and collaborate with leading scientists, graduates are well-prepared for research careers that contribute to the advancement of nutrition science and food technologies.
Sports Nutritionist: Sports nutritionists help athletes optimize their performance and recovery through nutrition. They provide tailored dietary advice that supports training, energy needs, and physical performance. Sports nutritionists work in professional sports teams, fitness centers, and as private consultants. The comprehensive training in both food science and nutrition gained during the program allows graduates to understand the unique dietary needs of athletes and assist them in achieving peak performance. Professional placements in sports nutrition environments further prepare graduates for this specialized career.
Health and Wellness Coach: Graduates with an interest in promoting overall health and well-being can become health and wellness coaches. These professionals work with individuals to develop personalized plans for healthy living, including advice on diet, exercise, and lifestyle changes. Health coaches work in fitness centers, wellness programs, or independently as consultants. The BSc Nutrition and Food Science with Professional Training program provides the necessary scientific knowledge of nutrition and health, combined with practical skills, to help clients achieve their health and fitness goals effectively.
Food Marketing and Communications Specialist: Graduates interested in food marketing and communication can pursue careers in promoting healthy food products, educating consumers about nutrition, and managing the public perception of food brands. Food marketing specialists work in advertising, public relations, or media agencies, often collaborating with food companies to launch new products or communicate the nutritional benefits of food items. The program’s focus on food science and nutrition equips graduates with the expertise to translate scientific knowledge into engaging marketing strategies for health-conscious consumers.
Food Regulation and Policy Expert: Food regulation and policy experts work to develop and enforce policies related to food safety, nutrition standards, and food labeling. They work with government agencies, regulatory bodies, and international organizations to ensure that food systems are safe, sustainable, and promote public health. Graduates can pursue roles in food regulation, public health policy, or consumer protection agencies, where their understanding of food safety, nutrition, and food systems will help shape policies that improve food quality and public health on a larger scale.
Entrepreneur in Nutrition or Food Industry: The BSc Nutrition and Food Science with Professional Training program also provides a strong foundation for students interested in starting their own businesses. Graduates can launch food-related startups, such as healthy food products, nutrition consulting services, or wellness brands. With their knowledge of food science and nutrition, along with practical experience in industry settings, graduates are equipped to develop products or services that address market demands for healthier, more sustainable food options.
