Study human nutrition at the University of Greenwich’s Medway campus and be at the forefront of a rapidly expanding area of science.
Accredited by the UK Association for Nutrition, the Human Nutrition BSc offers students have the chance to study a variety of interesting areas, including physiology, metabolism and microbiology.
Taught by leading experts, undergraduates gain a scientific understanding of nutrition and its relationship to the human body, providing them with the skills they need to improve people’s health and well-being.
Human nutrition student Jake Young says: “Nutrition is a rapidly expanding subject with new discoveries and changes. You’re always having to keep up, and you’re always learning something new, which makes me feel that this subject is increasing in importance and relevance.
“After every lecture, you feel like you have learned something extremely valuable, not only for potential patients, but for your own health as well.”
Talking about her experience of studying, Sharon Thompson (pictured), a former Human Nutrition BSc student who also completed her PhD at the university, said: “The labs are very up to date; we have some great pieces of equipment and the technicians are all very helpful. I like being in the lab, using the equipment and getting a result, even if it’s not the one you anticipated – that can sometimes be much more interesting.”
Popular topics in the media, food and nutrition have been the focus of several television programmes featuring course leader Dr Nazanin Zand.
Dr Zand gave an in-depth analysis of what goes into a pre-prepared pepperoni pizza for the BBC Two programme Horizon: The Honest Supermarket, and she also appeared on Channel 4’s Food Unwrapped, where she talked about peanut butter’s unusually long shelf life.
“Human nutrition is a dynamic programme that enables students to develop practical and theoretical skills around health and nutrition, which are very hot topics right now. We are facing a lot of health issues that are rooted in what people eat and how they interact with their food,” says Dr Zand.
During your degree, students undertake work placements for a range of companies and organisations, from large multi-national firms, government agencies and the NHS to small and medium-sized companies engaged in research, analytical services and manufacturing.
Graduates have gone on to work in public and private healthcare sectors, teaching, academia, private practice, as well as for food industry-based organisations in areas such as sport, exercise nutrition and media. Other students have chosen to continue their studies at postgraduate level, researching areas including dietetics and food product development.
As well as offering the Human Nutrition BSc, the university also offer a four-year Human Nutrition (Extended) BSc, which requires a lower entry tariff than the three-year course and starts with a foundation year.
For more information: https://www.gre.ac.uk/events/opendays?c=opendays
