Curious about studying Nutrition and Healthat Coventry University? We've gathered all the key details—entry requirements, modules, fees, and more. Hear from real students by checking out reviews, or take the next step by booking an open day to explore it for yourself.
Bachelor of Science (with Honours) - BSc (Hons)
Coventry
Full Time
Nov 2026
3 Year
This exciting degree explores the physiological, biochemical and psychosocial aspects of nutrition, as well as public health and health promotion.The field of nutrition is growing in importance and graduates from this course will be able to access a wide range of career opportunities. Nutritionists are needed to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and appropriate food choice.The course aims to draw on the expertise of academics from biological and analytical sciences and public health nutrition to provide an integrated course, centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.You’ll have the chance to gain hands-on experience of a wide range of scientific techniques. Assessments are designed to mimic real-life scenarios, such as analysing nutrient intake from a food diary, developing dietary interventions and designing health promotion campaigns.Throughout the course, you will receive insight from researchers and current practitioners who will bring you the latest issues on a wide range of nutritional and health topics.3 years full-time
This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualise the chemistry of carbohydrates, proteins and lipids in relation to particular food commodities such as fruits and vegetables, cereal products, dairy and flesh foods and apply these concepts to aspects of food production. It also aims to give you the practical knowledge and skills to be able to analyse foods.
This module introduces you to concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. It covers the origins and basis of public health in current British society as well as aspects of sociology and psychology that relate to public health. The module will explore nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population with a focus on diet related diseases, such as diabetes, cardiovascular disease and cancer. The module also considers public health issues relating to food safety and food-borne infection and it will introduce you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.
The module aim is to provide you with an introduction to the UK and global key stakeholders in food safety law and policy. It will consider the current legal framework and national strategies to protect publichealth and enable safe food trade. You will have the opportunity to review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law.
The aim of this module is to provide you with an understanding of the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. The module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease.
This module aims to develop key skills that are of value both for successful undergraduate study and also for future employment. You will be introduced to, and practice, effective literature searching and retrieval, the expectations for scientific writing at degree level, numerical and problem solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to design experiments and to analyse and present experimental data will be covered. An introduction to both basic chemistry and molecular biology, necessary for comprehension of other module topics, will ensure that you have the chance to explore the fundamental terminology in these areas. You will also be encouraged to reflect on your learning and develop effective study strategies in order to improve performance. As part of this module you will have the opportunity to complete a Food Safety in Catering award which is designed to contribute to your future employability. On successful completion of the module you will receive a University Certificate that will document your understanding of the importance of personal and work place cleanliness for safe food preparation. Topics in this module are extended in Skills for Food and Nutrition Sciences 2.
This module extends many of the topics that were introduced in Skills for Food and Nutrition Sciences 1, as well as introducing new concepts in preparation for the next level of study. You are encouraged to consider and prepare for potential future placement and employment opportunities. You will also have the chance to extend your understanding of scientific data analysis, with effective use of Excel for data manipulation and presentation, plus an introduction to statistical analyses. Laboratory skills and competency will be reinforced by a ?mini-project? which will allow you the opportunity to design and carry out an experiment using and practising laboratory techniques learnt previously. This aims to help you to reflect on your developing personal, study and employability skills and produce a personal development portfolio. During this module you are encouraged to consider career options and work experience opportunities, including CV preparation and briefing on the professional training year process.
The aim of this module is to extend introductory skills acquired in Skills for Food and Nutrition Sciences and expand these with a more contemporary focus relevant to food, nutrition and health. The module aims to improve your research skills by further considering experimental design, questionnaire and survey design, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will be covered. The module also includes aspects of employability in preparation for potential future placement or short work experience opportunities, future careers or further study. Entrepreneurship is also considered with exploration of the practicalities of self-employment as a consultant and setting up a business.
This module aims to provide you with an understanding of the psychological influences on diet and food choice. You will have the opportunity to evaluate the psychological theories that underpin behaviour change and will be required to consider the skills and knowledge required to facilitate dietary change within a range of settings for individuals and groups. The module will include a focus on the factors affecting food choice and the control of food intake.
Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are also considered and natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are essential for modern food microbiological analysis.
This module aims to give you an insight into the factors which influence dietary choice and nutritional intake; an understanding of the differing nutritional requirements of individuals at all stages of life from pre-conception to older age and the health consequence of poor diets and the link between diet and disease. The use of case study workshops are designed to contribute to the ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.
This module will focus on the interaction between nutrition and human health. You will consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. In the module you will consider the causes, prevention and treatment of several diet-related conditions, including obesity, type 2 diabetes, cardiovascular disease and cancer. The module will also focus on a wide-range of contemporary health conditions in relation to human nutrition and current research evidence will be examined from around the world. You will have an opportunity to develop your research skills through designing and conducting a mini research project.
This module introduces you to the concept of public health and the various organisations that play a role in protecting and promoting this. The complexities of defining ?health?, ?well-being? and ?quality of life? will be considered. You will study the basic biology of non-infectious disease, building on the foundations from the Year 1 module. Making use of case studies you will then be encouraged to consider how to assess a disease risk and how to plan appropriate interventions to limit/remove this. This module also covers a range of contemporary issues in public health. You will have the opportunity to gain an in-depth knowledge of current health policies which aim to address contemporary public health issues such as physical inactivity, sedentary behaviour, obesity, and mental health. You will also explore the evidence base for public health issues, with particular reference to partnership working.
Post Placement Perspectives
Professional Experience Sandwich Year
Study Abroad
The aim of this module is to enable you to conduct a piece of investigative research, which may be laboratory/kitchen or non-laboratory/kitchen based, in a specialised area of food and nutrition sciences. This module follows on from the Research Design module and you will have the opportunity to implement your research proposal in this module. You will need to work collaboratively with otherstudents, academic and technical staff to utilise resources effectively. The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse your data in this context.
This module focuses on current hot topics in the areas of food and nutrition. It attempts to take an interdisciplinary approach through the delivery of tutorials and workshops. Group work is a major part of the module.
This module enables you to develop a comprehensive understanding of the role of nutrition in exercise, physical activity and sport. The module considers nutritional requirements for different types of exercise and different population groups across the lifespan. The relationship between physical activity, exercise and health will be explored, covering population based physical activity guidelines including the physical, social and mental health benefits associated with physical activity. You will further develop anthropometric skills required for measuring body composition. You will provide practical nutritional advice and food-based recommendations via application of consultation methods using casebased studies.
This module aims to give you the ability to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. You will have the chance to apply your knowledge of product design to develop and evaluate a novel food or drink product. You will be expected to build on the cooking and food hygiene skills developed in Years 1 and 2.
This module aims to strengthen your understanding of the role of nutrition in public health. It explores current nutrition and health policy and evaluates the evidence base for diet and nutrition intervention to prevent diet related disease. Successful completion of the module will enable you to respond accurately to diet and nutrition related questions and to provide an informed response to diet and nutrition related issues in the popular press.
This module aims to equip you with the skills necessary to design a piece of research in a specific area of food and nutrition sciences. You should consider ethical issue associated with your design and any health and safety implications. Through a series of lectures, workshops, group and individual meetings, you will have the opportunity to design a hypothesis driven research project considering current literature, appropriate methodology and data analysis. After successful completion of this module you will progress on to conduct the designed research project. A second aim of this module is to further engage you early in your final year with your future career aspirations.
BBB Grades/points required
Not currently available, please Contact University for up to date information.
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