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Nutrition, BSc (Hons)

University of Reading, United Kingdom

 
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Subject ranking

Food Science and Technology
UK / ARWU 2024
2nd
Food Science and Technology
UK / USNews 2024
2nd
Nutrition and Food Science
UK / Guardian 2025
6th

Costs

Course feesS$51.8K / year
Entertainment, books
food & rent
S$17.3K / year
Beer S$7
MacDonalds S$10
Cinema S$11
Coffee S$5
TotalS$69.1K / year

Entry requirements

A Level ABB
Diploma 3.0
International Baccalaureate 32

Scholarships

British Chevening Scholarships
100% for tuition and living expenses
Limited quantity

Information

Course
Code
B5D7
Upcoming
Intakes
Oct 2025
Course
Website (External)
Pathway
Programmes
See pathways
University
Information
WHATSAPP
+65 9650 3225
HOTLINE
+65 6333 1300

Duration

3 years
Graduate
2028
About the course

Our BSc Nutrition course explores the connections between nutrition and health at both individual and societal levels. Students will examine how diet influences the risk of diseases such as cardiovascular disease, diabetes, obesity, and dementia, while investigating the effects of nutrients on cells, tissues, and organs. The programme also covers the evidence-based foundations of public health advice, integrating scientific disciplines related to nutrition and health. Participants will conduct research, critically assess studies on diet and health, and apply scientific knowledge to meet the needs of consumers, industry, and regulators.The course is accredited by the Association for Nutrition and the Institute of Food Science and Technology, allowing graduates to achieve Associate Nutritionist status upon completion and potentially Registered Nutritionist after about three years of experience. Core modules include Nutritional Biochemistry and Physiology, Food and Nutritional Chemistry: A Practical Approach, Introduction to Sustainable Food Manufacturing, Composition and Properties of Foods, and Nutrition in Management and Prevention of Disease. Note that modules are subject to final approval and may change; for the latest details, visit the programme page.

What you will learn

The following modules have been approved in principle for delivery in 2025/26. Please note that as part of our current curriculum improvement process, all modules require final University approval and may be subject to change. Core modules for this course:

  • Nutritional Biochemistry and Physiology
  • Food and Nutritional Chemistry: A Practical Approach
  • Introduction to Sustainable Food Manufacturing
  • Composition and Properties of Foods
  • Nutrition in Management and Prevention of Disease
The University cannot guarantee that all optional modules will be available to all students who may wish to take them. Further information about the content of final approved modules will be available in the summer of 2024. We suggest that you regularly revisit our course page during this time to ensure you have the most up-to-date information regarding the modules offered on this programme. Check our website for more details about the course structure.

A local representative of University of Reading in Singapore is available online to assist you with enquiries about this course.