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