STUDY
BSc (Hons) Nutrition and Human Health (with Foundation Year)
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Institution code: | S82 |
---|---|
UCAS code: | B401 |
Start date: | September 2024 |
Duration: | Four years full-time, seven years part-time |
Location: | Ipswich |
Typical Offer: | Please call our Clearing Hotline on 01473 338352 to discuss your qualifications and suitability for 2024 entry. |
Institution code: | S82 |
---|---|
UCAS code: | B401 |
Start date: | September 2024 |
Duration: | Four years full-time, seven years part-time |
---|---|
Location: | Ipswich |
Typical Offer: | Please call our Clearing Hotline on 01473 338352 to discuss your qualifications and suitability for 2024 entry. |
Institution code: | S82 |
---|---|
UCAS code: | B401 |
Start date: | September 2025 |
Duration: | Four years full-time, seven years part-time |
Location: | Ipswich |
Typical Offer: | 80 UCAS tariff points (or above), CDD (A-Level), MMP (BTEC), Pass A*-C (T Level) |
Institution code: | S82 |
---|---|
UCAS code: | B401 |
Start date: | September 2025 |
Duration: | Four years full-time, seven years part-time |
---|---|
Location: | Ipswich |
Typical Offer: | 80 UCAS tariff points (or above), CDD (A-Level), MMP (BTEC), Pass A*-C (T Level) |
Overview
This course is aimed at those who have little experience of knowledge of the field, or who have been out of education for a while and are looking to rebuild their knowledge and confidence in the science disciplines. The additional foundation year has many success stories demonstrating why we are one of the highest ranked institutions for social mobility in the UK.
This teaching is conducted by the same lecturers that run the higher levels of the degree, allowing them to educate you to the level required to progress straight on to the BSc (Hons) course.
The rest of the programme follows the three year BSc (Hons) Nutrition and Human Health course and has a strongly scientific component, emphasising the importance of the scientific method and a rigorous empirical approach.
The course is an applied science and set firmly within the context and activities of Department of Science and Technology. Furthermore, the programme recognises the importance of equipping you with appropriate knowledge and expertise that can readily be employed within the workplace or in post-graduate study.
Further information about the University's relationship with the Association for Nutrition is available in the PSRB register.
Accreditation
![](/media/uniofsuffolk/website/content-assets/images/logos/AfN-Accredited-logo-(1.1).jpg)
This course has received a formal accreditation by the Association for Nutrition.
Course Modules
Our undergraduate programmes are delivered as 'block and blend' — more information can be found on Why Suffolk? You can also watch our Block and Blend video.
The Foundation Year consists of six modules delivered over two semesters and is assessed at the end of each semester. The course is delivered over three days each week.
Downloadable information regarding all University of Suffolk courses, including Key Facts, Course Aims, Course Structure and Assessment, is available in the Definitive Course Record.
This module will enable the students to develop the knowledge and practical skills that will prepare them for undergraduate studies in biological sciences and related subjects. This module considers the structure and function of major biological molecules and biochemical systems.
The purpose of this module is to develop students’ skills in written and oral communication and develop the study skills needed for undergraduate work. The module will explore essay writing, academic referencing, avoiding plagiarism, organising, planning and editing written work, and improving technical writing style. Students will also consider time management, meeting deadlines, developing personal awareness and confidence by class presentations. The module will also utilise on-line delivery of material via the Online Learning Environment thus providing an impetus to cultivate IT skills.
This second semester foundation level module is designed to facilitate independent student engagement through a scientific investigation from a defined list of subjects. Students will carry out their own simple experiments to generate some data for analysis. The students will be expected to take an individual project title, design (with help from the tutor) the experiment, conduct the experiment applying the principles of a scientific investigation, capture the data, analyse it and draw rational conclusions. This module will help to develop inquiry, autonomy and application of scientific principles.
This module will enable students to develop the knowledge and practical skills that will prepare them for undergraduate studies in the biological sciences. This module considers the structure and function of major physiological systems within the human body. Topics covered include the digestive, cardiovascular, respiratory, excretory, endocrine, nervous, musculo-skeletal and reproductive systems, and basic genetics. Theory will be supported by practical laboratory work.
Mathematics is the language of science. The study of any science requires some degree of mathematical understanding. Mathematics is not necessarily difficult, but requires a supportive learning environment where key concepts are demystified and applied in a logical and orderly fashion. Aimed at those without an ‘A-Level’ Mathematics and/or 'return to learning' students, this module aims to develop the students’ skills and increase their confidence in using mathematics in general; and in particular in the application of mathematics to health and life sciences.
Study of the life sciences are often supported by a range of techniques developed through the use of physics and chemistry. Furthermore, there is much evidence of interaction between the physical and chemical sciences with that of biology, much of which would benefit from a greater fundamental understanding. Therefore, this module is intended to give students a broad understanding of some of the chemical and physical principles that underpin much of biology.
Healthy populations require food that is of an appropriate nutritional quality and safe for consumption. This module therefore introduces students to some of the ways in which food production and processing influences nutritional quality and food safety, and subsequently human health. Students are also introduced to food spoilage and food contaminants (microbiological, chemicals, natural toxins), and some of the measures used to prevent harm from these sources.
This module is designed to give a solid foundation on which to build further study in biological science. It will investigate the fundamentals of biochemistry starting from basic atomic structure and bonding to then focus on the structure, function and metabolism of macromolecules. Students with differing levels of previous knowledge of chemistry and biology will be introduced to the range of processes taking place within the body at a molecular level.
A thorough understanding of human physiology and the maintenance of homeostasis are key facets in a range of scientific disciplines. In this module, students will study the way in which different cells, tissues, organs and systems contribute to homeostasis from a theoretical perspective.
This module will provide you with the core skills required to carry out basic scientific procedures and communicate their research in an appropriate scientific format. The module is based on a series of practical sessions and is designed to develop the skills required for subsequent advanced modules on the course.
Nutrition is a multidisciplinary subject that amongst other areas draws upon biochemistry, physiology, psychology, food science, cell biology and global human health. This module is intended to draw together these areas together to allow students to see the bigger picture and appreciate that nutrition requires a knowledge of all of these areas and how they interplay. The module will cover a breadth of topics and attempt to find the links and demonstrate the necessity for a multidisciplinary approach.
Valid and reliable measurements are of vital importance in understanding human physiological function, which in itself is the foundation of many natural and life sciences. Scientists are often required to investigate cell, tissue, organ and system physiology, drawing rational and objective conclusions from the measurement(s) used. These measurements are the basis of physiological investigation, and this module introduces students to their use and requirements.
This module builds on modules at level four in order to develop the application of knowledge. The general philosophy is to link nutrition and its underlying biochemistry to human health and develop a clear understanding of the links between physiology and cell biology. The module will combine a range of concepts to help students contextualize nutrition and metabolism in human health. Students will also learn to use and interpret dietary analysis software.
The module will explore the role of psychological factors in the cause, progression and consequences of health and illness and methods of epidemiology. It also aims to understand the role of behaviour and beliefs in the aetiology of health and illness and apply that knowledge to predict unhealthy behaviour and promote healthy behaviour.
Research methods and experimental design are the cornerstone of a majority of scientific skills. This module seeks to explore how scientists think, how they approach scientific questions and create hypotheses and investigations to objectively address science as a whole.
This module will give students an understanding of how biochemical analysis is conducted in order to demonstrate the fundamental origins of the data used to assess the nutritional value of food. It will provide an adequate grounding for students wishing to pursue a career in laboratory based nutrition research, and demystify the process by which nutrition analysis occurs.
This module is designed to review the nature of and causation of diseases, by considering environmental, genetic, and biologic factors and link the characteristics of disease to the signs and symptoms utilised in diagnosis. Particular emphasis is given to elucidating the pathophysiological and molecular/biomolecular aspects behind each disease presented. The module will also give the students the opportunity to investigate the positive and negative effects of diet on health and disease.
This module provides students with the opportunity to enhance their employability skills and experience through undertaking a 100 hour period of work-based experience in a field related to their degree. Students can continue to develop their graduate key skills. This module can also be undertaken by students who are already in relevant employment, thereby enhancing their career development. The work experience would involve activities where students can be given (supervised) responsibility for a task and to be able to exercise a degree of decision-making and personal responsibility.
An understanding of the immunological process has been fundamental to many of the advances made in science and medicine. In this module students will explore the cellular basis of infection via pathogens and the immunological defence system the body deploys in order to prevent the development of infectious disease. The module will deal with the structure and function of the human immune system in terms of the innate and adaptive immune responses focusing on the cells and molecules involved.
The dissertation will be a research-based study, central to which will be some form of hypothesis testing or problem solving. It will enable students to utilise practical, intellectual and decision making skills in novel situations. The dissertation will provide a mechanism for the development of autonomy and self-direction whilst undertaking a problem solving approach to a research topic.
This module will develop the necessary skills required to maximise students’ success following graduation in the Life Sciences. In this module students will explore the numerous career paths available for life science graduates, will gain experience of graduate recruitment processes, and will critically analyse their own skills and capabilities to develop, reflect and improve their professional career prospects. In addition, the students will be introduced to elements of business and entrepreneurship. In particular, areas such as outlining a business plan, patent application, intellectual property, clinical trials and policymaking will be explored.
This module will consider factors such as food choice, food marketing, nutrition communication, public health nutrition as a means to understand wider issues in nutrition and what drives our behaviour in order to improve health and wellbeing. The module will draw together biological, psychological, social and political factors that influence energy homeostasis in order to suggest strategies for prevention and management of obesity.
The module will examine nutrition as it relates to the prevention and treatment of disease and deals with the nutritional aspects of diseases and clinical disorders by integrating students' existing knowledge of physiology, biochemistry and food science. Students will also consider the nutritional requirements of humans throughout the lifespan; the changing physiological status and subsequent changes in nutritional requirements will be studied along with a critical appraisal of how this is met with respect to diet, sociological status, geography and education.
In the fast growing body of nutrition research, there are newly emerging fields such as functional foods, chrononutrition and Nutritional role in chronic inflammation, among others. This module aims to cover the present and future trends in the field. Examples of the topics that will be covered are gut microbial dysbiosis implications in various diseases and strategies of restorations (dietary approaches, prebiotics, probiotics, synbiotics), phytosterols, phenolic compounds, and bioactive peptides. This module aims to give a holistic understanding of the physiological functions of food beyond the basic nutritional requirements.
Course Modules
Our undergraduate programmes are delivered as 'block and blend' — more information can be found on Why Suffolk? You can also watch our Block and Blend video.
The Foundation Year consists of six modules delivered over two semesters and is assessed at the end of each semester. The course is delivered over three days each week.
Downloadable information regarding all University of Suffolk courses, including Key Facts, Course Aims, Course Structure and Assessment, is available in the Definitive Course Record.
![Grapefruit segments](https://pxl-uosacuk.terminalfour.net/fit-in/1964x1744/filters:quality(70)/prod01/channel_2/media/uniofsuffolk/website/content-assets/images/course-mastheads/ipswich-courses/Nutrition-and-Human-Health-UG_Masthead-1-640X640.jpg)
This module will enable the students to develop the knowledge and practical skills that will prepare them for undergraduate studies in biological sciences and related subjects. This module considers the structure and function of major biological molecules and biochemical systems.
The purpose of this module is to develop students’ skills in written and oral communication and develop the study skills needed for undergraduate work. The module will explore essay writing, academic referencing, avoiding plagiarism, organising, planning and editing written work, and improving technical writing style. Students will also consider time management, meeting deadlines, developing personal awareness and confidence by class presentations. The module will also utilise on-line delivery of material via the Online Learning Environment thus providing an impetus to cultivate IT skills.
This second semester foundation level module is designed to facilitate independent student engagement through a scientific investigation from a defined list of subjects. Students will carry out their own simple experiments to generate some data for analysis. The students will be expected to take an individual project title, design (with help from the tutor) the experiment, conduct the experiment applying the principles of a scientific investigation, capture the data, analyse it and draw rational conclusions. This module will help to develop inquiry, autonomy and application of scientific principles.
This module will enable students to develop the knowledge and practical skills that will prepare them for undergraduate studies in the biological sciences. This module considers the structure and function of major physiological systems within the human body. Topics covered include the digestive, cardiovascular, respiratory, excretory, endocrine, nervous, musculo-skeletal and reproductive systems, and basic genetics. Theory will be supported by practical laboratory work.
Mathematics is the language of science. The study of any science requires some degree of mathematical understanding. Mathematics is not necessarily difficult, but requires a supportive learning environment where key concepts are demystified and applied in a logical and orderly fashion. Aimed at those without an ‘A-Level’ Mathematics and/or 'return to learning' students, this module aims to develop the students’ skills and increase their confidence in using mathematics in general; and in particular in the application of mathematics to health and life sciences.
Study of the life sciences are often supported by a range of techniques developed through the use of physics and chemistry. Furthermore, there is much evidence of interaction between the physical and chemical sciences with that of biology, much of which would benefit from a greater fundamental understanding. Therefore, this module is intended to give students a broad understanding of some of the chemical and physical principles that underpin much of biology.
Healthy populations require food that is of an appropriate nutritional quality and safe for consumption. This module therefore introduces students to some of the ways in which food production and processing influences nutritional quality and food safety, and subsequently human health. Students are also introduced to food spoilage and food contaminants (microbiological, chemicals, natural toxins), and some of the measures used to prevent harm from these sources.
This module is designed to give a solid foundation on which to build further study in biological science. It will investigate the fundamentals of biochemistry starting from basic atomic structure and bonding to then focus on the structure, function and metabolism of macromolecules. Students with differing levels of previous knowledge of chemistry and biology will be introduced to the range of processes taking place within the body at a molecular level.
A thorough understanding of human physiology and the maintenance of homeostasis are key facets in a range of scientific disciplines. In this module, students will study the way in which different cells, tissues, organs and systems contribute to homeostasis from a theoretical perspective.
This module will provide you with the core skills required to carry out basic scientific procedures and communicate their research in an appropriate scientific format. The module is based on a series of practical sessions and is designed to develop the skills required for subsequent advanced modules on the course.
Nutrition is a multidisciplinary subject that amongst other areas draws upon biochemistry, physiology, psychology, food science, cell biology and global human health. This module is intended to draw together these areas together to allow students to see the bigger picture and appreciate that nutrition requires a knowledge of all of these areas and how they interplay. The module will cover a breadth of topics and attempt to find the links and demonstrate the necessity for a multidisciplinary approach.
Valid and reliable measurements are of vital importance in understanding human physiological function, which in itself is the foundation of many natural and life sciences. Scientists are often required to investigate cell, tissue, organ and system physiology, drawing rational and objective conclusions from the measurement(s) used. These measurements are the basis of physiological investigation, and this module introduces students to their use and requirements.
This module builds on modules at level four in order to develop the application of knowledge. The general philosophy is to link nutrition and its underlying biochemistry to human health and develop a clear understanding of the links between physiology and cell biology. The module will combine a range of concepts to help students contextualize nutrition and metabolism in human health. Students will also learn to use and interpret dietary analysis software.
The module will explore the role of psychological factors in the cause, progression and consequences of health and illness and methods of epidemiology. It also aims to understand the role of behaviour and beliefs in the aetiology of health and illness and apply that knowledge to predict unhealthy behaviour and promote healthy behaviour.
Research methods and experimental design are the cornerstone of a majority of scientific skills. This module seeks to explore how scientists think, how they approach scientific questions and create hypotheses and investigations to objectively address science as a whole.
This module will give students an understanding of how biochemical analysis is conducted in order to demonstrate the fundamental origins of the data used to assess the nutritional value of food. It will provide an adequate grounding for students wishing to pursue a career in laboratory based nutrition research, and demystify the process by which nutrition analysis occurs.
This module is designed to review the nature of and causation of diseases, by considering environmental, genetic, and biologic factors and link the characteristics of disease to the signs and symptoms utilised in diagnosis. Particular emphasis is given to elucidating the pathophysiological and molecular/biomolecular aspects behind each disease presented. The module will also give the students the opportunity to investigate the positive and negative effects of diet on health and disease.
This module provides students with the opportunity to enhance their employability skills and experience through undertaking a 100 hour period of work-based experience in a field related to their degree. Students can continue to develop their graduate key skills. This module can also be undertaken by students who are already in relevant employment, thereby enhancing their career development. The work experience would involve activities where students can be given (supervised) responsibility for a task and to be able to exercise a degree of decision-making and personal responsibility.
An understanding of the immunological process has been fundamental to many of the advances made in science and medicine. In this module students will explore the cellular basis of infection via pathogens and the immunological defence system the body deploys in order to prevent the development of infectious disease. The module will deal with the structure and function of the human immune system in terms of the innate and adaptive immune responses focusing on the cells and molecules involved.
The dissertation will be a research-based study, central to which will be some form of hypothesis testing or problem solving. It will enable students to utilise practical, intellectual and decision making skills in novel situations. The dissertation will provide a mechanism for the development of autonomy and self-direction whilst undertaking a problem solving approach to a research topic.
This module will develop the necessary skills required to maximise students’ success following graduation in the Life Sciences. In this module students will explore the numerous career paths available for life science graduates, will gain experience of graduate recruitment processes, and will critically analyse their own skills and capabilities to develop, reflect and improve their professional career prospects. In addition, the students will be introduced to elements of business and entrepreneurship. In particular, areas such as outlining a business plan, patent application, intellectual property, clinical trials and policymaking will be explored.
This module will consider factors such as food choice, food marketing, nutrition communication, public health nutrition as a means to understand wider issues in nutrition and what drives our behaviour in order to improve health and wellbeing. The module will draw together biological, psychological, social and political factors that influence energy homeostasis in order to suggest strategies for prevention and management of obesity.
The module will examine nutrition as it relates to the prevention and treatment of disease and deals with the nutritional aspects of diseases and clinical disorders by integrating students' existing knowledge of physiology, biochemistry and food science. Students will also consider the nutritional requirements of humans throughout the lifespan; the changing physiological status and subsequent changes in nutritional requirements will be studied along with a critical appraisal of how this is met with respect to diet, sociological status, geography and education.
In the fast growing body of nutrition research, there are newly emerging fields such as functional foods, chrononutrition and Nutritional role in chronic inflammation, among others. This module aims to cover the present and future trends in the field. Examples of the topics that will be covered are gut microbial dysbiosis implications in various diseases and strategies of restorations (dietary approaches, prebiotics, probiotics, synbiotics), phytosterols, phenolic compounds, and bioactive peptides. This module aims to give a holistic understanding of the physiological functions of food beyond the basic nutritional requirements.
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WHY SUFFOLK
2nd in the UK for Career Prospects
WUSCA 20243rd in the UK for spend on academic services
Complete University Guide 20254th in the UK for Teaching Satisfaction
Guardian University Guide 2024Entry Requirements
Entry Requirements
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Career Opportunities
After successful completion of the foundation year you will automatically progress to the three-year Honours degree.
Opportunities exist in a wide range of careers in nutrition and health in both the private and public sectors:
- Nutritionist
- Dietetic assistant
- Health Improvement Scientists
- Nutrition Research
- Nutritional evaluation in the food industry
- Public Health Charites
- Local Education Authorities
- Higher level study such as a PGCE (e.g. science teacher training), Master’s degree or PhD.
Recent examples include graduates who now work for the NHS, Nestlé, Yakult, and national and local nutrition and health services.
Science graduates gain a number of transferrable skills such as data handling and analysis. This means that other industries such as insurance, banking and even retail management look to recruit science graduates.
Facilities and Resources
Teaching takes place across the whole of the fantastic Waterfront campus, complete with high quality, modern teaching space supported by excellent AV equipment.
The real jewel in the crown of the facilities for the Nutrition and Human Health Programme is the laboratories of the James Heir Building. The course makes use of the research level science facilities housed within.
The Metabolic Suite is equipped with basal metabolic rate analyser and respiratory quotient evaluation, body composition analysis, blood glucose meters, lipid profile analyser and anthropometric measures. The course benefits from the use of food analysis and microbiology equipment that includes HPLC, GLC and Mass Spectrometry. We also have a human tissue culture facility and a suite of “wet” laboratories suitable for electrophoresis, ELISA and Calorimetry, and gut barrier function analysis. Added to this, a human physiology laboratory and you have a complete package of facilities to support a high quality scientific Nutrition and Human Health degree programme.
Our undergraduates have the opportunity to use state of the art equipment and learn about its uses and application within the industry. We believe that our facilities offer some of the best equipment for undergraduate use in the country and regularly impress visiting academics from other Universities with the access that we provide to such equipment.
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