STUDY

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. 

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.

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.

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.