Consumers are growing increasingly aware of the effects that diet can have on health, and nutritionists play an important role in ensuring that the information available to them is scientifically sound. They help to ensure that food products are nutritionally beneficial and analyse consumer responses to them. Our BSc Nutrition with Food Consumer Sciences course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. If you are interested in working as the interface between companies, health professionals, policy makers and consumers, then this is the degree for you. The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, and microbiology and food law. Our staff is actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector. During the first year you will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology and psychology. You will then be able to build upon this knowledge by exploring areas such as public health nutrition, the psychology of food choice, consumer behaviour and marketing, and new product development. You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practical’s and working in our pilot-scale food processing plant. During your final year you will carry out an original project as part of one of our existing research groups, enabling you to work alongside world authorities in areas such as food and human health. The course is accredited by the Association for Nutrition and you can become a registered nutritionist after graduation.