The course provides a sound scientific and technical knowledge of food and nutritional sciences. We will help to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing. You will have opportunity to gain a greater appreciation of current practices in food processing, preservation and packaging, together with your knowledge of emerging technologies in food and nutritional sciences, including biotechnology and nutrigenomics, in addition to your understanding of public health and the role of nutritional interventions in disease prevention and health promotion. Food and drink production is one of the largest industries, both nationally and internationally. As it continues to increase in size, scope, importance and public profile, so too does the need for scientists to oversee its regulation to ensure that food remains nutritious and safe and to promote healthy eating. Focused on nutrition, health, food science and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health and behaviour. You’ll be taught by experts in food and biological sciences, nutrition and public health.