Nutrition

UCAS code: NU25

Here's what Wrexham University says about its Nutrition course.

The BSc in Nutrition is a multidisciplinary course exploring the interaction of biology, human health and society to address global challenges of communicable and non -communicable diseases in preparation for a career in public health, education, research, policy or food industry.

You will: Develop skills in diet assessments and sensory evaluation Have opportunities to gain practical skills through internships? Attend events, conferences and workshops with professional bodies? Develop digital and entrepreneurial skills

Key Course Features: Learn public health nutrition and promotion, precision and personalised nutrition and global health security Understand the anatomy and physiology and how these affect health and wellbeing Explore epidemiology, food safety, food production, biochemistry, and genetics in relation to human nutrition Potential exit qualifications may include Level 4 Sensory Science, Level 3 HACCP, Level 2 Food Safety Hygiene

Year 1 (Level 4) Introductory skills in human nutrition assessment and critical analysis will be developed, placing a strong emphasis on knowledge acquisition, problem-solving and basic research methodologies.

Modules: Introduction to Nutrition Human Anatomy and Physiology Introduction to Genetics, Immunology and Biochemistry Food Science Consumer Behaviour and Market Research Introduction to Public Health and Epidemiology

Year 2 (Level 5) Advancements in research skills and human nutrition-based methodologies will be emphasised, focusing on blending theory and practice, with special attention to contemporary nutrition application.

Modules: Population and Public Health Nutrition Food Nutrition and Behaviour Research Methods Metabolism Food Microbiology and Preservation Techniques Food Business Innovation & Entrepreneurship Professional Development?

Year 3 (Level 6) The focus at this stage will be on global health security, high-level research skills, critical thinking, and professional practice. Independent projects will demonstrate advanced understanding and application

Modules: Nutrition Across the Lifespan Precision and Personalised Nutrition Global Health Security Public Health Nutrition and Promotion Research Project

The information listed in this section is an overview of the academic content of the programme that will take the form of either core or option modules. Modules are designated as core or option in accordance with professional body requirements and internal academic framework review, so may be subject to change.

We deliver content using a variety of teaching and learning methods:

Lectures and presentations Interactive seminars Practical workshops Simulated learning activities Online quizzes Webinars? Blended learning We will use a range of assessment methods such as:

Essays In-class test / exams Presentations and Poster Portfolio Practicals Group assessments Research – Proposal & Project Teaching and Learning

We offer workshops and support sessions in areas such as academic writing, effective note-making and preparing for assignments.

Students can book appointments with academic skills tutors dedicated to helping deal with the practicalities of university work. Our student support section has more information on the help available.

In terms of particular needs, the University’s Inclusion Services can provide appropriate guidance and support should any students require reasonable adjustments to be made because of a recognised prevailing disability, medical condition, or specific learning difference.