What we eat, and how much we eat, has a profound effect on our health. While much of the world is still concerned with consuming sufficient energy and essential nutrients to survive, many ‘industrialised’ countries are suffering ill health due to over-consumption of inappropriate foods. Chronic diseases, such as heart disease, cancer, obesity and diabetes, and ageing itself are all influenced by the diet we consume.

Nutrition is the science that bridges the gap between basic understanding of metabolism and disease processes. Controversies and misunderstandings can only be avoided and resolved if well-trained nutritionists are available to inform, explain and develop the subject. Our aim is to produce nutritionists with a strong scientific background and a firm grasp of modern nutritional science and its application in communities nationally and internationally. Nutrition is studied alongside biochemistry and physiology, food science, food safety and food production, which will give you a unique opportunity to gain insights into related fields in agriculture and the food industry.

Professional accreditation

The BSc (Hons) Nutrition course is fully accredited by the Malaysian Qualifications Agency (MQA) and is approved and endorsed by the British Nutrition Society.

Course structure

In your first year, you will be introduced to the basic principles of nutrition and metabolism through a core programme of modules. Specialist topics in nutrition and food hygiene will introduce you to the relationship between diet and health. In your second year a higher level of understanding of metabolism is used to explore the role of nutrition in relation to diabetes, obesity and coronary heart disease. You will also cover the fundamental principles of nutrition, such as the dietary requirements of nutrients, and gain a valuable insight into the food production industry.

Your third year focuses on human nutrition with an emphasis across the lifespan and public health nutrition, as well as aspects including nutrition and health of populations and international nutrition. Over the whole of your final year you will undertake a research project.

Semester 1

• Genes & Cells: 1
• The Biosciences and Global Food Security
• Introduction to Nutrition (YL)
• Biochemistry: The Building Blocks of Life (YL)
• Introduction to Health Behaviours (Y/L)
• Academic Development and Employability (YL)

Semester 2

• Microbial Physiology 
• Introductory Physiology
• Introduction to Nutrition (YL)
• Biochemistry: The Building Blocks of Life (YL)
• Introduction to Health Behaviours (Y/L)
• Academic Development and Employability (YL) 

Semester 3

• Nutritional Regulation, Physiology and Endocrinology
• Global Issues in Nutrition
• Principles of Immunology

• Human Development and Tissue Differentiation
• Social Psychology 

Semester 4

• Professional Skills for Bioscientists
• Nutrition, Metabolism and Disease

Optional Modules 

• Summer  School - Biosciences and Global Food Security
• Microbial Mechanisms of Foodbourne Disease
• Molecular Techniques in Biosciences
• Developmental Psychology

Other equivalent qualifications will be considered on a case-by-case basis

IELTS and TOEFL test results must be less than 2 years old and all IELTS must be the academic version of the test

September

A degree in nutrition can lead to a number of career choices. Graduates have gone on to practise nutrition within the food industry, specialist nutritional supplement companies, public health nutrition, education and journalism. The science base of this degree is a good springboard for higher degrees including MPhil and PhD.