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Attracting increasing attention in recent years, nutrition is an engaging and rewarding subject to study, offering a pathway to a range of diverse and gratifying careers. Nutritionists generate, assess, and deliver scientific and evidence-based advice across a variety of settings to improve health and wellbeing, and to promote a healthy diet and lifestyle.

On this course you will learn the scientific and social importance of nutrition in a modern and forward-looking university with excellent specialist facilities and equipment. Integrated real-world experiences, including a work-based placement module will foster your practical skills.Ìý

The science of nutrition employs evidence-based approaches to highlight the intricate relationship between our diet and health at an individual and population level, with consideration of biological, social, cultural, economic, environmental, and behavioural contexts. This scientific discipline delves into the impact of food on the functioning of the living organism, offering insights to optimise health and mitigate the risk of disease. Nutrition encompasses the study of food composition, digestion and absorption processes, energy metabolism, elimination of wastes, and the vital synthesis essential for growth, maintenance, and reproduction across the life-course.

The course covers all three areas of nutrition specialisation (clinical nutrition, public health nutrition, and sports and exercise nutrition), so students can explore their specific interests and career aspirations. There is strong focus on sustainability with a new module dedicated to sustainable food systems. The new Nutrition Communication module (master’s route only) will foster your public engagement and content creation skills.

On this course you will:

• learn the academic principles of the nutrition sciences and gain practical skills in our advanced laboratories;
• learn how to think critically on a larger scale. What are the social, political, cultural and environmental factors affecting what we eat? How do nutritionists use evidence-based approaches to optimise health, prevent disease, and support behaviour change at an individual, community and population level?; and
• learn about the most current issues in the field of nutrition. For example, how does our gut microbiome composition impact our health? How do nutrigenetics and nutrigenomics influence current practice? What are the current/contemporary practices and policies in the field of nutrition?

Structure

During your first two years, you'llÌýjoin a diverse cohort of students, exploring the fundamental principles of yourÌýchosen profession.ÌýÌý

As you progress, you will move on to either the BSc (Hons) or the undergraduate master’s pathway depending on your aspirations and performance. Both pathways develop professional skills, knowledgeÌýand attributes through a combination of university and placement-based learning. The undergraduate master’s offer an opportunity to delve deeper into areas such as leadership, service improvement, researchÌýand public health, at a higher level. Ìý

Upon graduation, both pathways lead to eligibility for registration with the AfN as an associate nutritionist.

The benefits of pursuing the undergraduate master’s route rather than the BSc.

Teaching, learning and assessment

Teaching is organised across two semesters each year. You will learn through face-to-face or online lectures, seminars, practical workshops, self-study packs and our well-equipped specialist laboratories, including microbiology, chemistry, food handling, performance and exercise, and nutritional assessment laboratories. Outside these timetabled sessions you will be expected to continue learning through self-study. You will be assessed by a variety of methods (for example: written and practical exams, case studies, written assignments and presentations) at the end of each module or semester.

Placements

Practical learning in real-world environments is the perfect way to consolidate your skills. In Year Three, you will undertake a compulsory nutrition placement in a setting of your choice and with the support of your tutors, through the placement module. This can be in a variety of settings such as schools, government agencies, public health organisations, community groups, laboratories, private practices, sports teams, care homes, or food and drink companies. This module has been organised to allow students to undertake their placements overseas if they wish to do so. The placement module is a great practical experience, providing students with an opportunity to network within their profession, and to enhance their employability.

Facilities

¾«Æ·¶ÌÊÓ offers a variety of modern specialist spaces for use by both our Master of Nutrition and BSc (hons) Nutrition courses. Students have access to chemistry and microbiology laboratories for practical science-based classes along with a fully equipped teaching kitchen and sensory suite for food-based practical sessions. Practical rooms and a simulated ward environment are utilised for teaching and development of clinical skills. In addition students have access to appropriate equipment for completing nutritional and dietary assessments that are incorporated into teaching across all years of the course including IT software and facilities for nutritional composition analysis, statistics and data analysis. ¾«Æ·¶ÌÊÓ also has an allotment/community garden which students utilise as they explore the practical implications of food and nutrition sustainability in relation to local food production systems.
You can view films on our specialist facilities further down this page in the 'Specialist facilities films' tab

Exchange opportunities

In Years Two you have the opportunity to study for one semester at a university overseas*. This opportunity is also available in Year Three for those pursuing the BSc (Hons) route only*. Please visit theÌýExchanges and Study AbroadÌýpages for more information.

*subject to availability

Teaching staff, class sizes and timetables

You can read more about the teaching staff on this course at the bottom of this page. Please note that teaching staff is subject to change.

For more information, please also visit ‘How we teach and how you’ll learn’.

Year One

You will:

• forge a solid understanding of the biological sciences;
• learn the fundamental principles of nutrition and integrate this with knowledge of other related disciplines;
• develop core study and professional skills as well as laboratory and investigative (information technology and research) expertise; and
• da strong foundation to engage in critique and debate, while incorporating creative and innovative problem-solving approaches, compassionate working, and contributing to sustainable practices.

Modules

• Human Physiology
• Skills for Academic & Professional Success
• Food, Lifestyle and Society
• Introduction to Food Science
• Biochemistry
• Cell Biology and Genetics
• Sustainable Food Systems

Year Two

You will:

• further your understanding of the biological sciences;
• further develop your knowledge of the concepts relating to health and nutrition, and integrate your knowledge of biological and social sciences;
• develop life-long learning and research skills such as identifying reliable sources of information, interpreting and critically appraising scientific information, and applying this information to your evidence-based practice;
• develop a sense of inquiry, reflection, and debate on the foundations of knowledge and beliefs that shape contemporary policies in human nutrition; and
• have the opportunity (subject to availability) to study for one semester at a university overseas. For more information, seeÌýExchanges and Study Abroad*.

Modules

• Health Coaching Conversations
• Medical Microbiology and Immunology
• Nutrient Metabolism
• Evidence-Based Practice
• Pharmacology
• Nutrition
• Food & Nutrition Policy

Year Three

You will:

• develop your knowledge of disease aetiology and management, nutritional requirements across all stages of the life-course, and the role of nutrition in disease prevention and health optimisation at the individual, community and population level;
• build on skills from Year Two and further your skills in identifying reliable sources of information, critically evaluating information, and developing other key professional skills such as communication;
• gain the skills to analyse scientific data, including epidemiological data, utilising suitable numerical or statistical methods and gain competency in interpreting and communicating these findings effectively.
• gain advanced skills in public engagement and content creation (through the Nutrition Communication module - MNutrition route only).
• gain practical experience by undertaking an nutrition placement in an appropriate setting of your choice through the Placement module; and
• have the opportunity (subject to availability) to study for one semester at a university overseas. For more information, seeÌýExchanges and Study Abroad (BSc (Hons) route only).

Modules

MNutrition route

• Disease Aetiology and Management
• Sports and performance nutrition
• Nutrition through the Life-Course
• Placement
• Clinical Nutrition
• Epidemiology in Public Health
• Nutrition Communication

BSc (Hons) route

• Disease Aetiology and Management
• Sports and performance nutrition
• Nutrition through the Life-Course
• Placement
• Clinical Nutrition
• Epidemiology in Public Health

Year Four

You will:

• learn about current and contemporary topics in nutrition science;
• undertake an individual research-based project to develop and integrate your knowledge and skills in this area;
• choose an elective module that interests you; either Enterprise for Health or Nutrition in Practice; and
• gain skills to critically evaluate methods and evidence, with a focus on innovative and contemporary practices, quality improvement, service evaluation, governance, business management, and demonstrating impact.

Modules

MNutrition route

• Current Issues in Nutrition Science
• Nutrition in Practice
• Enterprise for Health
• Demonstrating Impact
• Honours Project

BSc (Hons) route

• Current Issues in Nutrition Science
• Nutrition in Practice or Enterprise for Health*
• Honours Project

NB The modules listed here are correct at time of posting (Feb 2024) but may differ slightly to those offered in 2025. Please check back here for any updates.

The field of nutrition provides a rich spectrum of career opportunities, and nutritionists have diverse avenues for specialisation. Nutritionists may choose to work in areas of public health nutrition, clinical nutrition, sport and exercise nutrition, academia and research, food development and consultancy, private nutrition practice, and coaching.

For example, nutritionists may work within community settings or local authority public health teams with a focus on health promotion and policy. Depending on the role, their work might range from creating, delivering, and evaluating a range of practical and educational food-based policies and initiatives to encourage healthy lifestyle change, to providing nutritional information for food production, and to secure approval for health claims on packaging. Nutritionists also provide specialist advice for preventing specific diseases such as cardiovascular disease, Type-2 diabetes and cancer, or they may provide advice on healthy eating practices to particular client groups (for example nutritional advice during pregnancy, infancy or older adulthood). Other areas of practice include, but are not limited to, working with athletes and sports teams, or working in the food sector, for example in quality management or nutritional analysis.

Our graduates work across a number of sectors including government, NHS, academia, third-sector and private companies. Some have gone on to become Home Economics teachers through studying aÌýPGDE Secondary (Home Economics)Ìý(a postgraduate course available at ¾«Æ·¶ÌÊÓ).

Entry requirements

Scottish Higher: Standard: BBBC, Minimum: BCCC

A Level: BB

Irish Leaving Certificate: H2 H2 H3 H3

International Baccalaureate: 26 points

International: IELTS score of 6.5 with no element below 6.0

Am I a Widening Access student? We apply the minimum entry criteria to applicants who meet one or more contextual factors. To see if this would apply to you, please refer to the access and application page.

Preferred subjects:

Scottish Higher/ A-Level to include Biology or Chemistry at Higher or equivalent. A second Science subject at Higher or equivalent (can include Chemistry, Biology, Home Economics, or Health & Food Technology)**

Irish Leaving Certificate (ILC) to include Biology or Chemistry and one other science subject (can include Maths, Home Economics, Chemistry, or Health & Food Technology)**

International Baccalaureate (IB) to include Chemistry or Biology and one other science subject (can include Maths, Home Economics, Chemistry, or Health & Food Technology)**

**There must be two different science subjects.

We welcome applications for Year 1 entry from students from science-based Access or Foundation Courses that include adequate Biology or Chemistry.  Each application is assessed on their individual merits and prospective students are encouraged to speak to the Admission Tutor to discuss the options.

Required subjects:

National 5/GCSE Biology or Chemistry at grade C/4 or above is required and National 5/GCSE grade C/4 in a second science subject is required

National 5/GCSE Maths and English at grade C/4 or above is required (National 5 Application of Maths or Lifeskills are also accepted)

For ILC, required subjects at O4/H5.

For IB, required subjects at standard level 4

Mature/Access: We welcome applications from mature students with relevant qualifications in Biology and Chemistry or experience. Visit our College Leavers and Mature Students Advice page for more information. 

Direct Entry:

Year Two

• HNC in a related subject with B in the graded unit

Year Three

• HND in a related subject with CB in the graded units

For details of related HNC and HND courses, visit our College Leavers and Mature Students Advice page.  

Other requirements

• You may be requested to be immunised against Hepatitis B.
• Students may require a PVG check for the placement module, depending on their choice of placement.

Other costs

There may be costs associated with your placement depending on where you choose to complete this.

Disability/health conditions

If you have a disability, long-term physical or mental health condition, or learning disability, it should not stand in the way of you studying at ¾«Æ·¶ÌÊÓ. However, if you are not sure whether your disability might be a barrier in your studies or in relation to the professional standards, please contact the disability service who will be able to have a conversation with you about reasonable adjustments and supports available to you.

How to apply

Application for this course should be made through . More application information is available in the 'Start your Application' box at the top right of this page.

Terms and Conditions

• The delivery of this course is subject to the terms and conditions set out in our 2025/26 Entry Terms and Conditions (Undergraduate).
• The course information on this page is correct at the time of posting (Feb 2024) however, the course is due for re-validation in 2024 and this may result in some changes for 2025 entry. Please check the website for updates.

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Specialist facilities for Food, Nutrition and DieteticsÌý

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