BSc/BSc (Hons) Nutrition

• You will learn from registered nutritionists who are actively researching some of the most interesting and influential topics in the field.
• You will build professional proficiency in our labs, using advanced equipment and proven research techniques.
• The course is accredited by the Association for Nutrition (AfN).

If we are what we eat, then nutrition can tell us a lot about who we are, how we live and how we can improve the health of society. As a science it looks at how food affects the functioning of the living organism. It includes the study of food composition, how it is digested and absorbed, the production of energy, elimination of wastes and all the syntheses that are essential for growth, maintenance and reproduction across the life cycle.

In Years One and Two you will forge a solid understanding of the biological sciences. You will learn the fundamental principles of nutrition and integrate this with knowledge of other related disciplines. Modules will help you to develop core study and professional skills as well as laboratory and investigative (information technology and research) expertise.

In Year Three you will look at how nutrition influences health at the individual, community and population level across all stages of the lifespan. You will learn to identify reliable sources of information and critically evaluate them, building on skills from Year Two, and develop other key professional skills such as communication.

In Year Four you will focus most of your time on developing your individual research project. You will choose an elective module that interests you; either Health Entrepreneurship or Nutrition in Practice, which allows you the opportunity to develop a nutritional intervention in a population group of your choice.

You can take an honours degree over four years or an ordinary degree over three years. The modules and options for each year are outlined.

*NB the ordinary degree does not lead to registration with the AfN

Year One

• Physiology
• Biochemistry
• Introduction to Food Science
• Contextualising You and Your Profession
• Cell Biology and Genetics
• Food, Lifestyle and Society

Year Two

• Dissertation
• Nutrition Through the Life Course
• Disease Aetiology and Management
• Clinical Nutrition
• Epidemiology in Public Health
• Volunteering Experience

Year Three

• Disease Aetiology and Management/
• Dissertation
• Nutrition Through the Life-course (plus tutorials in Research Techniques for Nutrition)
• Epidemiology in Public Health/ Volunteering Module

Year Four

• Current Issues in Nutrition Science
• Food and Nutrition Policy
• Honours Project
• plus one of the following two options: Health Entrepreneurship or Nutrition in Practice

The modules listed here are correct at time of posting (April 2021) but may differ slightly to those offered in 2022. Please check the website for any updates.

You will learn in lectures, seminars, practical workshops and laboratories. Outside these timetabled sessions you will be expected to continue learning through self-study. You will be assessed by a variety of methods.

Practical learning in real-world environments is the perfect way to consolidate your skills. In Year Three, students will organise their own compulsory volunteering experience. This can be in a variety of settings such as schools, community groups, laboratories, care homes or food and drink companies. Students may even wish to volunteer overseas.

In Years Two or Three you have the opportunity to study for one semester at a university overseas (subject to availabilty). For more information, see Exchanges and Study Abroad

On December 24th 2020, the UK Government announced that as an outcome of Brexit negotiations, the United Kingdom would not be seeking to participate in the Erasmus+ successor programme.

From 2022/23 Queen Margaret University will no longer operate under the Erasmus+ scheme. Over the coming year we will be working with new and existing partners on study abroad and exchange opportunities for the 2022/23 academic year and beyond.

Our graduates work across a number of sectors including government, third-sector and private companies.

Scottish Higher: Standard - BBBC, Minimum - BCCC

A Level: BB

Irish Leaving Certificate: H2 H2 H3 H3

International Baccalaureate: 26 points

International: IELTS score of 6.0 with no element below 5.5

Required subjects: Chemistry or Biology and preferably one other science (may include Maths or Home Economics) at Higher/A Level or equivalent AND Chemistry, Biology, Maths and English at Nat 5 GCSE.

Mature/Access: We welcome applications from mature students with relevant qualifications in Biology and Chemistry or experience. See related Access courses: www.qmu.ac.uk/college-qualifications

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, see: www.qmu.ac.uk/college-qualifications

Other requirements:

• You may be requested to be immunised against Hepatitis B.
• Students may require a PVG check for the Volunteering module.

• The course is accredited by the AfN.
• As a graduate you will be eligible to register on the Voluntary Register of Nutritionists with the AfN.

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

QMU. For more information, please see ‘External Review’ section on the ‘How we teach and how you’ll learn’ page.