Food, Nutrition and Health

Food, nutrition and health is a discipline that addresses one of the most fundamental questions in public health: how does what we eat affect how we live and how long we live? It draws on biochemistry, physiology, epidemiology, food science and public health to understand the relationship between diet and health outcomes across populations and over the life course. As diet-related diseases including obesity, type 2 diabetes, cardiovascular disease and certain cancers remain among the most significant causes of preventable ill-health in the UK and globally, the demand for graduates with rigorous training in this field is sustained and growing.

At Abertay University, this four-year full-time programme includes a year abroad, giving you the opportunity to study or conduct research in an international context and to understand how different food cultures and nutritional challenges are addressed in other countries. Abertay has a distinctive strength in food science and nutrition, and its Dundee location gives access to a range of food industry partners and health organisations. The typical entry tariff for this programme is around 184 UCAS points, reflecting the scientific rigour expected at this level.

You will study the physiology of digestion and nutrient metabolism, the composition and properties of foods, the epidemiology of diet-related diseases, nutritional assessment methods, dietary guidelines and public health nutrition, food labelling and regulation, and the social and behavioural determinants of food choice. The programme develops your ability to evaluate nutrition science evidence critically, which is especially important given the volume of conflicting dietary information in public circulation.

Graduates of food, nutrition and health programmes work across public health, the food and beverage industry, the NHS, sport and exercise science, and international development. Roles in nutritional epidemiology, public health nutrition, product development, food regulation, sports nutrition and nutrition education are all common career paths. Some graduates pursue registration as a registered associate nutritionist, which requires the programme to be accredited and relevant continuing professional development.

Postgraduate study in nutrition, dietetics, public health or food science provides further specialist options for those who wish to develop clinical or research careers.