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St Mary’s University’s BSc (Hons) Nutrition is an exciting, science-driven degree for anyone curious about how food, diet, and lifestyle impact health. It’s perfect for students who want a hands-on understanding of nutrition and the chance to work in public health, clinical settings, or the food industry.
Curriculum Structure
Year 1:
Your first year lays the foundations in nutrition and health sciences. You’ll explore modules like Energy and Nutrition, Micronutrients, and Introductory Physiology and Biochemistry. Alongside this, Food Science and Novel Foods and Food Choice and Control of Food Intake help you understand how what we eat affects our wellbeing.
Year 2:
In the second year, you’ll dig deeper into how nutrition affects people across different life stages. Key modules include Lifespan Nutrition, Nutritional and Physical Activity Assessment, and Nutritional Biochemistry. You’ll also study Nutrition for Health and Disease, Research Methods, and Sports Nutrition, equipping you with practical skills to make real-world impacts.
Year 3:
The final year is about putting your knowledge into action. You’ll complete a Research Project on a topic that interests you, and take core modules like Public Health, Management of Weight and Associated Clinical Conditions, and Nutrition and the Athlete. Optional modules such as Nutrition and Genetics or Managing in the Workplace let you shape your degree around your career goals.
Focus Areas: Public Health, Clinical Nutrition, Food Science, Sports Nutrition, Research Methods
Learning Outcomes: Nutritional Assessment, Diet Planning, Disease Prevention, Research Skills, Professional Practice
Professional Alignment: Accredited by the Association for Nutrition (AfN) and the Hong Kong Nutritionists Society (HKNS), helping you work toward becoming a Registered Associate Nutritionist.
Reputation: Ranked among the top 10 Health Sciences degrees in the UK for first-degree results (National Student Survey, 2025), with 96% of graduates employed, in vocational training, or further study within 15 months (HESA, 2024).
At St Mary’s University, the BSc (Hons) Nutrition program isn’t just about lectures and textbooks—you’ll get plenty of hands-on experience to bring your learning to life. From day one, you’ll be working in practical sessions, exploring real-life case studies, and developing the skills that employers look for. You’ll also benefit from placements and workshops that connect classroom theory with real-world practice, helping you gain confidence and expertise before you graduate.
Your practical experiences include:
Nutrition Suite: A fully equipped space for hands-on activities like sensory evaluations, meal planning, and practical nutrition experiments.
Exercise Physiology Laboratories: Accredited labs for body composition testing, metabolic assessments, and applying nutrition science to real human performance.
Work Placements: Opportunities to work with organizations such as Action on Sugar, the Food Standards Agency, and School Food Matters, giving you real-world experience and professional connections.
Interactive Workshops: Engaging sessions and group projects that explore practical nutrition challenges, encouraging collaboration and problem-solving.
Final Year Research Project: A chance to investigate a nutrition topic that interests you, develop research skills, and contribute new insights to the field.
These experiences make sure you’re not just learning nutrition—you’re living it, applying it, and preparing to make a difference in people’s lives from day one.
Graduating with a BSc (Hons) Nutrition from St Mary’s University gives you the skills and confidence to step straight into a rewarding career. Whether your passion lies in public health, sports nutrition, clinical settings, or the food industry, this degree equips you with the knowledge and practical experience employers value. Typical roles include:
Registered Associate Nutritionist
Public Health Nutritionist
Sports Nutritionist
Nutrition Consultant in the Food Industry
You’ll have plenty of support to help you succeed:
Career and Employability Service: Get guidance on CV writing, interview prep, and job hunting.
Work Placements: Hands-on experience with organizations like Action on Sugar, the Food Standards Agency, and School Food Matters.
Networking Events: Meet industry professionals and alumni to build valuable connections.
Graduate Outcomes & Industry Links:
96% of graduates are employed, in vocational training, or further study within 15 months (HESA, 2024).
Average starting salary around £27,500 for allied health graduates.
Strong partnerships with Action on Sugar, Food Standards Agency, and School Food Matters, giving you real-world experience and professional exposure.
Accredited by the Association for Nutrition (AfN) and the Hong Kong Nutritionists Society (HKNS), enabling you to register as an Associate Nutritionist.
Further Academic Progression:
After your degree, you can continue your studies to specialize even further:
MSc Human Nutrition – perfect if you want to deepen your research skills and expertise.
MSc Public Health Nutrition – focuses on nutrition policy and improving community health.
MSc Sports Nutrition – ideal for those wanting to work with athletes or in performance nutrition.
These postgraduate pathways build on your undergraduate experience and open doors to specialized careers in nutrition, research, and health.
A levels : BBC at A-level with science subject is preferredGCSE : Maths and English Language at minimum grade 4/C, or an equivalent.IB : overall 28 points with Science subjects in Higher level Indian boards : Standard 12th with 70% and above overall with mandatory Biology and Chemistry in grade 12American curriculum : High School Graduation Diploma with 3.0 GPA and Two APs at 3 in relevant subjectsIELTS : 6.5 overall with no component below 6.0 or equivalent.TOEFL : 88 overall with 20 in reading, 19 in listening, 21 in speaking and 20 in writing.Registered Associate NutritionistPublic Health NutritionistSports NutritionistNutrition Consultant in the Food IndustryClinical DietitianHealth Promotion Specialist
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St Marys University Twickenham
