Oxford Brookes University

What you'll study

The programme combines core bioscience with applied nutrition, public health and research skills. In the early years you will build a foundation in human anatomy and physiology, biochemistry relevant to metabolism, fundamentals of nutrition and food science, and research methods. Later years expand into specialist topics such as clinical and community nutrition, public health nutrition policy, metabolic disease and obesity, nutritional assessment and counselling, and applied nutrition research.

Teaching typically includes lectures, seminars, laboratory practicals, computer-based data analysis and supervised project work. You will complete a substantive independent research project in your final year supported by academic supervision. Many students have the opportunity to take work placements, professional internships or short-term collaborative projects with external organisations to gain practical experience.

• Foundations of human nutrition, metabolism and physiology
• Biochemistry and molecular aspects of nutrition
• Nutritional assessment, measurement and statistics
• Public health nutrition, health promotion and policy
• Food composition, food science and food safety
• Clinical and community nutrition practice
• Research methods and a final-year research project

Entry requirements

Applicants are usually required to have qualifications in relevant science subjects. Typical offers ask for A-levels with a combination that includes at least one science (for example biology, chemistry, psychology or physical education) or equivalent qualifications. Applicants presenting the International Baccalaureate should hold a competitive overall score with science at higher level. Mature applicants and those with vocational qualifications are welcomed; relevant work or voluntary experience in health, community or food settings strengthens an application.

All applicants should demonstrate competence in English and numeracy. Standard entry also expects GCSE (or equivalent) passes in English language and mathematics. Selection is based on academic achievement, personal statement, and where required, an interview.

Career prospects

Graduates go on to a wide range of roles across health, industry, research and policy. Common destinations include public health and community nutrition roles, health promotion, research assistant posts in academic or commercial settings, roles in the food industry such as product development or quality assurance, and nutrition education. Many graduates continue to postgraduate study in specialist nutrition, public health, or allied-health subjects; those seeking to practise as a registered dietitian will normally need to complete an accredited postgraduate or professional training route.

Employers value the programme’s emphasis on evidence-based practice, laboratory skills, data analysis and communication, which are transferable across clinical, public sector and private-sector settings.

Why study at Oxford Brookes University

Oxford Brookes offers a student-centred learning environment with strong links to local health services and industry partners, providing opportunities for applied projects and placements. You will be taught by staff with research and professional experience in nutrition and related biosciences, and have access to teaching laboratories and practical facilities relevant to nutrition science.

The university’s location provides access to regional NHS and community organisations, food businesses and research networks, useful for work experience and graduate opportunities. The course is designed to combine rigorous scientific training with practical, real-world applications to prepare graduates for diverse careers in nutrition and health.