The course consists of 192 points:
21 compulsory core subjects (168 points) and three restricted elective subjects (24 points)
Enrolment pattern
Session 1 (Autumn)
BMS129 Physiological Sciences 1
CHM104 Chemistry 1A
Session 2 (Spring)
BMS130 Physiological Sciences 2
CHM107 Chemistry 1B
Session 3 (Autumn)
MTH135 Mathematics and Statistics in Health Sciences
or
STA201 Scientific Statistics
FDS101 Food Processing
Session 4 (Spring)
MCR101 Introduction to Microbiology
[ ] Restricted Elective
Session 5 (Autumn)
BCM210 Foundations and Techniques of Biochemistry
BMS240 Human Molecular Genetics
Session 6 (Spring)
BMS208 Human Nutrition
BMS233 Nutritional Physiology
Session 7 (Autumn)
FDS202 Food Microbiology
NUT201 Food and Health
Session 8 (Spring)
BMS243 Nutrition, Metabolism and Human Disease
NUT220 Food Intake Analysis and Meals Planning
Session 9 (Autumn)
FDS301 Food Technology 2
[ ] Restricted Elective 2
Session 10 (Spring)
FDS201 Food Technology 1
NUT301 Community and Public Health
Session 11 (Autumn)
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance
Session 12 (Spring)
FDS304 Product Development
[ ] Restricted Elective 3