BSC in nutrition and food is a far-reaching discipline that applies the pure science subjects of chemistry, biology, nutrition, biochemistry and microbiology, to the study of the nature, properties and composition of foods and the changes which they undergo during storage and processing.

Graduates with a B.Sc. in Nutrition and Food are equipped with the skills needed to pursue careers in dietetics, public health, food safety, and the food industry, as well as roles in healthcare, community education, and research.

This field is particularly relevant today as more people recognize the importance of food and nutrition in managing health and preventing disease.