BSc (Nutrition)
Pretoria, South Africa
DURATION
3 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
On-Campus
Introduction
BSc (Nutrition)
The BSc (Nutrition) program involves the study of concepts from various disciplines, including food chemistry and food composition, biochemistry, physiology and human nutrition. An ideal candidate is someone who has analytical skills and a keen interest in the science of food and nutrition.
This is an interfaculty program presented jointly by the Departments of Consumer and Food Sciences (Faculty of Natural and Agricultural Sciences) and Human Nutrition (Faculty of Health Sciences).
BSc (Nutrition) graduates will become nutritional scientists eligible for registration as natural scientists with the South African Council for Natural Scientific Professions and the Nutrition Society of South Africa.
Admissions
Scholarships and Funding
Several scholarship options are available. Please visit the university website for more information.
Curriculum
Curriculum: Year 1
Fundamental modules
- Academic information management 111
- Academic information management 121
- Language and study skills 110
- Academic orientation 102
Core modules
- Biometry 120
- General chemistry 117
- General chemistry 127
- Introduction to food, nutrition and health 121
- Introductory genetics 161
- Introduction to microbiology 161
- Molecular and cell biology 111
- Physics for biology students 131
- Mathematics 134
Curriculum: Year 2
Core modules
- Introduction to proteins and enzymes 251
- Carbohydrate metabolism 252
- Introductory biochemistry 257
- Lipid and nitrogen metabolism 261
- Introductory and neurophysiology 211
- Circulatory physiology 212
- Lung and renal physiology, acid-base balance and temperature 221
- Digestion, endocrinology and reproductive systems 222
- Human nutrition 210
- Human nutrition 220
Curriculum: Year 3
Core modules
- Macromolecules of life: structure-function and bioinformatics 356
- Molecular basis of disease 368
- International nutrition 321
- Food chemistry 351
- Food chemistry (2) 352
- Nutritional assessment 314
- Food composition and applied nutritional programs 364
Curriculum: Final year
Core modules
- Biometry 210
- Research project 400
- Advanced food, nutrition and health 420
- Research methodology and seminar 400
- Sensory evaluation 412
- Advanced human nutrition 411
Program Outcome
Total credits: 543