CND 512 Food Science & Safety (2024)

The aim of this module is to provide students with knowledge of some of the key challenges facing nutrition professionals in the food industry.  The module will explore the concepts of food quality and safety with links to health issues beyond acute food poisoning.  The module will provide students with knowledge of the legal and regulatory framework for food production and marketing.  The module will provide opportunity for students to explore how new developments in health and technology impact on food production and product innovation to offer foods with functional benefits. 

CND 511 Applied Pathophysiological Reasoning (2024)

This is a pivotal module on the course; it builds on level 4 foundations and provides the basis for all future modules on the programme. The module aims to provide students with strong underpinning knowledge of the aetiology and pathophysiology of disease to identify coherent physiological mechanisms leading to pathological states and reason for interventions to optimise health.

CND 521 Research Methods (2024)

This module further develops the ideas of critical enquiry introduced at level 4. The aim of the module is to further develop student understanding of the scientific method and the statistical approaches that underpin nutritional and biomedical research, patho-physiological reasoning and evidence based practice. This module also introduces systematic search strategies, critical appraisal forms, and the tools that can be used for the statistical analysis of research data.