Nutrition and Home Economics

The course’s interdisciplinary character means its graduates are ideally suited to careers at the points of intersection between various fields of manufacturing, services and the public and third sectors.

You might provide nutritional advice and education in schools, hospitals and businesses; develop and market new food and beverage products; plan and manage large-scale catering services for everything from canteens and hospitals to major events; or manage and monitor food safety in industry or catering.

The course begins with foundational modules in business administration, chemistry, social science research and statistics, ergonomics, nutritional physiology, human biology, communication, psychology, sociology, food and nutrition, food product studies and process engineering for food products, maths, physics, engineering, IT, and scientific methods.

You may subsequently specialise in accordance with your interests in the following areas:

• Nutrition and health
• Products and marketing
• Food safety and supply

The course, which is six semesters in duration, concludes with a sixteen-week internship and your Bachelor thesis.

A strong interest in science along with the ability to engage with issues from the social sciences, law, business and technology are crucial to success in this course. You’ll do best in your future career if you are a good communicator and team player with solid English and IT skills and like the idea of working with foodstuffs.

Interested – but not quite sure yet whether this is the right course for you? Our self-assessment test can help you make up your mind. Take it here: HAW Navigator.