Join an AfN-accredited BSc in sport nutrition combining exercise physiology, research-led teaching and optional work placements to launch careers in performance nutrition, public health and product development
BSc (Hons) Sport Nutrition — Liverpool John Moores University
Overview
At Liverpool John Moores University, the BSc (Hons) Sport Nutrition combines hard science with practical experience to prepare students for careers in sport, health and the food industry. Teaching is delivered by active researchers, many of whom hold professional registrations with bodies such as the Association for Nutrition (AfN) and the Sport and Exercise Nutrition Register (SENr).
That blend of academic rigour and professional accreditation keeps learning current and workplace-relevant.
Campus, facilities and industry connections
You’ll be based on LJMU’s City Campus, a compact hub of specialist laboratories, performance suites and assessment spaces designed for hands-on learning.
The programme purposely mixes on-campus lab work with simulated client consultations and real-world placements so theoretical concepts are quickly tested in practice. Regular guest lectures, employer-led briefs and industry projects — supported through LJMU’s ASET membership — bring contemporary practice into teaching and open doors to professional networks.
How the course is structured and taught
The degree takes you from foundational science to applied competence. Early modules cover the biological and nutritional basics (for example, Principles of Human Nutrition and Biochemistry and Metabolism) while exercise physiology units explore how diet and physiology interact to influence performance. Applied modules such as Performance Nutrition and Sport Supplements turn that knowledge into practical strategies for athletes and active people.
Teaching methods are varied: expect laboratory practicals, case-based learning, small-group tutorials and simulated client encounters. Assessments blend written exams with practical assignments, workplace-based evaluations and presentations — mirroring the mix of skills employers expect. The curriculum deliberately scaffolds learning so you progressively build research literacy, communication skills and the capacity to design ethical, evidence-based interventions.
Research training and the Major Project
Research methods are introduced across two stages, culminating in a substantial Major Project. With academic supervision you’ll define a research question, select appropriate methods, collect and analyse data, and present your conclusions. Assessments — written reports, oral presentations and defended proposals — sharpen critical appraisal and help you translate scientific evidence into realistic, applied recommendations.
Professional practice and placements
Employability is central to the programme. Two Professional Practice modules focus on client assessment, professional communication, behaviour-change strategies and ethical conduct. You can choose a paid sandwich-year placement or shorter applied placements in environments such as sports teams, public health departments or the food industry. Placements are assessed through reflective portfolios and demonstrations of workplace competence, giving you concrete evidence of your skills to show employers.
Electives and specialist topics
A selection of optional modules lets you tailor the degree to your interests:
– Food Chain and Sustainability — examines global supply chains, diet-related environmental impacts, food waste and policy responses.
– Food Technology and Development — explores processing, preservation, packaging and quality systems, with practical workshops to build technical skills.
– Molecular Nutrition and Genetics — looks at how diet influences gene expression and biomarkers.
– Sport Supplements and Contemporary Issues — critically reviews ergogenic aids, the evidence behind them and anti-doping frameworks.
These options allow you to steer your studies towards clinical practice, sports performance, product development or public health and policy.
Assessment, support and guidance
Assessment formats intentionally reflect professional practice: exams, lab reports, essays, posters, presentations and practical tasks are all used. You’ll receive written feedback and formative verbal guidance from tutors and peers. Every student has a personal tutor, and there is dedicated support for study skills, equality, diversity and inclusion (EDI), and disability needs. Clear marking criteria and timely feedback help you progress confidently.
Accreditation and career outcomes
The programme is accredited by the Association for Nutrition (AfN). Graduates who meet the criteria can apply to become Registered Associate Nutritionists on the UK Voluntary Register — a recognised marker of scientific competence. Alumni move into roles in clinical and community nutrition, sports performance teams, industry research and product development, regulatory work, or further study such as an MSc in Sport Nutrition. Employers value the practical skills, evidence appraisal and communication abilities that the course develops.
Campus, facilities and industry connections
You’ll be based on LJMU’s City Campus, a compact hub of specialist laboratories, performance suites and assessment spaces designed for hands-on learning. The programme purposely mixes on-campus lab work with simulated client consultations and real-world placements so theoretical concepts are quickly tested in practice. Regular guest lectures, employer-led briefs and industry projects — supported through LJMU’s ASET membership — bring contemporary practice into teaching and open doors to professional networks.0
