Food & Nutritional Sciences BSc (Hons)
UCAS Code: combined only - see combinations|Duration: 3 years|Full Time|Hope Park
UCAS Campus Code: L46
Work placement opportunities|International students can apply|Study Abroad opportunities
About the course
Knowledge of food and nutritional sciences is becoming more important. This is due to the growing awareness of food's role in health, disease, and the environment. Experts in these fields are needed in various professions. They help develop safe, sustainable foods and create public health nutrition strategies and guidelines.
Our Food and Nutritional Sciences combined honours course equips students with practical skills and knowledge. This prepares them for careers in the food sector, public health, or further studies in nutrition and dietetics.
The curriculum is wide-ranging. It includes food, nutrition, and health sciences. It also offers insights from social and behavioral sciences.
Key topics are:
- Food product development
- The food supply chain
- Health and wellbeing
- Sustainability
Students also develop professional skills. Our modern Health Sciences building holds classes and is equipped with labs dedicated to food and nutritional sciences.
You will learn from dedicated, research-active staff, including UK Registered Nutritionists. They have expertise in food science, technology, biological sciences, and public health. Our team brings practical experience and a passion for teaching, ensuring a great student experience.
Course structure
Our Food and Nutritional Sciences course combines a variety of teaching methods to support learning:
- Lectures – all students are taught together
- Seminars and practicals – smaller groups of around 15–20 students
- Tutorials – typically no more than 10 students per session
- One-to-one meetings and supervision with your tutor
In the first year of the Food and Nutritional Sciences course, students receive approximately 6 hours of face-to-face teaching each week in Food and Nutritional Sciences, along with 6 hours in their other subject. In the second and third years, this reduces to around 5 hours per subject per week.
In addition to scheduled teaching, students are expected to dedicate time each week to independent study, to prepare for both individual and group assessments.
Assessment and feedback
Throughout the three years of the Food and Nutritional Sciences course, you will engage with a range of assessments designed to develop the knowledge and skills required in the discipline. These assessments may include written exams (in Years 2 and 3), portfolios, case studies, laboratory logs and diaries, and presentations.
In the final year, you will undertake an independent research project in Food and Nutritional Sciences or a double-weighted integrated dissertation, combining both subjects from your combined honours award. This allows you to specialise in a particular area of interest while receiving guidance from a supervisor with expertise in the field.
Feedback is provided for all formal assessments in a variety of formats, including written feedback, one-to-one meetings, or general class feedback during tutorials and teaching sessions. Individual feedback on written work is typically provided within four weeks of submission.
Year One
In the first year, the curriculum will be focused on the sciences that underpin - the principles of food and nutrition. The two 30-credit modules studied are:
Food Studies
In this 30-credit module, students on the Food and Nutritional Sciences course will explore food from a scientific perspective, including its composition and methods of measurement. The module also covers the food chain, food environments, and the many factors that influence what we eat, including social, political, and societal considerations. This holistic approach encourages students to appreciate the multi-dimensional nature of food and nutritional sciences, preparing them for more advanced topics in later years. Practical sessions are included in the food laboratory to enhance applied learning.
Principles of Human Nutrition
This 30-credit module introduces students to the physiological processes involved in digestion and absorption, as well as the key bodily systems that support these functions. You will study macronutrients and their role in energy production, as well as other nutrients such as alcohol, vitamins, and minerals. This foundational knowledge provides a solid base for understanding more complex topics in the later stages of the Food and Nutritional Sciences course.
Year Two
In the second year, the focus of the curriculum is on applying and expanding your knowledge gained in the first year. Examples of topics that may be studied include:
Nutritional Assessment
In this module, students on the Food and Nutritional Sciences course will learn how to determine the nutritional status of individuals through the collection and interpretation of key measures and information. The module explores the ABCD of nutritional assessment: A for Anthropometry (body measurements), B for Biochemical analysis, C for Clinical signs of malnutrition, and D for Dietary intake assessment.
Nutrition Throughout the Lifecycle
Energy and nutrient requirements vary depending on sex and life stage. In this module, students will gain knowledge of the specific nutritional needs required for development, growth, and optimal health. The course examines how dietary intake and nutritional status during early life stages—including fetal development, childhood, and adolescence—can influence health outcomes and the risk of diet-related diseases later in life.
Influencing Factors That Affect Health and Nutritional Status
Students will explore how factors such as ethnicity, culture, religion, and socioeconomic status influence food choices, dietary behaviours, and overall health. The module also examines how nutrients interact with the human genome, with a particular focus on the contribution of genetics to obesity.
Nutritional status and intake are strongly influenced by the quality of the foods we consume. Students will study why foods are processed and manufactured, and how reformulation, enhancement, and fortification of commercial food products can be used to achieve public health objectives.
Basic Nutritional Epidemiology and Public Health Nutrition
This module introduces students to nutritional epidemiology, the study of the relationship between dietary exposure and disease patterns in populations. Students will critically appraise nutritional assessment methods, as well as different research designs and methodologies. The module also covers the principles of public health nutrition, focusing on promoting health through healthy eating and preventing diet-related diseases at a population level.
Year Three
In the final year, the curriculum will focus on the advanced understanding of contemporary issues in food and nutritional sciences. Examples of topics that may be studied include:
Nutrition, Physical Activity, and Sport
This module examines the interrelationship between nutrition, physical activity, exercise, and health. Students will study body composition in relation to health and disease, methods for assessing body composition, and the distinctions between physical activity, fitness, sport, and exercise. The module critically appraises how these factors interact with nutrition to influence health and explores the principles of nutrition for effective performance in sport and exercise.
Clinical Nutrition
Students will investigate the links between nutrition, obesity, and non-communicable diseases such as cardiovascular disease, hypertension, diabetes, and cancer, as well as cognitive function and impairment. The role of nutrition and weight management in the prevention of these conditions is critically examined, alongside broader discussions of lifestyle, holistic health, and wellbeing.
Public Health Nutrition
This module explores the principles of public health nutrition, considering international, national, and local perspectives in the development of food and nutrition policies. Students will learn to apply public health nutrition models in practice and evaluate local food and nutrition policies, with a focus on how food environments influence dietary behaviour and how these environments can be modified to improve population health.
Food Choice, Behaviour Modification, and Nutrition Education
Students will explore theoretical models underlying food choice and nutritional health behaviour. Traditional and modern strategies for nutrition education and behaviour modification are critically appraised to understand how they can enhance nutritional status.
Food Supply, Formulation, and Policy
This module develops understanding of the food supply chain, relevant policies, and regulations that influence food quality. Students will examine the nutritional consequences of food production, processing, and manufacturing, including the potential benefits of food reformulation, enhancement, and fortification, as well as regulation of nutrition and health claims on commercial products.
Nutrition Ethics and Professional Practice
Students will study the development of bioethics from theoretical to practical perspectives, including principles of ethics in research and practice. Ethical and moral dilemmas in nutrition are discussed, alongside the professional code of conduct for nutritionists and the scope of their practice.
Food Processing Techniques and Biotechnology
This module explores the conversion of raw food materials into consumable products through innovative and safe processing techniques. Students will develop knowledge of biotechnology in food production and supply, as well as the scientific, legislative, social, and health implications of biofortification, genetically modified foods, novel foods, and fermented products.
Food Product Development, Packaging, and Sensory Evaluation
Students will engage in experiential learning to understand the principles and stages of food product development, focusing on products that address global health issues and sustainable food systems. The module also covers global food packaging regulations and trains students in sensory evaluation techniques to assess taste, flavour, and texture of foods.
Food Safety, Authenticity, and Quality Management
Students will develop a thorough understanding of legislation and regulations surrounding food safety, allergens, and sensitivities. The module also covers processes and key skills for effective food safety, quality management, and assessment of food authenticity.
Contemporary Issues in Food Science and Food Innovation
This module explores current and emerging topics in the rapidly evolving food industry. Students will critically appraise innovations in the food and drink sector using scientific research, particularly in relation to addressing global food challenges.
Entry requirements
| A-Levels | BBC |
|---|---|
| UCAS Tariff Points | 112 UCAS Tariff points must come from a minimum of two A Levels (or equivalent). Additional points can be made up from a range of alternative qualifications |
| BTEC | DMM |
| Access to HE | 112 Tariff Points |
| IB | 28 |
| Irish Leaving Certificate | 112 Tariff Points from Higher Level qualifications only |
| Welsh Baccalaureate | This qualification can only be accepted in conjunction with other relevant qualifications |
| T-Levels | Merit |
| Subject Requirements | In addition, you will need GCSE grade C/4 in Mathematics, English Language and two sciences (Chemistry, Biology, Physics or double award science equivalents). You also ideally have, or be studying towards, an A level (or equivalent) in a science discipline. |
International entry requirements
| Specific Country Requirements | Select your country |
|---|---|
| IELTS | 6.5 overall and no component score (reading and writing) less than 6.0. We also accept a wide range of International Qualifications. For more information, please visit our English Language Requirements page.
|
Careers
Expertise in the food and nutritional sciences is valued in a wide range of careers. Examples include working for commercial food businesses (particularly roles helping to develop healthier and more sustainable foods), national and local government (in various roles linked to nutrition, public health and food quality), the NHS, charities and public sector organisations (particularly those involved in public health nutrition initiatives), community-based organisations (such as those addressing food-related health inequalities and food poverty), as well as roles linked to sport, education and teaching.
Many of our graduates also go on to postgraduate study and research.
Enhancement opportunities
Work Placement Opportunities
Professional placements are encouraged on the Food & Nutritional Sciences course. Placements provide you with practical experience and can really help with your academic and professional development, particularly in today’s competitive job market.
Placements are unpaid (minimum) two-week periods and examples may involve working full time in either commercial food businesses, clinical and hospital settings, or community-based organisations involved in food-related activities. Placements take place in the summer each year and students engaging in placements typically work full-time on specific projects or provide general support to the organisation.
SALA
The Service and Leadership Award (SALA) is offered as an extra-curricular programme involving service-based experiences, development of leadership potential and equipping you for a career in a rapidly changing world. It enhances your degree, it is something which is complimentary but different and which has a distinct ‘value-added’ component. Find out more on our Service and Leadership Award page.
Study Abroad
As part of your degree, you can choose to spend either a semester or a full year of study at one of our partner universities as part of our Study Abroad programme. Find out more on our Study Abroad page.
Tuition fees
The tuition fees for the 2026/27 academic year are £9,535* for full-time undergraduate courses.
If you are a student from the Isle of Man or the Channel Islands, your tuition fees will also be £9,535*.
The University reserves the right to increase Home and EU Undergraduate and PGCE tuition fees in line with any inflationary or other increase authorised by the Secretary of State for future years of study.
*subject to Council approval.
Additional costs
On top of your tuition fees, you also need a maximum of £200 per year for field trips, textbooks, lab coats and portfolio preparation.
You will also need to consider the cost of your accommodation each year whilst you study at university. Visit our accommodation pages for further details about our Halls of Residence.
Scholarships
We have a range of scholarships to help with the cost of your studies. Visit our scholarships page to find out more.
International tuition fees
The International Tuition fees for 2026/27 are £14,500.
Visit our International fees page for more information.
Course combinations
This course is also available as a Combined Honours degree with the following subjects: