Teaching methods
- Lectures
- Practical laboratory classes
- Tutorials and workshops
- Problem-based and case study based learning
Sutton Bonington Campus, Leicestershire, UK
Qualification | Entry Requirements | Start Date | UCAS code | Duration | Fees |
---|---|---|---|---|---|
BSc Hons | ABB | September 2025 | D6B4 | 3 years full-time | £9,250 per year |
Qualification | Entry Requirements | Start Date | UCAS code | Duration | Fees |
---|---|---|---|---|---|
BSc Hons | ABB | September 2025 | D6B4 | 3 years full-time | £9,250 per year |
This course is accredited by the Institute of Food Science and Technology (IFST).
University of Nottingham students can join the IFST as an Associate member. In year two students can choose to enter an examination for IFST Certificate in Sensory Evaluation: Intermediate level.
Upon graduation you will be able to apply for membership of various other professional bodies and societies such as the Association for Nutrition; European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).
This course is accredited by the Institute of Food Science and Technology (IFST).
University of Nottingham students can join the IFST as an Associate member. In year two students can choose to enter an examination for IFST Certificate in Sensory Evaluation: Intermediate level.
Upon graduation you will be able to apply for membership of various other professional bodies and societies such as the Association for Nutrition; European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).
5HL in 2 science subjects from: Biology, Chemistry, Physics and either Maths Applications and Interpretations or Maths Analysis and Approaches. Alternatively, 5HL in 1 science subject from the above plus a science-related subject such as: Computer Science, Design Technology, Economics, Environmental Systems and Societies, Geography, Psychology, Sports Health and Exercise Science.
Overall 6.0 with no less than 5.5 in each element
As well as IELTS (listed above), we also accept other English language qualifications. This includes TOEFL iBT, Pearson PTE, GCSE, IB and O level English. Check our English language policies and equivalencies for further details.
For presessional English or one-year foundation courses, you must take IELTS for UKVI to meet visa regulations.
If you need support to meet the required level, you may be able to attend a Presessional English for Academic Purposes (PEAP) course. Our Centre for English Language Education is accredited by the British Council for the teaching of English in the UK.
If you successfully complete your presessional course to the required level, you can then progress to your degree course. This means that you won't need to retake IELTS or equivalent.
Check our country-specific information for guidance on qualifications from your country.
2 science subjects from: Biology, Chemistry, Physics and Maths or Further Maths. Alternatively, 1 science subject from the above plus a science-related A Level such as: Applied Science, Computing and IT, Design Technology, Economics, Environmental Science, Food Technology, Geography, Geology, Home Economics, Human Biology, PE/Sports Science, Psychology or Statistics.
Please note: Maths and Further Maths alone are not sufficient to meet the two-science requirement.
GCSEs
GCSE mathematics at grade 5 or above and English at grade 4 or above.
General studies, critical thinking, citizenship studies, leisure studies, science and society.
We recognise that applicants have a wealth of different experiences and follow a variety of pathways into higher education.
Consequently we treat all applicants with alternative qualifications (besides A levels and the International Baccalaureate) on an individual basis, and we gladly accept students with a whole range of less conventional qualifications including:
This list is not exhaustive. The entry requirements for alternative qualifications can be quite specific; for example you may need to take certain modules and achieve a specified grade in those modules. Please contact us to discuss the transferability of your qualification. Please see the alternative qualifications page for more information.
RQF BTEC Nationals
Applications are assessed on an individual basis to ensure sufficient science has been studied. We will consider the following:
The required A levels for mixed BTEC and A level grade profiles depends on the science content studied in the BTEC.
Access to HE Diploma
Applications are assessed on an individual basis. Where an offer is made, our standard requirements are:
Science and Engineering Foundation Certificate
If you are an International applicant who does not have the required qualifications or grades for direct entry to this course, you may be interested in the Science and Engineering Foundation Certificate delivered through the University of Nottingham International College. Applicants are guaranteed a place on selected undergraduate courses if all progression requirements are met - please refer to the Kaplan website for further information.
International students must have valid UK immigration permissions for any courses or study period where teaching takes place in the UK. Student route visas can be issued for eligible students studying full-time courses. The University of Nottingham does not sponsor a student visa for students studying part-time courses. The Standard Visitor visa route is not appropriate in all cases. Please contact the university’s Visa and Immigration team if you need advice about your visa options.
At the University of Nottingham, we have a valuable community of mature students and we appreciate their contribution to the wider student population. You can find lots of useful information on the mature students webpage.
2 science subjects from: Biology, Chemistry, Physics and Maths or Further Maths. Alternatively, 1 science subject from the above plus a science-related A Level such as: Applied Science, Computing and IT, Design Technology, Economics, Environmental Science, Food Technology, Geography, Geology, Home Economics, Human Biology, PE/Sports Science, Psychology or Statistics.
Please note: Maths and Further Maths alone are not sufficient to meet the two-science requirement.
GCSEs
GCSE mathematics at grade 5 or above and English at grade 4 or above.
General studies, critical thinking, citizenship studies, leisure studies, science and society.
5HL in 2 science subjects from: Biology, Chemistry, Physics and either Maths Applications and Interpretations or Maths Analysis and Approaches. Alternatively, 5HL in 1 science subject from the above plus a science-related subject such as: Computer Science, Design Technology, Economics, Environmental Systems and Societies, Geography, Psychology, Sports Health and Exercise Science.
We recognise that applicants have a wealth of different experiences and follow a variety of pathways into higher education.
Consequently we treat all applicants with alternative qualifications (besides A levels and the International Baccalaureate) on an individual basis, and we gladly accept students with a whole range of less conventional qualifications including:
This list is not exhaustive. The entry requirements for alternative qualifications can be quite specific; for example you may need to take certain modules and achieve a specified grade in those modules. Please contact us to discuss the transferability of your qualification. Please see the alternative qualifications page for more information.
RQF BTEC Nationals
Applications are assessed on an individual basis to ensure sufficient science has been studied. We will consider the following:
The required A levels for mixed BTEC and A level grade profiles depends on the science content studied in the BTEC.
Access to HE Diploma
Applications are assessed on an individual basis. Where an offer is made, our standard requirements are:
We make contextual offers to students who may have experienced barriers that have restricted progress at school or college. Our standard contextual offer is usually one grade lower than the advertised entry requirements, and our enhanced contextual offer is usually two grades lower than the advertised entry requirements. To qualify for a contextual offer, you must have Home/UK fee status and meet specific criteria – check if you’re eligible.
If you are a Home applicant and do not meet the entry requirements for direct entry to this course, you may be interested in researching our Science with Foundation Year course .
Applicants are guaranteed a place on selected undergraduate courses if all progression requirements are met.
At the University of Nottingham, we have a valuable community of mature students and we appreciate their contribution to the wider student population. You can find lots of useful information on the mature students webpage.
There’s a wide range of possible year in industry placements on offer. We have good links with companies, and our dedicated placement team is available to support you in finding the right placement. Often a placement year can help you to secure a graduate job. Our students have done a placement with:
Our students have been on placement with:
Watch Annabel on her placement at Jordans Dorset Ryvita.
The industry placement takes place between years two and three of your degree. You can apply during year two of your degree, subject to meeting minimum academic requirements.
You can choose to add this optional additional year when you start your degree. It takes place between your second and third years. You’ll learn how to bring together the latest developments from across science disciplines. This is increasingly important to help solve some of the biggest challenges we face. Module topics will cover:
You'll study at our Jubilee Campus, taught by experts from the School of Computer Science. If you choose this option, your degree certificate will change to ‘…with a Year in Computer Science'.
Study abroad and the year in industry are subject to students meeting minimum academic requirements. Opportunities may change at any time for a number of reasons, including curriculum developments, changes to arrangements with partner universities, travel restrictions or other circumstances outside of the university’s control. Every effort will be made to update information as quickly as possible should a change occur.
There’s a wide range of possible year in industry placements on offer. We have good links with companies, and our dedicated placement team is available to support you in finding the right placement. Often a placement year can help you to secure a graduate job. Our students have done a placement with:
Our students have been on placement with:
Watch Annabel on her placement at Jordans Dorset Ryvita.
The industry placement takes place between years two and three of your degree. You can apply during year two of your degree, subject to meeting minimum academic requirements.
You can choose to add this optional additional year when you start your degree. It takes place between your second and third years. You’ll learn how to bring together the latest developments from across science disciplines. This is increasingly important to help solve some of the biggest challenges we face. Module topics will cover:
You'll study at our Jubilee Campus, taught by experts from the School of Computer Science. If you choose this option, your degree certificate will change to ‘…with a Year in Computer Science'.
Study abroad and the year in industry are subject to students meeting minimum academic requirements. Opportunities may change at any time for a number of reasons, including curriculum developments, changes to arrangements with partner universities, travel restrictions or other circumstances outside of the university’s control. Every effort will be made to update information as quickly as possible should a change occur.
* For full details including fees for part-time students and reduced fees during your time studying abroad or on placement (where applicable), see our fees page.
If you are a student from the EU, EEA or Switzerland, you may be asked to complete a fee status questionnaire and your answers will be assessed using guidance issued by the UK Council for International Student Affairs (UKCISA).
All students will need at least one device to approve security access requests via Multi-Factor Authentication (MFA). We also recommend students have a suitable laptop to work both on and off-campus. For more information, please check the equipment advice.
As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.
You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies. If you do these would cost around £40.
Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. You will be given £5 worth of printer credits a year. You are welcome to buy more credits if you need them. It costs 4p to print one black and white page.
If you do a work placement, you need to consider the travel and living costs associated with this.
Personal laptops are not compulsory as we have computer labs that are open 24 hours a day but you may want to consider one if you wish to work at home.
We offer a range of international undergraduate scholarships for high-achieving international scholars who can put their Nottingham degree to great use in their careers.
* For full details including fees for part-time students and reduced fees during your time studying abroad or on placement (where applicable), see our fees page.
All students will need at least one device to approve security access requests via Multi-Factor Authentication (MFA). We also recommend students have a suitable laptop to work both on and off-campus. For more information, please check the equipment advice.
As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.
You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies. If you do these would cost around £40.
Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. You will be given £5 worth of printer credits a year. You are welcome to buy more credits if you need them. It costs 4p to print one black and white page.
If you do a work placement, you need to consider the travel and living costs associated with this.
Personal laptops are not compulsory as we have computer labs that are open 24 hours a day but you may want to consider one if you wish to work at home.
Home students*
Over one third of our UK students receive our means-tested core bursary, worth up to £1,000 a year. Full details can be found on our financial support pages.
* A 'home' student is one who meets certain UK residence criteria. These are the same criteria as apply to eligibility for home funding from Student Finance.
With the global population predicted to exceed nine billion people by 2050, we need to find ways to make better use of the resources we have to grow and produce nutritious, healthy foods. Our course builds your knowledge in food, nutrition and physiology to explain the connection between diet and health.
With the global population predicted to exceed nine billion people by 2050, we need to find ways to make better use of the resources we have to grow and produce nutritious, healthy foods. Our course builds your knowledge in food, nutrition and physiology to explain the connection between diet and health.
What is food science and nutrition?
What you'll study
We'll teach you the science behind the food we eat. You'll learn how to create sustainable, nutritious and safe food. This applied science degree can lead to jobs in research, operations and management.
You'll investigate the sensory, physical and chemical properties of foods. Using our specialist facilities you will apply this knowledge to explore food innovation and develop new products. You'll look at consumer trends, new technology and the latest food research.
Read about our research in Future Food.
Developing new foods
In year three you'll apply your knowledge to develop a new food product. Working as teams, you'll use the food processing facility to create the finished product. From idea generation through to the final packaged product, you'll get a hands-on experience of what it takes to bring a food or drink product to market. There is also the opportunity to enter Ecotrophelia, a European food innovation student competition. Over the last five years teams from the University of Nottingham have received medal positions from the UK Ecotrophelia competition.
Food science at Nottingham
Meet our staff, watch our module spotlights and see what it's like to study with us by watching our student vlogs. Find out more.
Important information
This online prospectus has been drafted in advance of the academic year to which it applies. Every effort has been made to ensure that the information is accurate at the time of publishing, but changes (for example to course content) are likely to occur given the interval between publishing and commencement of the course. It is therefore very important to check this website for any updates before you apply for the course where there has been an interval between you reading this website and applying.
Mandatory
Year 1
Essential Study Skills
Mandatory
Year 1
Fundamentals in Food Science and Nutrition
Mandatory
Year 1
An Introduction to Genetics and Biochemistry
Mandatory
Year 1
Introductory Physiology
Mandatory
Year 1
Sustainable agriculture food and nutrition
Mandatory
Year 2
Food - Technical Team Challenges
Mandatory
Year 2
Ingredients to Product: Processing and Safety
Mandatory
Year 2
Nutrition, Metabolism and Disease
Mandatory
Year 2
Nutritional Regulation, Physiology and Endocrinology
Mandatory
Year 2
Sensory evaluation
Mandatory
Year 2
Sustainable Food Systems
Mandatory
Year 3
Food and Nutrition Science Research Project
Mandatory
Year 3
Flavour Science - Theory and Practice
Mandatory
Year 3
Industrial Food Manufacture and Product Development
Mandatory
Year 3
Personal and Professional Development for Food Scientists
Mandatory
Year 3
Trends in Food and Nutrition Research
Optional
Year 3
Changing Behaviour, Promoting Health
Optional
Year 3
Consumer Science
Optional
Year 3
Food and Social Action
Optional
Year 3
Food and Social Thought
Optional
Year 3
Food and Society
Optional
Year 3
Nutrition Across the Lifespan
Optional
Year 3
Physical Chemistry of Molecules
The above is a sample of the typical modules we offer, but is not intended to be construed or relied on as a definitive list of what might be available in any given year. This content was last updated on Wednesday 2 October 2024. Due to timetabling availability, there may be restrictions on some module combinations.
This module is intended to enhance your transition into university and guide you through the academic expectations of your degree. This module includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop core skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.
This module will introduce you to the key concepts in the field of nutrition and food Sciences, including:
This module is designed to give you a broad foundation in cells - the functional units of life. You will learn:
What major physiology systems are essential for life in animals and humans? In this module you will learn about:
Through weekly lectures, we will cover topics on genes, proteins and membranes, transport of molecules across membranes, nerve signalling and biorhythms.
A key theme running through the module will be sustainability – why is it important and how can it be achieved? Key aspects of agricultural production will be introduced, for both UK and global agricultural systems.
You will learn about:
You will have a comprehensive introduction to the key concepts in the field of:
Your learning will be supported through practical sessions and visits to our University Farm.
Through problem-based learning you will develop skills in diagnosing and solving challenges relating to the manufacture, distribution and/or storage of food products. Most of the scenarios are sourced from real-life industry problems. You’ll have a full day session each week to study for this module.
Ingredients to Product: Processing and safety module will cover the manufacture of a range of food products. The manufacture of food products is evaluated from four perspectives:
The food we eat determines the functioning of our bodies. But how does metabolism influence whether this leads to health or disease? You will explore the nutritional biochemistry of metabolism. Looking at healthy outcomes, and factors associated with chronic diseases. These include obesity and diabetes. You will investigate the fed, fasted and starved states. You’ll understand how the body uses macronutrients in different physiological and pathological situations.
You’ll study:
Hormones carry signals between different parts of the body, but how do nutrients determine the interaction between hormones and health? In this module, you’ll carry out an in-depth study of the mammalian endocrine system. You'll look at this from cellular, molecular and anatomical perspectives. You'll explore the role that hormones play in controlling homeostasis and metabolism. We use the latest published nutritional research. You'll study appetite regulation and how endocrine systems determine what, how and when we eat.
You’ll study:
To be confirmed
This module will evaluate the interactions between ingredient functionality, processing conditions, storage and sustainability products produced for human consumption.
Lectures will cover the scientific principles required to produce sustainable ingredients or product e.g. the transformations of macromolecules during the process followed by an evaluation of the system in terms of safety, ethics, consumer acceptance, biological value, LCA and legislation. A selection of ingredients and products as past and emerging case studies will be implored, for example: protein isolate, palm oil, plant based milk and meat, precision fermentation and edible packaging.
The lecture series will align with a food processing practical challenge where students will measure the impact of formulation and processing condition on the food product quality and safety over shelf life. The project will consist of several processing sessions with the Food processing facility, where students will work in small teams to experiment with the formulation and processing parameters to produce a high quality product. The quality of the product will be evaluated in our quality control laboratory and microbiological labs.
This module will provide you with an opportunity to use your initiative and knowledge to undertake an original research project under the supervision of an individual member of academic staff. You will design the study, gain familiarity with the techniques, undertake data collection, debate ethical issues and where appropriate safety procedures relevant to the topic. Examples of recent research projects include:
Flavour plays an important role in our enjoyment of food, consumption experience, repeat purchase and health and wellbeing. It can be measured by both scientific instruments and sensory panels. But what are the differences between the two, and how can we use them to solve current challenges in the food industry?
In this module, you will study:
You will respond to a current food industry challenge and apply the advanced knowledge you have gained from this module to design and present a realistic scientific solution to a technical brief.
Innovation is crucial within food science. It involves translating scientific, engineering, and technological insights into nutritious, sustainable, and commercially viable foods. This module combines lectures from world-leading internal and external experts, with a practical project, where you will work in a group to create a new food product.
In this module you will study:
You'll then work with an industry partner to develop a new food product. Using our Food Processing Facility you'll explore all areas of product formulation, manufacture, quality control, microbiological safety analysis, sensory and consumer assessments.
The module culminates with our New Product Development Showcase, where you can present your work to external visitors, industry partners and members of the broader university community.
What are you going to do after your degree? Options include:
Through a range of workshops you will gain an awareness of what opportunities exist, identify your strengths and interests and practice how to manage your transition into your next steps.
The module has opportunities to engage with industry guests, alumni and your peers to support you in making good decisions about your future career.
Gain exciting insights into our current research and how it is shaping current and future food formulations and processes. Seminar topics include:
From these seminars you will identify an area of study that interests you the most for your final year research project. Through discussions with the academic you will create a title for your research project, which you will undertake in your final semester on your course.
Healthy diets are vital for healthy lives. But how do nutritionists change health behaviours to achieve optimal nutrition? In this module, you'll study the psychological origins of dietary behaviour. You will learn the behaviour change techniques nutritionists use to modify food choice. You'll look at how to promote healthy diets using community, legislative, persuasive and empowerment tools. You'll work as an intervention team to achieve improved dietary health. Working together, you'll design an evidence-based behaviour change programme.
You’ll study:
Content to be confirmed.
This module puts theoretical ideas of food in the social world into practice, with an exploration of people-led, grassroots actions which support healthy diets through processes of social change. Students will first be introduced to Salutogenesis, to think beyond expert-led actions. Each lecture following this serves as an example of people taking control of their health and the food system, with a series of case studies presenting grassroots social actions to improve wellbeing using food and nutrition. Salutogenesis, the social process of health creation, will come to life as we explore brilliant innovations in local communities, celebrating the value of food in supporting healthy spaces and lives.
Students will develop an appreciation for the amazing potential of consumers and communities, using their knowledge of scope of practice to reflect on how they might support that potential as a nutritionist. Each lecture showcases examples of grassroots food and nutrition activity, in local, national, and global settings, and the grassroots activities will change annually aligned with social developments. The assessment for this module will see you visit a grassroots activity to write an observational, experiential reflection on the connections between food and social action, and how you as a nutritionist might support them.
This module will introduce students to ideas about the role food plays in the social world, and how those roles shape, and are shaped by, social processes. It is taught from a pluralist approach, in which students are challenged to develop their sociological imagination to value the social properties of food from diverse perspectives. Classical sociological theory will introduce students to the ‘big’ ideas and thinkers of the social world, and their interpretations of food. After a reading week, contemporary ideas will be taught, introducing new and radical perspectives on food and systems for the future of nutrition.
Students will develop an appreciation of the complex, dynamic nature of food in the social world, exploring what food means from a diverse range of challenging, controversial, and contested positions. As the module progresses, students will take part in a weekly photo captioning exercise, illustrating their developing appreciation of the complexities of food in the social world. The sociological theories and ideas taught change annually according to the evolving interests of students, lecturers, and social events. The final assessment will challenge students to make sociological sense of a food and nutrition topic of interest to them, seeing the challenge from the diverse perspectives experienced by their future clients and communities.
This module concerns the roles, functions and values of food and nutrition in the social world, and how they shape, and are shaped by, social processes.
In the autumn, students explore food and social thought, appraising diverse social perspectives on food, nutrition, and health. Students are challenged to develop their sociological imagination, as they learn classical sociological theory concerning the ‘big’ ideas about food and society, and later more radical contemporary perspectives. A weekly photo captioning exercise gives students the opportunity to make sense of their own experience of food, and how it interacts with the world around them. Different social ideas are taught each year, reflecting the dynamic and ever-evolving nature of food and society.
In the spring, the theoretical ideas are put into action, as we imagine new ways of using food to improve social experience, by exploring people-led, grassroots actions which support healthy diets through processes of social change. Each lecture serves as a showcase of grassroots food and nutrition activity, seeing people taking control of the food system to improve health and social justice. Salutogenesis, the social process of health creation, will come to life as we showcase brilliant innovations in local communities, celebrating the value of food in supporting healthy spaces and lives.
The final assessment for this module will see you visit a grassroots initiative, to undertake an ethnographic exploration of how people are using food to develop communities and change the world. You will write a reflective, theoretical account of what you experienced, and use it to propose actions you can undertake as a nutritionist to provide support.
This module considers nutrition at all stages of life. The lifespan will be split into pregnancy, infant (0-1 year), early years (1-5 years), primary school age (5-11 years), adolescence (12-18 years), adult (18-65 years), and old age (65+ years). At each stage we will consider the nutritional needs of that age group and how this can be achieved. Students then get the opportunity to be actively involved in the content for the second semester by choosing areas of lifespan nutrition they would like to learn about.
The timetable for the spring semester will be built around these suggestions, examples of previous taught content has included oral health through the lifespan, bone health and prevention of osteoporosis, and nutrition and skin health. We aim to provide a programme of taught material that takes the student from cell to population level content which will support interest at both clinical and population level lifespan nutrition.
Basic relationships dilute solutions of small molecules (perfect and real gases ideal solutions concentration vapour pressure Raoult's law Henry's law freezing point depression boiling point elevation osmotic pressure). Solution thermodynamics (1st law: enthalpy entropy and free energy 2nd law: water as a solvent ideal solution from a thermodynamic viewpoint chemical potential non-ideality) physical chemistry of macromolecules (sizes and shapes of proteins and polysaccharides macromolecular concentration measurement macromolecular non-ideality macromolecular heterogeneity and molecular weight averages macromolecular flexibility analytical ultracentrifugation for measuring shape and molecular weight colloidal properties of macromolecules phase transition phenomena).
We use a range of assessment methods, including exams, essays, verbal presentations and practicals. You will receive a copy of our marking criteria which provides guidance on how we will assess your work. Your work will be marked on time and you will receive regular feedback.
Your final degree classification will be based on marks gained in your second and third years of study.
You must pass each year to progress. This typically means that you will need to achieve marks of at least 40% in each module. Full details on our marking criteria and structure will be provided at your induction.
To study abroad as part of your degree, you must meet minimum academic requirements in year one.
In your first year, you will take 120 credits in core modules. As a guide, one credit equals approximately 10 hours of work. You will spend around half of your time in lectures, seminars and practicals. The remaining time will be independent study.
Core modules are typically taught by professors, associate professors and assistant professors. PhD students may support teaching on some modules.
Career destinations can include management, research, and policy making. You may also wish to consider options in postgraduate study, public health or sports nutrition. Potential roles include:
For more information on the wide range of career opportunities for food sciences graduates see the IFST website.
Graduate destinations include:
84% of Food Science and Nutrition undergraduates secured graduate-level employment or further study within 15 months of completing their course. The average annual salary for these graduates was £25,568.
HESA Graduate Outcomes (2017/18- 2021/22 cohorts). The Graduate Outcomes % is calculated using The Guardian University Guide methodology. The average annual salary is based on graduates working full-time within the UK.
Studying for a degree at the University of Nottingham will provide you with the type of skills and experiences that will prove invaluable in any career, whichever direction you decide to take.
Throughout your time with us, our Careers and Employability Service can work with you to improve your employability skills even further; assisting with job or course applications, searching for appropriate work experience placements and hosting events to bring you closer to a wide range of prospective employers.
Have a look at our careers page for an overview of all the employability support and opportunities that we provide to current students.
The University of Nottingham is consistently named as one of the most targeted universities by Britain’s leading graduate employers (Ranked in the top ten in The Graduate Market in 2013-2020, High Fliers Research).
Sutton Bonington Campus combines world-leading laboratories with a countryside location, just a few miles from the city of Nottingham. The campus is home to over 2,500 biosciences and veterinary medicine students.
Sutton Bonington Campus combines world-leading laboratories with a countryside location, just a few miles from the city of Nottingham. The campus is home to over 2,500 biosciences and veterinary medicine students.
Sutton Bonington campus is extremely welcoming and friendly, and they have excellent facilities available to you. I liked having such a vast range of modules on my course. I was then able to use the information learnt and practical skills gained during my placement year at PepsiCo. This has set me up for my future career in the industry.
Emily Wilkins
BSc Food Science and Nutrition 2020
School of Biosciences
3 years full-time
Qualification
BSc Hons
Entry requirements
ABB
UCAS code
D610
If you’re looking for more information, please head to our help and support hub, where you can find frequently asked questions or details of how to make an enquiry.
If you’re looking for more information, please head to our help and support hub, where you can find frequently asked questions or details of how to make an enquiry.