Two nutrition students wearing lab coats, safety goggles and gloves using sampling equipment to do a lab experiment. There is yellow disposal box on workbench

Food Science and Nutrition BSc

Sutton Bonington Campus, Leicestershire, UK

Course overview

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.  

 

Indicative modules

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

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About modules

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.

Teaching methods

  • Lectures 
  • Practical laboratory classes 
  • Tutorials and workshops 
  • Problem-based and case study based learning 

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.

Assessment methods

  • Group project work 
  • Lab reports 
  • Oral exam 
  • Poster presentation 
  • Research project report  
  • Written exam 

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:

  • Product, process or retail technologist
  • Sensory scientist
  • Innovation, research and development roles
  • Quality assurance technologist
  • Commercial roles such as buyers
  • Food journalism
  • Manufacturing and operations roles
  • Food aid coordination and policy making in government
    agencies

For more information on the wide range of career opportunities for food sciences graduates see the IFST website.

Graduate destinations include:

  • Global Innovation and Development Chef at Unilever
  • Food Safety and Compliance Officer at Bakkavor
  • Quality Assurance Auditor at Warburtons
  • Grassroots Technical Graduate at Innocent Drinks
  • Manufacturing Graduate at Nestlé
  • R&D Scientist at PepsiCo

Average starting salary and career progression

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).

University undergraduate student Cole Pearce studying in Nightingale Hall accommodation's library, University Park. November 5th 2021.

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

Open Day June 2022