The information on this page is accurate for students entering the programme in 2023/2024 or before. For students entering the programme from September 2024 or after, you can find the details of your programme:
MSci, BSc Food Science and Nutrition(For students entering from September 2024 onwards)
Food science and nutrition is truly multidisciplinary. Our Food Science and Nutrition programme combines all the sciences including physics, chemistry, mathematics, and biology, with nutrition, psychology and science policy, all contributing to a wide and inter-woven discipline. Our programme addresses the health demands of individuals and groups, communities and nations and the global need for sustainable food manufacturing to create food products with acceptable nutritional composition and consumer acceptability. Our programme focuses on understanding the roles nutrients have in foods and the social and cultural influences that bias consumers as they struggle to maintain their health and wellbeing in preventing diseases. Similar challenges are faced by consumers in all countries globally. Worldwide, skilled food scientists and nutritionists are needed in critical roles. They understand how raw food materials are transformed into commercial food products, ensuring what is eaten is safe, of good quality and meets the nutritional and dietary needs recommended by governments.
Our Food Science and Nutrition degree programme presents the different scientific contributions needed to address the industry-wide challenges. Throughout the degree programme, we introduce food and nutrition topics, alongside a range of optional and skills-development modules that build technical expertise, preparing students for different professional environments after graduation.
Our programme modules are guided by internationally recognised researchers and our lecturers benefit from collaborators and partners from industry and the commercial sectors. We introduce students to professional bodies including the Institute of Food Science and Technology (IFST) and Association for Nutrition (AfN) and others) enabling them to further your career ambitions as a food and nutrition specialists and researchers.
We begin introducing the different foundations contributing to the food and nutritional sciences We explore the basis of health and disease risk. We introduce how foods are sourced and components combined. We present the demands of reaching a ‘sustainable’ global food system. We cover fundamental aspects of a safe and healthy diet, including the need for prepared foods, food preservation and sensory evaluation. As each year progresses, we expand on the biochemistry of metabolic health and disease risk. We expand on the challenges faced by the food industry in transforming and processing foods from their raw states into products that should retain their nutritional value. We describe why biofortification is prevalent and what is meant by soft matter and bioprocessing. We introduce alternative food sources. The critical analysis of the nutritional composition of foods is essential, a central theme in our programme. We present the mechanisms underlying the bioavailability of nutrients and the different nutritional needs throughout the life-course, across groups in the population with different health conditions and risks. We describe the priorities of food safety and security. We consider nutritional epidemiology and public health and consider science policy making, consumer decision making and government food and health initiatives and agendas around the world.
Many choices and directions are possible in our programme. The final year involves a choice of advanced specialised modules, based on current research. There are essential modules too, the first is dedicated to a supervised research project, leading to a written scientific repor
t and a research poster for presentation in a research symposium. The other essential module involves the design of a new food product as part of an interdisciplinary team of students.
Our programme is designed around a combination of compulsory modules that build on the core themes from the first year. There is a lot of flexibility through the three years. We offer additional skills-development modules that open into related career paths. There are very many industrial and professional roles that our food science and nutrition graduates go into.
We also encourage all undergraduates to consider their continued professional development (CPD) before they graduate. Combining the technical knowledge acquired from our research-led modules. Our food science and nutrition graduates are well-prepared with a breadth and depth of knowledge, reassured they can rely on a network of new colleagues and professional contacts, confident they can compete and stand out in the workplace.
The University offers a portfolio of Discovery modules available every year of a degree programme. These are available to all students as long as enough credits in the main subject are taken each year.
Each academic year requires a total of 120 credits to be taken.
Year 1
The first-year modules provide a grounding in the fundamental concepts, a foundation for the following years. We introduce human nutrition and the basis of public health. At the molecular level, we introduce the biochemistry of food and nutrients. We also examine the social and cultural expectations of food, discussing its past, present and future. We introduce food safety and preservation, and traditional alcoholic beverages. Numerical and computational skills are essential throughout the programme, so we start with an introductory module for understanding different kinds of data. Many modules provide opportunities to develop laboratory and experimentation skills in laboratory-based practical classes. Laboratory skills are transferable and essential for the success in the second year.
Year 2
In the second year, your insight into food science and nutrition will broaden. Modules advance the understanding of Food Analysis and Nutrient Biochemistry and also Food Processing and Food Analysis and Quality Assurance. In another core module, we consider the nutritional considerations across the lifespan. Optional modules include Health promotion: Applications of theory and practice and Nutritional Epidemiology. We also provide a module introducing Food Product Development used in industry. This second year provides a core programme of research and career skills training that build on key skills founded in the previous year, including use of specialist software, careers knowledge, and employability and professional aspects of food science and nutrition roles in industry and public health settings.
Year 3
The third year offers many advanced modules to choose from, based on the current research priorities in food sciences and nutrition-related diseases. You can look at how nutrition or diet can be applied in the treatment and prevention of some diseases. You can examine how ingredients interact in foods. Other modules include Personalised Nutrition, food industry management, Functional Foods, and Food Biotechnology, Digital Tools for Food Solutions
A major part of this final year is research project work. This is an independent capstone research project supervised by an experienced academic in the School. There is a wide selection of research topics to choose from, related to the food and nutritional sciences, and to broader research activities with collaborators.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study the following compulsory modules:
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD1011 | Food: Past, Present and Future | 20 | Semester 1 (Sep to Jan) | |
| FOOD1028 | Biochemistry of Food and Nutrients | 20 | Semester 2 (Jan to Jun) | PFP |
| FOOD1041 | Food Safety and Preservation | 20 | Semester 2 (Jan to Jun) | PFP |
| FOOD1061 | Understanding Data | 10 | Semester 2 (Jan to Jun) | |
| FOOD1146 | Academic and Professional Skills | 20 | Semester 1 (Sep to Jan) | PFP |
| FOOD1151 | Introduction to Human Nutrition | 20 | Semester 1 (Sep to Jan) | PFP |
Candidates will be required to study 10 credits of discovery modules.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study the following compulsory modules:
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD2033 | Advanced Food Biochemistry | 20 | Semester 2 (Jan to Jun) | |
| FOOD2047 | Food Processing | 20 | Semester 1 (Sep to Jan) | |
| FOOD2146 | Professional Development and Research Methods | 10 | Semester 2 (Jan to Jun) | PFP |
| FOOD2202 | Nutrition Across the Lifespan | 20 | Semester 1 (Sep to Jan) |
Candidates will be required to study 20 credits from the following optional modules:
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD2141 | Food Analysis | 10 | Semester 1 (Sep to Jan) | |
| FOOD2152 | Food Allergy and Food Intolerance | 10 | Semester 1 (Sep to Jan) | |
| FOOD2193 | Introduction to Food Product Development | 10 | Semester 1 (Sep to Jan) |
Candidates will be required to study 20 credits from the following optional modules:
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD2041 | Advanced Food Safety and Quality Assurance | 20 | Semester 2 (Jan to Jun) | |
| FOOD2350 | Health Promotion: Applications of Theory and Practice | 20 | Semester 2 (Jan to Jun) |
Candidates will be required to study 10 credits of discovery modules.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study 120 credits.
Candidates will be required to study the following compulsory modules.
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD3042 | How Ingredients Interact in Foods | 10 | Semester 1 (Sep to Jan) | |
| FOOD3075 | Nutrition and Health | 10 | Semester 2 (Jan to Jun) | |
| FOOD3141 | Critical Appraisal of Scientific Literature | 20 | Semester 2 (Jan to Jun) | |
| FOOD3205 | Food Industry Management | 20 | Semesters 1 & 2 (Sep to Jun) | |
| FOOD3372 | New Product Development: Interdisciplinary Team Project | 30 | Semesters 1 & 2 (Sep to Jun) | PFP |
Candidates will be required to study 20 credits from the following optional modules:
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD3101 | Food Biotechnology | 10 | Semester 1 (Sep to Jan) | |
| FOOD3133 | Food Science and Nutrition: Recent Revelations | 10 | Semester 1 (Sep to Jan) | |
| FOOD3331 | Functional Foods | 10 | Semester 2 (Jan to Jun) | |
| FOOD3341 | Food and Cancer | 10 | Semester 1 (Sep to Jan) | |
| FOOD3382 | Nutrition Policy and Public Health | 20 | Semester 1 (Sep to Jan) |
Candidates will be required to study 10 credits of discovery modules.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study 120 credits.
Candidates will be required to study the following compulsory modules.
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD5335M | MSci Capstone Project: Research and Discovery | 60 | Semesters 1 & 2 (Sep to Jun) | PFP |
Students must study 60 credits of the following optional modules in total.
Candidates will be required to study 30 credits from the following optional modules.
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| COLO5055M | Cosmetic Science | 15 | ||
| FOOD5001M | Digital Tools for Food Solutions | 15 | Semester 2 (Jan to Jun) | |
| FOOD5116M | Colloid Science | 15 | Semester 1 (Sep to Jan) | |
| FOOD5126M | Food Biotechnology | 15 | Semester 1 (Sep to Jan) | |
| FOOD5133M | Exploring Research in Food Science and Nutrition | 15 | Semester 1 (Sep to Jan) | |
| FOOD5226M | Advanced Food Biotechnology | 15 | Semester 2 (Jan to Jun) | |
| FOOD5473M | Sensory Science | 15 | Semester 1 (Sep to Jan) |
Candidates will be required to study 30 credits from the following optional modules.
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD5072M | Food Systems and Sustainability | 15 | Semester 2 (Jan to Jun) | |
| FOOD5148M | Health Promotion:Applications of Theory and Practice | 15 | Semester 2 (Jan to Jun) | |
| FOOD5411M | Nutrition Policy | 15 | Semester 1 (Sep to Jan) | |
| FOOD5512M | Nutritional Epidemiology and Dietary Research Methods | 15 | Semester 2 (Jan to Jun) | |
| FOOD5516M | Nutrition Across the Lifespan | 15 | Semester 1 (Sep to Jan) |
Last updated: 20/05/2026 15:06:12
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