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5 Years On Campus Bachelors Program
Northumbria UniversityThe Food Science and Nutrition Extended Degree at Northumbria University is a five-year pathway designed for students who are curious about food, health, and science but need an extra foundation year to strengthen their academic skills. Over the course of the program, you’ll progress from building core scientific knowledge to exploring advanced topics in food science and nutrition, while having the opportunity to gain real-world experience through a placement year or study abroad.
Curriculum Structure
Year 1: Foundation Year
Your first year is all about building confidence in science and preparing for degree-level study. Core modules like Scientific and Numeracy Skills (AP0306), Practical Skills in Science (AP0307), Inspirational Science (AP0308), and Research and Science Communication Project (AP0309) develop your laboratory abilities, analytical thinking, and communication skills. You can also tailor your learning with optional modules such as Introduction to Biology (AP0310), Introduction to Chemistry (AP0312), or Introduction to Food Science and Nutrition (AP0313), giving you a taste of the topics you’ll study in depth later.
Year 2: First Year of Degree-Level Study
This year builds the scientific foundation you need for food science and nutrition. You’ll study Cell Biology and Genetics (AP0404), Biochemistry (AP0407), and Anatomy and Physiology (AP0408) to understand the biology behind human health. Fundamental Nutrition (AP0409) and Food Science (AP0410) introduce you to how food affects the body, while Practical Skills (AP0406) strengthens your lab experience. International and EU students also benefit from Academic Language Skills (JE5001) to support study success.
Year 3: Second Year of Degree-Level Study
Now the focus is on applying knowledge in real-world contexts. Modules such as Human Metabolism (AP0514), Nutrition Through the Lifecycle (AP0521), Analytical and Food Chemistry (AP0523), and Applied and Practical Nutrition (AP0525) give you practical and analytical skills. Optional modules like Food Microbiology (AP0524) add depth to your understanding of food safety, while Careers Skills in Food and Nutrition (AP0522) prepares you for future employment. Research Methods for Food and Nutrition (AP0538) equips you with the tools to carry out your final-year project.
Year 4: Placement Year or Study Abroad (Optional)
You have the chance to spend this year gaining valuable experience outside the classroom. You can undertake an Industrial Placement (AP0552), learning on the job with a professional employer, or choose Study Abroad (AP0536) to broaden your skills and perspective at a partner university. Both options are credited and recorded on your transcript and degree certificate, enriching your degree with practical or international experience.
Year 5: Final Year — Specialization & Research
Your final year allows you to focus on areas that interest you most while completing an independent research project. Core and optional modules include Food and Nutrition – Policy and Issues (AP0618), Food Quality and Safety (AP0619), Food Processing and Preservation (AP0620), Investigative Sport and Exercise Nutrition (AP0622), and Clinical Nutrition (AP0640). This combination of specialist study and research prepares you for employment, postgraduate study, or professional practice.
Focus areas
Food science; human nutrition; metabolism; food microbiology; public health nutrition; food safety & quality; clinical nutrition; sport and exercise nutrition; research methods
Learning outcomes
By graduation, you’ll be confident in your understanding of food and nutrition, skilled in laboratory and research techniques, capable of analyzing real-world food challenges, and ready to apply your knowledge in professional or academic settings.
Professional alignment (accreditation)
This program is accredited by the Association for Nutrition (AfN) and the Institute of Food Science and Technology (IFST), giving you recognized professional credibility.
Reputation (employability rankings)
Ranked 8th in the UK for Nutrition in the Daily Mail University Guide 2025
Over 91% of students reported that the course challenged them to do their best work (NSS 2025)
At Northumbria University, studying Food Science and Nutrition isn’t just about lectures—it’s about getting hands-on experience that prepares you for a career in the field. You’ll work in advanced labs, participate in professional practice modules, and take on research projects, giving you practical skills alongside your academic knowledge.
Here’s how your learning comes to life:
Food and Nutrition Lab – Explore food composition, measure body metrics, and assess diets using professional-grade analytical tools.
Food Technology Kitchen – Experiment with food preparation and culinary techniques, gaining insight into product development and food innovation.
Microbiological Testing Facilities – Learn how to test for food safety and quality, understanding the crucial role of hygiene and contamination prevention.
Organoleptic Analysis Lab – Conduct sensory evaluations, assessing taste, smell, and texture of food products.
Research Opportunities – Engage in real research projects, contributing to advances in nutrition and food science.
These facilities ensure that you don’t just learn about food and nutrition—you experience it firsthand, building confidence and professional skills that will make you stand out after graduation.
Graduates of the BSc (Hons) Food Science and Nutrition extended with study abroad or Indusil placement year program leave Northumbria University ready to step confidently into a variety of exciting careers. With a strong mix of scientific knowledge, practical skills, and research experience, alumni often pursue roles such as Food Technologist, Nutritionist, Quality Assurance Officer, or Product Development Specialist. These positions allow graduates to work across the food industry, public health, and clinical nutrition sectors, making a real impact on people’s health and wellbeing.
Your career journey is supported by a range of services and opportunities:
Career Support: Northumbria’s Careers & Employment team offers tailored guidance, workshops, and networking events to help you secure internships and graduate roles.
Graduate Employment Stats: Around 93% of graduates in this field are employed or in further study within 15 months of finishing their degree, earning an average of £27,000 per year.
Industry Partnerships: The university collaborates with food industry leaders, giving you opportunities to engage with real-world projects and gain valuable professional connections.
Professional Accreditation: Accredited by the Institute for Food Science and Technology (IFST) and the Association for Nutrition (AfN), ensuring your qualification is recognized and respected in the industry.
Research & Innovation: Opportunities to participate in research projects that influence the food and nutrition sectors, enhancing both skills and employability.
Further Academic Progression:
After your undergraduate degree, you could continue your studies with:
MSc in Nutritional Science – Gain advanced knowledge and skills for careers in clinical nutrition, public health, or research.
MSc in Food Science and Innovation – Focus on developing new food products and technologies for the industry.
PhD Opportunities – Pursue specialized research in food science, nutrition, or public health for an academic or research-focused career.
With these pathways, you can tailor your future to match your passions—whether that’s innovating in the food industry, shaping public health, or advancing scientific research.
A levels : 3 A levels with grades BBC to CCC, no specific subjects required; science subjects may be advantageous.GCSE : Maths and English Language at minimum grade 4/C, or an equivalent.IB : 24–30 points. No specific subjects required, but science subjects can strengthen your application.Indian boards : Standard XII with 50% and above, there is no specific subjects requiredAmerican curriculum : High School Graduation Diploma with GPA 2.4 IELTS : Overall score of 6.0 with 5.5 in each componentTOEFL: overall score of 80, with: Reading: 18 Listening: 17 Speaking: 20 Writing: 17Food ScientistNutritionistWellness and Sustainability CoordinatorPerformance Nutrition CoordinatorProduct Marketing Coordinator - Nutrition Nutritional Consultant
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