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The BSc (Hons) Food Science and Nutrition at Northumbria University combines the science of food with the study of human nutrition, giving you a strong foundation for a career in the food industry, public health, or clinical settings. Perfect for anyone curious about how food affects health and keen to apply scientific knowledge in practical ways, this program balances lab work, research, and real-world applications.
Curriculum Structure
Year 1 – Building the Foundations
In your first year, you’ll gain a solid grounding in biological sciences and the fundamentals of food and nutrition. Modules like Cell Biology and Genetics and Introduction to Biology help you understand how the body works at a cellular level, giving you the scientific base needed to explore nutrition in depth.
Year 2 – Expanding Knowledge and Skills
The second year takes your learning further, focusing on specialized topics and research skills. Through modules such as Investigative Sport and Exercise Nutrition and Research Methods for Food and Nutrition, you’ll learn to assess nutritional needs, conduct experiments, and interpret scientific data.
Year 3 – Applying Knowledge in Real-World Contexts
In your final year, you’ll put your knowledge into practice with the Biological and Food Sciences Research Project, allowing you to explore a specific area of interest in depth. This year emphasizes critical thinking, problem-solving, and communicating your findings effectively—skills that are essential for any nutrition or food science career.
Focus Areas:
Food safety and quality, food sensory analysis, new product development, food processing and preservation, applied nutrition, clinical nutrition
Learning Outcomes:
Graduates will have a solid scientific understanding of food and nutrition, hands-on experience in food analysis and product development, and the ability to apply nutritional principles to improve health and wellbeing.
Professional Alignment (Accreditation):
Accredited by the Institute for Food Science and Technology and the Association for Nutrition, ensuring that your qualification meets professional standards.
Reputation (Employability):
Northumbria University is known for its strong focus on employability, with graduates leaving well-prepared to start careers in a variety of nutrition and food-related sectors.
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 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 : Applicants will need Grade B in an A-level Science, Food Technology, Home Economics, or a recognised equivalent.GCSE Requirements: Applicants will need Maths and English Language at minimum grade 4/C, or an equivalent and there are no additional requirements for this course.IB : Overall 31 points. with at least one Higher Level subject in Science or a related field.American curriculum : Applicants without test scores requires a minimum overall High School Diploma CGPA of 3.2/4.0 or GPA - 3.0/4.0 is accepted with 2 APs with grade 3 and aboveIndian boards : Standard XII/Class XII from CBSE, CISC 65% and above with mandatory science subjectsIELTS : 6.5 overall, with no component below 6.0.TOEFL : Overall 88, with no component below 20,Food ScientistNutritionistWellness and Sustainability CoordinatorPerformance Nutrition CoordinatorProduct Marketing Coordinator - Nutrition Nutritional Consultant
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Northumbria University
