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4 Years On Campus Bachelors Program
Sheffield Hallam UniversityIf you’re passionate about food, health and science — and want a career where you can make a real difference to people’s wellbeing — this degree is a great fit. At Sheffield Hallam, you’ll learn how to create safe, nutritious and sustainable food while exploring the bigger picture of health, business and the environment.
Curriculum Structure
Year 1
Your first year gives you the foundations you’ll need. You’ll study the science of food and nutrition through modules like Fundamentals of Food and Nutrition: Composition, Safety and Nutrient Function and Food Choice: People and Planet. You’ll also get an introduction to food business management, giving you an early taste of how science and industry connect.
Year 2
Here you’ll start applying that knowledge in a more practical way. In Applied Nutrition: Populations, Policy and Practice, you’ll look at how nutrition affects whole communities and policies. Food Innovation and Product Development lets you design new food products, while Sustainable Food: Preservation, Processing and Packaging helps you understand how food can be produced responsibly for the future.
Placement Year
Between your second and final year, you’ll have the chance to take a paid placement in industry. This could be with a food company, research lab or nutrition organisation. It’s your opportunity to gain real-world experience, build professional contacts, and graduate with an extra qualification — the Applied Professional Diploma.
Final Year
Your last year is all about bringing everything together. You’ll carry out independent research in Food and Nutrition Research, take on a live consultancy project for an external client, and develop expertise in Food Quality Management. If you’re interested, you can also explore specialist areas like Sports Nutrition or Global Issues in Nutrition and Health.
Focus Areas
Sustainable food production; public health nutrition and policy; food product development; consumer behaviour; food safety and quality management; research and consultancy.
Learning Outcomes
By the end of the course, you’ll know how to design and evaluate safe and nutritious foods, apply public health policy, manage food quality, and carry out research that tackles real-world food and nutrition challenges.
Professional Alignment (Accreditation)
This course is officially accredited by the Institute of Food Science and Technology (IFST), which means it’s recognised by employers and the wider profession.
Reputation (Employability / Rankings)
100% of Sheffield Hallam graduates from this course are in work or further study within 15 months, with all of them in skilled roles.
Sheffield Hallam is ranked 19th in the UK for Nutrition and Food Science (Guardian University Guide 2025).
At Sheffield Hallam, learning goes far beyond lectures—you’ll get plenty of hands-on experience to develop real-world skills that employers value. From the first year, you’ll be working in professional-grade kitchens, labs, and sensory suites, putting theory into practice and understanding how food science and nutrition work in the real world. The program also gives you opportunities to work directly with industry partners, preparing you for a smooth transition into your future career.
Here’s how you’ll gain practical experience:
Development Kitchens – create and test new food products using professional-standard equipment.
Sensory Suite – evaluate taste, texture, and aroma to understand consumer preferences.
Food Science and Nutrition Labs – carry out experiments to analyze food composition and nutritional content.
Live Projects with Industry Partners – work on real-world challenges with food manufacturers and retailers.
Placement Opportunities – optional placement year to gain hands-on industry experience and build your professional network.
Graduates from Sheffield Hallam’s BSc (Hons) Food and Nutrition program leave ready to step straight into the food industry or public health sector. With hands-on experience, practical skills, and strong industry connections, you’ll be equipped for roles such as:
Food Product Developer – creating and improving products that people love to eat.
Nutritionist or Dietitian – supporting health and wellbeing through diet.
Food Safety Manager – ensuring food is safe and meets quality standards.
Public Health Nutritionist – helping communities make healthier food choices.
These roles are supported by the university’s practical approach and industry-focused curriculum:
Career Management Support – Sheffield Hallam’s Career Management Framework integrates career planning throughout your studies, including CV building, interview prep, and leadership skills.
Placement Opportunities – optional placement years let you gain real-world experience and build professional networks in the food industry.
Industry Partnerships – work on live projects with food manufacturers and retailers, giving you insight into professional practices and expectations.
Graduate Outcomes – 100% of graduates are employed or pursuing further study within 15 months, with all entering highly skilled roles.
Accreditation – the program is fully accredited by the Institute of Food Science and Technology (IFST), giving your degree professional recognition.
Further Academic Progression:
After completing your BSc, you have several pathways to specialize further or advance your career:
MSc Food and Nutrition Sciences – deepen your knowledge in advanced nutrition and food science.
MSc Food Consumer Marketing and Product Development – focus on the business, marketing, and development side of the food industry.
Postgraduate Research Degrees – pursue research to contribute to cutting-edge developments in food science and nutrition.
A levels : BBC-BBB at A Level with a science subjects (Biology and Chemistry)GCSE : GCSE English language or literature at grade C or 4 Maths at grade D or 3IB points : 28 points, including higher level (HL) passes in two science subjects (such as Biology, Chemistry, or Physics).Indian boards : Standard XII with an average score of 65% to 70%American curriculum : High School Graduation Diploma with 3.0 GPA and 3 AP’s, SAT or ACTIELTS : Overall: 6.0 Listening: 5.5 Speaking: 5.5 Reading: 5.5 Writing: 5.5TOEFL : Overall: 79 Listening: 17 Speaking: 20 Reading: 18 Writing: 17Food Product DeveloperNutritionist or DietitianFood Safety ManagerPublic Health NutritionistFood Marketing and Consumer Insight SpecialistResearch Scientist in Food and Nutrition
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