BSc Hons Food and Nutrition

3 Years On Campus Bachelors Program

University College Birmingham

Program Overview

This course gives you a strong mix of nutritional science, food technology and real-world industry knowledge — perfect if you’re interested in how food shapes health, wellbeing and the wider world. It’s ideal for students who enjoy science, care about healthy living, and want a career that blends people, research and food innovation.

Curriculum structure

Year 1:
In your first year, you’ll build your scientific foundations. You’ll learn practical skills through Culinary Skills for Nutrition and explore how foods are made in Food Manufacture. Modules like Food Science, Introduction to Nutrition and Introduction to Human Anatomy and Physiology help you understand how the body works and what it really needs. You’ll also look at diet and wellbeing at a wider level in Public Health and Nutrition.

Year 2:
Your second year starts to feel more applied and career-focused. You’ll study Nutrition through the Lifecycle, discovering how nutritional needs change from pregnancy through childhood and the teenage years. Psychology of Eating Behaviour helps you understand the “why” behind people’s food choices. You’ll also complete a Personal and Professional Development module, including at least 40 hours of work experience — a great way to gain confidence and build early industry connections.

Year 3:
In your final year, you’ll dive into advanced, contemporary issues. Contemporary Issues in Food and Nutrition and Disease Modulation through Dietary Changes explore how nutrition can prevent and manage conditions in real life. You’ll also examine global challenges in Food Security, Supply and Sustainability. Your major Food and Nutrition Project lets you research a topic you genuinely care about, and optional modules such as Nutrition Communication, Nutrition for Performance or Principles of Food Technology help you tailor your degree towards your future pathway.

Focus areas:
“food science & technology, nutrition & public health, sustainability of food supply”

Learning outcomes:
“develop the ability to interpret nutritional evidence, create and test food concepts, apply scientific and professional skills, communicate nutrition messages clearly, and gain hands-on experience in real industry settings.”

Professional alignment (accreditation):
Designed in line with Association for Nutrition (AfN) guidance, supporting pathways toward recognised nutrition careers.

Reputation (employability rankings):
UCB is known for its strong industry connections and award-winning HIRED employability service, helping students secure placements and graduate roles across the food and nutrition sector.

Experiential Learning (Research, Projects, Internships etc.)

Studying Food and Nutrition at UCB means you won’t be learning from slides — you’ll constantly be in real kitchens, specialist labs and modern testing environments where you get to experiment, analyse and create. The university has invested heavily in facilities designed with industry input, so everything you use reflects what employers expect in the real food and nutrition sector. You’ll also step outside the classroom through placements, site visits and practical projects that help you build confidence and understand how food science and nutrition work in the real world. Here’s how your learning comes to life:

Train inside the Food Science & Innovation Suite, a purpose-built space with up-to-date food testing equipment and development kitchens where you can explore product creation and analysis.
Use the dedicated Sensory Evaluation Room to test flavours, compare recipes and understand how professionals assess food quality and consumer response.
Practise hands-on skills in UCB’s industry-standard kitchens, where you can work on food manufacture, recipe development and safe production techniques.
Join industry visits and field trips to food manufacturers, farms and production sites, helping you understand how the food industry operates behind the scenes.
Complete work experience or a placement in a real organisation, gaining practical experience in nutrition, public health, product development or food science — depending on your interests.
Explore the Human Performance Centre and Laboratory, which supports nutrition-focused performance analysis — especially useful if you're interested in sports or health optimisation.
benefit from lab-based and simulation environments across UCB’s Department of Health and Nutrition, giving you more space to apply scientific techniques and research skills.

Progression & Future Opportunities

Finishing this degree puts you in a strong position for careers across the food, health and nutrition sectors. Many graduates move into roles that mix science with real impact — whether that’s helping communities eat better, improving food products, or supporting health programmes. Typical careers include becoming a Nutritionist, Food Technologist, Health Promotion Specialist, or Product/Process Development Scientist. And to help you move confidently into your future, UCB offers several built-in advantages:

You’ll have full support from UCB’s HIRED employability service, which helps you secure placements, polish your CV, prepare for interviews and connect with employers who regularly engage with the university.
UCB shares clear salary guidance to help you understand your earning potential: Health Promotion Specialists typically earn £24,907–£44,503, Nutritionists average around £42,500, and Food Technologists earn about £35,000.
Thanks to the university’s strong partnerships, students gain real experience with organisations such as NHS England, Food Cycle (Birmingham) and Sandwell Council, building contacts even before graduation.
The course follows Association for Nutrition (AfN) guidelines, giving your degree long-term value if you want to pursue recognised nutrition pathways later on.
Graduate outcomes are encouraging — for example, in the Top-up version of the course, 65% of graduates were employed within 15 months, showing steady entry into the sector.

Further Academic Progression:
You can continue building your expertise by progressing into a master’s degree in areas like nutrition, public health, food product development, or dietetics. Depending on your interests, you could also move toward professional recognition routes, postgraduate specialisations or a research-focused path.