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If you’ve ever wondered how food fuels our bodies, how new products are developed, or how science can make what we eat healthier and safer, Surrey’s Food Science and Nutrition BSc (Hons) is designed for you. The course blends nutrition and food science with practical, industry-focused learning — making it ideal for anyone passionate about health, food innovation, or working in the food sector.
Curriculum Structure
Year 1 – Laying the Foundations
Your first year is all about building a strong scientific base. You’ll study the core principles of chemistry, biochemistry, biology, and microbiology, alongside introductions to nutrition and food science. These modules help you understand both the science of nutrients and the physical properties of food — the perfect grounding for what’s ahead.
Year 2 – Applying Science to Food and Nutrition
In second year, the focus shifts to applying your knowledge in real contexts. Modules such as Food Science: Perception, Processing and Preservation let you explore how food is processed, stored, and experienced by consumers, while Nutritional Physiology & Metabolism digs deeper into how nutrients are absorbed and used in the body. You’ll also take Research Methods for Nutrition and Exercise 1, developing the skills you’ll need to design experiments and analyze results with confidence.
Year 3 – Specialisation and Research
By your final year, you’ll be ready to tailor your learning to your interests. You’ll pick from a range of specialist modules — such as public health nutrition, advanced food product development, or food safety — while working on a dissertation project that allows you to carry out your own research. Many students also opt for the professional training placement year, where you spend time working in industry, gaining invaluable experience and connections.
Focus Areas
Food processing and preservation, nutritional physiology, product development, research methods, food safety, public health nutrition.
Learning Outcomes
You’ll graduate able to apply food and nutrition science to real-world challenges, conduct and interpret research, assess food quality and safety, and translate nutritional knowledge into practice for health, innovation, or policy.
Professional Alignment (Accreditation)
The course is accredited by the Institute of Food Science and Technology (IFST), a mark of quality that ensures your degree is professionally recognized by the food industry.
Reputation (Employability / Rankings)
1st in the UK for Food Science – Complete University Guide 2026
2nd in the UK for overall student satisfaction in Nutrition and Dietetics – National Student Survey 2025
3rd in the UK for Food Science – The Times and The Sunday Times Good University Guide 2025
At Surrey, Food Science & Nutrition isn’t just about lectures and textbooks — it’s about getting hands-on and learning by doing. You’ll spend time in modern labs and kitchens, experimenting, testing, and exploring how food and nutrition work in real life. Whether it’s cooking, analyzing nutrients, or designing experiments, these experiences help you build the practical skills and confidence employers are looking for.
Here’s what that looks like in practice:
Food and Nutrition Kitchen Lab – A fully equipped kitchen where you’ll prepare meals, learn food hygiene, modify recipes, and test new ideas, all under expert guidance.
Innovation for Health Learning Laboratory – A state-of-the-art lab for conducting experiments, analyzing nutrients, and applying scientific methods used in industry.
Professional Training Placements – Optional placements with food companies, government bodies, or healthcare organizations, giving you real-world experience and industry contacts.
IFST-accredited Curriculum – Your labs, projects, and assessments are designed to meet the professional standards set by the Institute of Food Science and Technology.
Research Methods Module – Hands-on training in statistics, study design, and dietary analysis, helping you prepare for your dissertation or any future research.
These opportunities mean you graduate not just with knowledge, but with practical experience, professional skills, and confidence to step straight into a career in food science, nutrition, or public health.
A degree in Food Science and Nutrition from Surrey opens up a world of exciting career opportunities. You’ll graduate with the skills and experience to work in the food industry, public health, or even continue your academic journey. Popular roles for graduates include:
Product Development Scientist – Create and improve food products for companies.
Nutritional Consultant – Offer advice to individuals or organizations on healthy eating and diet strategies.
Quality Assurance Manager – Ensure that food products meet safety and quality standards.
Public Health Nutritionist – Help communities improve health through better nutrition programs.
Surrey provides strong support to help you step confidently into your career:
Professional Training Placements – Gain real-world experience with over 2,300 industry partners, from food companies to public health organizations.
Careers and Employability Service – Guidance on CVs, applications, interviews, and networking opportunities.
Alumni Network – Connect with past graduates for mentorship and advice.
Employment Stats and Professional Recognition
92% of Biosciences graduates are in employment or further study within 15 months of graduation.
Competitive starting salaries in roles across the food, nutrition, and public health sectors.
Accredited by the Institute of Food Science and Technology (IFST), giving your degree professional recognition and credibility.
Further Academic Progression
If you want to keep learning, you could:
Pursue an MSc in Food Science to specialize in areas like food safety, product development, or food chemistry.
Engage in PhD research in nutrition or food science to explore your own projects and contribute to the field.
With Surrey’s hands-on learning, industry connections, and strong academic foundation, graduates leave ready to make an impact — whether that’s developing the next great food product, improving public health, or continuing to research and innovate.
A levels : ABB Required subjects: Biology and one of applied science, chemistry, maths, further maths, physics, psychology, nutrition and food science, physical education or geography.GCSE or equivalent: English Language and Mathematics at grade 4 (C).IB : 33 Required subjects: Biology or Chemistry HL5/SL6 and a second science or mathematics subject.GCSE or equivalent: English A HL4/SL4 or English B HL5/SL6 and Mathematics (either course) HL4/SL4.Indian boards : 75% - 70% overall in Grade 12 with mandatory science subjects and 70% minimum in Grade 12 English and minimum 40%-50% in Grade 10 MathsAmerican : High School Diploma with three Advanced placement tests (5,4,4)Additional requirements : English: Grade 12 High School Diploma, English C. Mathematics: Grade 12 High School Diploma, Mathematics C. Alternatively, an overall SAT score of 1290/1600 (critical reading, writing and mathematics) with a minimum of 600 in each component.IELTS Academic: 6.5 overall with 6.0 in Writing and 5.5 in each other element.TOEFL : 88 overall Reading 18 Listening 17 Speaking 20 Writing 19Product Development Scientist / Food TechnologistNutritional Consultant / Dietetic AdvisorQuality Assurance / Food Safety ManagerPublic Health NutritionistFood Policy and Regulatory RolesResearch Scientist
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University of Surrey
