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4 Years On Campus Bachelors Program
University of SurreyIf you’re fascinated by the science behind food and how it shapes our health, the BSc (Hons) Food Science and Nutrition with Placement Year at Surrey is a fantastic choice. The program blends biology, chemistry, and nutrition to help you understand both the composition of food and its impact on the body — and with a year-long placement, you’ll gain the professional experience that employers value most.
Curriculum Structure
Year 1 – Building the Foundations
Your first year is all about mastering the basics. You’ll study Biochemistry, Cell Biology, and Human Nutrition and Health alongside Food Science, giving you the scientific grounding needed to explore food and health in depth. This year sets you up with the essential knowledge you’ll keep building on.
Year 2 – Applying Knowledge in Practice
In your second year, you’ll start applying science to real-world problems. Modules such as Applied Nutrition, Food Analysis and Quality Control, and Nutrition Practice Development give you practical lab and professional skills, while showing you how nutrition and food safety play out in everyday settings.
Placement Year – Professional Training
Here’s where Surrey really shines. During your Professional Training Year, you’ll step out into industry, public health, or research settings. This is your chance to gain hands-on experience, make professional connections, and see how classroom knowledge translates into the workplace.
Year 3 – Specialisation and Research
In your final year, you’ll dive into advanced topics such as Nutrition Across the Life Course and Nutrition and Ageing. You’ll also complete a Dissertation, where you carry out your own research project, developing the independence and critical thinking skills that employers and postgraduate programs look for.
Focus Areas
Nutritional Science, Food Science, Public Health, Biochemistry, Physiology, Human Nutrition, Ageing, Life Course Nutrition, Research Methodology
Learning Outcomes
You’ll graduate with the scientific expertise to understand nutrition in depth, the practical skills to work in food and health-related industries, and the confidence to conduct independent research.
Professional Alignment (Accreditation)
The degree is accredited by the Association for Nutrition (AfN), meaning you can register as an Associate Nutritionist (ANutr) after graduation — a valuable step toward a recognised professional career.
Reputation (Employability)
Surrey is known for producing career-ready graduates. Thanks to the placement year and strong industry links, students often secure exciting roles or further study opportunities soon after finishing their degree. The combination of practical training and academic excellence makes Surrey a highly respected choice in food science and nutrition.
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 Advisor Quality Assurance / Food Safety ManagerPublic Health NutritionistFood Policy and Regulatory RolesResearch Scientist
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