Program Overview

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Nutrition

BSc (Hons)

Overview

On this course you'll take food science modules to understand the challenges of food manufacturing. Your studies will cover a range of topics, including:

• eating disorders
• food additives
• organic food
• the politics of food production.

You can attend events to meet employers and successful alumni from various sectors. You can gain work experience in your field of interest, where you’ll develop your skills and gain experience in research and lab work.

The course is accredited by the Association for Nutrition (AfN), which is recognised by key employers in the food, nutrition and health sectors. The course curriculum is set by the AfN and you can become Associate Nutritionists, enhancing your employability prospects.

You also have the option of a year long professional or industry placement at the end of your second year.

Oxford is an ideal location as it is home to many organisations who depend on nutritionists, like healthcare agencies and food manufacturers. We also have great transport links to other areas of the country.

Why Oxford Brookes University?

• Home of cutting-edge research

The Oxford Brookes Centre for Nutrition and Health researches the role of foods in preventing chronic disease. You can volunteer for projects, get involved in research, and hear about breakthroughs.

• Practical and career focused

Whether we’re helping you find a summer placement or organising trips to a factory, we’re always looking for ways to make the course more valuable to your future.

• Immerse yourself

There are many opportunities to get involved beyond the course curriculum, like attending events organised by the Nutrition Society, or volunteering for the Children and Young People’s Research Network.

• A valuable first step

As well as look for work in nutrition, you could use the course as a basis for further study and training, in dietetics for example.

• Course Ranking

Our BSc Nutrition course is now ranked 3rd in the UK for Student Satisfaction according to the Complete University Guide '24

• Learn a language

Our university-wide language programme is available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

• Study abroad

You may be able to go on a European or international study exchange while you are at Brookes. Most exchanges take place in the second year. Although we will help as much as we can with your plans, ultimately you are responsible for organising and funding this study abroad.

• Accreditation(s)

This course is accredited by the Association for Nutrition

Course details

Course structure

The course follows the competencies set out by the Association for Nutrition. You’ll cover, amongst other things, the key topics of:

• science - knowledge and understanding of the scientific basis of nutrition
• food chain knowledge and impact on food choice
• understanding food in a social or behavioural context
• applying the scientific principles for health/wellbeing of all
• professional conduct and the AfN Standards of Ethics Conduct and Performance.

Throughout the course, you’ll develop technical and practical skills suitable for a career in food science. You’ll advance your academic and research skills. Also you’ll study important topics like the psychology of food, or the impact of physical activity on health.

Professional practice is a key part of the course. Here you’ll get to think about ethical considerations, go on site visits, and hear from experts working in industry.

In your final year, you’ll work on a research project where you can explore a subject in real depth with support from an expert at Oxford Brookes.

Learning and teaching

We use a variety of teaching and learning methods including:

• lectures
• seminars
• workshops
• small group assignments
• simulations
• independent study.

Each year includes a professional practice module. This enables you to build on your skills and equip you for working in the area of nutrition.

Our staff are active in nutrition and food science research. This informs and enhances our teaching.

Most modules include a strong practical element. You will have access to specialised laboratories and equipment in biochemistry, physiology and nutrition.

Assessment

Your work will be assessed with a mix of coursework and some examinations.

Coursework can include:

• practical reports
• essays
• seminar presentations
• class tests
• reflective video diaries
• numerical problems.

Study modules

Teaching for this course takes place Face to Face and you can expect around 12 hours of contact time per week. In addition to this, you should also anticipate a workload of 1,200 hours per year. Teaching usually takes place Monday to Friday, between 9.00am and 6.00pm.

Contact hours involve activities such as lectures, seminars, practicals, assessments, and academic advising sessions. These hours differ by year of study and typically increase significantly during placements or other types of work-based learning.

Year 1

Compulsory modules

• Academic and Research Literacy
• Scientific Skills for Health Scientists
• Human Structure and Function
• Introduction to Nutrition
• Psychology of Food
• Professional skills for nutritionists
• Food Science and Food Systems

Year 2

Compulsory modules

• Nutritional Biochemistry and Metabolism
• Applied Human Nutrition
• Fundamentals of Food Science
• Motivating Health Behaviour
• Research Methods
• Physical Activity and Health
• Applied professional practice in nutrition
• Lifespan Nutrition

Work Placement Year

Optional modules

• Work Placement Year

Year 3

Compulsory modules

• Research Project/ Dissertation in Nutrition
• Clinical Nutrition
• Energy Regulation and Obesity
• Functional Foods and Food Product Development
• Global Nutrition, Public Health and Policy
• Nutrition careers and employability

Optional modules

• Advanced Work Experience
• Independent Study
• Food, drink and Culture

Entry requirements

• UCAS Tariff Points: 104
• A Level: BCC
• IB Points: 29
• BTEC: DMM

Contextual offer

• UCAS Tariff Points: 88
• A Level: CCD
• IB Points: 27
• BTEC: MMM

Specific entry requirements

• A Level: Including one A Level or a comparable Level 3 qualification in a science subject (e.g. Physical Education, Biology, Chemistry, Maths, Physics, Psychology). Food Science will be accepted in lieu of a science subject.
• GCSE: Grade 4 (C) in English, Maths and two Science (Biology/Chemistry/Physics, Double Science, Trilogy Science). Level 2 Functional Skills in English and Maths are accepted as alternatives to GCSEs.

English language requirements

• An IELTS score of 6.5 overall with a minimum of 6.0 in each component.

Tuition fees

• Home (UK) full time: £9,535
• Home (UK) part time: £1,190 per single module
• Home (UK) sandwich (placement): £1,700
• International full time: £17,750

Additional costs

• You will need to buy basic personal protection equipment for laboratory practicals (lab coat), at a cost of around £20.