Program Overview

BSc (Honours) Food and Nutrition

Course Summary

This course is accredited by the Institute of Food Science and Technology (IFST) and prepares students for a variety of roles in the fast-paced food sector, the UK's largest manufacturing sector. Students will learn how to balance demands for nutritional quality, shelf life, sustainability, and various sensory attributes, as well as managing food safety across a range of food manufacturing and retail contexts.

How You Learn

• Lectures, seminars, and workshops
• Practical sessions in development kitchens, sensory suite, food science and nutrition labs
• Live projects with food manufacturers and retailers
• Webinars and competitions
• Independent study and group work

Modules

Compulsory Modules

• Applied Academic Skills: Develops academic skills for successful completion of Level 4 and progression to further undergraduate study.
• Food Business Management: Introduces students to the food business landscape, including key commercial drivers in food production, supply, and retail.
• Food Choice: People and Planet: Provides a comprehensive understanding of food choices and their impact on people and planet from a local, national, and global perspective.
• Fundamentals of Food and Nutrition: Composition, Safety, and Nutrient Function: Introduces students to the micro/macronutrients, non-nutrients, anti-nutrients, and their functions in cooking and food production.

Optional Modules

• Study Abroad - Sheffield Business School: Allows students to study abroad in their second year, Semester 2.
• Placement Year: Enhances students' professional development through the completion of and reflection on meaningful work placement(s).

Future Careers

The course prepares students for careers in:

• Food product development, including nutritional aspects
• Food quality and operations management
• Food styling and journalism
• Sensory evaluation
• Food marketing
• Buying
• Food industry nutrition
• Research, including postgraduate research degrees

Equipment and Facilities

Students work in state-of-the-art specialist facilities, including:

• Development kitchens
• Food technology pilot plant
• Sensory evaluation suite
• Nutrition and food science labs

Entry Requirements

• 112-120 UCAS points, including at least 64 points from 2 A Levels or equivalent BTEC qualifications
• English language or literature at grade C or 4
• Maths at grade D or 3

Fees and Funding

• Home students: £9,535 per year (2025/26)
• International students: £18,000 per year (2026/27)