Skip to main content
Undergraduate study
Nutrition (with Foundation Year)

Nutrition (with Foundation Year)
BSc (Hons)

DB60 BSc/NFY

 
 

Course overview

Healthy and sustainable nutrition is world changing. Nutrition is the study of the complex relationships between diet, lifestyle and health outcomes in individuals and populations - all vital in the drive to reduce long-term conditions such as diabetes, heart disease and cancer.

The BSc (Hons) Nutrition is a multi-disciplinary science encompassing biochemistry, physiology, food science, and behaviour.

You are highly employable in public health, nutrition research and consultancy, and the food industry. Graduates rapidly progress in their careers, with may having key roles in organisations that are household names: one led the local, and now regional response, to food poverty during the coronavirus crisis; two graduates were instrumental in the development of Quorn’s vegan range, work which began when they were still undergraduates.

This course includes a foundation year - ideal if you need additional preparation or if you don't have sufficient grades to join Year 1 of a degree.

Top reasons to study this course

  • Impactful employment across the food industry, public health, education
  • Industry-standard laboratories and facilities
  • Research and industry active teaching and support team, many with practitioner backgrounds
  • Wide range of practice and live project experience ensures you are work-ready

An optional work placement year is included, at no extra cost. Alongside this, you can gain valuable experience and engagement with the sector through our shorter work placements, internships and work experience opportunities.
Find out more

Professional accreditation

You can apply for student membership to the Institute of Food Science & Technology. Graduates can register with the Association for Nutrition.

 
 

Course details

In Year 1, you are introduced to the essential skills needed for successful study in nutrition and food science.

In Year 2, you build on these foundations, developing specialist knowledge and skills.

In your final year, you further develop the knowledge and skills needed for success in your professional career. During the final year, you complete an independent research project, in a key area of nutrition or food science. You develop key skills in research and applying and creating knowledge.

Course structure

Foundation year core modules

Big Data

Big data – it’s a phrase that a lot of people would argue is overused, or at least not always used in the appropriate context. So, what is it really? How is it made and how do we make sense of it?

You learn how big data is not just abundant but a growing field in so many aspects of our society from policing and conservation to health and bioinformatics. You explore how groups and communities use and share big data to help keep themselves safe in disaster zones around the world. You begin to value the role data plays in helping to make sense of community relationships in society, from uncovering criminal networks, tracking disease outbreaks to developing a deeper understanding of our ecology.

Data might end up in a data-frame spreadsheet format but it doesn’t begin there. It is often created with people and animals engaging with each other and technology. You explore how search engines collate and store the data we need to help make predictions, enhance decision making, or simply to better understand society’s needs.

Chemical Science and the Environment

This module provides an overview of fundamental concepts in chemistry and their application in the context of environmental and life sciences

Chemistry is the study of the structure, properties and reactivity of elements and compounds, and plays a key role in all physical, life and applied sciences. The topics covered include the structure of the atom, the periodic table, chemical bonding, chemical reactivity, environmental science, biogeochemistry, pollution, green chemistry and climate change.

Experimental Methods for Life Science

This module is based around a series of laboratory sessions. The first sessions emphasise important foundation skills, such as how to work safely in a practical environment and how to properly document practical work. These are followed by a series of sessions based on your wider academic interests including the basics of microscopy, handling microorganisms, safe handling food, using volumetric glassware and investigating acid base titrations.

Global Grand Challenges

You focus on how science can help address some of the global grand challenges that face society. A group project enables you to develop innovative answers to some of the biggest issues of our time based on health and wellbeing, resilient and secure societies, digital and creative economy, sustainable environments and learning for the 21st century. The themes reflect the University’s focus on externally facing research that makes a real, practical difference to the lives of people and the success of businesses and economies.

Life on Earth

You explore the diversity of life on earth and the concept of evolution. You consider Darwin’s theory of evolution through natural selection to demonstrate relationships between species, the principles of taxonomy and speciation, and how they relate to the evolutionary tree.

You are introduced to the physiological processes, cellular organisation, homeostasis, metabolism, growth, reproduction, response to stimuli and adaptation - all hallmarks of living organisms equipping diverse species to survive and thrive.

Life Science

You gain an appreciation of how knowledge of issues in health and disease relate to modern society. You focus on the life sciences from a human perspective, develop an understanding of human biology and explore the role of different but interconnected life science disciplines in modern life. While reviewing life science from an interdisciplinary context, you examine the major human body systems – cardiovascular, respiratory, excretory, endocrine, nervous, digestive, skeletal and reproductive.

 

Year 1 core modules

Anatomy and Physiology

You gain a basic knowledge of human body structure and to relate this knowledge to both the understanding of the mechanisms associated with the control and regulation of physiological processes of the major organs systems of the body. This will allow you to develop ability to apply, evaluate and interpret the knowledge to solve problems in the discipline. You also develop applied contexts of the knowledge such as the construction of biological profiles for human identification including sex, age at death, stature determination and biological affinity. The module will be delivered through lectures, computer- aided learning via interactive web-based activities and labs.

Biochemistry and Chemical Science

You will develop an understanding of key concepts necessary to underpin subsequent studies in chemistry, biochemistry, biomedical sciences and molecular biology. Building of the underlying principles of chemistry is essential to understand complex biological systems. This module will introduce the fundamentals of chemistry and link them to the key biomolecules and biochemical processes which form the basis of life.

Cell Biology

You increase your understanding of biological processes at the cellular level. You will explore eukaryotic cell architecture and function with a molecular and mammalian focus, and learn about cell division and the cell cycle, genetic organisation of cells, DNA replication and gene expression. Your exploration of these aspects of cell and molecular biology will be supported by a series of laboratory-based sessions.

Food Science and Nutrition

This module provides you with an introduction to the fundamental concepts that underpin modern food science and nutrition. This includes a review of the composition of food, in terms of macronutrients and micronutrients. You also look at energy in food and the consequences of malnutrition, addressing the question of how to translate our understanding of food and nutrition science into public health initiatives that actually change people’s behaviour for the better.

This translational science agenda provides the rationale for the course and introduces you to the issues surrounding food, nutrition and translational science

Food Sustainability

This module will examine the major food commodities from technical, agricultural, sustainability and food industry perspectives. You will explore the food supply chain including structure and organisation of various food production including meat, fish, cereal, fruit, vegetable, dairy, and brewery. You also develop an understanding of the characteristics of the main food commodities, relevant, processing operations and equipment together with factors affecting quality and sustainability.

Nutrition and Health

Eating a well-balanced diet, and following a healthy lifestyle, are important for good health. On the other hand, poor diet and lifestyle choices out people at an increased risk of long-term illnesses, such as diabetes and heart disease.

Despite the clear links between diet, lifestyle and health, more than half of the UK population are overweight obese. There is a greater variety of health food available than at any time in history, but consumption of fruit and vegetables is falling.

This module looks at the role of nutrition in understanding diet, health, and disease. You will also study how we develop public policy on nutrition and health, and how the research process helps us with these ambitions.

 

Year 2 core modules

Food Manufacturing and Processing

You work in a group to design a food factory using fundamental knowledge of food processing and engineering. This includes examining the key methods used in the design and processing of food and analysing various influencing factors on food processes.

You explore a variety of strategies and methodologies including the use of design software such as CAD - taking food production from bench top production to a full scale automated manufacturing process. You also explore issues such as health, safety, environment and ethics facing the food technologist in the workplace.

Through the factory design activity, you develop employability skills such as project management, teamwork, presentation of work, research and commercial awareness to support problem solving in a practical working situation.

Food Perception and Product Design

You explore a range of factors that influence food consumer choices from a food product development perspective. You gain an in-depth understanding of the food product development process including market analysis, sensory evaluation and other methods used within the food industry to evaluate the properties of food such as taste, flavour and texture. The core knowledge base of the module is delivered via a series of lectures. Seminar and practical sessions focus on the practical application sensory evaluation methods and approaches to food product development.

Food Safety and Microbiology

You explore the fundamentals of food safety and microbiology and will be introduced to microorganisms which are important in food safety and quality and how these microbes are identified, differentiated, and enumerated. Using this knowledge you will develop and understanding of the approaches used in the control of food spoilage, microbiological hazards and food borne illnesses.

Food Science and Chemistry

You examine the chemistry and composition of foods. You gain practical experience in a wide range of chemical and other analysis techniques commonly applied to raw materials and food products.

Human Metabolism and Clinical Biochemistry

You gain a broad understanding of the human metabolism, endocrinology and clinical biochemistry. Metabolism, the chemical processes that occurs in living organisms, is examined in the context of carbohydrate and lipid metabolism, cellular respiration and metabolism of drugs. Endocrinology, the study of the physiological role of hormones, is covered in detail, including a review of the mechanisms underpinning hormone action, the roles of second messengers and endocrine system disorders. Enzyme kinetics and enzyme regulation is also a significant topic.

The module will also explore the methods used for the collection, measurement and analysis of clinical samples in the biomedical laboratory. You will also cover the principles and applications of clinical biochemistry investigations used in screening, diagnosis, treatment and monitoring of disease.

Life Course and Health

The life-course model is one of the most important ideas in public health. There are many influences on an individual’s health and well-being, including social, environmental, and economic factors. Some of these help promote health, such as a healthy diet, education and income. Others, like smoking and alcohol misuse, and poor education, have the opposite effect.

The life-course approach looks at the critical stages of life, and the different influences, good and not-so-good, on health. An evidence-based approach will help you understand key issues from preconception, to early years, adolescence, working life, into older age.

 

Optional work placement year

Work placement

You have the option to spend one year in industry learning and developing your skills. We encourage and support you with applying for a placement, job hunting and networking.

You gain experience favoured by graduate recruiters and develop your technical skillset. You also obtain the transferable skills required in any professional environment, including communication, negotiation, teamwork, leadership, organisation, confidence, self-reliance, problem-solving, being able to work under pressure, and commercial awareness.

Many employers view a placement as a year-long interview, therefore placements are increasingly becoming an essential part of an organisation's pre-selection strategy in their graduate recruitment process. Benefits include:

· improved job prospects
· enhanced employment skills and improved career progression opportunities
· a higher starting salary than your full-time counterparts
· a better degree classification
· a richer CV
· a year's salary before completing your degree
· experience of workplace culture
· the opportunity to design and base your final-year project within a working environment.

If you are unable to secure a work placement with an employer, then you simply continue on a course without the work placement.

 

Final-year core modules

Advanced Food Science and Nutrition

You gain in- depth understanding of the relationship between nutrition, physical activity and health. There will also be an emphasis on the role of diet in the treatment of disease as well as the identification and impact of dietary deficiencies on health and behaviour. Underpinning this module will be a strong focus on the quality of the evidence and research behind these diet and disease relationships

Clinical Nutrition and Dietetics

You explore a range of concepts and practical issues associated with the role of diet as a therapeutic measure in various diseases. Strong emphasis is placed on the relationship between clinical data and the nutritional management of patients and you investigate methods of nutritional assessment and diet planning.

You benefit from the knowledge and experience of professional dieticians from local NHS trusts, who visit and explain topics such as the principles of nutritional intervention for eating disorders

Food Product Development

You learn to successfully project manage food products through a new product development (NPD) cycle. You go through the stages required to launch a new food product, from conception of the idea to product launch, and evaluate the product through sensory and non-sensory techniques.
You work to develop a new food product aimed at a specific target market, typically associated with nutritional diseases (e.g. Celiac Sufferers, Renal Patients, Diabetes, etc.), and you apply key nutritional knowledge from research into developing a new product for one of these groups.

Lectures and tutorials deliver the core concepts of the module, while you also complete an individual report based on the product development project as part of your assessment

Science Research Project

You complete an in-depth, independent investigation into a specialist aspect of your field of study. In your project you will bring together a range of practical and academic skills developed in previous years of study. Regardless of the nature of the project, this process acts as a capstone experience requiring analysis and critical evaluation of data as well as critical reflection on the potential risks, moral and ethical issues. This piece of work will involve a significant individual contribution on your part. You will be supported by the appointment of an academic staff member as your research supervisor. They will act as a mentor and guide you through the development and completion of your research project.

Finally, you will communicate your independent research by producing a research poster and journal article to allow you to develop essential skills which mirror professional practice when research is presented at scientific conferences and for publication.

Sports Nutrition and Physiology

You gain in-depth understanding of the nutritional and metabolic demands of exercise and of the interactions between diet, exercise and health. You also gain practical experience of how nutrition influences sports performance. The content and delivery of this module provides you with training in sport and exercise nutrition which will equip you for future careers in research, industry or in applied sports nutrition support.

 

Modules offered may vary.

 

How you learn

You learn through a range of teaching and learning methods including:

  • lectures

  • tutorials

  • seminars and workshops (including oral presentations and poster sessions)

  • laboratory work

  • computer laboratory-based sessions

  • group projects

  • research projects.

Each programme and module is supported by a specific virtual learning environment (VLE) site.

How you are assessed

You may be assessed through:

  • formal exams including 'unseen' exams

  • laboratory reports

  • computer-based assessments

  • problem-solving exercises

  • data interpretation exercises

  • critical analysis of case studies

  • oral presentations and technical interviews

  • essays, literature surveys, evaluations and summaries

  • collaborative project work

  • preparation and display of posters

  • planning, conduct and reporting of project work


Our Disability Services team provide an inclusive and empowering learning environment and have specialist staff to support disabled students access any additional tailored resources needed. If you have a specific learning difficulty, mental health condition, autism, sensory impairment, chronic health condition or any other disability please contact a Disability Services as early as possible.
Find out more about our disability services

Find out more about financial support
Find out more about our course related costs

 
 

Entry requirements

Entry requirements

Any Level 3 subject is acceptable for entry to this course.

Normally entry qualifications can be accumulated from:
• any combination of Level 3 qualifications (for example, A/AS levels, BTEC Certificates/Diplomas, Access to Higher Education courses)
• High School Certificate or Diploma with good grades completed after at least 12 years of primary and secondary education

English language and mathematics requirements
Normally, evidence of English language and mathematical skills equivalent to at least GCSE grade 4 is required. We consider a wide range of English and maths qualifications alternative to GCSEs. Please contact our admissions staff for advice.

Non-EU international students who need a student visa to study in the UK should check our web pages on UKVI-compliant English language requirements. The University also provides pre-sessional English language courses if you do not meet the minimum English language requirement.

Applicant Days
If you receive an offer to study with us you may be invited to attend one of our Applicant Days. This is a great opportunity to learn more about studying at Teesside by exploring our campus, seeing our excellent facilities, meeting staff and students, and finding out more about your course.

The Applicant Day provides you with information, guidance and advice to help you make the right choice. Even if you have attended an Open Day we encourage you to attend the Applicant Day - we are confident you will find your visit a useful experience.

Alternative progression routes
If you are not eligible to join this course directly then we may be able to help you prepare for admission by studying appropriate pre-degree Summer University modules.

Please contact us to discuss the alternative progression routes available to you.

For general information please see our overview of entry requirements

International applicants can find out what qualifications they need by visiting Your Country


You can gain considerable knowledge from work, volunteering and life. Under recognition of prior learning (RPL) you may be awarded credit for this which can be credited towards the course you want to study.
Find out more about RPL

 

Employability

Career opportunities

Graduates of BSc (Hons) Nutrition will be able to register as Nutritionists with the Association for Nutrition. They are highly employable in a wide range of areas, g including public health, nutrition research and consultancy, and many roles in the food industry. Graduates from this course have proved very successful in professional life, with many going on rapidly to management roles.

Nutritionists work for the government, local authorities, and charities involved in health. Some are self-employed, offering good quality nutritional advice to individuals and organisations.
Public Health Nutritionists are experts in diet and nutrition, whose work is focussed on understanding issues in population nutrition, and developing effective solutions to improve the health of the population.
Sports Nutritionists advise athletes about healthy eating and lifestyle choices to improve fitness and health.
The teaching profession is an important destination, especially for Nutrition graduates who want to pass their skills and knowledge onto the next generation.

The food industry is the biggest employer in the UK, and one of the biggest recruiters of science graduates, and is a great destination for Nutrition graduates. Many of our graduates have management roles in food companies of all sizes, from leading-edge companies to household names. Recent graduate destinations include Quorn Foods, Glanbia Performance Nutrition, Huel, Kerry Ingredients, Ornua Nutrition Ingredients, Science in Sport, and Robert Linley Ltd.

A BSc (Hons) in Nutrition will also qualify you for a range of exciting post-graduate opportunities, including Masters-level courses in Dietetics, Public Health, Nutrition, and related areas.
Graduates are also well-equipped to set up their own business, an ambition which Teesside University will be happy to support through its student entrepreneurship programmes.

Nutrition graduates also gain employment in a wide range of careers where skills in communication, analysis and numeracy are recognised.

 

Information for international applicants

Qualifications

International applicants - find out what qualifications you need by selecting your country below.

Select your country:

  
 

Useful information

Visit our international pages for useful information for non-UK students and applicants.

Talk to us

Talk to an international student enrolment adviser

 
 

Full-time

Entry to 2021/22 academic year

Fee for UK applicants
£9,250 a year

More details about our fees

Fee for international applicants
£13,000 a year

More details about our fees for international applicants


What is included in your tuition fee?

  • Length: 4 years or 5 years (including a work placement)
  • UCAS code: DB60 BSc/NFY
  • Start date: September
  • Semester dates
  • Typical offer: Offers tailored to individual circumstances

Apply online (full-time) through UCAS

 

Part-time

  • Not available part-time
 

Choose Teesside

 
 

Get in touch

UK students

Email: shlsadmissions@tees.ac.uk

Telephone: 01642 335008


Online chat

International students

Email: internationalenquiries@tees.ac.uk

Telephone: +44 (0) 1642 738900


More international contacts

 

Open days and events