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Undergraduate study
nutrition course, nutrition degree, nutritionist courses

Nutrition (with Foundation Year) BSc (Hons)

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.



Course routes:


Clearing 2024

Apply now for 2024 entry. Call us on 01642 738400

Teaching Excellence Framework (TEF) 2023 logo awarded as Overall, Student Experience and Student Outcomes gold rating

Course overview

Work placement

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.

On completion of this course you can apply for membership with the Institute of Food Science & Technology.

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:

  1. Evidence-based approach: use the latest evidence to learn how to support individuals to manage/prevent disease through the power of food and nutrition.
  2. Contemporary facilities: learn in our £36.9m cutting-edge BIOS building featuring state-of-the-art equipment and facilities, training you to become a food and nutrition professional.
  3. Experienced teaching team: benefit from their wealth of clinical experience. Learn from registered nutritionists and dietitians with a collective passion for nutrition, health and education.
  4. Make a difference: get involved in developing a range of sustainable and environmentally-friendly initiatives, including allotment management, seasonal cooking, food waste reduction, field visits, and healthy food banks.

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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

What is big data? How is it made and how do we make sense of it? Discover how data is created, consider the ethical implications of using it and begin your journey accessing it. You explore its use in society and the role it plays in community relationships, from uncovering criminal networks and tracking disease outbreaks to developing a deeper understanding of our ecology. You understand how search engines collate and store the data needed to make predictions, enhance decision making, or to better understand society’s needs. You learn the impact big data has and the challenges it presents.

This is a 20-credit module.

Chemical Science and the Environment

Chemistry is the study of the structure, properties and reactivity of elements and compounds and plays a key role in physical, life and applied sciences. You are introduced to the fundamental concepts of the application of chemistry. You examine the structure of the atom, the periodic table, chemical bonding and chemical reactivity. Learn about environmental science, biogeochemistry, pollution, green chemistry and climate change.

This is a 20-credit module.

Experimental Methods for Life Science

Explore your academic interests in a practical setting, learning how to work safely and properly document your work. If you’re interested in biology, you investigate the basics of microscopy and the handling of microorganisms. If your preference is food sciences, you begin to look at the safe handling of food. And if you’re interested in chemistry, you begin to use volumetric glassware and investigate acid-base titrations.

This is a 20-credit module.

Global Grand Challenges

Team up with your coursemates to find out how science can help address some of the biggest issues facing society today. You explore health and wellbeing, resilient and secure societies, digital and creative economy, sustainable environments, and learning for the 21st century.

This is a 20-credit module.

Life on Earth

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

Physiological processes, cellular organisation, homeostasis, metabolism, growth, reproduction, response to stimuli and adaptation - these are the hallmarks of living organisms and equip diverse species to survive and thrive. You complete an in-depth analysis of a number of organisms to examine and compare the strategies they use to thrive and appreciate how evolution has led to divergent life forms. You normally take part in a field visit to a local site to examine biodiversity and the natural world.

This is a 20-credit module.

Life Science

You focus on life sciences from a human perspective, while developing an understanding of human biology to explore the role of different but interconnected life science disciplines in modern life. You consider the major human body systems (cardiovascular, respiratory, excretory, endocrine, nervous, digestive, skeletal and reproductive) to appreciate how this knowledge is relevant to issues in health, disease and modern society.

This is a 20-credit module.


Year 1 core modules

Anatomy and Physiology

Gain basic knowledge of human anatomy and an understanding of the mechanisms associated with control and regulation of the physiological processes of the major organ system. Homeostasis is the key theme throughout the module, as you explore interrelationships between human functions and the organisational hierarchy to develop and increase your understanding of how the body functions. You also study the construction of biological profiles for human identification including sex, age at death, stature determination and biological affinity. This knowledge is used in the context of identification and recovery of human remains, the regulatory aspect of handing human remains and ethical issues related to human tissue research.

This is a 20-credit module.

Biochemistry and Chemical Science

Study the key principles of biochemistry, including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. Investigate the chemistry of carbon and why this element is capable of forming the complex three-dimensional molecules that make life possible. Crucial groups of biological molecules are studied in detail, including proteins, carbohydrates, lipids, and nucleic acids.

This is a 20-credit module.

Cell Biology

At a cellular level, you develop your understanding of biological processes. You explore the common features and immense diversity of form and function displayed by cells of organisms. You examine eukaryotic cell architecture and function with a molecular and mammalian focus and learn about cell division, the cell cycle, genetic organisation of cells, DNA replication and gene expression.

This is a 20-credit module.

Food Science and Nutrition

Develop your understanding of the issues surrounding food, nutrition and human physiology. You are introduced to the fundamental concepts that underpin modern food science and nutrition, including a review of the composition of food in terms of macronutrients and micronutrients.

Explore the concept of critical analysis and evidence-based research in nutrition and health. Dietary intake and analysis are examined along with identifying ways of providing dietary guidance to change behaviour in positive ways.

This is a 20-credit module.

Food Sustainability

Examine major food commodities from technical, agricultural, sustainability and food industry perspectives. Explore the food supply chain and the structure and organisation of food production including meat, fish, cereal, fruit, vegetable and dairy. Develop an understanding of the main food commodities, research processes and the application of qualitative and quantitative research methods in the public perception of sustainable strategies.

This is a 20-credit module.

Nutrition and Health

You develop an understanding of nutrition and health in key areas including the role of nutrition in diet health and disease, the potential of food and medicine, and the importance of the gut biome to health. Nutrition as a science is emphasised in topics including nutrition and food science, dietetics and the potential impact of nutrition on learning. Expand your professional skills in areas including developing and implementing public policy in health and nutrition, how policy is developed from evidence and the role of public health guidelines. These skills support subsequent applications for professional status in nutrition. You also develop key skills in researching academic literature and using that information to develop your own understanding. Key national and international datasets support your understanding of the research process including the application of both qualitative and quantitative research methods, the use of statistics in nutrition, and public perception and trust in nutritional research.

This is a 20-credit module.


Year 2 core modules

Food Manufacturing and Processing

Working in a group, create your own food factory, taking food production from the bench top through to a full-scale automated manufacturing process. Examine and analyse the methods and strategies used in the design and processing of food including the use of design software. Issues such as health, safety, environment and ethics facing the food technologist in the workplace are explored. Through the factory design activity you develop employability skills such as project management, presentation and teamwork skills, and research and commercial awareness to support problem solving in a working environment.

This is a 20-credit module.

Food Perception and Product Design

Explore a range of factors that influence food consumer choices. Providing an in-depth understanding of the food product development process, you are introduced to market analysis, sensory evaluation and other methods used to assess the properties of food such as taste, flavour and texture. Understand how to evaluate different perspectives and information regarding the market for new and existing food products and the influences on consumer behaviour.

This is a 20-credit module.

Food Safety and Microbiology

Identify a range of food-related safety issues, review current hygiene practices in the industry and explore the implementation of appropriate processes and procedures to effect the safe processing of foods. Factors which affect food safety including food-borne pathogens, chemical safety and foreign object contamination are examined and the microorganisms causing food-borne disease and food spoilage are discussed. You are also introduced to food safety management including an introduction to hazard analysis critical control points.

This is a 20-credit module.

Food Science and Chemistry

Examine the chemistry and composition of foods and develop your understanding of the effect of food processing on the nutritional value of the food we eat. Get practical experience of analytical techniques commonly applied to raw materials and food products and learn about systems for improving the traceability and authenticity of food supply chains. Data analysis and research skills are developed using statistical tools.

This is a 20-credit module.

Human Metabolism and Clinical Biochemistry

Gain an understanding of the human metabolism, endocrinology and clinical biochemistry. Examine metabolism, the chemical processes that occurs in living organisms, in the context of carbohydrate and lipid metabolism, cellular respiration and metabolism of drugs. Discuss endocrinology and review the mechanisms underpinning hormone action, the roles of second messengers and endocrine system disorders. Enzyme kinetics and enzyme regulation is a significant topic. Explore the methods used for collecting, measuring and analysing clinical samples in the biomedical lab. Learn the principles and applications of clinical biochemistry investigations used in screening, diagnosing, treating and monitoring disease.

This is a 20-credit module.

Life Course and Health

Social, environmental and economic factors influence an individual’s health and wellbeing. A healthy diet, education, income, smoking and alcohol abuse are all considerations. You examine these positive and negative influences.

An evidence-based approach helps you to understand key developmental issues in the various stages of life, from preconception and adolescence through to old age. You develop effective research skills and learn how to critically evaluate existing information and theories, using what you have learnt to deliver solutions for key public health issues

This is a 20-credit module.


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

Focus on the quality of the evidence and research behind diet and disease relationships. You explore the relationship between nutrition, physical activity and health. You also contemplate the role of diet in the treatment of disease, and the identification and impact of dietary deficiencies on health and behaviour.

This is a 20-credit module.

Clinical Nutrition and Dietetics

A range of concepts and practical issues associated with the role of diet as a therapeutic measure in various diseases are examined. Strong emphasis is placed on the relationship between clinical data and the nutritional management of patients. Methods of nutritional assessment and diet planning are investigated, and the principles of nutritional intervention for eating disorders reviewed.

This is a 20-credit module.

Food Product Development

Understand how to successfully run a new product development cycle in this module. Develop a new food product aimed at a market that requires a specific nutritional profile in their diet, such as diabetics. Explore the stages required to launch a new food product, from conception through to product launch, and evaluate the product through sensory and non-sensory techniques.

This is a 20-credit module.

Science Research Project

You complete an in-depth, independent investigation into a specialist aspect of your field of study. You bring together a range of practical and academic skills developed in previous study, including analysing and critically evaluating data and a critical reflection on the potential risks, and moral and ethical issues. You are supported by a research supervisor who helps you develop and complete your research project.

This is a 40-credit module.

Sports Nutrition and Physiology

You gain an indepth understanding of the nutritional and metabolic demands of exercise and the interactions between diet, exercise and health. You develop practical experience of how nutrition influences sports performance and understand how training in sport and exercise nutrition equips you for future careers in research, health or applied sports nutrition support. You critically analyse current dietary practices and dietary recommendations, and apply your theoretical and practical skills to a real-life scenario with an athlete to further optimise their performance.

This is a 20-credit module.


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.

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

Call us on 01642 738400 about our entry requirements

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



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, including public health, dietetics, 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.

Successful completion of this course with a 2.1 honours degree will guarantee an interview for MSc Dietetics (Pre-Registration).


Information for international applicants


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

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Useful information

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

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Other course routes

Work placement

Study this course with an optional work placement year, 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.

Work placements


Entry to 2024/25 academic year

Fee for UK applicants
£9,250 a year

More details about our fees

Fee for international applicants
£17,000 a year

More details about our fees for international applicants

What is included in your tuition fee?

  • Length: 4 years (or 5 with a work placement)
  • UCAS code: DB60 BSc/NFY
  • Start date: September
  • Semester dates
  • Typical offer: Call us on 01642 738400 about our entry requirements

Apply now (full-time)

Apply now

Please choose the relevant option below:

2024 entry

UK applicants

Complete this enquiry form only if you have already obtained your qualifications and achieved grades. If you do not have these at this time, we will be unable to progress your enquiry - please re-visit and complete the form after you have received your results.

Apply now (UK applicant)

International applicants

Our undergraduate courses are available through Clearing to international applicants. Please only complete this application form if you have already obtained your qualifications and achieved your grades. You must upload all requested documents including a copy of your passport, academic qualifications and English language qualification, and copies of any sponsor letters or maintenance documents to meet the requirements. If you have previously applied through UCAS for 2024-25 entry, please include your UCAS personal ID number in the course details box.

Apply now (International applicant)

2025 entry

Apply online (full-time) through UCAS



  • Not available part-time

Choose Teesside

  • Student and graduate profiles

    Emma Clark

    Emma ClarkBSc (Hons) Food and Nutrition

    My learning experiences and course structure at Teesside excelled my career growth. It was the perfect mixture of principle and practical learning.

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    Sarah Abanador

    Sarah AbanadorBSc (Hons) Food and Nutrition*

    I’ve developed lots of transferrable skills including presenting, teamwork, research and laboratory skills.

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    Jodie McGregor

    Jodie McGregorBSc (Hons) Food and Nutrition*

    Jodie's time at Teesside has led to her setting up her own business, The Breakfast Box.

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