Triangle

Course overview

Chronic diseases such as heart disease, cancer, obesity and diabetes are all influenced by the diet we consume. We explore the physiological link between food consumption and nutrient uptake on health benefit or risk.

  • Become uniquely placed to understand the nature of raw ingredients and the impact of processing and storage on nutritional value and food quality including colour, flavour and texture
  • Concepts explained in lectures come alive in practical classes and in our food processing facility, where you will make a range of food products and explore the reasons for the dramatic changes that occur during processing and cooking
  • Develop transferable skills such as teamwork and problem solving. In small teams, you will actively work together to solve food product-related problems as presented in industry based scenarios.
  • You will explore a range of nutrition-related topics from social policy for the improvement of population health, to the more molecular topic of nutrient gene interactions. 

 food and nut wide

 


Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2019 entry.

UK entry requirements
A level AAB-ABB

Please note: Applicants whose backgrounds or personal circumstances have impacted their academic performance may receive a reduced offer. Please see our contextual admissions policy for more information.

Required subjects to include two science subjects from chemistry, biology, maths and physics (chemistry recommended); or one science and one science-related subject such as applied science, food technology, economics, geography and psychology. GCSE Maths, 5 (B) or above.
IB score 34-32 including 5 in two science subjects at Higher Level

A levels: AAB-ABB,to include two science subjects from chemistry, biology, maths and physics (chemistry recommended); or one science and one science-related subject such as applied science, food technology, economics, geography and psychology. GCSE Maths, 5 (B) or above and English, 4 (C) or above.

Additionally, you will be offered the possibility to transfer from BSc (Hons) Food Science and Nutrition Degree to the MSci after completion of year two (subject to progression criteria).

English language requirements

IELTS 6.0 (no less than 5.5 in any element)

For details of other English language tests and qualifications we accept, please see our entry requirements page.

 

British Council accreditedIf you require additional support to take your language skills to the required level, you may be able to attend a presessional course at the Centre for English Language Education, which is accredited by the British Council for the teaching of English in the UK. 

Students who successfully complete the presessional course to the required level can progress onto their chosen degree course without retaking IELTS or equivalent.

Alternative qualifications 

For details please see alternative qualifications page

Foundation year - a foundation year is available for this course.

Science Foundation Certificate

International students only

International students (non-EU) who do not have the required qualifications or grades to go directly onto an undergraduate degree course, may be interested in the Science Foundation Certificate delivered through The University of Nottingham International College. You are guaranteed a place on selected undergraduate courses if all progression requirements are met. 

Science with Foundation Year

Home, EU and international students

If you have achieved high grades in your A levels (or equivalent qualifications) but do not meet the current subject entry requirements for direct entry to your chosen undergraduate course, you may be interested in our one year science foundation programme. Applicants must also demonstrate good grades in previous relevant science subjects to apply. You are guaranteed a place on selected undergraduate courses if all progression requirements are met.  

Flexible admissions policy

In recognition of our applicants’ varied experience and educational pathways, the University of Nottingham employs a flexible admissions policy. We may make some applicants an offer lower than advertised, depending on their personal and educational circumstances. Please see the University’s admissions policies and procedures for more information.


Notes for applicants 

Our modular courses are flexible and offer the opportunity to combine your main studies with modules in other subject areas (please note that all modules are subject to change).

Mature Students

At the University of Nottingham, we have a valuable community of mature students and we appreciate their contribution to the wider student population. You can find lots of useful information on the mature students webpage.

Learning and assessment

How you will learn

How you will be assessed

Study abroad

There are a variety of study abroad opportunities from a semester to a whole year. Depending on your subject you can;

  • apply to spend a semester of your second year at one of our highly ranked international partner universities including Australia, Ireland or the USA.
  • take part in a summer school: we have a range of options in subjects such as business, entrepreneurship and languages available.

You can decide to apply for a year in industry or apply to study abroad when you start your degree.

Find out more

Year in industry

The optional year in industry takes place between years two and three of your degree, extending your degree to a four year programme. Students apply for a placement during year two of the degree programme.

A year in industry can help you:

  • Gain the opportunity to put your learning into practice, giving you a better understanding of your studies and the chance to solidify your knowledge in an industry setting. 
  • Stand out from the crowd as a graduate: many students secure a graduate job as a direct result of their placement year.
  • Learn about what you enjoy doing, and your strengths and weaknesses, putting you in a strong position when considering your future career.

Our reputation ensures that we maintain good contacts with food companies ranging from multinational food manufacturers like PepsiCo and Mondelez to leading food retailers such as Sainsbury’s, M&S and Tesco. 

The dedicated School Placement Team work with you in partnership to help you search for, apply for and secure a placement, as well as supporting you prior to, during and after the placement.

Student placement stories

Study Abroad and the Year in Industry are subject to students meeting minimum academic requirements. Opportunities may change at any time for a number of reasons, including curriculum developments, changes to arrangements with partner universities, travel restrictions or other circumstances outside of the university’s control. Every effort will be made to update information as quickly as possible should a change occur.

Modules

  • You will be given an extensive introduction to nutrition, and to the biochemistry that explains the connection between nutrition and health. 
  • You will also learn about the chemical and physical properties of food materials.
  • At the end of year one you will visit a number of food manufacturing sites as part of a field trip. 

The following is a sample of the typical modules that we offer as at the date of publication but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Due to the passage of time between commencement of the course and subsequent years of the course, modules may change due to developments in the curriculum and the module information in this prospectus is provided for indicative purposes only.

Core modules

Food Materials and Ingredients

During processing, the material properties of the food are altered; this directly affects the quality of the food product in terms of its colour, flavour and texture. You'll be introduced to the properties of food materials both raw and processed, with a particular focus on the chemical and physical nature of carbohydrates, proteins and lipids. You’ll have a weekly four hour lecture supported by three hours of practicals each week.

Introduction to Genetics and Biochemistry

Have you ever wondered how some crops can resist diseases? This module provides you with the fundamentals for understanding biochemical processes in living organisms. You’ll be introduced to the basic structure, properties and functions of the four key biological macromolecules: nucleic acids, proteins, carbohydrates and lipids. You’ll also look at the metabolic pathways occurring in cells, such as respiration, photosynthesis and the biosynthetic pathways for the key macromolecules. In addition to lectures, you’ll have practical laboratory sessions to learn how to use key biochemical techniques for the separation and analysis of macromolecules and measurement of the metabolic process.

Introduction to Nutrition

Nutrients are vital to human and animal health, but how do they work? In this module, you’ll be given a comprehensive introduction to the key concepts in the field of nutrition. Depending on your interests, you can study human or animal nutrition, or both. Understand how the food we eat influences our health. Explore how the food eaten by animals impacts on food production and the global food system.

You’ll study:

  • micronutrients, including vitamins and minerals
  • macronutrients, including proteins, carbohydrates and fats
  • metabolism, and how nutrients give us energy
  • the influence of nutrition in diseases such as cancer and diabetes
Food and Physiology

Learn how our body reacts when it first senses the presence of food, and how hormones are activated in response to hunger and food consumption. The microbiome and gut health will be covered, both in the healthy state and when undesirable reactions occur, leading to disease. You will explore how certain foods can impact the body, affecting our cognitive and physical health.

International Food Commodities

What is food quality and how can it be defined for each commodity? How does it develop then deteriorate? What methods (chemical, physical or biochemical) can be employed to control quality and slow down deterioration? In this module you will learn about the properties of major food commodities including cereals, fruit, coffee, herbs and spices, sugar, fish and milk. You will examine the strategies employed to store and/or prepare material for food manufacturing and transport and learn about the global food supply chain. You will have lectures and small group work.

Sustainable Agricultural Systems

Modern agriculture is a dynamic, fast-paced and high-tech industry. In this module, you’ll explore practical agricultural systems used by commercial UK farms. Designed for students with a farm or non-farming background, you’ll get to understand the fundamental concepts of agricultural systems within the context of contemporary markets, policy and research. Exact topics covered in the module will vary according to the issues affecting the agricultural industry in any one year, but examples include: dairy production, arable production, soils, agri-environmental interactions, labour and machinery management and farm business systems. You’ll have lectures from academics currently researching these fields and will visit the University Farm and external farms to see what you’ve learnt in practice.

Bacterial Physiology

The major aim of this course is to provide you with the basic knowledge of bacterial cell structures and growth and to reveal the mechanisms that allow bacteria to respond to their environment.  Students will also be taught how to handle data commonly used in microbiological experimentation and be given training in the basic practical methods required for all microbiological and food microbiological laboratory work. You will have weekly lectures and practicals.

Biosciences Tutorials and Foundation Science

The tutorials component of this module is intended to enhance your transition into university and guide you through the academic expectations of your degrees. This part of the module is spread throughout the year and includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop generic skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.

The Foundation Science content has three elements: chemistry, maths and statistics and physics. The chemistry element will include: elements and periodic table; atomic structure and bonding; intermolecular attractions, chemical equilibrium; acids and bases, oxidation and reduction; rates of reaction; basic organic chemistry, isomerism, and rings.  The Maths and Stats element will include: calculations, algebra, functions and relationships, powers, logarithms, descriptive statistics, significance, regression and presenting data. The Physics element will include: units and dimensions; power, energy and heat; light and the electromagnetic spectrum; attenuation/absorption; and radioactivity.

There is also an IT element, which interfaces with generic IT training for undergraduates provided within the University.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Friday 16 August 2019.
  • Through studying the relationship between nutrients and human metabolism you will gain an understanding of dietary-related disease states such as coronary heart disease and obesity.
  • Supported by small group tutorials and lectures you will manufacture food products and develop your critical thinking skills.
  • You will gain a detailed understanding of process engineering and of the role of hydrocolloids and macromolecules in determining the physical properties of certain food products.
  • A module in sensory evaluation provides you with the skills and protocols to test consumer acceptance of new products.
  • You will also find out about the global food supply chain, for example, where commodity crops are grown and how they are transported around the world.

Core modules

Nutrition, Metabolism and Disease

The food we eat determines the functioning of our bodies. But how does metabolism influence whether this leads to health or disease?  You will explore the nutritional biochemistry of metabolism. Looking at healthy outcomes, and factors associated with chronic diseases. These include obesity and diabetes. You will investigate the fed, fasted and starved states. You’ll understand how the body uses macronutrients in different physiological and pathological situations.

You’ll study:

  • metabolism, nutrition and exercise in sporting performance
  • disorders of metabolism and the therapies used to treat them
  • cardiovascular disease risk factors
  • obesity and diabetes, from a metabolic perspective
Principles of Modern Food Manufacture

In this large module you will learn about the manufacturing of a wide range of industrially manufactured food products. You will follow the whole process from the ingredients used to the final packaged food, with an emphasis on key physical and chemical properties of food biomaterials before, during and after processing, and on the underpinning scientific principles that can be applied to a number of food manufacturing systems. You will have lectures, tutorials, group learning and practical sessions in our Food Processing Facility as well as in the laboratory. 

Food - Technical Team Challenges

Through problem-based learning you will develop skills in diagnosing and solving challenges relating to the manufacture, distribution and/or storage of food products. Most of the scenarios are sourced from real-life industry problems. You’ll have a full day session each week to study for this module.

Food Safety and Legislation

Through weekly lectures and workshops, the aim of this module is to introduce you to the legislation relating to food and enable you to recognise the responsibilities and liabilities of those engaged in the production, manufacture and supply of food and related products. This includes the composition, labelling and advertising of food and food products sold for human consumption within the UK and the EU as well as the legislation that impacts on health attributes and claims for consumer products.

Sensory Evaluation

Sensory quality of food is the key attribute in food acceptability. It provides pleasure and also plays a key role in delivering nutritious food in a palatable way. Food quality can be measured using sensory methods as well as instrumental measures of attributes like taste, aroma and texture. The aim of this module is to review the senses and the sensory methods employed by research and industry to measure sensory properties and the consumers’ liking response

Nutritional Regulation, Physiology and Endocrinology

Hormones carry signals between different parts of the body, but how do nutrients determine the interaction between hormones and health? In this module, you’ll carry out an in-depth study of the mammalian endocrine system. You'll look at this from cellular, molecular and anatomical perspectives. You'll explore the role that hormones play in controlling homeostasis and metabolism. We use the latest published nutritional research. You'll study appetite regulation and how endocrine systems determine what, how and when we eat.

You’ll study:

  • Nutritional energetics and energy expenditure
  • Appetite regulation by the endocrine system
  • Homeostasis in relation to the diet
Advanced Food Preservation

Without food preservation, our diet would be very limited. Without an ability to extend shelf life we could only eat what was in-season or indigenous to our environment.

This module explores the theory of food preservation techniques such as:

  • thermal sterilization
  • pasteurization
  • drying
  • freezing
  • modified atmosphere packaging
  • hurdle technology

You'lll learn technical, scientific and engineering concepts relating to food spoilage, food preservation and food quality.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on
  • You will explore a range of nutrition-related topics from social policy for the improvement of population health, to the more molecular topic of nutrient gene interactions.
  • You will also be supported in developing your own career plans and gaining the associate skills required to succeed in your chosen graduate pathway.
  • You will carry out a unique research project supervised by one of our academic staff.
  • In addition to this, you will study the operation of food factories, and develop a new product in the food processing facility as part of a small group, then present your product (ready to eat or drink) to your peers and to representatives from industry.

Core modules

Food and Nutrition Research Project

This module will provide you with an opportunity to use your initiative and knowledge to undertake an original research project under the supervision of an individual member of academic staff. You will design the study, gain familiarity with the techniques, undertake data collection, debate ethical issues and where appropriate safety procedures relevant to the topic. Examples of recent research projects include:

  • omega-3 oils from sustainable non-fish sources
  • the impact of UV-C treatment on nutritional composition of fruit and vegetables
  • does the antibody specificity to food proteins from maternal milk reflects the serum levels?
  • do dietary polyphenols reduce blood pressure?
Nutrition and the Health of Populations

Good nutrition is needed to maintain health at any age. So how do nutritional requirements change as we get older? In this module, you’ll explore nutrition throughout the life course. You'll identify the nutritional needs of different age groups. Starting with pre-conception, to pregnancy, infancy, childhood, adolescence, adulthood and into old age. You'll understand the role of optimal nutrition in preventing disease and promote healthy diets.

You’ll study:

  • developmental origins of health and disease
  • risk factors for nutritional disease at different stages of life
  • epidemiological methods used to identify public health challenges
  • nutrition in human physiological development across the life course
Personal and Professional Development for Food Scientists

What are you going to do after your degree? Options include:

  • Technical roles
  • Research and development
  • New product development
  • Further study
  • Specialised areas, such as flavour or sensory science or legislation

Through a range of workshops you will gain an awareness of what opportunities exist, identify your strengths and interests and practice how to manage your transition into your next steps.

The module has opportunities to engage with industry guests, alumni and your peers to support you in making good decisions about your future career.

Industrial Food Manufacture and Product Development

Innovation is crucial within food science. It involves translating scientific, engineering, and technological insights into nutritious, sustainable, and commercially viable foods. This module combines lectures from world-leading internal and external experts, with a practical project, where you will work in a group to create a new food product. 

In this module you will study: 

  • food factory operations and engineering   
  • new product development, brands and consumer trends
  • packaging, unit operations, process and quality control 
  • microbiological testing, HACCP and compliance
  • intellectual property and entrepreneurship

You'll then work with an industry partner to develop a new food product. Using our Food Processing Facility you'll explore all areas of product formulation, manufacture, quality control, microbiological safety analysis, sensory and consumer assessments.

The module culminates with our New Product Development Showcase, where you can present your work to external visitors, industry partners and members of the broader university community. 

Trends in Food and Nutrition Research

Gain exciting insights into our current research and how it is shaping current and future food formulations and processes. Seminar topics include:

  • flavour and sensory science
  • properties of biopolymers
  • sustainable nutrition
  • salt reduction
  • engineering new food structures

From these seminars you will identify an area of study that interests you the most for your final year research project. Through discussions with the academic you will create a title for your research project, which you will undertake in your final semester on your course.

Food Flavour and the Physiology of Perception

This module will expose final year students to basic chemistry, physics and physiology of food flavour perception from both a chemistry and sensory perspective. This includes: aroma perception, taste perception, texture perception and also the physiological and psychological factors contributing to perception. Factors affecting human variation in sensory perception will be discussed and explored. Content will be delivered through taught lectures and hands on practical’s and self-directed learning.

Optional modules

Applied Bioethics 1: Animals, Biotechnology and Society

Animal-human interactions raise some prominent ethical issues. In this module, you’ll examine the ethical dimensions concerning animal agriculture, modern biotechnologies and research in the biosciences, in relation to both humans and non-human species. You’ll learn about the ethical frameworks used to analyse specific dilemmas raised by the human use of animals. Using specific animal and biotechnology case studies, you’ll interpret the main ethical theories and principles and apply them to the case studies to inform professional decision-making. You’ll have a mix of lectures and seminars to explore these concepts.

Molecular Nutrition

This module will examine the concept of metabolic control at the gene, cell and tissue level with particular reference to the role of nutrients in regulating this process. Selected processes by which nutrients and hormones act via receptors and their signal transduction pathways to regulate tissue growth and metabolism will be described along with the mechanisms by which nutrients can act directly on the processes controlling gene expression. You’ll have a mix of lectures and practical sessions for this module.

Physical Chemistry of Molecules

This module will develop your understanding of the basic physical chemistry behind the properties of biomolecules - properties which underpin their behaviour in vivo and their technology and some of the techniques used to characterise their size. You’ll spend six hours in lectures and have a four hour practical each week to study for this module.

Exploring Perspectives in Entrepreneurship

This module covers:

  • definitions of entrepreneurship/entrepreneurial activity
  • the theoretical perspectives underpinning the study of entrepreneurship
  • understanding what shapes the practice of entrepreneurship both in different settings (for example, social entrepreneurship) and due to contextual influences (for example, entrepreneurship in the media and the influence of gender)
The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on

Fees and funding

UK students

£9250
Per year

International students

£22620*
Per year

*For full details including fees for part-time students and reduced fees during your time studying abroad or on placement (where applicable), see our fees page.

If you are a student from the EU, EEA or Switzerland, you may be asked to complete a fee status questionnaire and your answers will be assessed using guidance issued by the UK Council for International Student Affairs (UKCISA) .

Scholarships and bursaries

The University of Nottingham offers a wide range of bursaries and scholarships. These funds can provide you with an additional source of non-repayable financial help. For up to date information regarding tuition fees, visit our fees and finance pages.

Home students*

Over one third of our UK students receive our means-tested core bursary, worth up to £1,000 a year. Full details can be found on our financial support pages.

* A 'home' student is one who meets certain UK residence criteria. These are the same criteria as apply to eligibility for home funding from Student Finance.

International students

We offer a range of international undergraduate scholarships for high-achieving international scholars who can put their Nottingham degree to great use in their careers.

International scholarships

Careers

The food and drink industry is Europe's largest manufacturing industry – employing half a million people in the UK alone. 

A wide range of career options are available to graduates, including:

  • Nutritionist and food labelling advisor
  • Product or process technologist in manufacturing or retail
  • New product development and innovation roles
  • Quality assurance technologist
  • Specifications technologist
  • Commercial and manufacturing options e.g. raw materials buyer, production manager, operations improvement
  • Government agencies with responsibility for food standards, labelling laws or environmental health 

You may wish to consider options in postgraduate study or research. 

We have developed an interactive online tool for all students to explore the types of competencies that are desirable for typical graduate roles and how their personal skills may be best matched to them.

Food Careers Competency Toolkit 

Average starting salary and career progression

85.3% of undergraduates from the School of Biosciences secured employment or further study within 15 months of graduation. The average annual salary for these graduates was £24,418.*

*Data from UoN graduates, 2017-2019. HESA Graduate Outcomes. Sample sizes vary.

Studying for a degree at the University of Nottingham will provide you with the type of skills and experiences that will prove invaluable in any career, whichever direction you decide to take.

Throughout your time with us, our Careers and Employability Service can work with you to improve your employability skills even further; assisting with job or course applications, searching for appropriate work experience placements and hosting events to bring you closer to a wide range of prospective employers.

Have a look at our careers page for an overview of all the employability support and opportunities that we provide to current students.

The University of Nottingham is consistently named as one of the most targeted universities by Britain’s leading graduate employers (Ranked in the top ten in The Graduate Market in 2013-2020, High Fliers Research).

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Important information

This online prospectus has been drafted in advance of the academic year to which it applies. Every effort has been made to ensure that the information is accurate at the time of publishing, but changes (for example to course content) are likely to occur given the interval between publishing and commencement of the course. It is therefore very important to check this website for any updates before you apply for the course where there has been an interval between you reading this website and applying.