Food Science and Nutrition BSc (Hons) - 2025/6

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This programme is aligned to the University of Surrey¿s Five Pillars of Curriculum Design and design, namely, Digital Capabilities, Employability, Global and Cultural Capabilities, Resourcefulness & Resilience, and Sustainability. Specifically, these pillars are covered in this programme in the following ways:

Digital Capabilities: During the whole programme students must learn to navigate and utilise the Virtual Learning Environment (VLE) at Surrey. This is an excellent and contemporary VLE system which provides students with much of the supporting material they need for the programme. Other digital resources and online databases are also used (e.g. Phenol Explorer) to aid in their learning on specific topics and to undertake research. Some further specialized digital tools/software, such as those used to determine the composition of foods and related dietary intakes, are also employed. Statistical computer packages are utilised to analyse the relevant data from these data bases. In this way the students build their skills to assess food composition and how it can impact upon nutrient availability/intakes with a view to evaluating the data still further. Students are also encouraged to use current media such as Instagram, LinkedIn, Teams, Zoom, and utilising on-line file sharing for team working. Appropriate use of digital media and communication platforms is increasingly important for the modern Nutritional and Food Scientist and through appropriate use, but also discussion of these media, students gain an awareness of their roles, responsibilities, limitations and misuse which can have wider impact (e.g., to digital well-being)

Employability: The Food Science and Nutrition programme is accredited programme with the Institute of Food Science and Technology (IFST), as such, the programme is designed to equip students with the relevant requirements of a Nutritional and Food Scientist. During the degree students are encouraged to become Student Associate Members of the IFST and upon completion of their degree programme graduates can become official members of the IFST. The programme provides several opportunities throughout the degree to be exposed to Employability Events such as the IFST supported University of Surrey Student & Graduate presentation event (held every October), the IFST LaunchPad event (held every November) and the opportunities provided by frequently run Food Matters events. Throughout the course students are taught by, and exposed to, a variety of internal and external speakers which highlight to students the variety of specific roles food scientists and nutritionists have in the Food industry/Research Institutes and Government / non-Government organisations. Assessments but also tasks undertaken across modules in the programme are chosen to prepare students with knowledge and skills that are likely to need as contemporary Nutritional and Food Scientists. Fundamental to this programme is that students evaluate and appraise evidence and use this in the development of new food products and advancing food science and nutrition research.

Global and Cultural Capabilities: The Food Science and Nutrition degree programme is normally quite international in terms of the entry cohort and so many different nations and backgrounds are represented within each year/level of the programme. This is made good use of in terms of the variety of different perspectives students have in relation to the different foods available/consumed, their origin, the processes used & the legislation that underpins the use of food additives within different countries and students are encouraged to engage with, and learn from each other, through interaction in lectures and other settings, including assessments. Furthermore, Food Science and Nutrition research is well recognised as global and there are extremely useful findings from research studies across the world. This is explored across the programme in cross-cultural studies conducted in relation to the role of different food components in health and disease, the differences that occur between different populations as well as in population migration studies. Students also develop an understanding of inadequate nutrition worldwide (over and under nutrition), with explorations of how the diversity of the lived experience & culture can impact upon food choice.

Resourcefulness & Resilience: Students are introduced to what is expected of them in terms of teaching, learning and assessment in the early stages of the programme and the need for them to be highly organised and self-reliant. Timetables are provided in advance to facilitate planning and students are advised that they must prepare for some sessions in advance to make the very most of the learning available (e.g., practicals and tutorials). Formative assessments within some modules are designed to help students develop their knowledge and understanding in a ¿safe¿ environment (allowing failure). Summative assessment and feedback are used to develop knowledge/understanding/critical evaluation in future modules in the programme. Collaborative learning is encouraged and there is the opportunity for peer support. Throughout the programme there is a clear pathway for students to become more independent in their learning, ultimately to become confident in their evaluative and creative skills in Food Science and Nutrition. Students are required to draw upon their individual resourcefulness but also that of the group/team. The importance of taking different roles in group challenges, the development of self-reliance and self-reflection are also encouraged as these features become more important as they progress through the programme.

Sustainability: Sustainability underpins numerous aspects relating to the Food Science and Nutrition programme including the sourcing of food and ingredients from around the globe, the impact this has on the crops grown and the environment and the important role food supply has in terms of population growth and health. Indeed, many of the modules in the programme relate to the UN Sustainable Development Goals, in particular SDG 2, 3, 9, 12 and 13. A further feature of sustainability relates to the need for sustainable diets arising from changes in food provision on a global scale, the reliance of plant-based foods and the impact this has on nutrition and the prevention of disease. Seminars and tutorials give students the opportunity to explore specific topics of sustainability including the EAT Lancet recommendations for ¿planetary health¿, the National Food Strategy and factors affecting UK and global food security.