Food Science and Nutrition BSc (Hons) - 2026/7
Awarding body
University of Surrey
Teaching institute
University of Surrey
Framework
FHEQ Level 6
Final award and programme/pathway title
BSc (Hons) Food Science and Nutrition
Subsidiary award(s)
| Award | Title |
|---|---|
| Ord | Food Science and Nutrition |
| DipHE | Food Science and Nutrition |
| CertHE | Food Science and Nutrition |
Professional recognition
Institute of Food Science and Technology (IFST)
Accredited by the Institute of Food Science and Technology (IFST).
Modes of study
| Route code | Credits and ECTS Credits | |
| Full-time | UCF10006 | 360 credits and 180 ECTS credits |
| Full-time with PTY | UCF10008 | 480 credits and 240 ECTS credits |
QAA Subject benchmark statement (if applicable)
Other internal and / or external reference points
Committee of University Professors in Food Science and Technology, HCPC and BDA, IFST
Faculty and Department / School
Faculty of Health and Medical Sciences - School of Biosciences
Programme Leader
BROWN Jonathan (Biosciences)
Date of production/revision of spec
15/05/2026
Educational aims of the programme
- To equip students with the requirements needed to be a Food and Nutrition Scientist as outlined by the Institute of Food Science and Technology reference points including the resourcefulness and resilience needed to achieve that goal
- To further the students' knowledge of Food Science and Nutrition, especially in areas in which the school has achieved distinction in research, facilitating the development of individual specialisation and enabling a future career in food + nutrition including government, research, and the food industry.
- To gain an appreciation of the variety and content of nutrients and non-nutrients in foods from around the world, how they are influenced by processing methods and how the properties of foods can influence nutrient provision, applicable to individual and population health relevant to the United Nations Sustainable Development Goal 3
- To provide the appropriate environment, including on a digital level, to encourage the acquisition of intellectual, critical thinking, scientific, technical and transferable skills to promote self-directed and lifelong learning
- To provide the opportunity for students to develop knowledge and understanding of the mechanisms underlying disorders that have a nutritional aetiology at both the biochemical and molecular level, and strategies to alleviate such nutritional conditions
- To enhance digital fluency by engaging with Artificial Intelligence (AI) tools and methodologies relevant to the Food and Nutrition sciences. They will be equipped to practically apply AI-driven approaches in modern Food and Nutrition research, while critically evaluating the ethical implications, limitations, and reliability of AI-generated data in scientific inquiry and professional practice.
Programme learning outcomes
| Attributes Developed | Awards | Ref. | |
| A foundation of knowledge and understanding in the general biosciences field and its application to the disciplines of food science, microbiology, and nutrition | KCPT | CertHE, DipHE, Ord, BSc (Hons) | |
| An appreciation of the chemistry and biochemistry of foodstuffs and the scientific basis of food spoilage, preventative strategies, and food processes, and to be able to apply this understanding to solve current problems and develop new food products | KCPT | DipHE, Ord, BSc (Hons) | |
| A knowledge and skills for the use of analytical procedures for food quality control including UK and European legislation and other countries globally | KCPT | DipHE, Ord, BSc (Hons) | |
| An understanding of laboratory-based investigations in the food science and nutrition area relevant to health and the prevention of disease | KP | CertHE, DipHE, Ord, BSc (Hons) | |
| An understanding of the nutrients and non-nutrient composition and content of food and beverages and their relevance to health | KCP | CertHE, DipHE, Ord, BSc (Hons) | |
| An awareness of current healthy eating guidelines and an appreciation of dietary assessment methods | K | CertHE, DipHE, Ord, BSc (Hons) | |
| An understanding of nutrition for specific populations and across the lifecycle | K | DipHE, Ord, BSc (Hons) | |
| An understanding of the application of nutritional concepts at biochemical, individual and population level and the metabolic basis of food demand | K | DipHE, Ord, BSc (Hons) | |
| An understanding of the potential of nutrition in the development and management of disease | K | DipHE, Ord, BSc (Hons) | |
| An understanding and development of the skills required to perform investigations commonly used to assess nutritional status | KCPT | DipHE, Ord, BSc (Hons) | |
| An understanding of the key principles of health promotion and health education, with an awareness of public health policies and programmes, nationally, cross culturally and internationally | KCP | Ord, BSc (Hons) | |
| An appreciation of the global food supply chain, particularly in reference to the double burden of disease and developing nations, climate change and food sustainability | KCT | DipHE, Ord, BSc (Hons) | |
| A knowledge of the role of nutrient-gene interactions in determining health and disease | KC | CertHE, DipHE, Ord, BSc (Hons) | |
| Plan and organisation of work, both as an individual and in terms of contributing to team-work via the appropriate for the development of resourceful and resilience | CT | CertHE, DipHE, Ord, BSc (Hons) | |
| Work effectively, efficiently, and independently on a given project or task | CT | CertHE, DipHE, Ord, BSc (Hons) | |
| Communicate ideas, principles, and theories effectively through oral, written and other communication means (media). | CPT | DipHE, Ord, BSc (Hons) | |
| Appraise more critically the theory, practice, literature and research findings within certain areas of food science and nutrition | CT | CertHE, DipHE, Ord, BSc (Hons) | |
| Use information technology, digital resources, software, and other digital media effectively for collection, analysis, interpretation and dissemination of information and/or data., | CPT | BSc (Hons) | |
| Design, plan and execute an appropriate original research project in the Food and Nutritional Sciences | KCPT | BSc (Hons) | |
| Apply AI approaches in appropriate Food and Nutrition science contexts and critically evaluate their reliability and limitations. | KCT | CertHE, DipHE, Ord, BSc (Hons) |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Programme structure
Full-time
This Bachelor's Degree (Honours) programme is studied full-time over three academic years, consisting of 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)
Full-time with PTY
This Bachelor's Degree (Honours) programme is studied full-time over four academic years, consisting of 480 credits (120 credits at FHEQ levels 4, 5, 6 and the optional professional training year). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)
Programme Adjustments (if applicable)
N/A
Modules
Year 1 - FHEQ Level 4
Module Selection for Year 1 - FHEQ Level 4
N/A
Year 2 - FHEQ Level 5
Module Selection for Year 2 - FHEQ Level 5
Choose 1 optional module from the list in Semester 2.
Year 3 - FHEQ Level 6
Module Selection for Year 3 - FHEQ Level 6
Choose 2 optional modules from the list.
Year 1 (with PTY) - FHEQ Level 4
Module Selection for Year 1 (with PTY) - FHEQ Level 4
N/A
Year 2 (with PTY) - FHEQ Level 5
Module Selection for Year 2 (with PTY) - FHEQ Level 5
Choose 1 optional module from the list in Semester 2.
Year 3 (with PTY) - FHEQ Level 6
Module Selection for Year 3 (with PTY) - FHEQ Level 6
Choose 2 optional modules from the list.
Professional Training Year (PTY) -
| Module code | Module title | Status | Credits | Semester |
|---|---|---|---|---|
| BMSP007 | PROFESSIONAL TRAINING YEAR MODULE (FULL-YEAR WORK) | Core | 120 | Year-long |
Module Selection for Professional Training Year (PTY) -
N/A
Opportunities for placements / work related learning / collaborative activity
| Associate Tutor(s) / Guest Speakers / Visiting Academics | Y | |
| Professional Training Year (PTY) | Y | |
| Placement(s) (study or work that are not part of PTY) | N | |
| Clinical Placement(s) (that are not part of the PTY scheme) | N | |
| Study exchange (Level 5) | Y | |
| Dual degree | N |
Other information
This programme aligns with Surrey's Five Pillars:
Digital Capabilities, Employability, Global & Cultural Capabilities, Resourcefulness & Resilience, and Sustainability.
Digital Capabilities: Students use the VLE, databases, specialist software and statistical tools to analyse food data. They collaborate via digital platforms. Students enhance their digital fluency by engaging with Artificial Intelligence (AI) tools and methodologies relevant to the Biosciences. They will be equipped to practically apply AI-driven approaches in modern biological research, while critically evaluating the ethical implications, limitations, and reliability of AI-generated data in scientific inquiry and professional practice.
Employability: Accredited by IFST, the programme develops skills for careers in food and nutrition. Students engage with industry events, guest speakers and assessments focus on real-world skills, including critical appraisal of evidence and application to product development and research.
Global & Cultural Capabilities: An international cohort supports diverse perspectives on food systems, regulation and nutrition. Teaching incorporates global research, cross-cultural studies, and issues such as population nutrition and migration. Students explore how cultural and lived experiences influence diet and health, including over- and under-nutrition worldwide.
Resourcefulness & Resilience: Students build independence through structured learning, collaboration, reflection and progressive assessment. The programme builds confidence in critical thinking, problem-solving and creativity, preparing students for professional practice.
Sustainability: Embedded across modules, covering food systems, environmental impacts and sustainable diets, aligned with key UN SDGs (notably 2, 3, 9, 12 and 13) and global policy frameworks. Topics include sustainable diets, plant-based nutrition, food security and policy frameworks such as EAT-Lancet and the UK National Food Strategy.
Quality assurance
The Regulations and Codes of Practice for taught programmes can be found at:
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2026/7 academic year.