Food Science and Nutrition with Foundation Year BSc (Hons) - 2027/8
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 with Foundation Year
Subsidiary award(s)
| Award | Title |
|---|---|
| Ord | Food Science and Nutrition with Foundation Year |
| DipHE | Food Science and Nutrition with Foundation Year |
| CertHE | Food Science and Nutrition with Foundation Year |
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 | UCF10007 | 360 credits and 180 ECTS credits |
| Full-time with PTY | UCF10009 | 480 credits and 240 ECTS credits |
QAA Subject benchmark statement (if applicable)
Other internal and / or external reference points
For further information relating to FHEQ levels 4, 5 and 6 and the professional training year, including learning outcomes, aims and module information please view the BSc (Hons) Food Science and Nutrition.
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
- Develop key and transferable skills that will help in the assimilation of knowledge and develop autonomy in learning
- Develop cognitive skills that allow for critical thinking, problem solving and analysis of data and information
- Develop a sense of belonging to the degree programme and discipline by engaging with the degree teaching team and carrying out a piece of research into a disciplinary topic
- Educate in the core biological, chemical, and physiological concepts and core scientific skills such that students are comprehensively prepared to progress on to a biosciences degree programme
- 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. | |
| Relate principles and concepts to underlying theoretical approaches | C | ||
| Carry out defined investigative strategies and successfully communicate the result | C | ||
| Collect information to solve standard problems | C | ||
| Analyse a range of data using pre-defined principles or criteria | C | ||
| Have a deeper understanding of biosciences fundamentals | K | ||
| Demonstrate an awareness of the subject area and current areas of debate in the field | K | ||
| Demonstrate attitudes and behaviours that support lifelong learning | T | ||
| Demonstrate skills in communication, interpersonal skills and reflection | T | ||
| Demonstrate confidence and self-awareness in becoming an independent learner | T | ||
| Demonstrate an ability to assess own capabilities against given criteria | T | ||
| Safely perform relevant practical tasks | P | ||
| Complete complex performance tasks with guidance | P | ||
| Adapt behaviour to work with others in joint tasks | P | ||
| Demonstrate an awareness of ethical issues in the biosciences | P | ||
| Demonstrate the ability to plan for assignments | P | ||
| Demonstrate academic integrity through the referencing of suitable sources. | P | ||
| Provide a deep intepretation of an academic article | C | ||
| Communicate findings to a variety of audiences | T | ||
| Investigate a self-selected area of academic interest | K | ||
| Reflect on personal academic future | CP | ||
| Apply AI approaches in appropriate Food and Nutrition science contexts and critically evaluate their reliability and limitations. | KCT |
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 four academic years, consisting of a Foundation Year and 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are based on a 15-credit tariff
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 five academic years, consisting of a Foundation Year, an optional professional training year and 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are based on a 15-credit tariff
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 0 - FHEQ Level 3
| Module code | Module title | Status | Credits | Semester |
|---|---|---|---|---|
| BMS0005 | FOUNDATION YEAR FOR BIOSCIENCES | Compulsory | 120 | Year-long |
Module Selection for Year 0 - FHEQ Level 3
For further information relating to FHEQ levels 4, 5 and 6, including learning outcomes, aims and module information please view the BSc (Hons) Food Science and Nutrition.
Year 0 (with PTY) - FHEQ Level 3
| Module code | Module title | Status | Credits | Semester |
|---|---|---|---|---|
| BMS0005 | FOUNDATION YEAR FOR BIOSCIENCES | Compulsory | 120 | Year-long |
Module Selection for Year 0 (with PTY) - FHEQ Level 3
For further information relating to FHEQ levels 4, 5 and 6 and the professional training year, including learning outcomes, aims and module information please view the BSc (Hons) Food Science and Nutrition.
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) | N | |
| 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 2027/8 academic year.