Triangle

Course overview

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.

  • Explore the physiological link between food consumption and nutrient uptake on health benefit or risk. Chronic diseases such as heart disease, cancer, obesity and diabetes are all influenced by the diet we consume.
  • Access practical classes 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; work together to solve food product-related problems as presented in industry based scenarios.
  • Immerse yourself in a range of nutrition-related topics from social policy for the improvement of population health, to the more molecular topic of nutrient gene interactions. 

BSc or MSci?

MSci degrees are undergraduate-level courses which last for four years and have an integrated masters qualification. They are the equivalent to a bachelors degree plus a masters level qualification. These courses usually provide additional industry and/or research experience to enhance your future prospects. An MSci is excellent preparation for further study such as a PhD.

If you choose to study an MSci, your student loan will cover tuition fees and living costs for the additional year too (home/EU students only).  If you are unsure about whether to choose an MSci or BSc, we recommend you choose the MSci to secure your funding. Transfer to the BSc is possible.

You can apply to transfer to the MSci degree, subject to meeting minimum academic requirements of 55% at the end of year two at your first sitting.

Find out more about MSci Food Science and Nutrition


Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2020 entry.

UK entry requirements
A level BCC in Clearing (C in one of Chemistry, Biology, Physics or Maths and C in second science or one of Food Technology, Home Economics, Geography, Psychology, PE, Human Biology, Environmental Science, Geology, Computing and IT, Applied Science)

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 food technology, economics, geography or psychology. Plus 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. 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 via the University-wide exchange programme.
  • take part in a summer school: we have a range of options in subjects such as business, entrepreneurship and languages available.

You can apply to study abroad during year one of your degree. You will be guided through an internal application procedure, which varies by programme. Your application will be subject to meeting minimum academic requirements during year one.

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. 

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. 

You can apply for an industry placement during year two of your degree, subject to meeting minimum academic requirements. The school placements team will provide support and guidance in finding and applying for appropriate industry placements.

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

  • Gain an extensive introduction to nutrition, and to the biochemistry that explains the connection between nutrition and health.
  • Explore the chemical and physical properties of food materials
  • See your learning put into practice with field trips to of food manufacturing sites. 

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 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
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.

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 Thursday 27 August 2020.
  • Understand the major factors associated with the metabolism of macronutrients during healthy metabolism and the changes associated with common chronic diseases.
  • Investigate the physiological systems that control homeostasis and metabolism and examine how the body regulates physiological responses to food, regulating appetite and energy expenditure.
  • Gain a detailed understanding of process engineering including the role of hydrocolloids and macromolecules.

Core modules

Processing and Sensory Evaluation of Food

Be introduced to the key ingredient transformations and manufacturing steps required to safely produce food microstructures such as bread, yoghurt, and chocolate.

You'll explore how we measure sensory properties and consumer liking of a food product, providing you with an opportunity to gain a Foundation level Certificate in Sensory Science from the Institute of Food Science and Technology.

You’ll study:

  • the senses and their role in assessing the sensory properties of products
  • sensory evaluation, including panel selection, training and sensory protocols, sensory data analysis and consumer methods for the evaluation of products
  • the role of ingredients and processing steps in creating food products
  • how the food industry ensures final product quality

Students also have the option to sit the Institute of Food Science and Technology Sensory examination leading to a Foundation Certificate in Sensory Science, for which the course is accredited. Following on from the sensory evaluation of food, the manufacture of food products is addressed from three major perspectives in this module: material functionality, manufacturing process and quality of the final product. Material functionality includes the physiochemical properties of the material as well as the functionality of each ingredient in creating the final food product microstructure. Manufacturing process includes the unit operations required to transform the materials to a food product as well as the effect of these operations on each ingredient. Quality of the final product to include quality control measurement, an appreciation for the safety of the food product and sensorial properties.

Food Safety, Preservation and Legislation

This module considers food safety and food quality. It covers the full spectrum of potential foodborne illness, mechanisms and techniques of food preservation. You'll cover the legislation and regulatory environment for the production of commercially viable foods. Specific areas include: 

  • Potential foodborne illness and spoilage microorganisms found in the food chain

  • Nutritional aspects of food preservation

  • Product shelf life and techniques and methods that target extended shelf life

  • Theory and practice of major food preservation techniques

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.

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
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
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
  • 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.
  • Study the operation of food factories and develop a new product in the food processing facility then present your product to your peers and to representatives from industry.
  • Choose your final year research project based on your interests, and be supervised by one of our academic staff.

Core modules

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. 

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.

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 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
Food Flavour and Advanced Sensory Science

Flavour plays an important role in our enjoyment of food, consumption experience, repeat purchase and health and wellbeing. It can be measured by both scientific instruments and sensory panels. But what are the differences between the two, and how can we use them to solve current challenges in the food industry?

In this module, you will study:

  • the chemistry, physics and physiology of food flavour
  • advanced methods to measure sensory and consumer perceptions of food
  • factors that affect our sensory perception and food choice, like genetics
  • a range of analytical techniques (APCI-MS, GC-MS, GC-O and HPLC-MS) for flavour analysis
  • dynamic flavour release and its role in eliciting flavour perception

You will respond to a current food industry challenge and apply the advanced knowledge you have gained from this module to design and present a realistic scientific solution to a technical brief.

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

£23760*
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:

  • Quality assurance technologist
  • Product or process technologist in manufacturing or retail
  • New product development and innovation roles
  • Nutritionist and food labelling advisor
  • 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. 

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 2013-2017, High Fliers Research).

For more information on the wide range of career opportunities for food sciences graduates see the publication we developed at Nottingham, now available on the IFST website

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).

Institute of Food Science and Technology

This course is accredited by the Institute of Food Science and Technology (IFST).

University of Nottingham students can join the IFST as an Associate member. In year two students can choose to enter an examination for IFST Certificate in Sensory Evaluation: Intermediate level.

Upon graduation you will be able to apply for membership of various other professional bodies and societies such as the Association for Nutrition; European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).

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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.