Food Science and Nutrition BSc (Hons)

Northumbria University's Food Science and Nutrition degree course will provide you with the necessary scientific understanding of food science and human nutrition to take the next step into your chosen career. You’ll be introduced to food safety and quality, food sensory analysis, new product development, food processing and preservation, as well as applied and practical nutrition skills and clinical nutrition and dietetics.

Our Food Science and Nutrition degree also offers flexibility as you can opt for a specialist pathway of study after your first year - meaning you can either continue with BSc Food Science and Nutrition, or choose to specialise in BSc Human Nutrition which has an emphasis on developing proficiency in nutrition specific professions and is accredited with both the Association for Nutrition and the Institute of Food Science and Technology (IFST).

Standard Entry:

120 UCAS Tariff points

From a combination of acceptable Level 3 qualifications which may include: A-level, T Level, BTEC Diplomas/Extended Diplomas, Scottish and Irish Highers, Access to HE Diplomas, or the International Baccalaureate.

Subject Requirements:

Applicants will need Grade B in an A-level Science, Food Technology, Home Economics, or a recognised equivalent.

GCSE Requirements

Applicants will need Maths and English Language at minimum grade 4/C, or an equivalent.

English Language Requirements:

International applicants should have a minimum overall IELTS (Academic) score of 6.0 with 5.5 in each component (or an approved equivalent*).

If you chose to follow the Human Nutrition pathway you will have the opportunity to apply for Direct Entry to the UKVRN at Associate status. Whichever pathway you choose, there will be extensive opportunities to gain real-world experience and apply your knowledge with a six-week work based placement in your second year and the option of completing an industrial placement in third year.

On graduation you will be ready and able to contribute to the food and health agenda in roles spanning product development and quality assurance through to procurement, sales and marketing.