BSc Food and Nutrition
About this course
Food and nutrition is a discipline concerned with the science of food itself and the biological, technological and public health dimensions of how it is produced, processed and consumed. It sits at the intersection of food science, nutritional biochemistry, food technology and food safety, and it addresses questions that are central to human health, commercial food production and the sustainability of the food system. The UK food and drink manufacturing sector is the country's largest manufacturing industry, and the demand for graduates with specialist knowledge in this area is substantial. At Sheffield Hallam University the programme is accredited by the Institute of Food Science and Technology, which is a recognised mark of quality and professional relevance. You will study how to balance the competing demands of nutritional quality, shelf life, sustainability and sensory attributes in food products, and how to manage food safety across manufacturing and retail contexts. The programme includes a foundation year, which builds your scientific foundations before the main degree begins, as well as a sandwich year in industry and work placement opportunities, meaning you graduate with direct professional experience in the sector. The full programme runs full time. Graduates work across the food and drink industry in roles including food scientist, food technologist, nutritionist, quality assurance manager and regulatory affairs specialist, as well as in public health nutrition, dietetics and research. The accreditation and the sandwich year make Sheffield Hallam graduates particularly attractive to food industry employers. Postgraduate study in food science, food technology, nutrition or public health is a well-established further route for those seeking specialist or research-focused careers.
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