BSc Food Science and Nutrition
About this course
Food science and nutrition sit at the point where chemistry, microbiology, physiology and public health all meet the most basic of human needs. Food science addresses the physical, chemical and microbiological properties of food, how those properties affect quality, safety and shelf life, and how they can be understood and improved through processing, packaging and formulation. Nutrition examines what the body needs from food to function well, how different dietary patterns affect health and disease, and how populations can be supported to eat in ways that sustain long-term wellbeing. Together they form a discipline of genuine importance at a time when food systems, public health and sustainability are under scrutiny as never before. At Queen's University of Belfast, this three-year full-time programme is ranked among the strongest food science programmes in the UK. You will develop knowledge across the core areas of the discipline, examining the appearance, texture, flavour and nutritional composition of foods alongside the microbiological and chemical hazards that food safety science addresses. The nutrition strand covers the physiological mechanisms by which nutrients support health and the evidence base for dietary guidelines, giving you a scientifically grounded understanding of how diet shapes health outcomes across the lifespan. Laboratory and practical work throughout the programme develops the technical skills that careers in food science and nutrition research require. Graduates of food science and nutrition programmes move into careers across the food industry, healthcare and public health. Food technologists, quality assurance scientists and product developers are employed by food manufacturers, retailers and ingredient companies. Nutritionists and dietitians work in clinical healthcare, public health and the food industry, though clinical roles require additional professional registration. Research careers in academic and industrial settings are well established. Regulatory affairs, food safety inspection and consultancy are also common paths. Postgraduate study in food science, nutrition or public health nutrition opens further specialist routes.
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