BSc Food Science and Nutrition with Foundation Year
About this course
Food science and nutrition examines the composition, properties, and behaviour of food alongside the relationship between diet and human health. Food science draws on chemistry, microbiology, and engineering to understand how food is produced, preserved, processed, and made safe, while nutrition investigates how the nutrients in food are absorbed and utilised by the body, and how diet affects health, disease risk, and wellbeing across the lifespan. Together, the two disciplines address some of the most practical and pressing questions in modern life, from food safety and sustainability to the dietary prevention of chronic disease. At the University of Surrey, this four-year full-time programme begins with a foundation year that provides the scientific foundations needed before progressing to the main degree curriculum, making the programme accessible to students who benefit from additional preparation. Surrey notes that the curriculum integrates developing digital skills and the ability to work with AI tools, reflecting a commitment to preparing graduates for the evolving professional landscape of food science and nutrition. You will develop expertise across both disciplines, studying food chemistry, food microbiology, sensory science, nutritional biochemistry, public health nutrition, and the regulatory and quality management dimensions of the food industry. Graduates in food science and nutrition go on to work in food production companies, public health agencies, healthcare settings, research organisations, and government food standards bodies. Roles include food scientist, quality assurance manager, nutritionist, product development technologist, and regulatory affairs specialist. Registered nutritionist status is a professional pathway open to graduates who meet the criteria of the Association for Nutrition, and many graduates pursue further training or postgraduate study in nutrition, dietetics, food technology, or public health, deepening their expertise for specialist roles.
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