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BSc Nutrition
About this course
Nutrition is the scientific study of how food and nutrients affect health, wellbeing, and disease. It draws on biochemistry, physiology, food science, and public health to examine how the body uses the nutrients we consume, what happens when dietary intake is inadequate or excessive, and how patterns of eating at population level contribute to the burden of chronic disease. As understanding of the relationship between diet and health has grown, nutrition has become a discipline of increasing importance to healthcare, food production, public health policy, and the sports and wellbeing industries. At the University of Surrey, you will study nutrition over three years full-time, developing a rigorous scientific grounding in the biological mechanisms of nutrition alongside the broader public health, food science, and behavioural dimensions of how people eat. You will develop strong skills in nutritional science, research methods, and data analysis, and engage with the rapidly evolving evidence base on diet-disease relationships, nutritional biochemistry, and population health. The programme integrates digital skills and AI literacy into the curriculum, reflecting the university's commitment to preparing graduates for workplaces where these capabilities are increasingly expected. The typical entry tariff is 136 UCAS points. Graduates of nutrition programmes go on to work in dietetics (with further postgraduate training), public health nutrition, food manufacturing quality assurance, nutritional research, sports nutrition, and health promotion. The NHS, food industry, government agencies, and sports organisations all employ nutrition graduates. Many go on to postgraduate study in nutrition, dietetics, public health, or food science, building on the scientific foundation the undergraduate degree provides. Registration as an Associate Nutritionist with the Association for Nutrition is a standard first step for many graduates.
Syllabus & Modules
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