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Nutrition (including a Foundation Year)

  • Bachelor of Science (with Honours)
  • 4 Years
  • Full-Time
  • September 2027
  • Undergraduate
Chester
More about University of Chester

Course options

2027-2028
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Course summary

Foundation Year courses have been designed for students who do not have the necessary academic qualifications needed to enter directly into the first year of a degree but who have the ability and commitment to do so. Once the Foundation Year has been completed successfully, you can then go on to complete your degree.

Our BSc in Nutrition (including a Foundation Year) provides you with an opportunity to study a multidisciplinary subject where social and biological sciences influence health.

Our accredited undergraduate Nutrition degree is designed to meet the Association for Nutrition (AfN) competencies required of a professional nutritionist. Our dedicated team provide a course of study that is aimed at producing professional graduates that continue to be in great demand within our society. Nutrition professionals have been graduating from our University for almost 20 years and we have an excellent reputation as one of the major providers of nutrition related courses in the UK.

Features of our course include professional development seminars and a Work Based Learning placement module, which contribute to the excellent employment prospects of our graduates. We have strong links with the AfN, the food industry and other employers including the NHS, Public Health England and NoWFOOD (the North West Food Research Development Centre), which is also based in our Exton Park site.

All our tutors continuously undertake research and scholarly activity and continue to actively promote the field of nutrition, bringing with them a variety of skills and experience from across the nutrition and health domain, including exercise physiology, sport nutrition, public health, nutritional science and dietetics.

Modules

Course Modules

For the latest example of curriculum availability on this course, please refer to the University of Chester's Website.

Assessment method

Our Nutrition course consists of lectures, tutorials, and practical work, some of which are based in our on-site laboratories. Lectures are usually one or two hours long.

The number of contact hours you will have will be between ten and 18 per week depending on whether you are in Year 1, Year 2, or Year 3, and you will spend a great deal of time during the week engaged in further reading and undertaking your coursework assignments.

The assessment within each module typically consists of a mixture of coursework and written examinations. Examinations follow a range of formats, including both multiple choice and short answer questions.

Professional bodies

Professionally accredited courses provide industry-wide recognition of the quality of your qualification.

  • Association for Nutrition

Ways to study this course

Campuses

  • Chester

Study options

  • Bachelor of Science (with Honours) • Full-Time • Integrated foundation year • 4 Years

Start dates

  • September 2027

Apply by
13 January 2027

This is the equal consideration deadline. You can still apply after this date, but your application may not receive guaranteed consideration.

Application codes

Course code:
B45F
Institution code:
C55
Campus name:
Chester
Points of Entry:
Foundation

University of Chester has participated in the Teaching Excellence Framework. These ratings were awarded in 2023, for four years.

See why these ratings were awarded
What does this TEF outcome mean?

How to apply

Apply by
13 January 2027

This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.

Application codes

Course code:
B45F
Institution code:
C55
Campus name:
Chester

Points of entry

The following entry points are available for this course:

  • Foundation

Open days

Entry requirements

Typical qualification requirements

The University of Chester considers a wide range of Level 3 qualifications and a wide range of professional / vocational qualifications.

Contextual admissions

Universities and colleges consider more than grades when assessing applications and may make offers based on a range of criteria. Learn more about contextual offers.

The University of Chester is committed to supporting and encouraging students from a wide range of backgrounds and our Admissions policy forms part of our commitment to ensuring that all students with the potential to succeed have the opportunity to do so. We recognise that not all students have access to the same levels of education, support, and guidance, therefore, when making admissions decision, we consider a wide range of factors to identify merit, rather than academic attainment alone.

Historical entry grades data

This section shows the range of grades that students who received offers were previously accepted on to this course with (learn more).

It is designed to support your research but does not guarantee whether you will or won't get a place.

Admissions teams consider various factors, including interviews, subject requirements, and entrance tests. Check all course entry requirements for eligibility.

Not enough data available

We are unable to show previous accepted grades for this course. This could be because the course is new, it's a postgraduate course, there isn't enough historical data, or the provider has opted out of sharing their entry grades data for this course - learn more.

Fees and funding

Tuition fees

Per year tuition fees

LocationFeeYear
England, Scotland, Wales, Northern Ireland & Channel Islands£10050

Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website.

Additional fee information

The University may increase these fees at the start of each subsequent year of your course in line with inflation at that time, as measured by the Retail Price Index. These fee levels and increases are subject to any necessary government, and other regulatory, approvals.

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