Nutrition

Why choose this course
Access our £12.5 million Innovation for Health Learning Laboratory to conduct experiments, and our Food and Nutrition Kitchen Lab to develop skills in food preparation, meal development, food hygiene and more.

• Gain industry experience through a Professional Training placement, working for an employer such as the Government, an NHS trust or a nutrition company.

• Learn from lecturers who have been awarded a Queen Elizabeth Prize (formerly Queen’s Anniversary Prize) for Further and Higher Education, in recognition of their research excellence in the field of food and nutrition.

• Take the opportunity to participate in the prestigious Ecotrophelia competition by developing an eco-innovative food product and contribute to Surrey’s legacy of highly successful teams, including the UK winner and European finalist in 2024.

• Get the academic requirements needed to register with the Association for Nutrition (AfN) to work as an associate nutritionist once you’ve graduated.

We’re preparing you for the future by integrating AI into every course, building digital skills, confidence and creativity that employers value in tomorrow’s workplace.

What you will study
On our BSc Nutrition course, you’ll gain an in-depth understanding of how the body assimilates and uses nutrients, and you’ll fully appreciate how human nutrition impacts health and the development of disease.

In your first year, you’ll study topics including biochemistry, cell biology, food science, human nutrition and health, and physiology, ensuring you have a solid foundation upon which to build the rest of your degree. We’ll also encourage you to start thinking about contemporary issues in nutrition, as you begin to develop your skills.

In your second year, you’ll get the option to undertake food analysis and quality control, to improve the nutritional profile, eating quality and safety of food products, or investigate the fundamental aspects of new product design and development, studying the functionality of the main ingredient components of food and their impact on nutritional aspects.

In your third year, you’ll have the choice to specialise further in an area of personal interest, which could be:

• Analysing foods and processing methods that meet UK and EU food legislation and guidelines

• Studying the biochemical transformations which occur during the processing, storage and preparation of foods

• Exploring the role heat processes have on the destruction of microorganisms.

You’ll also complete a research project, bringing together all the practical, analytical, and presentation skills you’ve developed.

Course Modules

To see the full range of modules for this course please visit our website – the link is under the Course contact details. You will also find full details of the programme, including programme structure, assessment methods, contact hours and Graduate prospects.