Food Science and Nutrition

Why choose this course
Study on a course accredited by the Institute of Food Science and Technology (IFST), which has recently received Royal Charter status in recognition of its continued commitment to advancing professional standards and scientific excellence across the food system.

• 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, product development, food hygiene and more.

• Gain industry experience through a Professional Training placement, working for an employer such as the Government, a nutrition-focused business, or a large specialised bakery, confectionary, cereal or dairy food company.

• 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.

• 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.

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
Food science is a multidisciplinary subject that applies biology and chemistry to the physical, chemical and biochemical study of food. Nutrition is the study of the biochemical and physiological processes through which food is utilised by the body. This degree encompasses both aspects to a high level.

In your first year, you’ll study a broad range of topics, including food and nutritional science-focused subjects, as well as cell biology, biological chemistry, biochemistry and physiology to give you a solid foundation upon which to build the rest of your degree.

In your second year, you’ll develop your understanding of what happens to the components of food during processing and storage. You'll gain an understanding of the role of food microbiology and how safe, nutritious food can be effectively produced. You’ll acquire an appreciation for the functionality of ingredients used in foods and product development, while exploring the basis of nutrition and the role this has on aetiology and prevention of illnesses, such as cardiovascular disease and cancer.

In your third year, you’ll have the choice to specialise further, studying topics like food chemistry to continue to evaluate the role of natural and added components in the foods we eat. You will also gain a more in-depth understanding of the technologies used to produce safe and nutritious foods as well as the importance of food security. You’ll also advance your knowledge of the role of nutrition in certain illnesses and how this contributes to their prevention.

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.