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Bachelor of Science (Hons) in Food Science and Nutrition University of Surrey University of Surrey, UK

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GBP 26000

Annual Tuition Fee

!
*Subject to change and other fees
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 Free

Application Fee

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36 months

Duration

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6.5

IELTS

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88

TOEFL

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65%

Min GPA

Program Overview

At Surrey, we offer more than just a food science degree. Our BSc Food Science and Nutrition, ranked top 5 in the UK, explores how biology and chemistry are applied to food and the processes through which food is used by the body. You’ll graduate with an advanced understanding of both aspects, with skills that are highly sought after by employers.

  • Study on an Institute of Food Science and Technology (IFST) accredited course.
  • Access our £12.5 million Innovation for Health Learning Laboratory and our new Food and Nutrition Kitchen Lab to acquire practical experience that is greatly valued by a wide range of employers.
  • 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.
  • Learn from lecturers who have been awarded the Queen’s Anniversary Prize for Further and Higher Education, in recognition of their research excellence in the field of food and nutrition..

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.

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Additional Information

Program Level 3-Year Bachelor's Degree

College/University Processing Time 21 Days

Program Format Full-Time

Post-Study Work Visa (PSWV) work permit

Program Intake

Open

Sep 2025

Closed

Sep 2024

General Admission Requirement

    Academic Requirement

    • Minimum Level of Education Required: To be accepted for this program, students must have Standard XII Higher Secondary Certificate.

    6.5 IELTS Score
    88 TOEFL Score Minimum Overall Score
    67 PTE Score Minimum Overall Score
    120 Duolingo Minimum Overall Score
    65% CGPA Minimum Overall Score

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    Tuition Fee

    The values given below are estimated figures, excluding extra charges like material fee, student activity fees, athletic fees, health care, etc., for courses. To know more, please visit the Programs page.

    Average Tuition Fee Per Year

    26000

    Tuition Fee
    (GBP)

     Free

    Application Fee
    (GBP)

    10224 Per year

    Average Cost of Living
    (GBP)

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    The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.

    Check program website for more information about funding options.

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