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

On our BSc Nutrition, ranked top 5 in the UK, you'll learn about the science behind nutrition, focusing on the nutrients found in food, how the body uses them and how they relate to health and disease.

• Access our £12.5 million Innovation for Health Learning Laboratory and our new Food and Nutrition Kitchen Lab to acquire practical experience that is valued by a wide range of employers.
• 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’ve 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.
• Get the academic requirements needed to register with the Association for Nutrition (AfN) to work as an associate nutritionist once you’ve graduated.

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, exploring topics like the analysis of foods and processing methods that meet UK and EU food legislation and guidelines, the biochemical transformations which occur during the processing, storage and preparation of foods, and 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.