Food and Nutrition Science

Food and nutrition science is the study of the composition of foods, how the body uses nutrients, and how diet relates to health, disease, and the wellbeing of populations. It draws on biochemistry, physiology, microbiology, food technology, and public health to ask questions that range from the molecular processes of digestion to the design of healthier food products and the dietary patterns that underlie the major non-communicable diseases of our time. It is a discipline with direct relevance to some of the most important health challenges the world faces.

At Bedfordshire this four-year full-time programme includes a foundation year at the start, which provides the scientific grounding in biology, chemistry and mathematics that the main degree requires and makes it accessible to students who may not have studied all three sciences at advanced level. Across the full programme you will develop knowledge of food chemistry and analysis, nutritional biochemistry, food microbiology, food safety and legislation, product development, and the scientific evidence base for dietary recommendations. The programme's connections to industry ensure that the curriculum reflects the needs of employers in food manufacturing, healthcare, and the regulatory sector.

Graduates of food and nutrition science find roles across the food industry, in food technology, quality assurance, product development, regulatory affairs, and food safety. Public health nutrition, dietetic support, and roles in the NHS alongside qualified dietitians are also accessible for graduates who wish to work in healthcare settings, though clinical dietetics requires additional registration. Research roles in food science and nutrition, both in academia and industry, are a further pathway.

Many graduates continue to postgraduate study in food science, nutrition, public health, or dietetics, building on the scientific foundation the undergraduate degree provides.