Food Science and Nutrition

Food science and nutrition address two questions that are as fundamental as they are practically important: what is food made of and how is it processed, and what does the human body do with it? Food science examines the physical, chemical, and microbiological properties of food, and the industrial and artisan processes by which raw materials are transformed into safe, stable, and palatable products. Nutrition investigates how the body uses nutrients, what happens when dietary intake is inadequate or excessive, and how food choices influence health across the lifespan.

At the University of Surrey, this three-year full-time programme integrates both disciplines rigorously, developing your understanding from the molecular level up to public health and food systems. You will study food chemistry, food microbiology, food processing and preservation, sensory evaluation, human physiology, nutritional biochemistry, and the epidemiology of diet-related disease. Laboratory and practical work are central to the programme, giving you hands-on skills in food analysis, nutritional assessment, and the technical evaluation of food products.

The programme also prepares you for the digital dimensions of professional practice, building skills in data analysis and the use of technology in food science and nutrition contexts.

The typical entry tariff is 136 UCAS points, and the degree is studied full time. Graduates from food science and nutrition programmes go on to careers in the food and drink industry, public health nutrition, dietetics (usually with further training), food safety and regulation, product development, quality assurance, and research. Further study options include postgraduate programmes in nutrition, food science, dietetics, and public health.