BSc (Hons)

Accredited by University College Birmingham


BSc (Hons)


3 years full-time




Multiple placements


February, September


View Fees

Sport and Nutrition

Access specialist facilities to improve your practical experience and skills

Multiple opportunities for work experience to support your career progression

Nutrition is a big talking point in the modern world. Governments are seeking to highlight the importance of nutrition and health, while research into food, diet and new products are regularly reported in the media. Our Food and Nutrition degree course will give you a specialist background in nutrition and the scientific knowledge to flourish in this fast-growing field.

Developed in accordance with Association for Nutrition (AfN) guidelines, our course covers food science and the skills to critically evaluate common perceptions of health and nutrition, as well as a wide range of core competencies including health and wellbeing, social and behavioural aspects, the food chain and professional conduct.

You will be able to apply your learning in relevant and practical ways to areas such as nutrition, food science, public health, manufacturing and psychology, supported by excellent facilities including our Food Science and Innovation Suite and our Human Performance Centre. You will also have the chance to take on work experience to boost your employability, as well as residential visits to enhance your engagement with industry during your studies.

Why choose this degree course?

  • WORK PLACEMENTS – Enhance your real-world experience and employability with work placements in the industry to match your interests
  • RESIDENTIAL VISITS – Attend industry events and sites, with essential costs covered by the University – past visits have included food competitions and exhibitions, manufacturers, farms and producers
  • SPECIALISE YOUR STUDIES – Choose from a range of optional modules covering areas such as food technology and sports nutrition, building a specialism for your chosen career
  • PRACTICAL APPLICATION – Work in our cutting-edge Food Science and Innovation Suite and other facilities to put your training into practice
  • ENRICHMENT – Our outstanding industry links provide you with a wealth of enrichment opportunities including research and guest lectures, as well as the chance to gain AfN accreditation after graduating

Our facilities

University College Birmingham is widely renowned for providing world-class training facilities for the food industry. As a student on our Food and Nutrition degree course, you will have access to state-of-the-art food development facilities including our Food Science and Innovation Suite, as well as our Human Performance Centre on campus.

Course breakdown

  • Year 1
  • Year 2
  • Year 3

Core Modules

Introduction to Human Anatomy and Physiology

You will be introduced to the area of human anatomy and physiology and how the body maintains these bodily systems in a state of homeostasis. Physiological systems studied will include digestive, musculoskeletal, renal and excretory, cardiovascular, respiratory, and brain and neurological. Effects of loss of homeostasis will also be discussed.

Introduction to Nutrition

You will be introduced to nutrition as an integrated subject. This will include consideration of the individual components which make up the human diet, including macronutrients, micronutrients and the non-nutritional elements of food, and study their specific roles within the human diet. In addition you will consider government dietary recommendations, dietary patterns and the foundations of ill health linked to diet.

Public Health and Nutrition

Public health and diet considers the general population and their diets in terms of health promotion. Specific government initiatives and their effectiveness will be considered and you will investigate different ways of assessing an individual's energy requirements and expenditure by covering anthropometric measurements.

Culinary Skills for Nutrition

As a nutritionist, you will need to be able to advise others on what foods to focus on and how to obtain vital nutrients through the cooking of healthy, nutritious and enjoyable dishes. By producing a range of these types of dishes, you will learn the required skills and competencies to excel in your vocation.

Food Manufacture

You will be provided with a fundamental understanding of the principles of food manufacture including learning about preservation methods and the effects of processing different parts of food and its safety and quality.

Food Science

By examining the scientific properties of food products you will learn about core chemical, microbiological and physical components and understand their function within the food. You will assess the quality of these products in relation to the performance of these components during processing.

Core Modules

Psychology of Eating Behaviour

In order to be well equipped to work as a nutrition professional, it’s essential to have compassionate care and cultural competence, understanding the most up-to-date evidence-based methods and techniques to work with the public. This module seeks to further develop understanding of the complexity of food choice and the physiological, political, psychological, social and cultural factors which affect it. In addition, it will introduce you to intervention strategies such as motivational interviewing and digital technology and telehealth as care pathways.

The Science of Nutrition

You will consider the different clinical measures for testing the nutritional status of an individual by examining the chemistry of different micronutrients as well as analysing methods of data collection.

Nutrition through the Lifecycle

Focusing on the specific area of childhood nutrition, you will be studying the requirements and legislation surrounding pre-natal, infant, toddler, child and teenage nutrition. You will also pay attention to both policy and practice and how they ultimately impact young individuals.

Personal and Professional Development

In this module you will investigate the variety of career paths open to you, and of interest to you, across the industry. You will explore a number of employment related frameworks, in addition to reflecting on your own strengths and areas for development in relation to the career paths of your choice. You will undertake at least 40 hours of placement within industry – this can be work shadowing, voluntary or paid work, and may be in a block (i.e. one week) or across a number of weeks. If you wish to explore more than one career pathway, this is also encouraged to enable you to develop a clear career plan for the final assessment. The final presentation will allow you to employ reflection tools to consider your career plan and future actions to plan for employment.

Research for Food and Nutrition

You will develop your ability to carry out effective research, considering research within the health field, specific nutrition methodologies, data capture and statistics. You will also consider any current limitations of existing research.

Plus one option from:

Sport and Exercise Nutrition

You will examine the nutritional needs of athletes and those undertaking substantial exercise programmes, exploring the importance of nutrition in achieving optimal health. Other topics addressed will include exercise and metabolism, energy generation, hydration and vitamin and mineral needs for athletic performance.

Food Product Design Development

Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module has a strong practical focus and, with an industry-led project, you will be able to participate in a real-life development opportunity. Alongside the practical element you will also study the theories of product development and strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.

Core Modules

Current Issues in Food and Nutrition

You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.

Food Supply and Sustainability

You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.

Disease Modulation through Dietary Change

This module covers how a well-balanced diet can support overall health specifically through the prevention and treatment of disease. It examines how diet can be used to help contribute towards the prevention of certain diseases, as well as aid in the treatment of symptoms of others. This module further seeks to provide understanding of health claims in the health and well-being market and the role of nutritionists in examining these claims through scientific method and educating the public in their veracity and efficacy. The module does not seek to treat, mitigate or cure any diseases – what will be learned on this module is not a substitute for professional medical advice. What the module will do is develop consideration of the positive contribution nutritional balance and modifications can make to disease prevention and treatment.

Sport and Nutrition Project

You are required to select a research question or topic aligned to your profession, formulate the best way to answer the question, and present your written findings in both a written and presentation format (poster presentation).

Plus one option from:

Nutrition Communication

Today's nutrition professionals need advanced communication knowledge and skills to excel in their career, whether they are working in public health settings, with individual clients or providing food businesses with advice. This module seeks to enhance interpersonal, non-verbal, oral and written communication skills while providing you with an understanding of the importance of evidence-based practices, and being able to translate nutrition messages to a wide variety of audiences. You will be given the opportunity to apply your nutrition knowledge to real-world settings and across multiple platforms.

Nutrition for Performance

You will explore advanced concepts in sports nutrition and look at the application of diet in response to individualised sport-specific needs through the assessment of anthropometry and caloric assessment. You will analyse the use of contemporary and emerging diets within sport such as the Palaeolithic diet, ketogenic diets and intermittent fasting practices.

Food Technology

You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.

The modules listed above are reviewed regularly to ensure they remain up-to-date as well as being informed by industry and the latest teaching methods. Occasionally we may need to make unexpected alterations to modules – should this happen, we will communicate with all offer holders as soon as possible.

Entry requirements

Academic entry requirements

An overall average of at least 65% in 12th Standard from both State and Central Examination Boards.

Advanced entry to certain undergraduate degree programmes may be possible for students who hold a UK HND or India Diploma in a relevant subject.

English entry requirements

If English is not your first language, you will need a recognised English Language qualification to meet the entry requirements onto a degree programme.

English Entry requirements for students applying from India  

Board Minimum Requirement (2021)
CBSE B Grade
ICSE 60%
Cambridge B Grade / 6 Pointer
Maharashtra State 60%
Andhra Pradesh 60%
Kerala 60%
Karnataka 60%
West Bengal 60%

If you do not have one of the above qualifications, please see here for the full list of accepted alternatives.

International English Language Testing System (IELTS)

IELTS 6.0 with no element less than 5.5

Key information


An estimated breakdown of assessment for this course:

  • Coursework – 80%
  • Practical assessment – 10%
  • Written examinations – 10%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024 (UK website).

Additional qualifications and training

You will have the chance to gain AfN accreditation after graduation by producing an evidence portfolio associated with your modules.

Uniform and kit costs

This course will require you to purchase a uniform and kit costing approximately £250-£300, depending on the items you buy. (Costs are subject to change each year – more details on exact pricing and how to order the items you need will be supplied to you before you enrol.)

Tuition fees

For international students enrolling on a full-time BA/BSc degree in 2022/23, your fee for the academic year will be £13,500 per year.

If you undertake a placement year, there will be an administration fee of £500 for a full year, or £250 for a half year.


of graduate employers say relevant experience is essential to getting a job with them

Work placements

Placements provide you with vital real-life experience and help build your skills and confidence before you graduate, as well as potentially leading to a job after your studies. Our dedicated hired@UCB employability team will help you to find your ideal placement.

Students on our BSc Food and Nutrition course are encouraged to gain work experience throughout your studies, with a wide range of opportunities available within the food science and product development industries.

You will also complete the Personal and Professional Development module, in which you will complete a minimum of 40 hours on industry placement – this could involve shadowing, voluntary or paid work and may be within a block (i.e. one week) or spread across several weeks.

Work alongside experts in your field

Some of the employers we have worked with include:

  • Department for Education (DfE UK)
  • NHS England
  • Holland & Barrett (Coventry)
  • Food Cycle (Birmingham)
  • Sandwell Council (Birmingham)
Due to the coronavirus pandemic, please be aware that opportunities to travel overseas for placements, residential trips or project work may be affected by government travel restrictions. Please see our Covid FAQs page UK website for more information.

The course covers a wide range of interests. For instance, you can study personalised diets, which appeals to me. The group is great too – like a big happy family - and there is a relaxed atmosphere even while you are learning. And if you need support, it is always there.

Natasha Lee Food and Nutrition BSc (Hons)

Career opportunities

  • Health promotion specialist
  • Product/process development scientist
  • Nutritionist
  • Nutritional therapist
  • Food technologist
  • Secondary school teacher (food technology)

Please note: The examples of roles are to serve only as a guide.


Our dedicated careers, employability and placements team is here to support you in every step towards your future.

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