COURSE CURRICULUM

The Food Science and Nutrition BSc (Hons) at Northumbria University is structured to provide a strong foundation in scientific knowledge, practical skills, and professional understanding across three years of study. In Year 1, students develop core knowledge in cell biology and genetics, biochemistry, anatomy and physiology, fundamental nutrition, and food science, alongside practical laboratory skills. International and EU students also have the option to develop academic language skills. Year 2 builds on this foundation with modules on human metabolism, nutrition through the lifecycle, applied and practical nutrition, analytical and food chemistry, research methods, and careers skills in food and nutrition, with an optional module in food microbiology. This year emphasizes both theoretical understanding and practical application, preparing students for real-world challenges in food and nutrition. In Year 3, students consolidate their learning through a biological and food sciences research project, while further developing practical expertise in product development and sensory analysis. They also study food and nutrition policy, investigative sport and exercise nutrition, and have optional modules in food quality and safety, food processing and preservation, and clinical nutrition. The course combines scientific knowledge, hands-on practice, research skills, and professional development, equipping graduates to pursue careers in food science, nutrition, public health, product development, quality assurance, and related industries.