COURSE CURRICULUM

The Food Science and Nutrition BSc (Hons) with Foundation Year at Northumbria University provides a structured pathway combining scientific theory, practical skills, and professional development. The Foundation Year equips students with essential scientific and numeracy skills, practical laboratory experience, introductory biology and chemistry, digital literacy, and research and science communication abilities, establishing a strong base for further study. In Year 1, students build on this foundation with modules in cell biology and genetics, biochemistry, anatomy and physiology, fundamental nutrition, and food science, alongside practical laboratory skills, while international and EU students can develop academic language skills. Year 2 deepens knowledge through human metabolism, nutrition across the lifecycle, applied and practical nutrition, analytical and food chemistry, research methods, and careers skills in food and nutrition, with optional modules in food microbiology. Year 3 focuses on independent and applied learning, including a biological and food sciences research project, product development and sensory analysis, food policy and issues, investigative sport and exercise nutrition, and optional modules in food quality and safety, food processing and preservation, and clinical nutrition. Across all years, the program emphasizes hands-on experience, critical thinking, and research-led learning, preparing students for careers in food science, nutrition, public health, product development, quality assurance, and related sectors, with the skills to address contemporary challenges in food and health.