COURSE CURRICULUM

The Food Science and Nutrition BSc (Hons) with Foundation Year at Northumbria University offers a comprehensive and flexible program designed to develop scientific knowledge, practical skills, and professional experience in food science and nutrition. The Foundation Year provides essential preparation through modules in scientific and numeracy skills, practical laboratory techniques, research and science communication, introductory biology and chemistry, and digital literacy. In Year 1, students build a strong scientific foundation with cell biology, genetics, biochemistry, anatomy and physiology, fundamental nutrition, and food science, supported by practical laboratory work, while international and EU students can develop academic language skills. Year 2 advances students’ expertise through human metabolism, nutrition across the lifecycle, applied and practical nutrition, analytical and food chemistry, research methods, and career skills, with an optional module in food microbiology. Year 3 offers optional opportunities for international experience or an industrial placement year, allowing students to gain real-world exposure and develop professional skills. In Year 4, students consolidate their learning through a major research project, product development and sensory analysis, and modules covering food policy, nutrition issues, investigative sport and exercise nutrition, with optional study in food quality and safety, food processing and preservation, and clinical nutrition. The program combines theoretical understanding, hands-on practice, research, and professional development, preparing graduates for diverse careers in food science, nutrition, health, and related industries.