COURSE CURRICULUM

The Food Science and Nutrition BSc (Hons) at Northumbria University offers a structured four-year program designed to combine scientific knowledge, practical skills, research, and professional experience. In Year 1, students develop a strong foundation in cell biology and genetics, biochemistry, anatomy and physiology, fundamental nutrition, and food science, alongside practical laboratory skills, while international and EU students can enhance their academic language abilities. Year 2 builds on this foundation with modules covering human metabolism, nutrition through the lifecycle, applied and practical nutrition, analytical and food chemistry, research methods, and career skills, with an optional module in food microbiology. This year emphasizes both theoretical understanding and practical application to prepare students for professional challenges. Year 3 offers flexibility with optional opportunities for a study abroad year or an industrial placement, giving students valuable international or workplace experience and exposure to real-world industry practices. In Year 4, students consolidate their learning through a biological and food sciences research project and modules in product development and sensory analysis, food and nutrition policy, investigative sport and exercise nutrition, with optional study in food quality and safety, food processing and preservation, and clinical nutrition. Across all four years, the program balances scientific study, hands-on practice, research, and professional preparation, equipping graduates for careers in food science, nutrition, public health, product development, quality assurance, and related fields.