COURSE CURRICULUM

The BSc Food Science and Nutrition degree at Surrey provides a thorough understanding of the scientific principles underpinning nutrition, food, and human health. In the first year, students study foundational topics including principles of nutrition and health, contemporary studies in nutrition, cell biology, biological chemistry, biochemistry, human physiology, and practical skills in nutrition, alongside core modules in food science, microbiology, and applied laboratory techniques. In the second year, the focus shifts to human nutrition, food microbiology, food science covering perception, processing, and preservation, and nutritional physiology and metabolism. Students also learn food analysis, quality control, and new product development, with optional modules available in applied nutrition, metabolic pathology, or animal nutrition, allowing them to tailor their studies to specific interests. The third year integrates advanced topics in food chemistry, functionality, and health effects, alongside professional research and applied skills. Compulsory modules in food technology, safety, and food security prepare students to address practical challenges in the industry. Optional modules allow exploration of sports and exercise nutrition, precision nutrition, public health nutrition, or mechanistic toxicology. Students complete an extensive research project, applying practical, analytical, and investigative skills to real-world problems. This combination of theoretical knowledge, laboratory experience, and research training equips graduates with the expertise to pursue careers in food science, nutrition, health, and related professional fields.