BSc Food Science & Nutrition
Gillingham, United Kingdom
DURATION
3 up to 5 Years
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
TUITION FEES
GBP 17,000 / per year *
STUDY FORMAT
On-Campus
* full-time international | home £9,250 per year; part-time international £2,312 per 30 credits | home £4,250 per 30 credits
Introduction
Study a course designed specifically to meet the need of the growing demand for trained technical staff to work in the thriving food sector in the UK.
Study a course that combines a rich selection of modules in the areas of food science and nutrition that will provide you with a solid grounding in all aspects of food production and food systems and knowledge about the role of human nutrition in food production.
Drawing on the expertise of staff across the faculty, working in areas such as food systems, food processing, nutrition, product development, environmental management, sustainable packaging, food safety and quality management, chemical and microbiological analysis, legislation and standards, and ethical sourcing, you will be able to apply your knowledge to analyse real-world food and business problems.
You will also be trained in laboratory techniques and testing, enhancing sustainability and creativity, and addressing climate change within food chains, giving you experience that is vital for employment and postgraduate study. The course also focuses on the application of digital technologies.
This degree offers you the opportunity to gain a qualification and experience that will help you find employment in the food sector, potentially larger than the UK automobile and aerospace industries sectors combined, which has a shortage of technically trained staff.
What you should know about this course
- A highly qualified, research-active team, with extensive industrial experience and strong links with employers.
- Access to a wide range of up-to-date facilities including new food processing and product development areas.
- An option to take up an industrial placement.
- The course is taught on the Medway Campus in Kent, at the heart of a major food-producing area.
Gallery
Admissions
Scholarships and Funding
There is a range of financial support options available to support your studies, including the Aspire@Greenwich award for study resources that many full-time students will receive.
EU students may be eligible for a bursary to support their studies.
Discover more about grants, student loans, bursaries and scholarships. We also provide advice and support on budgeting, money management, and financial hardship.
Curriculum
Full time
Year 1
Students are required to study the following compulsory modules.
- Introduction to Sustainable Food Systems (15 credits)
- Food Processing and Preservation (30 credits)
- Fundamentals of Food Science and Nutrition (30 credits)
- Basic Principles of Nutrition (15 credits)
- Practical and Academic Skills (30 credits)
Year 2
Students are required to study the following compulsory modules.
- Sustainable Food Systems, Safety and Quality Assurance (30 credits)
- Food Product and Process Development (30 credits)
- Advanced Nutrition for Food Scientists (30 credits)
- Introduction to Food Innovation (15 credits)
- Research and Professional Skills in Life Science (15 credits)
Year 3
Students are required to study the following compulsory modules.
- Research Project (30 credits)
- New Product Development Dossier (15 credits)
Students are required to choose 15 credits from this list of options.
- Science Internship Course (15 credits)
- Personal and Professional Development (15 credits)
Students are required to choose 60 credits from this list of options.
- Food Marketing and Consumer Behaviour (15 credits)
- Food Microbiology (15 credits)
- Food Packaging and Waste Management (15 credits)
- Advanced Food Analysis (15 credits)
- Principles of Food Engineering (15 credits)
- Sustainability, Environmental and Ethical Management (15 credits)
Part-time
Year 1
Students are required to study the following compulsory modules.
- Introduction to Sustainable Food Systems (15 credits)
- Basic Principles of Nutrition (15 credits)
- Practical and Academic Skills (30 credits)
Year 2
Students are required to study the following compulsory modules.
- Food Processing and Preservation (30 credits)
- Fundamentals of Food Science and Nutrition (30 credits)
Year 3
Students are required to study the following compulsory modules.
- Sustainable Food Systems, Safety and Quality Assurance (30 credits)
- Food Product and Process Development (30 credits)
Year 4
Students are required to study the following compulsory modules.
- Advanced Nutrition for Food Scientists (30 credits)
- Introduction to Food Innovation (15 credits)
- Research and Professional Skills in Life Science (15 credits)
Year 5
Students are required to study the following compulsory modules.
- New Product Development Dossier (15 credits)
Students are required to choose 15 credits from this list of options.
- Science Internship Course (15 credits)
- Personal and Professional Development (15 credits)
Students are required to choose 30 credits from this list of options.
- Food Marketing and Consumer Behaviour (15 credits)
- Food Microbiology (15 credits)
- Food Packaging and Waste Management (15 credits)
- Advanced Food Analysis (15 credits)
- Principles of Food Engineering (15 credits)
- Sustainability, Environmental and Ethical Management (15 credits)
Year 6
Students are required to study the following compulsory modules.
- Research Project (30 credits)
Students are required to choose 30 credits from this list of options.
- Food Marketing and Consumer Behaviour (15 credits)
- Food Microbiology (15 credits)
- Food Packaging and Waste Management (15 credits)
- Advanced Food Analysis (15 credits)
- Principles of Food Engineering (15 credits)
- Sustainability, Environmental and Ethical Management (15 credits)
Sandwich
Year 1
Students are required to study the following compulsory modules.
- Introduction to Sustainable Food Systems (15 credits)
- Food Processing and Preservation (30 credits)
- Fundamentals of Food Science and Nutrition (30 credits)
- Basic Principles of Nutrition (15 credits)
- Practical and Academic Skills (30 credits)
Year 2
Students are required to study the following compulsory modules.
- Sustainable Food Systems, Safety and Quality Assurance (30 credits)
- Food Product and Process Development (30 credits)
- Advanced Nutrition for Food Scientists (30 credits)
- Introduction to Food Innovation (15 credits)
- Research and Professional Skills in Life Science (15 credits)
Year 3
Students are required to study the following compulsory modules.
- Work Placement Module (For students taking the Sandwich Year option)
Year 4
Students are required to study the following compulsory modules.
- Research Project (30 credits)
- New Product Development Dossier (15 credits)
- Food Industry Work Placement Reflective Module (15 credits)
Students are required to choose 60 credits from this list of options.
- Food Marketing and Consumer Behaviour (15 credits)
- Food Microbiology (15 credits)
- Food Packaging and Waste Management (15 credits)
- Advanced Food Analysis (15 credits)
- Principles of Food Engineering (15 credits)
- Sustainability, Environmental and Ethical Management (15 credits)
Program Tuition Fee
Career Opportunities
Will I have a work placement?
Students go to a range of companies and organisations of varying sizes for their placements, including large multinational firms, government agencies, the NHS and small to medium-sized companies engaged in research, analytical services and manufacturing.
- Previous students have worked in Eon, Dyson, ADEY, PS Analytical and E-liquids, GSK, and NHS hospitals.
- IAESTE (British Council) placements to Brazil, Dubai and Poland.
- We have a dedicated team to search for and inform students about relevant opportunities and help students prepare for interviews.
How long is my placement?
Students can undertake a summer placement for between 6 weeks and 3 months, which can be related to a credit-rated course at Level 6, or can be undertaken for work experience and acknowledged by a Certificate of Industrial Experience.
You are also encouraged to apply for sandwich placements lasting 9-12 months, which sit between the second and third year of the degree.
What are the financial arrangements?
We expect students to be treated like other employees of the company or organisation, wherever possible. It is also expected that students on sandwich placements will be paid throughout their time with the company. In some cases, students on summer placements have had expenses only covered by the company.
Students on sandwich placements pay a reduced fee to the University for their placement year.
What sort of careers do graduates pursue?
Our graduates are well placed for employment in the food sector as food technologists, food safety technicians, and production technicians, in food product and process development, including nutritional design, auditing, ingredients science, laboratory analysis, sensory testing, and procurement. The degree will also open up opportunities in teaching, academia and research, as well as media, marketing, regulatory bodies, and non-governmental organisations/international development.
Are internships available?
Interns can gain valuable employment experience within the faculty – subject to resources. Personal tutors will be able to advise students on where to access course internships.
Do you provide employability services?
We have a team dedicated to enhancing student employment outcomes. Our employability team develops relationships with companies to provide placement and employment opportunities. Other members of the team help you to understand the jobs market and HR selection processes, produce effective CVs and cover letters, and prepare final-year students for graduate job and placement applications.
Program Leaders
Program Admission Requirements
Show your commitment and readiness for Grad school by taking the GRE - the most broadly accepted exam for graduate programs internationally.