BSc/BSc (Hons) Nutrition and Food Science

What is Nutrition and Food Science?

Nutrition is the science that investigates the metabolic and physiological responses of the body to food and diet. Food science is the application of biological, and physical sciences to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for public consumption.

About the Course

This is a multidisciplinary course focused on human nutrition and food science with a related emphasis on health and prevention of diet-related disease. It is suitable if you are interested in following a career in the food industry or research.

In Years One and Two, you will gain a strong foundation in the core areas of the biological sciences. You will be introduced to fundamental principles and concepts in nutrition, food and associated disciplines and start to integrate your acquired knowledge from the different disciplines. You will study a range of modules that will allow you to start to develop core study skills, in addition to laboratory and investigative (information technology and research) skills.

In Year Three, you will focus on both nutrition and food science, studying a wide range of topics ranging from nutrition across lifespan, epidemiology, and public health to supply chain management, demonstrating the multidisciplinary nature of the degree. You will continue to develop a range of skills, including evaluating scientific and lay literature and communication skills.

In Year Four, the majority of your time will be spent on your honours project which will involve you carrying out an individual research project, allowing you to integrate and develop your skills and knowledge further in a particular area. Modules focus on the current issues facing food science within the UK, including, sustainability, food policy and new product development.

Learning and teaching is very much student-centred and focuses on developing knowledge and understanding in the subject area, as well as the development of intellectual, practical, transferable and professional skills. We use a combination of lectures, laboratory, workshops, student-led tutorials, problem-based case studies, and directed independent activities.

Course Structure

You can opt to study for an honours degree over four years or an ordinary degree over three years. You will complete a range of modules, as outlined.

Entry Requirements

Scottish Higher: BBB

A Level: BB

Irish Leaving Certificate: H2 H2 H3

International Baccalaureate: 26 points

Required Subjects: Chem or Biol and preferably one other science (may include Maths or Home Economics) at Higher/ A Level or equivalent AND Chem, Biol, Maths and Eng at S/Int2/ N5/GCSE level.

Mature/Access: SWAP Access to Science or Biological Sciences. We welcome applications from mature students with relevant qualifications in biology and chemistry and/or experience.

Direct Entry:

Year 2

  • HNC Biological Sciences/ HNC Applied Science with B in the graded unit

Year 3

  • HND Applied Biological Sciences with CB in the graded units

Other: You may be required to be immunised against Hepatitis B.

International: IELTS of 6.0 with no element lower than 5.5.


Year One

Genetics/ Cell Biology and Human Physiology/ Biochemistry/ Developmental Biology and Ageing/ Microbiology/ Introduction to Food and Nutrition/ Key Investigative Skills 1/ An Introduction to Health Psychology / Health and Welfare/ Integrating Module 1

Year Two

Human Physiology and Pharmacology/ Systems Biology/ Molecular Biology/ Medical Microbiology/ Immunology/ Nutrition/ Integrating Module 2/ Food Science/ Professional Development/ Key Investigative Skills 2

Year Three

Applied Nutrition/ Food Science/ Public Health Practice/ Digestion and Satiety/ Food Analysis Laboratory/ Logistics and Supply Chain Management/ Dissertation (choice of topic) /Epidemiology and Health/ Professional Module.

Year Four

Product Development/ Advances in Food Science/ Food Business Development/ Nutrition and Food Policy/ Sustainable Consumption/Honours Project/ Research Communication

NB The modules listed here are correct at time of the printing of our Undergraduate Prospectus 2018 (Feb 2017) but may differ slightly to those offered in 2018. Please check the website for any updates.


Opportunities exist for food scientists in a wide variety of areas within food companies including: product development; food manufacture; food distribution; food category management and food research. Graduates may also choose to study for a higher degree (MSc, MPhil or PhD).

Quick Facts

  • The course is taught by experienced food scientists and registered nutritionists who are research active. Their applied research informs the teaching programme, keeping up to date with current thinking in the field.
  • Years One and Two are shared with our BSc/BSc (Hons) Applied Pharmacology, BSc/BSc (Hons) Human Biology and BSc/BSc (Hons) Nutrition, meaning you can change course any time up to the end of Year Two.


Learning and Teaching

In Year One, you will attend QMU approximately 11-15 hours per week to participate in a mixture of lectures, tutorials and laboratory practical classes. The attendance will reduce slightly in later years where there is more independent learning.

>>Click for more information on 'Learning, Teaching and Assessment'

Please Note:

The delivery of this course is subject to the terms and conditions set out in our 2018/19 Entry - Terms and Conditions (Undergraduate).

Special Information for EU Applicants:   The Scottish Government has confirmed that undergraduate EU students enrolling in the 2017/8 and 2018/9 academic years will be entitled to free tuition fees in Scotland for the duration of their course. Those assessed as eligible will remain so for the duration of their course. You must apply to the Student Awards Agency for Scotland (SAAS) for funding. For guidance on eligibility and funding please visit the SAAS website.


Course Overview

3/4 years
Start Date
September 2018
Study Abroad
School of Health Sciences
Subject Area
Fees & Funding

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