Overview

Food science and human nutrition intersect to address critical global challenges in food security, nutritional quality, and public health. The BSc (Hons) Food Science and Nutrition at University of Surrey delivers a comprehensive scientific education in the physical, chemical, and biological properties of food alongside its impact on human health. Students train in high-spec environments, including the Innovation for Health Learning Laboratory, using research-grade analytical equipment to examine food composition and metabolic processes. The curriculum balances core biological sciences with practical applications in food processing, safety regulations, and product formulation. Designed for scientifically minded individuals interested in the lifecycle of food from farm to fork, this course provides a strong foundation for shaping sustainable food systems. Graduates emerge equipped with the technical proficiency and industry insights needed to drive innovation across the global food sector.

What You'll Learn

• Principles of human nutrition, metabolic pathways, and dietary assessment methods

• Food chemistry, biochemistry, and physical properties of raw food materials

• Food microbiology, safety management, and quality control systems

• Processing technology, sustainable food manufacturing, and packaging solutions

• Product development, sensory evaluation, and commercialization strategies

• Public health nutrition, food policy, and global food security challenges

• Experimental design, statistical data analysis, and laboratory technique safety

Learning Outcomes

Upon completing the programme, students will be capable of analyzing the biochemical transformations that occur during food processing, storage, and digestion. Graduates will demonstrate practical competencies in using laboratory instruments, executing sensory tests, and assessing food safety compliance against regulatory frameworks. Through collaborative design challenges and research projects, learners will evaluate sustainable methods for formulating new food products that meet specific nutritional needs and consumer standards. They will gain the ability to interpret complex scientific datasets and communicate evidence-based findings to both academic and commercial audiences. Consequently, students develop the analytical capability, legal understanding, and professional ethics required to lead research and operational initiatives across food manufacturing, regulatory bodies, and healthcare organizations.