Overview

The food we eat and the choices that shape our diets sit at the intersection of science and commerce, making the connection between nutrition and marketing an increasingly vital area of study. The BSc (Hons) Nutrition with Food Marketing at Newcastle University combines these two disciplines, equipping students to understand food and health from the cellular level through to the strategies that shape consumer behaviour. The course is accredited by the Association for Nutrition, allowing graduates to apply for direct entry to the UK Voluntary Register of Nutritionists straight after graduating. Teaching is informed by active research from experts based at the university, and students benefit from a £32 million investment in nutrition teaching facilities, including a food handling laboratory, consultation rooms, and sensory analysis booths. The course sits within a thriving research community at the Human Nutrition and Exercise Research Centre, giving students exposure to cutting-edge work in the field. This degree suits those interested in both the science of nutrition and the commercial forces shaping the food industry, and prepares graduates for careers spanning product development, food policy, and health communication.

What You'll Learn

The underlying sciences of nutrition, physiology and marketing

Consumer behaviour and business economics

Agri-food systems and the global food chain

Marketing strategy and new food product development

Macro- and micronutrients, and food science and technology

Nutrition across the lifecycle and dietary assessment methods

Data and marketing analytics

Communication and behaviour change within the agrifood sector

Nutritional epidemiology and public health

An independent research project in the final year

Learning Outcomes

By the end of the course, students will be able to draw on a well-rounded understanding of both nutrition science and food marketing, connecting molecular and physiological knowledge with the commercial and behavioural factors that shape food choices, and will be equipped to critically evaluate evidence and apply it to real-world challenges facing the food and nutrition industry. Practical work throughout the degree, supported by dedicated nutrition training and sensory analysis facilities, builds hands-on skills in food product development and dietary assessment, while modules in marketing strategy and data analytics develop commercially relevant, transferable expertise. Students will also complete an independent research project, sharpening their ability to plan, investigate and present a topic of personal interest, and can further specialise through study of personalised nutrition and public health, positioning them for a wide range of careers across the food and nutrition sector.