Food and Nutrition Science

Food and nutrition science is the study of what food is made of, how it affects the body and how it can be produced, processed and consumed in ways that support health and wellbeing across populations. It draws on biochemistry, physiology, microbiology, food chemistry, food technology and public health, applying scientific rigour to questions that affect everyone: how nutrients are digested and metabolised, how food can be made safer and more nutritious, what the relationships are between diet and disease, and how food systems can feed growing populations sustainably.

At the University of Bedfordshire, this four-year full-time programme includes a Professional Practice Year, giving you extended work-based experience in industry or a related professional environment as part of your degree. You will study food chemistry, human physiology and metabolism, nutrition science, food microbiology and food safety, public health nutrition, food legislation and research methods. Bedfordshire's connections with industry partners, including companies in pharmaceuticals, healthcare products and forensic sciences, support a professionally oriented approach throughout the programme, ensuring your studies connect to the real contexts in which food and nutrition science is applied.

Graduates of food and nutrition science programmes go on to careers in the food industry in roles including product development, quality assurance, food safety and regulatory affairs, as well as in public health nutrition, dietetics (with further study), research, healthcare, sports nutrition and nutrition communication. The scientific foundations developed also support careers in pharmaceutical, biotechnology and nutraceutical companies. Professional registration with the Association for Nutrition or the Institute of Food Science and Technology is available to eligible graduates and provides a recognised credential for public-facing nutrition roles.

Further study at master's or doctoral level in nutrition science, food technology or public health nutrition is an option for those drawn to research or specialist clinical careers.