Food Science and Nutrition

Food science and nutrition sits at the intersection of chemistry, biology and public health, applying rigorous scientific methods to understand how food is composed, processed, preserved and experienced, and what effects dietary intake has on human health and wellbeing. Food science is concerned with the physical, chemical and microbiological properties of food and with the processes and technologies used to produce, package and store it safely at scale. Nutrition examines how nutrients are absorbed and metabolised, how diet affects health over the lifespan, and how nutritional knowledge can be applied to prevent and manage disease.

At the University of Northumbria, this three-year full-time programme includes a sandwich year in professional placement, a year abroad and a work placement, giving you substantial practical and international experience alongside your academic study. You will be introduced to food safety and quality assurance, food sensory analysis, new product development, food processing and preservation, and applied and practical nutrition skills including clinical nutrition. The programme develops both the technical food science competencies and the nutritional knowledge that employers in the food and health sectors value, preparing you for roles across a wide range of organisations.

Graduates from food science and nutrition programmes work in food manufacturing, food retail, product development, quality assurance, public health, dietetic support, sports nutrition and clinical nutrition services. Many find roles with food companies, hospitals, public health agencies, catering organisations and research institutions. Postgraduate study in food science, nutrition, dietetics or public health is a natural next step for those who want to specialise or pursue more senior research and clinical roles.

The combination of food science and nutritional knowledge is valued across the food industry, health sector and the growing field of food innovation and sustainability.