Food science and nutrition

Single Honours 

• Food Science 

• Nutrition and Food Management 

• Food Quality and Safety 

Joint Honours 

• Food Science and Technology 

• Nutrition and Dietetics 

• Food Science with Business 

• Food and Nutritional Sciences with Psychology 

SOURCE: COMMON DEGREE TITLES FROM WHATUNI

Alternative options 

• Foundation years A foundation year provides a solid basis for individuals interested in pursuing a career in the food industry but may not have the required knowledge or experience to start an undergraduate degree.  

• Sandwich degrees Extending your undergraduate degree in food science and nutrition by an additional year offers valuable opportunities to gain practical experience through internships in food manufacturing, laboratory placements or public health agencies. 

• Integrated Master’s Pursuing an Integrated Master's degree allows students to deepen their knowledge and skills in areas such as food chemistry, food microbiology and nutritional epidemiology, and graduates emerge with a competitive advantage in the job market. 

• Degree apprenticeships These programs typically last between 3 to 6 years, combining academic study with practical training and work-based learning. Employers cover tuition fees and provide students with mentorship and guidance. 

SOURCE: WHATUNI

It’s helpful to have a strong foundation in science before studying food science and nutrition. Many universities require A-levels (or equivalent) in biology, chemistry, mathematics or home economics as well as an interest in food and health-related topics. Practical experience in a food-related setting can also be hugely helpful.  

Food science and nutrition includes everything from the chemical composition of ingredients to the policies which shape global food networks. It’s a multidisciplinary field that directly impacts everyone on the planet and students can explore various disciplines within the field, developing an expertise in their chosen area that can lead to a long-term career specialism. 

These areas include: 

• Food microbiology Microorganisms have an important role in food safety and preservation. Food microbiology investigates the effect of bacteria, fungi, viruses and parasites on food quality and human health. Techniques include culturing, DNA sequencing and microbial testing to ensure food safety standards and prevent illnesses. 

• Nutritional epidemiology Investigates how human health is affected by our diet, analysing large populations over time. It looks at relationships between diet, disease and longevity, identifying risk factors and protective factors for chronic diseases like obesity, cardiovascular disease and cancer. 

• Public health nutrition Focuses on promoting the health of communities across the world through nutrition interventions and policies. Public health nutritionists address dietary patterns, food access and nutritional education, collaborating with governments, NGOs and healthcare providers to develop programs promoting healthy eating habits. 

• Food product development Involves creating new food and drink products which are safe, nutritious and appealing to consumers. It encompasses scientific research, recipe design, quality control evaluation and packaging to bring new products to market. 

• Quality assurance This field ensures that food products meet regulatory standards and safety requirements, necessary to protect customer health. Quality assurance professionals conduct inspections, audits and testing to ensure high-quality products. 

• Food chemistry  

• Food microbiology and food safety 

• Nutrition and diet 

• Food processing and preservation 

• Food quality assurance 

• Nutritional epidemiology 

• Food policy and regulation 

• Sustainable food systems 

At university, you’ll gain a detailed understanding of the scientific principles behind nutrition, and the procedures which global food production systems are based on. You’ll cover both theoretical study and practical laboratory work, developing the knowledge and skills needed to address take on a variety of roles within one of the most widespread and important industries in the world.  

You’ll explore emerging trends and technologies in the food industry, such as functional foods, plant-based diets and sustainable food production, ensuring you’ll graduate with an up-to-date education which opens doors to a range of careers. 

Additionally, you’ll learn more general skills that can be applied to a wide variety of professional workplaces, such as: 

• Data analysis 

• Report writing  

• Research methods 

• Organisational skills 

Food science and nutrition programs do not carry industry accreditation, although they usually align with industry standards and best practices set by UK regulatory agencies. For example, most nutritionists have a degree qualification in nutrition, but this is not required to call yourself a nutritionist and work in the field.  

However, there are organisations such as The Association for Nutrition (AfN) which provides a structure of professional working standards, and you can apply to become a Registered Nutritionist (RNutrs) which signals to future employers that you have met rigorously applied competence and practice criteria. 

Depending on which aspect of food science and nutrition you are interested in, you may find that one of the following degree subjects is a good fit for your own career aspirations. Alternative degree choices can include: 

• Dietetics 

• Culinary arts 

• Public health 

• Environmental science 

• Agricultural science 

Completing an undergraduate degree provides a great entry into the world of industrial food production, healthcare and food research. Whether working in manufacturing, public health agencies or scientific laboratories, food science and nutrition graduates help to inform the way we understand health, sustainability, ethical production and food safety.  

Potential career pathways include: 

• Food technician  

• Dietitian  

• Product developer 

• Food safety specialist 

• Sports nutritionist  

• Public health advisor  

• Quality assurance manager 

• Food industry consultant 

• Health educator 

These are just a few of the most common job roles. You will find plenty of other options available to you, and you can also continue your studies by completing a postgraduate degree in food science and nutrition, or a related subject.