Nutrition BSc

Year of entry

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UCAS code
B400
Start date
September 2024
Delivery type
On campus
Duration
3 years full time
Work placement
Optional
Study abroad
Optional
Typical A-level offer
AAB (specific subject requirements)
Typical Access to Leeds offer
BBB
Full entry requirements
Accredited
Yes

Course overview

Food science and nutrition students researching in lab

Nutrition is a fast-moving discipline that focuses on understanding the role of foods, nutrients and the overall “diet” in maintaining health and preventing disease. Nutritionists play an important role in providing and implementing evidence-based nutritional guidelines and dietary recommendations meaning the scope of career options for Registered Nutritionists is wide-ranging.

On this course, you’ll gain a solid understanding of human nutrition and nutrition science, exploring the science underpinning the relationships between diet and health. You'll cover the nutritional content in food, the role of food choices and the food environment that shapes dietary behaviours whilst studying the most up-to-date nutrition and dietary recommendations and defining what’s considered “healthy” and for who.

You'll also learn about the scientific, social, behavioural and ethical considerations that inform current public health advice and the nutrition profession, all within the context of current issues such as the global obesity problem, personalised nutrition, plant-based diets and sustainability.

Throughout the course, you’ll learn a combination of core nutrition topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need to pursue a career in nutrition.

Being accredited by the Association for Nutrition, this course gives you the platform to become a Registered Associate Nutritionist – a status many employers in industry require and prioritise now, enhancing your chances of securing the career you want.

Why study at Leeds:

  • This course is accredited by the Association for Nutrition and the Institute of Food Science and Technology.
  • Our globally-renowned research here at Leeds feeds into your course and shapes your learning with the latest thinking in areas of nutrition and public health, including nutrient delivery, metabolism and nutritional epidemiology.
  • Experience expert teaching delivered by a programme team made up of academics and researchers who specialise in a variety of food science and nutritional disciplines.
  • Take the opportunity to work alongside our academics and get involved in real-life research happening in the School.
  • Access excellent specialist facilities including computer clusters and teaching laboratories that give you an industry-standard environment to perform experiments and conduct project work.
  • Enhance your career prospects and give your CV that competitive edge before you graduate with our industrial work placement opportunities. Our close industry links have given previous students the chance to work at — and build professional relationships with — UK and multinational companies such as Marks and Spencer, Sainsbury’s and Nestlé.
  • Gain invaluable life experience and advance your personal development with our exciting study abroad programmes, spanning across universities worldwide.
  • At the end of your second year, there is the possibility of transferring to the four-year integrated Masters (MSci, BSc) course.
  • Make the most of your time at Leeds by joining our Food Science society, where you can widen your interest in food studies and get to know people on your course outside of lectures through trips and socials such as a Summer BBQ.

Join our online taster course

Learn how food scientists and nutritionists combine knowledge from engineering, biology and physical sciences to study all aspects of food and to ensure what we consume is safe and wholesome. Join now on Futurelearn.

View this video on Bilibili.

Accreditation

Institute of Food Science and Technology

Accredited by the Association for Nutrition

Accreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students.

This course is accredited by the Association for Nutrition (AfN) and the Institute of Food Science and Technology (IFST).

This accreditation certifies that this programme delivers evidence-based nutrition education to a professionally recognised level which meets quality standards.

This BSc degree guarantees your eligibility to apply for direct entry at ‘Registered Associate Nutritionist’ level to the AfN voluntary register – a registration required by many nutritionist and nutrition-related jobs.

Course details

We are currently reviewing our curriculum as part of a university-wide process. As a result, we are unable to publish module information for this course at this time. The information below provides an overview of what you’ll study and our approach to teaching and assessment. We will update this page as soon as the changes are confirmed. Read more in our terms and conditions.

This content was last updated on 3 April 2023.

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation.

Throughout the course, you’ll build on these foundations, understanding how nutrients in food are used in the body and how individuals’ nutritional requirements change across various stages of life, with consideration to how these relate to specific groups of people. You'll explore how and why people make choices relating to what they eat and drink and how this knowledge can be applied in public health promotion and nutritional education.

You'll also study how nutrition impacts specific health conditions and key considerations around what is needed to ensure everyone has access to a healthy and sustainable diet, via national-level approaches to improving food products and policy. By the final year of your programme, you'll explore more specific and specialised areas of current thinking in nutrition, food and public health, reflecting on how these can be applied to solve real-world local and global nutritional challenges.

Each year of this course is designed around a combination of compulsory core modules, which provide essential foundational subject-specific knowledge and skills. You’ll also have the opportunity to study optional modules and tailor your degree to suit your interests or career aspirations.

Optional modules may typically include the following:

  • Traditional Alcoholic Beverages
  • Food Allergy and Food Intolerance
  • Food and Cancer
  • Diet and Cardiovascular Disease

In addition to subject-specific modules, we also offer a range of skills development modules that’ll give you an insight into possible careers, the variety of professional roles that our nutrition graduates go into and how to enhance your employability. This continuous professional development – combined with the technical knowledge you’ll develop through teaching and research activities – will not only ensure you have an extensive skill set and knowledge in food science, but the confidence to apply them in the workplace once you graduate.

Discovery modules are also available in all years of your degree, as long as you’re taking enough credits of your own subject for that year.

Each academic year, you'll take a total of 120 credits.

Year 1

You'll develop a grounding in the foundational concepts in the field of nutrition. You'll explore different themes, including food sourcing and production within a sustainable food system, key food nutrients, food preparation, preservation methods and food safety (including the role of food microbiology), the science behind sensory aspects of food and drink and key concepts in human nutrition. You’ll also be introduced to statistical analysis methods for food and nutrition data.

Throughout the year, you’ll have opportunities to develop your laboratory and experimentation skills through laboratory work as well as transferable skills that are crucial for your success throughout your programme. Consequently, the portfolio of core modules in your first year will allow you to gain insight into the origins of food (including consumption trends and behaviour, and socio-economic, political and sustainability issues), the role of food as a carrier of essential nutrients with specific roles in the body and appreciate how food and its constituent components affect health, which will set the foundation for your studies in subsequent years.

Year 2

In your second year, you'll deepen your nutrition knowledge. Learning will focus on understanding the scientific basis of nutritional recommendations and the impact of nutrition on health, for different population groups at different life stages, e.g., pregnancy, childhood, older age. You'll delve deeper into the integration between human physiology and nutrition, nutrient metabolism and explore how the metabolic demand for nutrients varies during the life course. You'll also be introduced to the concepts and methodologies such as molecular nutrition and nutritional biochemistry (including key biochemical pathways, epigenetics and the gut microbiome) which allow scientists to study food choices and how dietary patterns may be linked to health and disease. The relationship between nutrition and physical activity will also be explored in the context of the global obesity problem. You'll also investigate at how and why people make food choices, barriers to dietary change and what strategies can be employed to promote healthier dietary behaviours.

This year will provide a core programme of research and career skills training, which will build on key skills explored in year 1, including use of specialist software, careers and employability and professional aspects of nutrition roles in industry and public health settings.

Year 3

You'll explore more specific and specialised areas of current thinking in food and nutrition, nutrition-related behaviour and public health. This year encompasses key considerations around what is needed to ensure target populations have access to a healthy diet, via approaches such as national-level policy, which will give you an understanding of the challenges and opportunities for nutrition policy for a more sustainable and equitable food system. By working on food product projects alongside your peers, you'll further appreciate the role of nutritionists, industry, government and consumers in food product development. Your team project based on new product development (NPD), will explore the role of food science and nutritionists in developing and marketing new healthy food ranges for food manufacturers. You’ll apply your knowledge and skills to designing new foods, from concept, through formulation and processing, to sensory evaluation, packaging and marketing. The project ends with a ‘Dragon’s Den’ style pitch to industry and nutritional experts. Examples of products marketed to our very own ‘Dragon’s Den’ by our previous students can be found here.

You'll also explore some clinically related aspects of nutrition and the concept of personalised nutrition, as well as the role of diet in specific diseases, e.g., cardiovascular disease, cancer.

A major part of our nutrition degree is your final year project work. Here, you'll undertake a real-life, independent capstone research study, together with experienced academics. The experience will develop your research skills, including practicalities of doing research, from conception of a topic to delivering your findings. You’ll define aims and objectives, planning and working through different elements of your research and effectively presenting your findings and conclusions. You'll also develop transferable skills such as problem solving, communication and professional competencies which are all transferable into your future career when you graduate.

You'll be given a selection of topics, relating to the nutrition research activity in the School, from which you can choose one. Examples of the range of research projects that have previously been undertaken by students include:

  • Investigating the Association of Physical Activity with Blood Glucose Markers: A Mendelian Randomisation Analysis
  • Penetration and Presentation of Front-of-Pack Nutrition Label Information in UK Supermarket Websites
  • Effect of High Carbohydrate Diet on Triacylglycerols from De Novo Lipogenesis
  • Age-related Contributions of Fruit and Vegetables to Fibre Intakes in the UK
  • Acute Macronutrient Intake and Cognitive Performance in Young Adults: A Scoping Review
  • The Impact of Ultra-processing on the Environmental and Nutritional Benefits of Plant-based Whole Foods – a Focus on Pea and Soy

One-year optional work placement or study abroad

During your course, you’ll be given the opportunity to advance your skill set and experience further. You can apply to either undertake a one-year work placement or study abroad for a year, choosing from a selection of universities we’re in partnership with worldwide.

Learning and teaching

Nutrition is a wide subject encompassing areas such as biochemistry, food science, human behaviour, statistics and epidemiology. You're therefore encouraged to learn about the different aspects of nutrition science in innovative ways, all of which supports the development of your knowledge, skills and confidence.

You'll benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials, case-based learning, problem-based learning, and practical lab work. All learning is undertaken alongside peers and other students from within the School of Food Science and Nutrition and potentially other students within the University of Leeds.

Independent study is also an important part of this course and will develop your research and analytical skills in order to think and work independently.

You’ll explore this subject with academics, researchers and experienced external practitioners who work in industry, policy, or health care. Teaching staff at the School of Food Science and Nutrition include lecturers and professors who are all experienced at producing globally recognised, cutting-edge research across a range of different areas of nutrition, health and food. You may also be taught by industry and health care professionals with years of experience, e.g., practising dietitians, as well as trained postgraduate researchers too.

You’ll be assigned an academic personal tutor to guide you through your studies, and help you progress, throughout your degree.

Skills development

Our problem-based learning approach, laboratory classes and project-based work allows you to gain first-hand experience investigating and applying material from your lectures and tutorials to real-life work situations. This ensures that, as a student, you’re actively engaged in teaching and learning and working collaboratively with your coursemates to build a sense of community where you feel valued. This approach will also equip you with in-depth knowledge, key practical skills and transferable skills that will help you secure a graduate job.

Our close links with industry also mean that you have direct contact with industry and potential employers from an early stage in your course. The course provides you with opportunities via skills development modules which will also give you an insight into the range of nutrition-related career roles and professions.

This degree supports your learning using problem-solving approaches and teamwork to foster high-level thinking and skills which will be key at all stages of your degree and future career.

Specialist facilities

Throughout your studies, you’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment installed with the latest professional nutritional and statistical analysis software packages, used to evaluate nutritional and experimental data, dietary intakes and nutritional composition of recipes.

Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. Our purpose-built energy balance laboratory gives you access to equipment for the measurement of human body composition (BodPod), resting energy expenditure (using a state-of-the-art metabolic system – Cosmed Quark RMR) and exercise-induced energy expenditure (measured during cycle ergometry using a breath-by-breath metabolic cart – Cosmed Quark). This facility also includes a research kitchen and experimental cubicles that allow the measurement of appetite and food intake in which the volume/composition of foods can be manipulated.

Taster lectures

Watch our taster lectures to get a flavour of what it’s like to study at Leeds:

On this course you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.

Assessment

A variety of traditional and authentic assessment approaches are used to support your learning and progression through the course and measure attainment of the learning outcomes. Assessments have a range of formats to develop your skills such as report writing, effective oral and visual presentation and communication (including digital skills), problem-solving and the necessary practical skills such as laboratory and experimental methods, including conducting human-based studies and trials. These reflect the real-world needs and challenges encountered in the workplace.

The course supports and encourages you to think critically and provides opportunities for you to receive formative feedback and to reflect on performance to help you progress and learn.

Our assessments are designed to accommodate the various learning styles and embed equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. In your final year you'll synthesise learning and knowledge skills through the design and development of a new food product, working in a multidisciplinary team alongside your peers.

In addition, every student will undertake an independent capstone research project, where you'll have the opportunity to work on a cutting-edge research topic that interests you, within the field of Nutrition. 

Entry requirements

A-level: AAB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

Where an A-Level science subject is taken, we require a pass in the practical science element, alongside the achievement of the A-Level at the stated grade.

Excludes A-Level General Studies or Critical Thinking.

GCSE: C (4) in English, or an equivalent English language qualification, and C (4) in Mathematics.

Extended Project Qualification (EPQ): We recognise the value of this qualification and the effort and skills required to undertake it, where an applicant is taking the EPQ this may attract an alternative offer in addition to the standard offer. The EPQ taken with A-Levels, for example, could be ABB with an A in the EPQ.

Alternative qualification

Access to HE Diploma

60 credits overall in an acceptable science related programme with 45 credits at Level 3 of which 30 are graded Distinction and the remainder graded Merit.

BTEC

D*DD in a relevant Science subject. We do not accept Health and Social Care or Sports and Exercise Science.

Cambridge Pre-U

D2 M2 M2 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

International Baccalaureate

16 points at higher level, with 5 each in two science subjects at Higher Level including at least one of Chemistry, Physics, Biology or Mathematics.

Irish Leaving Certificate (higher Level)

AAAABB or H2H2H2H2H3H3 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

Scottish Highers / Advanced Highers

AAABB including 2 sciences at Advanced Higher, at least one of which must be Chemistry, Physics, Biology or Mathematics.

T-Levels

T Level Technical Qualification with Food Sciences Occupational Specialism overall grade Distinction.

Read more about UK and Republic of Ireland accepted qualifications or contact the School’s Undergraduate Admissions Team.

Alternative entry

We’re committed to identifying the best possible applicants, regardless of personal circumstances or background.

Access to Leeds is an alternative admissions scheme which accepts applications from individuals who might be from low income households, in the first generation of their immediate family to apply to higher education, or have had their studies disrupted.

Find out more about Access to Leeds and alternative admissions.

Typical Access to Leeds A Level offer: BBB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics) plus a pass in the Access to Leeds scheme.

If you do not have the formal qualifications for immediate entry to one of our degrees, you may be able to progress through a foundation year. We offer a Studies in Science with Foundation Year BSc for students without a science background at A-level and an Interdisciplinary Science with Foundation Year BSc for applicants who meet specific widening participation criteria.

International Foundation Year

International students who do not meet the academic requirements for undergraduate study may be able to study the University of Leeds International Foundation Year. This gives you the opportunity to study on campus, be taught by University of Leeds academics and progress onto a wide range of Leeds undergraduate courses. Find out more about International Foundation Year programmes.

English language requirements

IELTS 6.5 overall, with no less than 6.0 in any component. For other English qualifications, read English language equivalent qualifications.


Improve your English
If you're an international student and you don't meet the English language requirements for this programme, you may be able to study our undergraduate pre-sessional English course, to help improve your English language level.

Fees

UK: £9,250 (per year)

International: £30,750 (per year)

Tuition fees for UK undergraduate students starting in 2023/24 and 2024/25
Tuition fees for UK full-time undergraduate students are set by the UK Government and will remain capped at £9,250 for 2023/24 and 2024/25. The fee may increase in future years of your course in line with inflation only as a consequence of future changes in Government legislation and as permitted by law.

Tuition fees for international undergraduate students starting in 2023/24 and 2024/25
Tuition fees for international students for 2023/24 and 2024/25 are available on individual course pages.

Tuition fees for a study abroad or work placement year
If you take a study abroad or work placement year, you’ll pay a reduced tuition fee during this period. For more information, see Study abroad and work placement tuition fees and loans.

Read more about paying fees and charges.

There may be additional costs related to your course or programme of study, or related to being a student at the University of Leeds. Read more on our living costs and budgeting page.

Scholarships and financial support

If you have the talent and drive, we want you to be able to study with us, whatever your financial circumstances. There is help for students in the form of loans and non-repayable grants from the University and from the government. Find out more in our Undergraduate funding overview.

Applying

Apply to this course through UCAS. Check the deadline for applications on the UCAS website.

We may consider applications submitted after the deadline. Availability of courses in UCAS Extra will be detailed on UCAS at the appropriate stage in the cycle.

Admissions guidance

Read our admissions guidance for full details on what to include in your application.

What happens after you’ve applied

You can keep up to date with the progress of your application through UCAS.

UCAS will notify you when we make a decision on your application. If you receive an offer, you can inform us of your decision to accept or decline your place through UCAS.

How long will it take to receive a decision

We typically receive a high number of applications to our courses. For applications submitted by the January UCAS deadline, UCAS asks universities to make decisions by mid-May at the latest.

Offer holder events

If you receive an offer from us, you’ll be invited to an offer holder event. This event is more in-depth than an open day. It gives you the chance to learn more about your course and get your questions answered by academic staff and students. Plus, you can explore our campus, facilities and accommodation.

International applicants

International students apply through UCAS in the same way as UK students.

We recommend that international students apply as early as possible to ensure that they have time to apply for their visa.

Read about visas, immigration and other information here.

If you’re unsure about the application process, contact the admissions team for help.

Admissions policy

University of Leeds Taught Admissions Policy 2024

This course is taught by

School of Food Science and Nutrition

Contact us

School of Food Science and Nutrition Undergraduate Admissions

Email: foodug@leeds.ac.uk
Telephone:

Career opportunities

Nutritionists play a huge role in society, providing much-needed insight across various sectors. As we move towards a stronger emphasis on healthier lifestyles, the demand for nutritionists is only going to grow, with the potential to take you into many exciting career opportunities.

Once you graduate with this AfN-accredited nutrition degree, you’ll be equipped to register as a nutritionist and work in a range of job roles in both the public and private sectors.

Many nutritionist and nutrition-related jobs now require graduate applications to possess AfN registration as it assures employers that you meet the standards of the food profession.

Plus, University of Leeds students are among the top 10 most targeted by top employers according to The Graduate Market 2023, High Fliers Research, meaning our graduates are highly sought after by some of the most reputable companies in the field.

Our recent graduates have pursued a range of exciting careers in areas such as nutritional research, public health promotion, product development, marketing and humanitarian work related to nutrition and public health.

Examples of recent graduate destinations include:

  • Nutrition Associate, Kellogg Company
  • Policy Advisor, DEFRA
  • Health Coach, Oviva
  • NHS and further training in dietetics
  • Product Developer & Content Creator, City Dietitians
  • Nutritionist & Field Survey Manager, The United Nations World Food Programme

Read profiles of our alumni to find out more about where some of our graduates are working.

Careers support

At Leeds, we help you to prepare for your future from day one. The School of Food Science and Nutrition has a strong commitment to enhancing student employability. Each year we host dedicated employability fairs, careers events and presentations to provide you with an understanding and finding opportunities in industry.

We have a dedicated Careers Advisor and Employability Officer who's able to offer you advice, guidance and support with any applications you might wish to make, whether it be a placement year, graduate role or volunteering position. Alongside this programme we also endeavour to offer you the opportunity to attend relevant workshops, conferences and factory/site visits.

Our Academic Personal Tutor initiative is designed to help you develop and demonstrate the skills and experience you need for when you graduate and move into the world of work. We will help you to access opportunities across the University and record your key achievements, so that you can clearly articulate your experiences and the skills gleaned from them, with confidence.

You'll also have full access to the University’s Careers Centre, which is one of the largest in the country.

Study abroad and work placements

Study abroad

Studying abroad is a unique opportunity to explore the world, whilst gaining invaluable skills and experience that could enhance your future employability and career prospects too.

From Europe to Asia, the USA to Australasia, we have many University partners worldwide you can apply to, spanning across some of the most popular destinations for students.

This course offers you the chance to spend time abroad, usually as an extra academic year between years 2 and 3 which will extend your studies by 12 months.

Once you’ve successfully completed your year abroad, you'll be awarded the ‘international’ variant in your degree title which demonstrates your added experience to future employers.

Find out more at the Study Abroad website.

Work placements

A placement year is a great way to help you decide on a career path when you graduate. You’ll develop your skills and gain a real insight into working life in a particular company or sector. It will also help you to stand out in a competitive graduate jobs market and improve your chances of securing the career you want.

Benefits of a work placement year:

  • 100+ organisations to choose from, both in the UK and overseas
  • Build industry contacts within your chosen field
  • Our close industry links mean you’ll be in direct contact with potential employers
  • Advance your experience and skills by putting the course teachings into practice
  • Gain invaluable insight into working as a professional in this industry
  • Improve your employability

If you decide to undertake a placement year, this will extend your period of study by 12 months and, on successful completion, you'll be awarded the ‘industrial’ variant in your degree title to demonstrate your added experience to future employers.

With the help and support of our dedicated Employability team, you can find the right placement to suit you and your future career goals.

In previous years, students have worked at many prestigious organisations, including major retailers, manufacturers and research centres such as: 

  • Marks & Spencer, Sainsbury's and Co-op 
  • Nestlé, Unilever, Arla, PepsiCo and Mondelez International 
  • DEFRA and Leatherhead Food RA 
  • Flourishing Families 

During your industrial placement you'll have an industrial supervisor from within the company, plus an academic supervisor who will keep in touch throughout your placement.

Find out more about Industrial placements.

Student profile: Aishah Angell

I learnt a lot and through my own experimentation and findings, it was really insightful. I was testing different orange juices in order to find out which one had the highest content of vitamin C.
Find out more about Aishah Angell's time at Leeds