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On BSc Nutrition with Food Consumer Sciences you will broaden your knowledge of nutrition whilst discovering the psychology behind consumer choices and how you can influence them.
Consumers are growing increasingly aware of the effects that diet can have on health, and nutritionists play an important role in ensuring that the information available to them is scientifically sound. They help to ensure that food products are nutritionally beneficial and analyse consumer responses to them. Our BSc Nutrition with Food Consumer Sciences course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. If you are interested in working as the interface between companies, health professionals, policy makers and consumers, then this is the degree for you.
The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
During the first year you will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology and psychology. You will then be able to build upon this knowledge by exploring areas such as public health nutrition, the psychology of food choice, consumer behaviour and marketing, and new product development.
You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and working in our pilot-scale food processing plant. During your final year you will carry out an original project as part of one of our existing research groups, enabling you to work alongside world authorities in areas such as food and human health.
The course is accredited by the Association for Nutrition (AfN). After graduating you will be eligible to apply to become a Registered Associate Nutritionist with the Association for Nutrition via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional. This course is also accredited by the Institute of Food Science & Technology.
You have the option of studying this degree over four years with a placement year in industry.
For more information, please visit the Food and Nutritional Sciences website.
Overview
Consumers are growing increasingly aware of the effects that diet can have on health, and nutritionists play an important role in ensuring that the information available to them is scientifically sound. They help to ensure that food products are nutritionally beneficial and analyse consumer responses to them. Our BSc Nutrition with Food Consumer Sciences course blends nutritional sciences with training in the psychological aspects of cognition and consumer choices. If you are interested in working as the interface between companies, health professionals, policy makers and consumers, then this is the degree for you.
The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
During the first year you will study the fundamentals of human nutrition, food chemistry, food microbiology, cell biology, genetics, human physiology and psychology. You will then be able to build upon this knowledge by exploring areas such as public health nutrition, the psychology of food choice, consumer behaviour and marketing, and new product development.
You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and working in our pilot-scale food processing plant. During your final year you will carry out an original project as part of one of our existing research groups, enabling you to work alongside world authorities in areas such as food and human health.
The course is accredited by the Association for Nutrition (AfN). After graduating you will be eligible to apply to become a Registered Associate Nutritionist with the Association for Nutrition via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional. This course is also accredited by the Institute of Food Science & Technology.
You have the option of studying this degree over four years with a placement year in industry.
For more information, please visit the Food and Nutritional Sciences website.
Entry requirements A Level ABB | IB 32 points overall
Select Reading as your firm choice on UCAS, and we will guarantee you a place if you achieve one grade lower than the published offer.
Typical offer
ABB including a grade B in one core science subject (Biology, Chemistry, Maths, Physics). Psychology at AS level is advantageous but not essential.
International Baccalaureate
32 points overall including a 5 in one core science at higher level.
Extended Project Qualification
In recognition of the excellent preparation that the Extended Project Qualification (EPQ) provides to students for University study, we can now include achievement in the EPQ as part of a formal offer.
BTEC Extended Diploma
DDM (Modules taken must be comparable to A level subjects specified)
English language requirements
At admission, students whose first language is not English must have English Language requirements appropriate to an AfN Accredited programme, which must not be less than 6.5 IELTS (or equivalent), with no individual section less than 6.0).
For information on other English language qualifications, please visit our international student pages.
Alternative entry requirements for International and EU students
For country specific entry requirements look at entry requirements by country.
International Foundation Programme
If you are an international or EU student and do not meet the requirements for direct entry to your chosen degree you can join the University of Reading’s International Foundation Programme. Successful completion of this 1 year programme guarantees you a place on your chosen undergraduate degree. English language requirements start as low as IELTS 4.5 depending on progression degree and start date.
Pre-sessional English language programme
If you need to improve your English language score you can take a pre-sessional English course prior to entry onto your degree.
Structure
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB1MB1 | Introduction to Food Microbiology | PROF Dimitris Charalampopoulos |
FB1PN | Introduction to Human Physiology and Nutrition | PROF Jeremy Spencer |
FB1BFN | Fundamental Biochemistry in Food and Nutrition | DR Anisha Wijeyesekera |
FB1AG2 | Farm to Fork | DR Emma Bennett |
BI1S1 | Introductory Microbiology | DR Geraldine Mulley |
CH1FC3 | Molecular Studies for the Life Sciences | DR David Nutt |
Optional modules include:
Code | Module | Convenor |
---|---|---|
EC118 | Economy, Politics and Culture in the Roman World | PROF Ken Dark |
EC110 | The Economics of Climate Change | DR Stefania Lovo |
CL1G1 | Ancient Greek 1 | MRS Jackie Baines |
CH1FC1 | Fundamental Concepts in Chemistry 1 | DR David Nutt |
CL1L1 | Latin 1 (C) | MRS Jackie Baines |
AP1SB1 | Introduction to Management | DR Yiorgos Gadanakis |
AP1EE3 | Economics 1 | PROF Elizabeth Robinson |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB2PYA | Industrial Training Preparation | DR Emma Bennett |
FB2MF2 | Microbiological Hazards in Foods | DR Marie Lewis |
FB2NED | Nutritional Epidemiology and Dietary Assessment | PROF Gunter Kuhnle |
FB2NS | Nutritional Science | DR Charlotte Mills |
FB2PUB2 | Public Health Nutrition | DR Miriam Clegg |
FB2IFC | Issues in Food Choice | PROF Lisa Methven |
FB2FQS | Food Quality and Sensory Science | DR Stella Lignou |
AP2EM2 | Food Retailing | MR Nick Beard |
AP2EC1 | Consumer Behaviour | DR Elena Millan |
Optional modules include:
Code | Module | Convenor |
---|---|---|
FB2SEN | Sports and Exercise Nutrition | PROF Jeremy Spencer |
FB2C20 | Composition and Properties of Foods | PROF Richard Frazier |
FB2C10 | Chemistry of Food Components | PROF Richard Frazier |
MM270 | Practice of Entrepreneurship | DR Norbert Morawetz |
ML2STA | Society, Thought, and Art in Modern Europe | DR Athena Leoussi |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Daniela La Penna |
ML2UNR | Unity, Nationalism and Regionalism in Europe | DR Athena Leoussi |
LS2LAT | Introduction to English Language Teaching | MRS Suzanne Portch |
LS2LNM | Language and New Media | PROF Rodney Jones |
CL2RO | Roman History: From Republic to Empire | PROF Annalisa Marzano |
CL2DR | Ancient Drama | PROF Barbara Goff |
CL2CGH | Greek History: Persian Wars to Alexander | PROF Timothy Duff |
AP2A67 | Animal Nutrition | DR Partha Ray |
AR2M8 | Medieval Europe: power, religion and death | DR Gabor Thomas |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
PP2GP1 | Global Philosophy 1 | DR Shalini Sinha |
PP2EA1 | Ethical Argument 1: Philosophy and How to Live | DR Luke Elson |
PP2HKW1 | Hume, Kant, and Wittgenstein 1 | DR Severin Schroeder |
PP2OID1 | Oppression, Inequality, and the Enemies of Democracy 1 | MR George Mason |
PP2IDR1 | Ignorance, Doubt, and Relativism 1 | DR Jumbly Grindrod |
PP2MM1 | Meaning and the Mind 1 | DR Jumbly Grindrod |
PO2PWS | Politics of the Welfare State | DR Brandon Beomseob Park |
PO2MIR | Modern International Relations | DR Joseph O' Mahoney |
PO2THI | Political Thinking | DR Alice Baderin |
MT2CC | The Science of Climate Change | PROF Nigel Arnell |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB3PFB | Research Project | PROF Gunter Kuhnle |
FB3QSF | Advanced Food Quality and Sensory | DR Nikos Mavroudis |
FB3NHD | Nutrition, Health and Disease (Part taught with FBMNH1) | PROF Julie Lovegrove |
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
FB3GSA | Consumer Attitudes to Food Quality | PROF Lisa Methven |
FB3NGL | Genes, Lifestyle and Nutrition (Part taught with FBMNH2) | DR Vimal Karani |
Fees
New UK/Republic of Ireland students: £9,250* per year
New international students: £20,830 per year
* UK/Republic of Ireland fee changes
UK/Republic of Ireland undergraduate tuition fees are regulated by the UK government. These fees are subject to parliamentary approval and any decision on raising the tuition fees cap for new UK students would require the formal approval of both Houses of Parliament before it becomes law.
EU student fees
With effect from 1 August 2021, new EU students will pay international tuition fees. For exceptions, please read the UK government’s guidance for EU students.
Additional costs
Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.
Financial support for your studies
You may be eligible for a scholarship or bursary to help pay for your study. Students from the UK and other EU countries may also be eligible for a student loan to help cover these costs. See our fees and funding information for more information on what's available.
You may be eligible for a scholarship or bursary to help pay for your study. Students from the UK may also be eligible for a student loan to help cover these costs. See our fees and funding information for more information on what's available.
Additional costs
These course fees cover the cost of your tuition. Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.
Careers
Food is Europe's largest and most buoyant industry, and nutritionists with food science training work at the forefront of product development and package design. As a graduate of this course, you can become a registered nutritionist. Our graduates embark on careers within the food industry or a related sector, working for companies such as PepsiCo, Mondelēz, Nestlé, Marks & Spencer, Mars, Unilever and McCormick.
Alternatively you could use your degree for a career in nutrition education and promotion, or work for a government department concerned with public health. Additionally, you may choose to move into other areas, such as teaching, accountancy and environmental health. This degree can also be a stepping stone for an MSc or PhD in the area of food and health.