BSc Nutrition with Food Consumer Sciences
-
UCAS code
B4D6 -
Clearing BTEC Extended Offer
MMM -
Clearing Offer
CCD -
Year of entry
2023/24 -
Course duration
Full Time: 3 Years
-
Year of entry
2023/24 -
Course duration
Full Time: 3 Years
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
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.
Clearing A Level CCD BTEC offer MMM
A level: CCD including C in one core science subject.
BTEC: MMM
Accepted subjects: Biology, Chemistry, Physics, Maths
We've listed A level and BTEC qualifications here, but please be assured that we also accept a wide variety of A level-equivalent qualifications.
For more information about Clearing at Reading, please visit our Clearing pages.
You can also visit our international student pages for information about English language qualifications.
Structure
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
CH1FC3 | Molecular Studies for the Life Sciences | DR Silvia Baldanza |
FB1AG2 | Farm to Fork | DR Emma Bennett |
FB1BFN | Fundamental Biochemistry in Food and Nutrition | DR Anisha Wijeyesekera |
FB1MF1 | Food Microbiology | PROF Dimitris Charalampopoulos |
FB1PN | Introduction to Human Physiology and Nutrition | PROF Jeremy Spencer |
PY1IPY | Introduction to Psychology | DR Katie Barfoot |
Optional modules include:
Code | Module | Convenor |
---|---|---|
AP1EM1 | Introduction to Marketing | MR Nick Walker |
AP1SB1 | Introduction to Management | PROF Julian Park |
CH1FC1 | Fundamental Concepts in Chemistry 1 | DR Silvia Baldanza |
AR1EMP10 | Early Empires: Mesopotamia, Egypt & Rome [10 credits] | PROF Roger Matthews |
AR1FOR10 | Forensic Anthropology and the Archaeology of Death [10 credit] | DR Gundula Müldner |
AR1RAT1 | Revolutions and Transitions: The Human Journey from 6 Million Years Ago to the Present Day | PROF Steve Mithen |
AR1SOC10 | Contemporary world cultures: an introduction to social anthropology [10 credits] | DR Alanna Cant |
GV1B1 | Introduction to Environmental Science | DR Hazel McGoff |
MT1CC | The Science of Climate Change | PROF Nigel Arnell |
TY1WTF | What the font? Making and using typefaces | DR Rob Banham |
These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
AP2EM6 | Food Retail Marketing | DR Giuseppe Nocella |
FB2FQS | Food Quality and Sensory Science | DR Stella Lignou |
FB2IFC | Issues in Food Choice | PROF Lisa Methven |
FB2MF2 | Microbiological Hazards in Foods | DR Marie Lewis |
FB2NED | Nutritional Epidemiology and Dietary Assessment | PROF Gunter Kuhnle |
FB2NS | Nutritional Science | PROF Julie Lovegrove |
FB2PUB2 | Public Health Nutrition | PROF Gunter Kuhnle |
FB2PYA | Industrial Training Preparation | MRS Justine Norris |
FB2SEN | Sports and Exercise Nutrition | PROF Jeremy Spencer |
Optional modules include:
Code | Module | Convenor |
---|---|---|
AP2A67 | Animal Nutrition | DR Kirsty Kliem |
FB2C10 | Chemistry of Food Components | PROF Richard Frazier |
FB2C20 | Composition and Properties of Foods | PROF Richard Frazier |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
CL2AE | Ancient Epic | DR Christa Gray |
CL2CGH | Greek History: Persian Wars to Alexander | PROF Emma Aston |
CL2DR | Ancient Drama | PROF David Carter |
CL2RO | Roman History: From Republic to Empire | DR Andreas Gavrielatos |
FT2WD | Wildlife Documentary: Ecology and Representation | DR Adam O'Brien |
GV2CSR | Corporate Social Responsibility Consultancy | MR Jim Ormond |
IL2GICC | Intercultural Competence and Communication | MRS Daniela Standen |
IL2GMB | Modern Britain: Society, History and Politics | DR Lucy Watson |
LS2LAT | Introduction to English Language Teaching | MRS Suzanne Portch |
LS2LNM | Language and New Media | PROF Rodney Jones |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Alice Christensen |
ML2STA | Society, Thought, and Art in Modern Europe | DR Veronica Heath |
MM2101 | Founder Dilemmas | PROF Norbert Morawetz |
MT2CC | The Science of Climate Change | PROF Nigel Arnell |
PO2AMG | American Government and Politics | DR Graham O'Dwyer |
PO2MIR | Modern International Relations | DR Joseph O' Mahoney |
PO2PWS | Politics of the Welfare State | DR Christoph Arndt |
PO2THI | Political Thinking | DR Alice Baderin |
PP2EA1 | Ethical Argument 1: Philosophy and How to Live | DR Luke Elson |
PP2GP1 | Global Philosophy 1 | MISS Michela Bariselli |
PP2HKW1 | Hume, Kant, and Wittgenstein 1 | DR Sev.J. Schroeder |
PP2IDR1 | Ignorance, Doubt, and Relativism 1 | DR Jumbly Grindrod |
PP2MM1 | Meaning and the Mind 1 | DR Jumbly Grindrod |
PP2OID1 | Oppression, Inequality, and the Enemies of Democracy 1 | DR Charlotte Newey |
These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
FB3GSA | Consumer Attitudes to Food Quality | PROF Lisa Methven |
FB3LNP | Lifestyle, Nutrigenetics and Personalised Nutrition | DR Vimal Karani |
FB3NDH | Nutrition in Health and Disease | PROF Julie Lovegrove |
FB3PFB | Research Project | PROF Gunter Kuhnle |
FB3QSF | Advanced Food Quality and Sensory | MRS Justine Norris |
These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.
Fees
New UK/Republic of Ireland students: £9,250*
New international students: £24,500
* 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 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.
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.