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Explore the chemistry of food and its effects on health and qualify as a registered nutritionist with BSc Nutrition and Food Science.
The role of nutritionists within the food industry is increasingly important, as consumers grow more aware of the importance of healthy eating. Our BSc Nutrition and Food Science course will help you to understand the processes of food production and how these can be amended to create healthier products. It combines training in the science of nutrition with areas of food science and consumer studies. Additionally, the course is accredited by the Association for Nutrition (AfN), and after graduating you will be eligible to apply to become a registered associate nutritionist with the AfN via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional.
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, food choice and regulation, and the development of new products.
You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and work 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.
For more information, please visit the Food and Nutritional Sciences website.Overview
The role of nutritionists within the food industry is increasingly important, as consumers grow more aware of the importance of healthy eating. Our BSc Nutrition and Food Science course will help you to understand the processes of food production and how these can be amended to create healthier products. It combines training in the science of nutrition with areas of food science and consumer studies. Additionally, the course is accredited by the Association for Nutrition (AfN), and after graduating you will be eligible to apply to become a registered associate nutritionist with the AfN via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional.
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, food choice and regulation, and the development of new products.
You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and work 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.
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 two core science subjects (Chemistry, Biology, Physics, Maths)
International Baccalaureate
32 points overall including at least 5,5 in two core science subjects (as listed above) 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)
Other information
Subject to relevant work experience, we may accept just one core science subject and one non-core science subject
Acceptable non-core science subjects: Food Technology, Further Maths, Statistics, Psychology, Geography, Environmental Studies, Applied Science, Geology, Home Economics
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 |
FB1EP2 | Introduction to Food Processing and Engineering | DR Colette Catherine Fagan |
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 |
AP1EM1 | Introduction to Marketing | MS Sandra Preciado |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB2PYA | Industrial Training Preparation | DR Emma Bennett |
FB2MF2 | Microbiological Hazards in Foods | DR Marie Lewis |
FB2MF1 | Microbiology of food spoilage and preservation | DR Kimon-Andreas Karatzas |
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 |
FB2EFA | Food Processing A | DR Julia Rodriguez-Garcia |
Optional modules include:
Code | Module | Convenor |
---|---|---|
FB2SEN | Sports and Exercise Nutrition | PROF Jeremy Spencer |
FB2C20 | Composition and Properties of Foods | PROF Richard Frazier |
FB2C30 | Composition, Properties and Analysis of Foods | PROF Richard Frazier |
MM270 | Practice of Entrepreneurship | DR Norbert Morawetz |
ML2STA | Society, Thought, and Art in Modern Europe | DR Athena Leoussi |
ML2UNR | Unity, Nationalism and Regionalism in Europe | DR Athena Leoussi |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Daniela La Penna |
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 |
AP2EM2 | Food Retailing | MR Nick Beard |
AR2M8 | Medieval Europe: power, religion and death | DR Gabor Thomas |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
PP2EA1 | Ethical Argument 1: Philosophy and How to Live | DR Luke Elson |
PP2GP1 | Global Philosophy 1 | DR Shalini Sinha |
PP2IDR1 | Ignorance, Doubt, and Relativism 1 | DR Jumbly Grindrod |
PP2HKW1 | Hume, Kant, and Wittgenstein 1 | DR Severin Schroeder |
PP2OID1 | Oppression, Inequality, and the Enemies of Democracy 1 | MR George Mason |
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 |
FB3NHD | Nutrition, Health and Disease (Part taught with FBMNH1) | PROF Julie Lovegrove |
FB3NGL | Genes, Lifestyle and Nutrition (Part taught with FBMNH2) | DR Vimal Karani |
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
Optional modules include:
Code | Module | Convenor |
---|---|---|
FB3AFC | Advanced Food Chemistry | DR Maria Oruna-Concha |
FB3AFQ | Advanced Food Quality, Safety and Sensory | DR Nikos Mavroudis |
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 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.
* UK and EU Fee Changes
Subject to the Government passing legislation to raise the minimum fee cap, we will raise undergraduate tuition fees from £9,000 to £9,250 for new UK/EU students applying to start courses in the 2017/18 academic year. You will not be affected by this rise if you have deferred entry to the 2017/18 academic year. The Government will confirm future arrangements for EU students in due course.
The tuition fee will remain £9,000 per year for the full duration of this course if you start in the 2016/17 academic year or have accepted an offer but deferred your entry until the 2017/18 academic year. This is unlike other institutions who are planning to raise fees midway through courses.
For further information, please see our webpage on the Teaching Excellence Framework and future tuition fees.
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.
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.
Careers
Food is Europe's largest and most buoyant industry, and there is a constant demand for graduates with knowledge of technical skills and ways to tackle the latest consumer issues.
As a graduate of this course, you will be recognised as a professional food scientist by the Institute of Food Science and Technology. You can embark on a career within the food industry or a related sector, working for companies such as PepsiCo, Marks & Spencer, Mars, Unilever and McCormick.
Additionally, you may decide to move into other areas, such as teaching, accountancy and environmental health. Our degrees are also a stepping stone to MSc or PhD study.