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2027/28

Nutrition

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Nutritional science is a rigorous, evidence-based approach to exploring how nutrients, food choice and diet influence health and wellbeing.

The University of Reading is a top-ranked university in this sector. We offer a range of flexible nutrition-related degrees, enabling you to develop the technical skills and theoretical ability to excel in a global industry.

What you’ll learn

Explore fundamental topics in the nutrition space:

  • Human anatomy
  • Genetics
  • Physiology
  • Food microbiology
  • Public health.

Discover our excellent clinical and lab facilities – including our extensive nutritional analysis facilities, clinical suites, and specialist facilities for assessing food choice and preference.

You’ll also have the flexibility to add a Placement Year or Foundation Year, tailoring your degree to your specific requirements and ambitions.

Strong rankings and outcomes

Our food and nutrition science students have excellent learning opportunities, graduate outcomes, and future earning potential:

  • 1st in the UK and 19th in the world for Agriculture and Forestry (QS World University Rankings by Subject, 2026, which includes food).
  • 3rd in the UK for Nutrition and Food Science (Guardian University Guide, 2027).
  • 8th in the UK for Food Science (The Times and The Sunday Times Good University Guide, 2027).
  • 96% in work or further study (HESA 2026, Graduate Outcomes Survey, 2023/24, includes all UK domiciled first degree Food and Nutritional Sciences responders).
  • 3rd in the UK for graduate salaries, 13% above average (Telegraph analysis of DfE data on the earnings of first degree graduates after five years from English Higher Education Institutions, June 2026).
  • 100% agree that the course developed knowledge and skills needed for the future (National Student Survey, 2026).

Accredited programmes

At Reading, all of our courses are accredited by the appropriate industry body. Depending on the course, this includes the:

Courses

I have had a keen interest in nutrition and its impact on human health for several years. I chose Reading’s combined Nutrition & Food Science degree because I believe that to be able to understand nutrition and its impact on society today, it is necessary to understand the complete food chain as it operates from ‘farm to plate’. The combination of academic subjects and hands-on work in the department’s pilot plant was one of the aspects of the course that I particularly enjoyed.

Tina Eggers
BSc Nutrition and Food Science with Professional Training

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