Program Overview

At Surrey, we offer more than just a food science degree. Our BSc Food Science and Nutrition, ranked top 5 in the UK, explores how biology and chemistry are applied to food and the processes through which food is used by the body. You’ll graduate with an advanced understanding of both aspects, with skills that are highly sought after by employers.

• Study on an Institute of Food Science and Technology (IFST) accredited course.
• Access our £12.5 million Innovation for Health Learning Laboratory and our new Food and Nutrition Kitchen Lab to acquire practical experience that is greatly valued by a wide range of employers.
• Gain industry experience through a Professional Training placement, working for an employer such as the Government, a nutrition-focused business, or a large specialised bakery, confectionary, cereal or dairy food company.
• Learn from lecturers who have been awarded the Queen’s Anniversary Prize for Further and Higher Education, in recognition of their research excellence in the field of food and nutrition..

Food science is a multidisciplinary subject that applies biology and chemistry to the physical, chemical and biochemical study of food. Nutrition is the study of the biochemical and physiological processes through which food is utilised by the body. This degree encompasses both aspects to a high level.

In your first year, you’ll study a broad range of topics, including food and nutritional science-focused subjects, as well as cell biology, biological chemistry, biochemistry and physiology to give you a solid foundation upon which to build the rest of your degree.  

In your second year, you’ll develop your understanding of what happens to the components of food during processing and storage. You'll gain an understanding of the role of food microbiology and how safe, nutritious food can be effectively produced. You’ll acquire an appreciation for the functionality of ingredients used in foods and product development, while exploring the basis of nutrition and the role this has on aetiology and prevention of illnesses, such as cardiovascular disease and cancer.   

In your third year, you’ll have the choice to specialise further, studying topics like food chemistry to continue to evaluate the role of natural and added components in the foods we eat. You will also gain a more in-depth understanding of the technologies used to produce safe and nutritious foods as well as the importance of food security. You’ll also advance your knowledge of the role of nutrition in certain illnesses and how this contributes to their prevention.