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Food and Nutrition BSc (Hons)


What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.


The study of food and nutrition is rooted in a strong scientific basis in biochemistry and physiology. We follow an evidence-based approach, meaning your learning experience will feature a significant practical element.

A student in a food science lab, where biochemistry and human nutrition studies take place

6 reasons to study here

Industry relevant: Develop an understanding of the complex commercial nature of the food industry.
Research quality: No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
Great teaching: Staff members are experts in their respective fields.
Dedicated facilities: Product development labs include sensory evaluation suite and our extensive compositional and analytical suite.
Work experience: You'll have the option to undertake a work placement in your third year.
Strong alumni network: Become part of an 80,000-strong LSBU alumni network.

This degree course covers...

This subject is multidisciplinary, drawing on key elements from a variety of disciplines and perspectives:

  • biochemistry
  • physiology
  • food science
  • public health
  • human nutrition
  • food consumers
  • food controls
  • moral, ethical and social contexts
  • future developments in nutrition
Key course information - ordered by mode
Mode Duration Start date Location
3 years
Start Date
Southwark Campus
4 years
Start Date
Southwark Campus

Case studies

  • Instron Food Materials Testing Machine

    Instron Food Materials Testing Machine

    A key machine of the food industry, Instron is a materials testing instrument. Manufactured in Britain, the machine evaluates the mechanical properties of materials and components using tension, compression, flexible, fatigue, impact, torsion and hardness tests.

  • Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury Labelling required specialist knowledge about food specifications that the company simply didn't have. To overcome these problems they decided to form a Knowledge Transfer Partnership (KTP) with LSBU.


Methods of assessment for course overall: 64% assessed by coursework; 25% assessed by written exams; 11% assessed by practical exams.

Year 1

  • Scientific skills
    This module will provide you with a foundation for the study of science at undergraduate level. The basis for the module will be the context, planning and execution of experimental work, along with analysis and presentation of experimental data. A substantial component of study will involve activities in effective written communication and the writing of laboratory reports in particular. Assessment method: 100% coursework.
  • Biology of the cell
    This is an introductory module providing a foundation for further studies in all areas of biology and biosciences. You'll be introduced to the cellular organisation of living organisms and you'll explore the organisation and functions of eukaryotic cells. You'll focus on the regulation of cellular homeostasis and metabolism, including the flow of energy and genetic information, cell death, renewal and differentiation and their relation to human health and disease. In addition, you'll be introduced to current research approaches and methods for studying cells and manipulating genes. Assessment method: 100% coursework.
  • Anatomy and physiology
    This module will develop your knowledge and understanding in anatomical language and human anatomy of the musculoskeletal system, as well as the physical and chemical principles that underlie physiological functions and metabolic processes. The concept of integration and control in physiology will be developed, beginning with the study of cell membrane function and leading to an appreciation of human physiology through an understanding of systems. Assessment method: 100% coursework.
  • Foodology
    This module aims to familiarise you with the science and technology basis needed for the conversion of raw materials into food ingredients, and the application of food ingredients in manufactured food products. The first part of the module will establish the history and scientific principles of food technology and preservation. The module will give you a general overview of the principles of the science of food and the factors that influence the quality of food products, and will explore some current technologies employed in food processing and manufacture. You'll study a range of systems using suitable examples drawn from the production of meat, cereals, fruit and vegetables, seafood, dairy produce or other products, and you'll adopt a ‘farm to fork’ approach. You'll be required to complete an accredited training course appropriate for food handlers. Finally, you'll appreciate the legal controls applied to food. Assessment methods: 70% coursework, 30% exam.
  • Nutrition, health and disease
    This module will familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and well-being. You'll explore key concepts of nutritional requirements, food chemistry, macro and micro-nutrient functions. You'll also explore the relationship of diet to health, with special reference to over and under nutrition states. You'll examine dietary recommendations for the maintenance of health and well-being, and you'll consider the assessment of food intake in this context. You'll review the factors determining food choice, and you'll explore the role of nutrition in the context of physical activity. Assessment method: 100% coursework.
  • Numerical methods for biosciences
    This module introduces one of the central principles of biosciences, that of quantitative measurements, their interpretation and analysis. The emphasis of this module is based around understanding the measurement process, the significance of the measurement units and the mathematical manipulation of the data obtained to produce results of use to the analyst. You'll develop the relevant mathematical skills needed to achieve this in conjunction with the introduction to selected analytical data processing software. The data will be derived from a variety of human, microbial and epidemiological experimental settings. On completion of this module you'll have gained knowledge of the main basic mathematical concepts and the use of software in the treatment and interpretation of the measured data. Assessment methods: 40% coursework, 60% exam.

Year 2

  • Human nutrition
    The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts from year 1. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status. Assessment methods: 40% coursework, 60% exam.
  • Public health 
    Improving public health requires a multi-disciplinary and multi-professional approach in order to gain increased control over the determinants of health and well-being. In both developed and developing societies, an evidence-based approach to public health is of increasing importance. This module will give you insight into a variety of key concepts associated with the complex influences on human health and disease. It will emphasise an epidemiological approach and will critically evaluate strategies for disease prevention and management. You'll examine various modes and means of communication to diverse audiences. Assessment method: 100% coursework.
  • Research methods
    This module is intended to develop your understanding of the research process in the area of applied human sciences. It will provide you with knowledge about main research principles and methodologies for data collection and analysis. You'll gain practical experience in developing a research proposal and analysing data with parametric and non-parametric statistical methods, using both MS Excel and IBM Statistical Package for the Social Sciences (SPSS). Assessment method: 100% coursework.
  • Food composition, properties and analysis
    This module builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules. Specific components will be used for illustration, e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information, and therefore the module will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis. Assessment methods: 40% coursework, 60% exam.
  • Food microbiology
    This module is designed to help you develop an understanding of food microbiology, appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. In this context you'll learn about the hazards that microorganisms pose to food safety, evaluate the risk and apply methods by which food can be processed safely. This is a practical module, and you'll continue to develop your skills in examining foodstuffs in order to enumerate and identify specific microorganisms. Emphasis will be given to the development, application and use of microbiological criteria for evaluating food safety. Finally, you'll be introduced to innovative analytical techniques used for the identification and enumeration of microbes. Assessment methods: 40% coursework, 60% exam.
  • Safe food preparation
    This module will provide you with a sound foundation of safe food operations in the modern food and drink industry. In the first few weeks, you'll learn about the legal requirements for production of safe food and appreciate that food manufacture and production operates under strict controls to ensure high quality and products that pose minimal risk to the consumer. You'll investigate the hazards to food safety, assess risk and learn the principles of modern food hygiene, covering personal hygiene, hygienic design and maintenance of food premises, plant and equipment. This learning will be enhanced and supplemented with visits to local food businesses and invited guest lecturers. You'll then appreciate the food manufacturing operations that enhance food quality and assure food safety, including pasteurisation, chilling, commercial sterilisation, freezing and an overview of emerging innovative methods such as high pressure processes. Assessment methods: 40% coursework, 60% exam.

Year 3

  • Advanced topics in nutrition
    Human nutritional science is a rapidly advancing discipline. This module will draw on your background knowledge in the area and encourage critical evaluation of emerging topics in the field. The emphasis will be on the available evidence base and developing skills in interpreting and relating key nutritional points from complex and varied sources of information. The module will be responsive to advances and breaking stories in the field. Assessment method: 100% coursework.
  • New food product development
    This module applies the principles of food safety, food control and food preservation to the development of a new food product. Food product development is essential to maintaining competitive advantage in the modern food and drink industry. You'll work in small groups to interpret a design brief and develop a new food product. To be successful a new product has to ‘look good and taste good’, then consumers will return to buy more. The food manufacturer must ensure that the product can be made consistently and meet all legal and supplier specifications. Good practice, accurate specifications and meeting all legal requirements in terms of ‘due diligence’ are essential for product design and delivery of outcomes for the development process. This module takes a practical, technological approach to food product development and deliberately encourages you to experience the constraints and conflicts arising from team work in the design, prototype and pilot manufacturing process. Assessment method: 100% coursework.
  • Clinical nutrition 
    Clinical nutrition encompasses the understanding of the role of diet in the causation, prevention and management of disease. This module will examine these themes through the examination of a range of disease states and associated nutritional perspectives. The module will also examine the role of nutrition in clinical science and the hospital setting. Assessment method: 40% coursework, 60% exam.
  • Current perspectives in bioscience
    This module will take a critical look at science, its past, present and future, and will examine how it relates to the society it serves and how it's perceived by scientists and non-scientists alike. The module will explore the links between pure science and applied science that give rise to technological advances. It will also consider science as culture, and will explore the way in which science is communicated and featured in the cultural life of nations. The ethical dimension of scientific endeavours will also be examined, along with the importance of professionalism within the scientific community. Assessment method: 100% coursework.
  • Project
    This project is an extended piece of work that requires you to undertake a piece of independent scientific research. The project is primarily a laboratory or fieldwork-based investigation. You'll be expected to manage your own research activity with tutorial support from your research supervisor. You'll use a project book as a contemporaneous record of research, and you'll be presenting your findings in form of a scientific paper that is assessed and subjected to a presentation and examination. Assessment method: 100% coursework.


This course will prepare you for the rapidly expanding biosciences industries in fields such as, public health, pharmaceuticals, medical diagnostics, pathology, healthcare, food production, and environmental issues.

Graduate success stories

Recent graduates from this course have gone onto roles in public health nutrition, health promotion and health education, the food industry, the catering industry, and sports nutrition.

What to expect from your career


Dietitians are experts in the science of nutrition. Using specialist knowledge they help educate people with health problems about the impact of their diet. Dietitians may actually diagnose and treat dietary-related illnesses and problems, often working one-to-one with clients.

You need good interpersonal skills with the ability to connect with people from a variety of backgrounds in a non-judgemental manner.

Many dietitian positions are available in the NHS, although there are career paths available within the food industry, sport, the media, education and research. There are also options for specialisation – such as working with children or diabetics.

You will need further study before becoming a registered dietitian, but you can work as a dietetic assistant on graduation. Dietitians starting salaries are around £21,000-£27,000 a year, rising to around £34,000 with experience. (All About Careers).


Nutritionists are slightly different to Dietitians. They help advance understanding of how diet affects the health and well-being of people. The number of nutritionists has grown massively in the last decade, and starting salaries in the NHS range from £21,500-£28,000, although again further study is likely to be needed. (National Careers Service).

Food Technologist

Food technologists are the leading career choice. Depending on which industry you work in: retail, manufacturing or the public sector, the nature of work is likely to vary. Generally, one of the major roles of a food technologist is to make sure that the food we eat is produced legally, to the quality advertised and as safe as it can be. This is done by conducting experiments on food samples, checking quality control procedures and working with others through the supply chain.

A scientific mind, strong attention to detail and the ability to stick to strict hygiene rules are needed. Key transferable skills such as analytical and problem-solving will be developed, opening up opportunities in other industries where this specialised knowledge is in demand.

Factories and laboratories are where most time is spent. Salaries for food technologists start between £20,000-£25,000, with experience this can rise to £30,000-45,000. (National Careers Service)

Progression to postgraduate studies

Graduates will be able to apply for further study at postgraduate level, including for a place on our full-time or part-time MSc Food Safety and Control.

The academic strength of this course means that you can also consider entering the field of academic research. Graduates from this course have secured: pure research in Universities and Research Institutions (often leading to a higher degree); and applied research and development in the biological-based industries.

LSBU Employability Service

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search.

As an LSBU student you have access to the Employability Service and its resources during your time here and for two years after you graduate.

Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or a placement/internship, and will help you assess what you need to do to get the career you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

  • Direct engagement from employers who come in to network with students
  • Job Shop – daily drop in service to help with, tailoring CVs, cover letters and applications, sourcing online resource, mock interviews and general job searching. One to one appointments for further support also available
  • Mentoring and work shadowing schemes
  • Higher education achievement report - The HEAR is designed to encourage a more sophisticated approach to recording student achievement, which acknowledges fully the range of opportunities that LSBU offers to our students.
    It pulls into one certificate: Module grades, Course descriptions, Placements, LSBU verified extra-curricular activities
  • Employability workshops - delivered free to students all year round on a variety of related topics
  • Careers fairs throughout the year to really focus your thoughts on a career after university

Find out about any of these services by visiting our student employability page


In the third year you'll have the opportunity of working on an industrial placement, where you can start to put your newly acquired skills into practice. 

This is a great opportunity to understand the way that the industry functions and to gain an appreciation of the priorities in the commercial environment. 

The (optional) sandwich year in industry will enhance your career prospects and confidence. Many students get their first job offers through this training year.


Dr Adam Cunliffe

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Associate Professor

Adam is a registered nutritionist with a background in physiology and clinical nutrition.

Dr Delia Ojinnaka

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, MSc Food Safety & Control

Delia is an academic with over 25 years of university teaching and is a food safety, control and sustainability expert and consultant.


As a student here you'll learn to solve real-life problems by integrating fundamental knowledge with the practical and social dimensions of science. We have invested heavily in new equipment so that our mix of multi-purpose and specialist laboratories offers you the space and latest equipment for analysis and research. 

You'll have the opportunity to use all the instrumentation you would expect to find in a modern analytical laboratory and also more specialised facilities, such as, electron microscopy and inductively-coupled plasma spectrometry (ICP-MS). We have well-equipped food laboratories, with facilities for product development and testing.

Teaching and learning

Percentage of time spent in different learning activities
Time spent in lectures, seminars and lab-based study Self-directed learning
Year 1 34% 66%
Year 2 29% 71%
Year 3 24% 76%

Entry requirements

2018 entry

  • A Level CCD including two Science subjects or;
  • BTEC National Diploma MMM or;
  • Access to HE qualifications with 39 Merits and 6 Passes including 12 credits in Science related subjects or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

How to apply

International (non Home/EU) applicants should follow our international how to apply guide.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
3 years
Start date
Application code
Application method
4 years
Start date
Application code
Application method

All full-time undergraduate students apply to the Universities and Colleges Admissions Service (UCAS) using the University's Institution Code L75. Full details of how to do this are supplied on our How to apply webpage for undergraduate students.

All part-time students should apply directly to London South Bank University and full details of how to do this are given on our undergraduate How to apply webpage.


Students should apply for accommodation at London South Bank University (LSBU) as soon as possible, once we have made an offer of a place on one of our academic courses. Read more about applying for accommodation at LSBU.


It's a good idea to think about how you'll pay university tuition and maintenance costs while you're still applying for a place to study. Remember – you don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursary Team on: +44 (0)20 7815 6181.

The fee shown is for entry 2017/18.
UK/EU fee: £9250International fee: £12500
AOS/LSBU code: 2177Session code: 1FS00
Total course fee:
UK/EU (excluding any optional years) £27750
UK/EU (including any optional years) £27750
International (excluding any optional years) £37500
International (including any optional years) £37500

For more information, including how and when to pay, see our fees and funding section for undergraduate students.

Possible fee changes

Current regulatory proposals suggest that institutions will be permitted to increase fee levels in line with inflation up to a specified fee cap. Specifically, LSBU may be permitted to increase its fees for new and existing Home and EU undergraduate students from 2017/18 onwards. The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.

The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4 per cent.


We offer students considerable financial help through scholarships, bursaries, charitable funds, loans and other financial support. Many of our scholarships are given as direct tuition fee discounts and we encourage all eligible students to apply for our Access Bursary. New home full-time undergraduate students meeting eligibility criteria could receive a £1,000 cash bursary by joining us in the 2017/18 academic year. Find out more about all our scholarships and fee discounts for undergraduate students.

International students

As well as being potentially eligible for our undergraduate scholarships, International students can also benefit from a range of specialist scholarships. Find out more about International scholarships.

Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

Prepare to start

We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read the How to apply tab for this course.

Applicant Open Days

To help you and your family feel confident about your university choice we run Applicant Open Days. These are held at subject level so students start getting to know each other and the academic staff who will be teaching them. These events are for applicants only and as an applicant you would receive an email invitation to attend the relevant event for your subject.

Enrolment and Induction

Enrolment takes place before you start your course. On completing the process, new students formally join the University. Enrolment consists of two stages: online, and your face-to-face enrolment meeting. The online process is an online data gathering exercise that you will complete yourself, then you will be invited to your face-to-face enrolment meeting.

In September, applicants who have accepted an unconditional offer to study at LSBU will be sent details of induction, which is when they are welcomed to the University and their School. Induction helps you get the best out of your university experience, and makes sure you have all the tools to succeed in your studies.

Read more about Enrolment and Induction.

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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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