Passionate about nutrition? Use your expertise to shape the future of nutrition in the food industry, government or research environments.
Food and nutrition are an integral part healthy living and food has a profound influence on health, helping to reduce the risk of many serious diseases. The global food industry aims to satisfy the needs of the consumer for high quality, inexpensive, convenient, nutritious and healthy foods all year round.
The BSc (Hons) Food and Nutrition programme embraces a range of subjects including nutritional sciences, food sustainability, business and consumer marketing and consumer behaviour. Our graduates have expertise in nutrition science to contribute to sustainable futures for global citizen health and well-being, shaping the future of nutrition in the food industry, government or research environments.
The programme is mainly taught by research active academic staff from the Nutrition InnovationCentre for Food and Health (NICHE), a world-renowned centre of excellence for global nutrition research and teaching within the School of Biomedical Sciences. NICHE is engaged in numerous regional and international research projects concerned with food, nutrition and health, many of which involve close collaborations with the food industry. Our staff are committed to excellent research informed teaching.
Food and Nutrition at Ulster University is ranked 1st in the UK in the Guardian University Guide 2025.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
Diploma in Professional Practice DPP
Diploma in International Academic Studies DIAS
Diploma in Professional Practice International DPPI
This is a four year full-time course with a compulsory placement year.
Typically there are 20-25 timetabled hours per week between 9.15am - 5.05pm Monday - Friday, including lectures, tutorial and seminars.
Teaching is delivered primarily through lectures, tutorials, seminars and practical sessions. You will also take part in student led seminars, supervised practical sessions and self-directed learning employing study packs and research based materials.
Your learning will be assessed through a variety of methods including case studies, projects, written unseen examinations, workbooks, presentations, literature-based assignments and project reports.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures from the academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures from the academic year 2022-2023.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
In this section
Year: 1
Status: C
This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail
Year: 1
Status: C
This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.
Year: 1
Status: C
This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.
Year: 1
Status: C
This module introduces the basic scientific concepts of human nutrition, health psychology theories related to diet and physical activity behaviours and provides a general introduction to learning in a university setting, including scientific information retrieval, and handling. It also introduces the basic statistical methods essential to scientific analysis and informs on the use of specific software packages for the analysis and presentation of data. Employability and professionalism are also introduced within this module. Teaching methods include lectures, computer laboratory classes and tutorials.
Year: 1
Status: C
This module encourages students to focus on SMART Careers Action Planning to target experiential learning opportunities including, but not limited to, Diploma in Professional Practice placements, work and / or study abroad, part time employment opportunities', volunteering and internships, to further enhance their career prospects. Students will also develop an articulate, comprehensive Curriculum Vitae.
Status: O
Year: 1
This module is optional
This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.
Status: O
Year: 1
This module is optional
This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.
Status: O
Year: 1
This module is optional
This module gives a basic introduction to the Chinese language to build learners' very basic communicative competence, and establish a basic foundation in the language system to help prepare for the year 2 Chinese language module (CHN311Fundamentals of Chinese Language).
Status: O
Year: 1
This module is optional
This module examines the principles of management and applies them to the practice of operational management. The module is both people and action-oriented and examines a range of topics including the development of management theories, the impact of the internal and external business environment and how management contributes to sustainable business futures.
Status: O
Year: 1
This module is optional
The principles of food choice and consumer behaviour are explained within the context of the food industry. This module enables students to gain a knowledge of the principles and theories underpinning consumer behaviour and highlights the importance of understanding the consumer in today's global economy.
Year: 2
Status: C
The module provides an integrated overview of food science and technology across the food supply chain and in the context of the Sustainable Development Goals (SDGs). Core topics include principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards/risks. Students are introduced to the production and processing of the main food commodities, challenges in food (re)formulation and other factors for sustainable and ethical food quality, safety and security of supply. Students will engage and report on laboratory practicals, and will undertake a site visit to a local company to gain insights into the food production process.
Year: 2
Status: C
The module provides an opportunity for students to acquire necessary understanding of nutritional epidemiology and statistical analysis. Providing an integrated overview to the principles of epidemiology and its analysis and interpretation with respect to the study of diet and disease.
Year: 2
Status: C
This module is designed to promote an understanding of the fundamentals of nutritional assessment through directed learning on anthropometry, body composition and dietary assessment methodologies. Students will gain practical skills in the measurement and collection of anthropometry and dietary intake data.
Year: 2
Status: C
This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.
Year: 2
Status: C
This module aims to provide nutrition students with the opportunity to develop entrepreneurial competences and transferable professional skills, applied to the current global challenges in food, nutrition and health. The module will be taught using a combination of lectures, seminars/tutorials and case studies, supported by online learning resources. Students will co-create and communicate an innovative and creative idea to solve a current food/nutrition problem or challenge. Collaborating in groups, selected ideas will be developed into an outline business plan.
Year: 2
Status: C
This module builds on PPD388 Future Orientated Professional Skills Development 1. Students will be made aware of their Employability & Careers Department and the invaluable resources it provides. Furthermore, students will gain an understanding of the recruitment methods used by opportunity providers and be able to actively participate in these, thus preparing students for applying for placements and employment opportunities. An understanding of essential employment attributes such as career resilience and professionalism will also be gained.
Status: O
Year: 2
This module is optional
This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.
Status: O
Year: 2
This module is optional
This module provides insight into the major historical events, discoveries, disciplines, activities and relevance of microorganisms to the different areas of human activity. A major goal is to provide a foundation for understanding and learning microbiology as a biological science and its relation to our public health and the environment.
Status: O
Year: 2
This module is optional
This module gives an intensive introduction to Chinese, providing a firm introduction to the basics of the language as well as developing basic language learning strategies.
Status: O
Year: 2
This module is optional
People management forms a large part of every manager's job whether they work in a large multinational organisation, a not-for-profit organisation, or a charity. People management processes are usually designed by HR specialists within the organisation; however, line managers play a pivotal role in implementing and enacting HR policies and practices. Where employees feel positive about their relationship with their line managers, they are more likely to have higher levels of job satisfaction, commitment and loyalty, which are in turn associated with higher levels of performance.
Status: O
Year: 2
This module is optional
Within this module, the key concepts and practices of contemporary marketing are introduced. The module defines marketing and explores the marketing environment and key aspects including segmentation, consumer behaviour, the marketing mix, sustainability and digital marketing. The inquiry-based learning assessment provides the opportunity to apply these concepts to today's evolving marketplace developing employability and innovation skills.
Status: O
Year: 2
This module is optional
Nutritionists have many pertinent roles within the food industry, from new product development to global food regulation. This module will give a basic introduction to topics such as food regulation, new product development, people in production and careers in the food industry and give students an insight to how nutrition is applied in the food industry. After reviewing the virtual food tours, students will complete a written assignment on a food production process, including an element of new product development and innovation. Students will gain practical experience in utilising e-books and other information sources in order to present a professional and concise written report aligned a set format.
Year: 3
Status: C
This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.
Year: 3
Status: C
This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.
Year: 4
Status: C
This module will provide students with an in-depth understanding of the food product development process and the opportunity to apply this knowledge through developing and testing a new product concept. A range of graduate attributes, essential for a successful career in the food industry, will be enhanced.
Year: 4
Status: C
This module provides an integrated overview of nutrition- and food-related research as the ongoing basis of the knowledge that informs future practice, research & development. The module provides an opportunity for students to acquire skills necessary to produce a critical review of scientific literature, conduct statistical analysis using relevant computer software and acquire presentation skills, which help to prepare students for the Food, Nutrition and Dietetics research project module (NUT517).
Year: 4
Status: C
This module provides students with experience in research in a selected area of investigation in Food, Nutrition and Dietetics conducting an independent research project and interpreting the findings for presentation to a scientific audience in the form of scientific poster and scientific paper for publication.
Year: 4
Status: C
This module will provide students with an understanding of functional foods and components and the scientific and legal measures which are used throughout the food supply chain to ensure food produced is healthy and safe. An understanding of this topic is of vital importance for food and nutrition graduates who aspire to a career in the food industry.
Status: O
Year: 4
This module is optional
This module consolidates the work of modules in years 1 and 2 in the area of Chinese (namely CHN111 and CHN311), providing a firm mastery of the key aspects of the language as well as developing a core understanding of Chinese culture and traditions.
Status: O
Year: 4
This module is optional
This module promotes sustainability, equality, diversity and inclusion (EDI), and active citizenship as they relate to global food/drink and consumer policy issues. A number of contemporary food policy and consumer issues are discussed and their management and leadership implications for the consumer, social, economic and political environments are outlined.
Status: O
Year: 4
This module is optional
Within this module, the pivotal role of digital marketing management is examined. The key elements and practices of developing and executing comprehensive digital marketing strategies, to create impactful campaigns are explored and applied. The inquiry-based and authentic learning approach allows students to enhance vital employability skills and digital innovation capabilities while applying strategic concepts to drive sustainable business growth.
Status: O
Year: 4
This module is optional
This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence and consumer understanding of food and nutrition policies.
Status: O
Year: 4
This module is optional
This module provides an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in athletic performance.
Status: O
Year: 4
This module is optional
This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.
Status: O
Year: 4
This module is optional
This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
In this section
Grades CCC
Essential subject requirement: one subject from Biology, Chemistry, Maths, Nutrition and Food Science, Physics or DA Life and Health Sciences.
PE or Single Award Life & Health Sciences are acceptable when accompanied by AS Level Grade C in Chemistry, Physics, Maths, or Biology.
Approved Science courses are only accepted.
Pearson BTEC Level 3 National Extended Diploma in Applied Science (RQF) / OCR Cambridge Technical Level 3 Extended Diploma in Applied Science - Award profile of MMM
Pearson BTEC Level 3 National Diploma in Applied Science (RQF) / OCR Cambridge Technical Level 3 Diploma in Applied Science (Human Science or Food Science pathways only) - Award profile of MM plus A Level Grade C.
Pearson BTEC Level 3 National Extended Certificate in Applied Science (RQF) / OCR Cambridge Technical Level 3 Extended Certificate in Applied Science - Award profile of M plus A Level Grades CC accompanied by AS Level grade C in one subject from Biology, Chemistry, Maths, Physics.
Pearson BTEC Level 3 National Extended Certificate in Applied Human Biology - Award profile of M plus A Level Grades CC accompanied by AS Level grade C in one subject from Biology, Chemistry, Maths, Physics.
96 UCAS tariff points including a minimum of 5 subjects (four of which must be at Higher Level).
Essential Subject requirements: grades H4/H4 in two subjects from Biology, Chemistry, Home Economics, Maths, and Physics.
If you do not pass Maths at H4, you will be required to achieve a minimum of H6/O4 in addition to the two essential subjects. The minimum requirement for English is H6/O4.
Grades CCCCC to include two subjects from Biology, Chemistry, Maths, Physics, Food, Health and Well-being, or Health and Food Technology.
English & Mathematics are required at Standard Level 1, 2 or 3
Grades DDD to include one subject from Biology, Chemistry, Maths, Physics.
English & Maths are required at Standard Grade 1, 2 or 3.
24 points to include 12 points at higher level, with at least 5 points in one of the following subjects: Biology, Chemistry, Maths, Physics.
Higher or Subsidiary level in English Language and Maths required at Grade 4 or above.
Only science-based courses are acceptable.
Overall average of 55% including a minimum of 55% in each level 3 module (120 credit Access Course) (NI Access Course).
Overall profile of 45 credits at Merit. (60 credit Access course, 45 graded) (GB Access Course).
If GCSE Maths at grade C has not been obtained a 20 credit Level 2 Mathematics module, passed at 40%, or successfully completing NICATS Mathematics as part of the pre-2021 Access Diploma is required.
You must satisfy the General Entrance Requirements for admission to a first-degree course and hold GCSE passes at grade C/grade 4 or above (or equivalent) in English Language, Maths, and Double Award Science. GCSE Chemistry grade C/grade 4 can be accepted as an alternative to GCSE double award science.
Level 2 Essential/Key Skills in Application of Number is NOT regarded as an acceptable alternative to GCSE Maths.
Level 2 Essential/Key Skills Communication will be accepted as equivalent to GCSE English.
English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Acceptable alternative qualifications include the following and must be science-based.
HND overall Merit with distinctions in 15 level 5 credits. Units may be specified.
HNC overall Merit with distinctions in 45 level 4 credits. Units may be specified.
For further information regarding offer requirements, please get in touch with Admissions Office staff on T: +44 (0) 28 7012 3210 or E: admissionsce@ulster.ac.uk
As part of your course, you may have a placement/project that involves contact with patients and/or potential exposure to human blood/tissue. At that time, you will be asked to complete a Health Declaration Form to include information about your vaccination history. Following the screening of your form, you may need a medical which will be arranged with Student Occupational Health.
Depending on the nature of your placement/project you may require immunity from Measles, Mumps, Rubella, Chickenpox, and Tuberculosis and/or have completed a course of Hepatitis B vaccinations with subsequent positive serology results.You will be advised further should the need for health screening and vaccination arise.
Although the modules taken in Year 1 are not identical, students may transfer to or from BSc Hons Human Nutrition with DPP(I)/DIAS at the end of Year 1, depending on performance in Year 1 and the availability of places.
All such transfers and entries are at the discretion of the Course Committee.
In this section
Graduates from this course are now working for:
With this degree you could become:
The academic content of the programme, together with the experience gained from placement, leads to excellent employment opportunities in various aspects of the food industry including product development, quality assurance and marketing, and in advisory or research roles in companies and public agencies. There are also opportunities for suitably qualified graduates to pursue higher degrees (MSc, MRes, MPhil, PhD) through further taught studies and/or research at both this University or at other institutions of higher education and research.
You have the opportunity to complete a work placement in year three of this course. The Diploma in Professional Practice (DPP/DPP International) is awarded for the successful completion of a placement year in the food industry, nutritional science research or health promotion. The Diploma in Academic Studies is awarded for the successful completion of a year in another university, for example, Study USA (SUSA).
Highlights of our placement year:
Accredited by the Institute of Food Science and Technology (IFST).
Undergraduate fees are subject to annual review, 2025/26 fees will be announced in due course.
See our tuition fees page for the current fees for 2024/25 entry.
All first year and second year Food and Nutrition students who achieve a year average of 70% or above will be placed on the 'Deans List'.
In year two we have a sponsored award for 'Best overall performance in year two'.
In year four, we have industry sponsored awards for the 'Best overall performance in final year' and 'Best final year research project'.
You may require health screening and have to get certain vaccinations. The cost of this is currently around £35 - 155 depending on the vaccinations required.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
Ulster continues to develop and support sustainability initiatives with our staff, students, and external partners across various aspects of teaching, research, professional services operations, and governance.
At Ulster every person, course, research project, and professional service area on every campus either does or can contribute in some way towards the global sustainability and climate change agenda.
We are guided by both our University Strategy People, Place and Partnerships: Delivering Sustainable Futures for All and the UN Sustainable Development Goals.
Our work in this area is already being recognised globally. Most recently by the 2024 Times Higher Education Impact rating where we were recognised as Joint 5th Globally for Outreach Activities and Joint Top 20 Globally for Sustainable Development Goal 17: Partnership for the Goals.
Visit our Sustainability at Ulster destination to learn more about how the University strategy and the activities of Ulster University support each of the Sustainable Development Goals.
