Nutrition and Food Science BSc

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. In the National Student Survey 2024, 94% of our students said the course has developed the knowledge and skills they think they will need for their future (93.88% of responders from the Department of Food and Nutritional Sciences).

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.