Introduction

Nowadays, the public places a very high importance on food science and nutrition. This programme emphasises the scientific understanding of food and nutrition, enabling you to apply this knowledge to a range of contexts such as new product design, quality and safety, and the identification of relationships between dietary intake and health which will ultimately combine to satisfy the needs of society. 

This programme also emphasises your development of practical laboratory-based skills, and you will be introduced to related matters such as the importance of government and international food and nutrition policies.

Programme Features

High ranking
Northumbria is ranked 17th in the UK for Food Science (Complete University Guide 2025)

Student achievements
18% outstanding students awarded Government Scholarships in 2022 and 2023.

Employable graduates
100% graduates in 2021 (FT) were employed within 6 months upon graduation.  Our past graduates have been employed as Research & Product Development Manager, Hygiene Inspector Quality Assurance Officer, etc. by the government’s Food and Environmental Hygiene Department and prominent companies/institutions such as Hong Kong Maxim's Group and Vitasoy International Holdings Limited.

Further studies
Some of our graduates have pursued master’s degrees in science in reputable universities in Hong Kong, such as MSc in Food Industry/University of Hong Kong.
 

Modules

Biological and Food Sciences Research Project 

This module enables you to engage in a research project and to present their evaluation of the relevant primary literature and their own findings in an oral presentation and written report. Laboratory and/or computer-based work will provide you with the appropriate practical skills, and independent and directed learning will be used to facilitate literature evaluation and thesis writing.

Food and Nutrition - Policy and Issues 

This module gives you the opportunity to examine how external factors and novel research impacts on the present state and future of food and nutrition. You will be encouraged to critically analyse complex issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and global factors shaping the landscape of food and nutrition and case studies. Current and often contentious issues will be researched by you allowing you to explore the scientific basis of popular health claims. 

Food Processing and Preservation

This module is designed to provide you with an understanding of the principles and practices involved in the food processing with emphasis on food preservation. Food Processing operations are central to food quality, safety and product shelf life and as such an understanding of the main processes and principles that are involved in food processing is of paramount importance to the food scientist. Therefore, knowledge and in-depth understanding of the content provided as part of “Food Processing and Preservation“ is envisaged to be a key strength in your employability within the food industry.

Product Development and Sensory Analysis

This module is designed to provide you with an understanding of the main drivers of food choice, current and future market trends in food and nutrition as well as the principles and workflows related to sensory analysis of foodstuffs. The module is also designed to provide you with knowledge of the main workflows pertinent to New Product Development (NPD) and insights on how those workflows could translate into a successful product. The module will introduce you to a series of current issues in the field of Food Formulation on pertinent topics such as novel ingredients, novel processing and packaging methods as well as current and future market trends in food and nutrition. 

Food Quality and Safety 

For part-time mode only. This course has been included in the list of reimbursable courses under Continuing Education Fund. The mother course (BSc (Hons) Food Science and Nutrition) of this module is recognised under the Qualifications Framework (QF Level 5). 

Assessment

Presentation(s), assignment(s), examination(s), laboratory and practical report(s).