Everything you need to know...
International/EU: £13,995 per year (£1,200 for placement year)
This course scored 97% for overall satisfaction in the 2020 National Student Survey.
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- Gain specific knowledge and skills in key areas of food technology.
- Develop the skills and competencies required for a successful food and nutrition career.
This course prepares you for a range of careers in the food industry with roles in food product development, quality assurance, technical management, buying and more. We actively engage with food retailers and food manufacturers and design our course around industry needs to ensure that you enjoy excellent career opportunities.
Sheffield Business School accreditation
Sheffield Business School is accredited by the Association to Advance Collegiate Schools of Business (AACSB), placing us in the top 5% of business schools globally.
Watch student Loren Draper talk about what it’s like to study on this course.
How you learn
You are taught by a team of lecturers who have research or managerial experience in the food industry. Nutrition lecturers are registered with the Association for Nutrition.
You learn through
- practical sessions in state-of-the-art facilities
- guest lectures from leading industry professionals
- problem based learning
- a live consultancy project in the final year
- self-directed learning activities
Course leaders and tutors
You will have the opportunity to arrange a year-long work placement in between your second and third years. This gives you a real-world experience to prepare you for your future career. Due to our strong relationships with regional, national and international employers, we can help you to secure a great placement opportunity and support you while you are there.
Previous students have gained placements at organisations such as Tesco, Asda, Sainsbury's, Morrisons, Bakkavor, Greencore, Unilever, GSK, Premier Foods and Samworth Brothers.
Industry professionals from a variety of disciplines present guest lectures and lead workshops giving you subject knowledge across a variety of modules from first year through to final year. You will have the opportunity to meet employers as part of the placement process at employment fairs.
You also work on a live consultancy challenge during the final year, where you are given a brief from an industry partner and need to design, plan and deliver solutions.
Competitions and awards
You have the opportunity to apply for an additional leadership award. This is delivered by external industry consultants and is a great way to enhance your CV.
This course prepares you for a career in
- food product development
- food quality
- food production
- food and nutrition advice
- food styling and journalism
- sensory analysis
Previous graduates of this course have gone on to work for
- Premier Foods
- Samworth Brothers
The BSc (Hons) Food and Nutrition is accredited by the Institute of Food Science and Technology (IFST)
Students enrolled on our Food and Nutrition course become student members of the Institute of Food Science and Technology (IFST) with the opportunity to upgrade to full member status upon graduation.
Student success story
Food and Nutrition student Emma Taylor spent her placement year developing new food products for PepsiCo International.
Where will I study?
You study at City Campus through a structured mix of online lessons and face-to-face teaching with access to digital and online resources to support your learning.
City Campus is located in the heart of Sheffield, within minutes of the train and bus stations.
Adsetts Library is located on our City Campus. It's open 24 hours a day, every day.Learn more
Equipment and facilities
On this course you work with
- a sensory suite
- development kitchens
- food technology facilities
- food and nutrition laboratories
- retorts (industrial pressure cookers) used to make heat sterilised products
- specialist freezing equipment for manufacturing ice cream
- freeze drying
- modified atmosphere packaging (MAP) for preserving food
This must include at least 64 points from 2 A Levels or equivalent BTEC qualifications. For example:
- BCC at A Level
- DMM in BTEC Extended Diploma.
- A combination of qualifications, which may include AS levels, EPQ and general studies
- English language or literature at grade C or 4
- Maths at grade D or 3
• Access - an Access to HE Diploma with at least 45 credits at level 3 and 15 credits at level 2. At least 15 level 3 credits must be at merit grade or above, from a QAA-recognised Access to HE course, or an equivalent Access to HE certificate.
If English is not your first language you will need an IELTS score of 6.0 or above, with a minimum score of 5.5 in each skill.
We welcome applications from people of any age. We may be flexible in our normal offer if you can show a commitment to succeed and have the relevant skills and experience. This must show that you will benefit from and finish the course successfully.
Please note the University will only admit students who are aged 18 at the point of enrolment.
Additional information for EU/International students
If you are an International or non-UK European student, you can find out more about the country specific qualifications we accept on our international qualifications page. You can also watch a video guide on how to apply.
For details of English language entry requirements (IELTS), please see the information for 'All students'.
Module and assessment information for future years is displayed as currently validated and may be liable to change. When selecting electives, your choices will be subject to the core requirements of the course. As a result, selections may be limited to a choice between one of two or more specified electives in some instances.
You will be able to complete a placement year as part of this course. See the modules table below for further information.
|Module: Academic And Professional Skills||Credits: 20||
|Module: Business Analysis For The Service Sector||Credits: 20||
|Module: Food Composition And Ingredient Functionality||Credits: 20||
|Module: Introduction To Food Safety Management||Credits: 20||
|Module: Introduction To Human Nutrition||Credits: 20||
|Module: Marketing Communications||Credits: 20||
|Module: Academic Research Skills||Credits: 20||
|Module: Developing Food Products||Credits: 20||
|Module: Food Concept Feasibility||Credits: 20||
|Module: Food Technology||Credits: 20||
|Module: Nutrition Through The Lifecycle||Credits: 20||
|Module: People And Organisations In Context||Credits: 20||
|Module: Placement Year||Credits: -|
|Module: Food And Nutrition Research Project||Credits: 20||
|Module: Food Innovation Consultancy Challenge||Credits: 40||
|Module: Food Perception And Consumer Behaviour||Credits: 20||
|Module: Food Quality Management||Credits: 20||
|Module: Issues In Nutrition||Credits: 20||
Fees and funding
Our tuition fee for UK students starting full-time undergraduate study in 2021/22 is £9,250 per year. During your placement year you will pay a reduced fee of £1,200.
† If you are studying an undergraduate course, postgraduate pre-registration course or postgraduate research course over more than one academic year then your tuition fees may increase in subsequent years in line with Government regulations or UK Research and Innovation (UKRI) published fees. More information can be found in our terms and conditions under student fees regulations.
Our tuition fee for International/EU students starting full-time study in 2021/22 is £13,995 per year. During your placement year you will pay a reduced fee of £1,200.
Financial support for home/EU students
How tuition fees work, student loans and other financial support available.
Additional course costs
This link allows you to view estimated costs associated with the main activities on specific courses. These are estimates and, as such, are only an indication of additional course costs. Actual costs can vary greatly depending on the choices you make during your course.Additional costs for Food and nutrition courses (PDF, 239.5KB)
Any offer of a place to study is subject to your acceptance of the University’s Terms and Conditions and Student Regulations.
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