BSc Nutrition

The BSc Nutrition at Teesside University is a four-year degree that blends health science, food science, diet, and behaviour to prepare students for careers in public health, nutrition research, the food industry, or sustainability. The course integrates disciplines like biochemistry, physiology, food science, and behavioural studies to explore healthy eating, disease prevention, and sustainable nutrition.

Students study in modern facilities within the BIOS Building, participate in field visits, and complete projects such as community nutrition work, food sustainability studies, and cooking or food waste management projects. By the end of the degree, graduates are eligible to apply for membership with the Institute of Food Science and Technology.

Core topics include human physiology, biochemistry, microbiology, food sustainability, diet and behaviour, food composition, metabolism, and public health. The course also offers an optional work placement year (sandwich year), which enables students to gain hands-on experience in health, food, or public sector organisations at no extra tuition cost.

Teaching methods combine lectures, laboratory practicals, workshops, seminars, group projects, and field visits. Students engage in live projects, learning both the theoretical and practical aspects of scientific measurement, data analysis, and diet planning.

Assessment is through lab reports, written assignments, exams, presentations, posters, projects, and independent research work. Placement-based or live project contributions may also form part of the evaluation.