BSc Nutrition with Foundation Year

The BSc Nutrition (with Foundation Year) at Teesside University is a four-year, full-time degree designed for students who do not yet meet the direct entry requirements for the BSc Nutrition programme. The foundation year helps students build essential knowledge in biology, chemistry, mathematics, and academic study skills, preparing them for success in the main degree.

Throughout the programme, students explore how food, diet, lifestyle, and behaviour affect human health at both individual and population levels. Topics include human metabolism, nutrients, food science, public health, sustainability, sensory evaluation, food safety, and clinical nutrition. The course focuses on evidence-based science, experimentation, and applying analytical methods to understand how diet can prevent or manage disease.

Students benefit from access to modern laboratories and research facilities within the BIOS Building, as well as participation in real-world projects like community nutrition initiatives, healthy food banks, and sustainability campaigns. There is also an optional work placement year (sandwich year) that provides practical experience in the nutrition, health, or food industries, enhancing employability.

Teaching combines lectures, laboratory practicals, seminars, workshops, group projects, and independent research. Assessments include written assignments, lab reports, exams, presentations, posters, research projects, and group work.