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.

Teesside University is situated in Middlesbrough, in North East England. It has heavily invested in advanced teaching and learning infrastructure, particularly the BIOS Building — a state-of-the-art facility for health, nutrition, and life sciences.

The university offers excellent support services, active student societies, and numerous opportunities for hands-on learning. Teesside’s approach emphasises applied education, ensuring students develop practical experience alongside theoretical knowledge.

The BSc Nutrition programme reflects this ethos through its integration of lab work, field visits, live projects, and collaborations with industry and community organisations addressing real-world food, health, and sustainability challenges.

Grade Requirements:

• 96–112 UCAS tariff points from A-levels or equivalent qualifications, including at least one relevant science subject (e.g., Biology or Chemistry).
• GCSEs in English and Mathematics at grade C/4 or above.

English Language Requirements:

• IELTS Academic: Overall score of 6.0, with no component lower than 5.5.
• Equivalent qualifications, such as TOEFL or PTE, are accepted.

Teesside University provides a range of scholarships and bursaries to support students financially. One key award is the Cleveland Scientific Institution Scholarship, which assists students in food, nutrition, and biosciences — particularly those living in or around the Tees Valley area and demonstrating financial need.

Additional merit-based scholarships are available for high-achieving students, alongside programme-specific awards in food and nutrition. Students are encouraged to check the university’s funding and scholarships page early for eligibility details and deadlines.

Graduates of the BSc Nutrition at Teesside University can pursue a variety of roles in health, food, and research sectors, including:

• Nutritionist
• Public Health Nutrition Specialist
• Scientific Research Assistant
• Dietetic Technician
• Quality Assurance Officer

Applications for the BSc Nutrition programme at Teesside University can be made through the UCAS system. For support and guidance throughout your application process, contact one of our experienced AHZ counsellors.