On our BSc Nutrition and Dietetics you鈥檒l learn to help prevent and treat disease as a registered dietitian, responding to the diverse needs of patients in a variety of settings.
Access our 拢12.5 million Innovation for Health Learning Laboratory, our Food and Nutrition Kitchen Lab, and our state-of-the-art Clinical Simulation Centre in our School of Health Sciences.
Complete three integrated clinical placements in the NHS to acquire a wealth of practical experience, under the supervision of qualified dietitians.
Learn from lecturers who have been awarded a Queen Elizabeth Prize (formerly Queen鈥檚 Anniversary Prize) for Further and Higher Education, in recognition of their research excellence in the field of food and nutrition.
Take the opportunity to participate in the prestigious by developing an eco-innovative food product and contribute to 糖心Vlog鈥檚 legacy of highly successful teams, including the .
Get the academic requirements needed to register with the to work as a dietitian once you鈥檝e graduated.
If you're a home student, you're eligible for an of 拢5,000 per year and financial support for excess placement travel or accommodation costs.
We鈥檙e preparing you for the future by integrating AI into every course, building digital skills, confidence and creativity that employers value in tomorrow鈥檚 workplace.
On our Nutrition and Dietetics BSc, you鈥檒l learn how food intake and dietary requirements can be altered by illness and how to translate nutritional science and information about food into practical dietary advice. This advice can be aimed at the general public to promote health or in a clinical environment to treat a wide range of medical disorders.
In your first two years, you鈥檒l study a variety of topics, ensuring you have a solid foundation upon which to build the rest of your degree. At the end of your first year, you鈥檒l complete your first NHS clinical placement.
In your third year, you鈥檒l complete another two placements, each lasting up to 12 weeks.
In your fourth year, you鈥檒l have the choice to specialise further in an area of personal interest and you鈥檒l also complete a research project, bringing together all the practical, analytical and presentation skills you鈥檝e developed.
Professional recognition
BSc (Hons) - Health and Care Professions Council, the (HCPC) Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.
BSc (Hons) - British Dietetic Association (BDA) Accredited by the British Dietetic Association (BDA) as delivering the approved pre-registration curriculum framework. Provides eligibility to apply for HCPC registration as a dietitian.
Clinical and research-led curriculum
We have a clinical and research-led focus to our teaching, ensuring everything you learn is up to date and relevant to the NHS. We were awarded the Queen Elizabeth Prize (formerly Queen's Anniversary Prize) 2017-18 for Further and Higher Education, in recognition of our research excellence in the field of food and nutrition. To date, the 糖心Vlog is the only institution to have been awarded the prize in this category.
Ecotrophelia
糖心Vlog has a well-established history of entering successful student teams into the . Our teams have been shortlisted for the past five years and won the UK competition in 2024, going on to represent the UK in the European finals. 糖心Vlog teams鈥 products include , , (UK winner) and .
The competition encourages eco-innovation in the food sector and connects emerging talent with industry leaders. To enter the competition, you must develop an innovative, environmentally sustainable food and beverage product that is technically feasible and commercially viable.
Foundation year
If you don鈥檛 meet our entry requirements, you might still be able to apply for this degree with a Biosciences Foundation Year. This is an extra year of study to develop your skills and make it easier for you to get started at university.鈥疧n successful completion of your foundation year, you鈥檒l be ready to progress to the first year of your degree.
To see what modules you鈥檒l be studying, refer to the foundation tab in the 'Course structure' section.
The academic year is divided into two semesters of 15 weeks each. Each semester consists of a period of teaching, revision/directed learning and assessment.
The structure of our programmes follow clear educational aims that are tailored to each programme. These are all outlined in the which include further details such as the learning outcomes.
Modules
Modules listed are indicative, reflecting the information available at the time of publication. Modules are subject to teaching availability, student demand and/or class size caps.
The University operates a credit framework for all taught programmes based on a 15-credit tariff.
New for 2026 entry: At 糖心Vlog, we want you to be a future-ready graduate. That鈥檚 why all our courses will offer at least one module that integrates and teaches AI tools in discipline-specific ways. You鈥檒l develop the digital skills that employers are looking for and get comfortable with the tech of the future.
The module introduces some essential nutrition and health concepts and their practical application. Students will learn those concepts at an introductory level through pre-recorded content, live lectures, online sessions and panel discussions, which will be further developed in subsequent modules throughout level 4 to level 6. The module also focuses on developing students' professional skills, such as teamwork and communication skills, through interactive practical sessions and team-based activities.
This module supports all students in starting their journey toward becoming informed and effective professionals in the ever-evolving landscape of modern food, health and exercise science.Students will explore subject-specific content in their respective course cohorts. This includes contemporary topics, focusing on persistent misconceptions, current issues and essential skills for success in their field. As part of this, students will build their digital fluency by applying fundamental Artificial Intelligence (AI) tools, while learning to critically assess AI-generated information and develop a baseline understanding of its limitations, biases and ethical considerations in scientific study. This will inform an exciting assessment format, whereby students will work in groups to develop a promotional video for a food, health or exercise product/topic, using contemporary scientific research and information technology.Students will also explore core content as one larger cohort. This includes essential knowledge required to succeed in both their studies and their professional field of practice. This will require all students to draw upon their core knowledge, interpersonal and intrapersonal skills, and awareness of their own strengths and weaknesses in order to take full advantage of the personal and professional development opportunities available. This will be realised in the written coursework assessment, where students must analyse and reflect on their own work, their personal development and their future developmental needs.Completion of this module will support students' transition to subsequent modules and levels of study, particularly where they are required to interpret scientific research, solve problems, work with others and use information technology / AI tools.
This module is designed to develop a fundamental understanding of the structure and function of cells and the biochemical processes that underpin them.
Semester 2
Compulsory
In this module students will be taken on a learning journey through protein structure and function, emphasising their importance in the biochemical processes which occur within living cells. Students will explore the contributions of lipid molecules and sugars to cellular ATP production, and will be introduced to the important role that the TCA cycle and electron transport systems have in production of ATP. Students will undertake practical classes which highlight and develop the concepts taught within the module, and which will enhance their understanding of the key concepts.
This module builds on from knowledge gained in semester one in cell biology and biochemistry and starts placing the knowledge gained there into a greater perspective relevant to all fields related to Sport & Exercise and Nutritional Sciences. Physiology aims to understand the underlying mechanisms of living things from a basic cellular level all the way up to a whole organism and how the different structures (e.g. organs) interact and influence each other. In this module we will start to instil an appreciation and initial endeavour to integrating molecular, cellular, and whole-body functions. Physiology helps to create an understanding of how our bodies stay healthy and deal with and overcome pressures in everyday life such as stress or disease and how we can improve our health, performance and longevity.
This module aims to lay groundwork in practical skills for the nutrition professionals of the future. This centers around understanding food properties, production and nutritional qualities. This module builds on information learnt in BMS1055 and the skills from this module will support professional development in second and final year modules, as well as professional placement year for those undertaking this.
Semester 1 & 2
Compulsory
The purpose of this year-long module is to provide an understanding of the major food components (water, fats, carbohydrates, proteins and alcohol) and some important minor food components, in terms of their nature and role in foods. It provides insight into the nutritional principles of fats, carbohydrates and proteins and how dietary macronutrient requirement values are derived. The module is also designed to introduce students to the practical features relating to food science (including Microbiology) and nutrition. It provides students with an understanding of the key properties of macronutrients, how they can be analyzed and how their physical and chemical properties can influence the properties of foods which relate to how they operate in industry and in the domestic setting. The module also introduces students to the major groups of microorganisms in the environment & in foods and their relationship to health. It examines the micro-flora of foods and how these can be evaluated using standard laboratory techniques relevant to the food industry. Several practical classes are used to illustrate the features being studied in the module. The module is a pre-requisite for BMS2042 Food Science: Perception, Processing and Preservation, which is undertaken by students in Food Science & Nutrition, Nutrition and Nutrition & Dietetics. The module prepares students for BMS 2042 Food Science and also, where applicable, BMS2041 Food Microbiology. This year long module is relevant to all Nutritional Sciences programs.
Across academic years
Compulsory
The first Placement, A, is taken during the first year at University. Time will be spent at a clinical healthcare setting during the summer break (June 鈥 September) and also across the academic year through engagement in the Time for Dementia programme and applied academic tasks during the pre-placement preparation module which takes place following semester two exams. Placement A will continue to help students to translate and apply the theory and key skills learned during their first academic year of study and build on these skills practically, throughout their placement time. This will help students to develop an awareness of working in a healthcare setting and observe the role of a dietitian.
Optional modules for Year 1 - FHEQ Level 4
No optional modules Placement A is a pass or fail placement made up of three parts; an online session, involvement in Time for Dementia and a two week Clinical Placement where 6 Learning Outcomes have to be completed (this two week clinical placement usually takes place in Summer between level 4 and level 5). All 3 parts have of the placement must be passed
Year 2 - BSc (Hons)
Semester 1
Compulsory
The purpose of this module is to provide an in-depth introduction to the fundamentals of human nutrition for all students on nutrition-based degree programmes, building on knowledge of food science, biochemistry and principles of nutrition and health acquired in level 4. Students will develop their understanding of the biochemical characteristics of nutrients in the human diet, with particular focus on macronutrients and nutritionally important micronutrients. The knowledge acquired will fundamentally underpin their learning in a number of other modules in both level 5 (BMS2077, BMS2050 and BMS2052) and level 6 (BMS3069, BMS3107 and BMS3111). Students will also be encouraged to practically apply this knowledge by critically assessing the nutritional adequacy of specific diets encountered in the general population for health and disease prevention. As such, it has specific utility for students seeking placements and employment opportunities in a broad range of nutrition-focused environments and those working with population groups.
This module is very rich in food science content and builds upon the basic food science concepts introduced in BMS1064. This module will also set the basis for the module BMS2078 (Sem 2) as well as covering topics that will further expanded in BMS3070 (processes) and BMS3059 (Maillard Reaction). BMS2042 is designed to give our students an in depth understanding of key aspects of food science and is complimentary to what is thought in BMS2041.This module is of extreme importance for nutrition and nutrition and dietetics student who will get the only change to appreciate how Food Science, Nutrition and Dietetics are interrelated and essential to one another. The module will introduce students to the main reactions happening in foods (browning, chemical reactions, enzymatic reactions) alongside the main ingredients used as additives in complex food formulation s. The attention is then shifted to an introduction to processes (which will be further covered in-depth in BMS3070 with a focus on novel processes/minimally processed foods) as well as covering aspects related to preservation and perception of foods. As mentioned above, this module is not only essential for Food Science and Nutrition students, but is also important component of the Nutrition and Dietetics programs, as it links these to the study of food and its chemistry.
This module is designed to accompany parallel modules on nutrition. It demonstrates the context by which human physiology and metabolism impact nutrition and nutritional status. The module outlines the role of the specific metabolic organs (liver, adipose tissue, skeletal muscle) and the integration of metabolism, including endocrinology. The module also covers the role of micronutrients, particularly in relation to 1C metabolism.
This module continues the development of nutrition, professional and communication skills started in BMS1062 and BMS1055. These skills are particularly focused towards the application of nutrition principles while having a deeper understanding of the individuals and communities that we work with. Students are taught together for the first half of the module, and then split into course specific content for the Nutrition and Nutrition & Dietetics programmes towards the end of the semester.
Semester 2
Compulsory
This module builds on the subject knowledge students have gained with respect to individual nutrients and disease conditions and supports students to apply this in a practical way to the dietary needs of various population groups, equipping them for their future careers across the food, nutrition & dietetic space. The module takes a life course approach moving from pre-conception and pregnancy through to middle and older age, discussing the key nutrients needs at each stage and the key health conditions affecting each group and how they can be reduced or managed via diet and nutrition. In all cases students are encouraged to consider the range of factors affecting diet and lifestyle choices and health outcomes to allow them to provide practical and population-centred recommendations which develop their global and cultural capabilities. Through this module students are also supported to build on the transferable skills developed at level 4 (for example referencing and critical appraisal) and both assignments provide opportunities to apply, and receive feedback on, these skills as well as to apply their subject knowledge.
In this module, you will gain essential foundational knowledge and skills required to proficiently plan and conduct research studies. The module focuses on key research skills, including research design, qualitative and quantitative data analysis, and critical review, preparing you for advanced exploration in BMS3057 during level 6, where research design strategies and data analytical procedures are further emphasised. Moreover, this module provides a solid foundation to equip you with the necessary skills and knowledge to undertake your Dissertation module in level 6. By exploring a range of research approaches utilised in the exploration of various phenomena, whether in nutrition or sport and exercise science, you will understand the significance of systematic and rigorous research design as the cornerstone of scientific inquiry, investigation, examination, and exploration. Through practical application and theoretical understanding, you will develop the capabilities to understand, interpret, conceptualise, and apply diverse research methodologies and methods, empowering you to design and execute scientific investigations effectively within your respective disciplines.
Core
This module focuses on clinical dietetics, such as nutrition support for patients with different clinical conditions and managing patients with chronic conditions. Alongside the teaching of new knowledge, this module continues to draw on and build on knowledge from previous modules (e.g. BMS1055, BMS1034, BMS2040, BMS2039 etc.) with a focus on their application in clinical scenarios. The strong focus on application in clinical practice of this module will equip the students well for their clinical placements B and C. Please note that this module has mandatory attendance requirement due to professional body requirement
The purpose of this module is to provide an understanding of the pathological basis of disease, with a particular focus on abnormal metabolic states. It extends the student鈥檚 existing knowledge of human physiology gained at levels 4 (BMS1032) and 5 (BMS2077 and BMS2063) into pathological conditions, with focus on underlying causes, signs and symptoms, diagnosis and practical management and treatment of disease. Using the biomedical disciplines of clinical biochemistry, haematology, immunology and pharmacology, this module aims to build a knowledge and understanding of disease which students can apply to practical case studies and clinical scenarios, to aid development of a differential diagnosis. As such, it has specific utility for students working in a clinical environment and with population groups who may have underlying pathologies, in order to improve nutritional, clinical and pharmacological management of these individuals. The focus on practical application of knowledge throughout this module also instills critical thinking, resourcefulness and clinical reasoning skills in students, which are highly desirable for future employment.
Optional modules for Year 2 - FHEQ Level 5
No optional modules. Time for Dementia will continue into year 2
Year 3 - BSc (Hons)
Semester 1
Compulsory
This module focuses on the role of energy balance and lipid metabolism in cardio-metabolic disease. Students are taught current evidence-based understanding on the interplay of diet, physical activity and lifestyle in the development prevention and management of metabolic disease. The module is split into two halves, each half culminating in an applied online examination/test. Part 1 The module is a continuation of previous modules in their second year but with a clear focus on current and emerging evidence in the field of appetite and energy balance regulation. This introduces students to some current theories and mechanistic work that is beginning to influence clinical appreciation, particular in relation to body weight regulation (obesity and undernutrition). Students are reminded of how adiposity and lipid metabolism is integral to our understanding of what influences cardiometabolic risk (e,g, cardiovascular disease, insulin resistance) Part 2 Having established a current understanding of the mechanistic basis, the second part explores new and emerging evidence how the interplay between adiposity and risk is influenced and can itself be manipulated/ Similarly how dietary and lifestyle factors influence and mitigate against cardiometabolic risk. The module also critically appraises current dietary approaches to weight management and metabolic health and explores issues of maintaining a 鈥渉ealthy鈥 weight
This Module provides a broadly-based review of current methods employed in experimental nutrition, food science and sport & exercise sciences, with hands-on practical aspects in statistics, epidemiology, study design, physical activity assessment and dietary intake measurements, as well as experience in scientific writing and critical reviews. Statistics will be at the level of simple (e.g. descriptives and correlations) and more complex (t-test, Mann Whitney U test, Wilcoxon Matched Pairs, ANOVA, Friedman Test, Repeated Measures ANOVA and Regression). Statistics will be assessed through a piece of coursework analyzing data from either a Nutrition & Health dataset or an Exercise & Health Dataset from original published papers. The Module will also provide an opportunity to develop professional skills, attributes and awareness of appropriate conduct/practice crucial to working in the sectors of Food, Nutrition, Dietetics or Sport. This module will also help with preparation for employability, including presentations and discussions on career options. Both professional skills and employability will be assessed through a piece of coursework on Case Studies and a digital LinkedIn page. Each Coursework will be worth 50% of the marks.
Optional
This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous knowledge in food science, particularly BMS2042 (Food Science: Perception, Processing and Preservation), in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by critically examining the published research in the field, which will be helpful for the final year research project. The emphasis is focused on understanding how the compounds are formed, the levels present and their role in food safety, acceptability and health effects.
This module focuses on the application of nutrition to sports and exercise. Building on core nutritional knowledge developed from BMS2039 or BMS2071, Sport & Exercise Nutrition will provide further applied information specific for athletes or active individuals. The module begins with an introduction to exercise physiology to enable all to be able to frame activity with specific energy systems, aiding nutritional understanding and links to substrate and fuel needs. The module will discuss key nutrients required for sports nutrition and develop links to specific sporting endeavors. Content is taught using a collection of in house and external speakers from industry and academia. By the end of the module students will be confident in how to apply nutrition principles in a sport and exercise setting.
Semester 2
Compulsory
The purpose of this module is to develop the student鈥檚 knowledge of Public Health Nutrition. The module will introduce them to the topic of public health nutrition and the issues surrounding food and nutrition for the UK population鈥檚 nutritional health plus a wider view of global food security and nutritional health
Core
The primary purpose is to consolidate students theoretical and practical knowledge in the dietary management of key clinical specialties and patient groups. They should integrate their practical expertise and knowledge from their Placement with a more in depth understanding of the metabolic basis for the treatment of patients with specific diseases (focusing on those which they will meet in their first post as a dietitian). Understanding the evidence base of their practice is also a key aim. The students will have the ability to critically appraise the literature and understand when it should be used to inform and update current practice. Both assignments provide opportunities to apply, and receive feedback on, these skills as well as to apply their subject knowledge
Optional
The Biological Rhythms module is designed to provide students with a comprehensive, research-led overview of current topics in Biological Rhythms, with an emphasis on mammalian Chronobiology. The module builds on critical evaluation skills developed in previous modules, including appraisal and interpretation of scientific literature and evaluating current gaps in our knowledge. The module is delivered as a mix of lectures, online content, several tutorials and drop-in sessions in which knowledge is integrated and evaluated. The summative assessments of this module consists of a mid-module in-class test and a final exam, in which students apply skills in interpreting current knowledge, subject-specific concepts and methods gained in the module to develop forward-looking views that apply and validate research insights in real world conditions.
This module covers a variety of important aspects related to Food Technology and Safety. The first part of the module covers aspects related to Food Safety in particular in relation to chemically based toxic products present in some foods. The second part of the module is focussed on the processes used in food production and preservation (Food Technology), some of these processes are put in place to further preserve foods鈥 quality as well as having a lower impact on the environment. Students will also have a look into the packaging area thus exploring novel and more sustainable products. In particular, a variety of heat processes are covered in detail highlighting their role in the destruction of spoilage microorganisms. The final part of the module covers the role of refrigeration and freezing in food preservation as well as food packaging, including the safety considerations. This module builds on previous modules concerned with food science in terms of enhancing the understanding of potential toxic products present in foods and their risk assessment. Furthermore, a greater emphasis is placed at this level (6) on understanding the principles and application of different food processes and their global application. Learning is embedded by the use of videos of food processing.
The purpose of the module is to provide a detailed theoretical knowledge of Food, Water and Soil Security in order to improve the provision of safe food components and commodities that have high nutritional and ecological quality. In this respect, the analysis of foods and farming & processing methods that meet UK and EU Food Legislation and associated guidelines is examined. In addition, this module covers aspects related to Farm Production, Food Fraud and Food Safety, particularly in the area of animal welfare, animal species adulteration and food-borne diseases. Students will also appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP and control methods in the food industry. The module comprises lectures, tutorials and assessments that form an essential part of the Food Science and Nutrition (BD46) degree. It is also highly recommended to students doing Nutrition, Dietetics or the Veterinary Biosciences degree.
This module builds on the knowledge of the sound basis of the science of human nutrition you developed during the Nutrition/Dietetics/Food Science/Sports and Exercise Science FHEQ Level 5 courses. This module will provide students with a research-led in-depth critical evaluation of several current hot topics regarding the mechanistic basis of nutrient requirements in health and disease. The module has a particular, but not exclusive, focus on micronutrients and is delivered by academics who are research active in the topics covered. The lecture materials, tutorials and, in particular, the coursework assessment are designed to help develop your skills in data analysis, data interpretation and critical evaluation of current scientific evidence. Emphasis will be placed on integration of knowledge from the different areas presented in the lectures.
Semester 1 & 2
Core
The final year research project is the culmination of all the practical, analytical, literature and presentation skills developed during the typical undergraduate degree programme. This module allows the student to engage in an in-depth major project in an area relevant for nutritional science in the 21st Century. Projects may involve direct data collection, analysis of pre-existing datasets or 'big-data', systematic reviews/meta-analysis or involve writing a research grant application to answer a pertinent nutritional question. The project will run over two semesters, and the student is expected to spend a minimum of one full day each week (in terms of hours) working on the project. The student and supervisor(s) will discuss how the work is to be divided into background research, laboratory work/data collection, data analysis and report writing. Students will be expected to liaise regularly with their supervisor(s) and if undertaking a laboratory-based project will be expected to follow good laboratory practice and adhere to local safety rules at all times.Those undertaking a clinical project either based within the University or the NHS will be expected to follow ethical guidelines, store and dispose of material in accordance with the guidelines produced by the Human Tissue Authority and follow the University policy on confidentiality and data protection.
Optional modules for Year 3 - FHEQ Level 6
Choose 2 optional modules (1 per semester). The BDA also require that dietetic students, where the Programme does not include a Placement at the end of the academic studies, maintain some consistency and take part in opportunities for them to show they have met standards for registration with HCPC such as public health interventions.
Year 3 - BSc (Hons)
Semester 1
Core
The second Placement, B is taken during the third year of University, the PTY or professional training year. The majority of the time will be spent at a clinical healthcare setting between the period of (September 鈥 December) for 12 weeks in addition to a 1-week pre-placement module prior to this. Placement B will help to begin to apply theoretical knowledge and develop the range of skills needed to work as a dietitian with specified service user groups in a range of work settings. This will give students the opportunity to build on their knowledge, skills and professional abilities in order to become a registered dietitian.
Semester 2
Core
The third Placement, C is taken during the third year of University, the PTY or professional training year. The majority of the time will be spent at a clinical healthcare setting between the period of (February-July) for a 12 week placement. It may also include community-based initiatives and applied academic tasks during the previous and following academic years. Placement C will continue to support the students to become competent in translating theory to practice and demonstrate the range of skills needed to work as a newly qualified dietitian. This placement will enable students to consolidate their learning and when successfully passed completes the clinical components of training required to be a dietitian.
Optional modules for Placement Year -
For further information regarding programme structure and module selection, please refer to the .
BSc (Hons) with foundation year
Semester 1 & 2
Compulsory
This year-long module is designed to develop the knowledge, skills, and capabilities that students will require to succeed during undergraduate study. During the foundation year, students will explore fascinating processes of life, from evolutionary genetics and cells to organ systems, through to human impact on ecosystems. Students will also study topics in chemistry and mathematics, the principles that underpin biological sciences. Students will have many opportunities to put theory into practice through laboratory sessions and fieldwork. Students will enhance their digital fluency by engaging with Artificial Intelligence (AI) tools and methodologies relevant to the Biosciences. They will be equipped to practically apply AI-driven approaches in modern biological research, while critically evaluating the ethical implications, limitations, and reliability of AI-generated data in scientific inquiry and professional practice. Academic skills development is embedded throughout the strands and encourages students to take responsibility for their own learning. In addition to lectures and tutorials, learning takes place in the format of debates, lab and field work, problem-based scenarios, and skills-based workshops. Subject-specific content is designed to integrate, such that students apply chemistry skills in biological contexts, for example. Employability skills are coordinated through portfolio activities and reflective tasks, students will interrogate their future discipline and explore academic literature in their field of interest. The module aims to broaden students' perceived scope of the biosciences.Resilience is built into this module through the strong formative challenges that are present for all coursework. Challenges are set that allow students to make mistakes and learn from them. This feeds into reflective activities that invite students to develop their academic processes, so they are best able to cope with the challenges ahead. Finally, the module takes a strong approach to team-working; learners regularly work with the same small group of peers and this work is directly assessed. Learning about their various peers and how to adapt to working effectively develops students' cultural awareness and is a key employability skill.
Optional modules for Foundation (with PTY) - FHEQ Level 3
For further information relating to FHEQ levels 4, 5 and 6, including learning outcomes, aims and module information please view the BSc (Hons) Nutrition and Dietetics.
Teaching and learning
Final-year project
In your final year, you鈥檒l complete a research project. This can be an existing project that one of our researchers are working on or something entirely new that you want to investigate.
Previous students have completed their projects in acute hospital settings or in public health. Some have also helped NHS dietitians to carry out a service evaluation.
When you鈥檙e on placement
Your teaching will be delivered through a combination of:
Demonstration
Discussion groups
Observation
Practice under supervision
Reflective dialogue
Role modelling
Shadowing.
Throughout your placements, you'll have an educational supervisor, who鈥檒l be a senior clinician. They'll guide you through your experience and help you to complete your evidence portfolio.
Group work
Laboratory work
Simulation learning
Lectures
Online learning
Role play
Seminars
Tutorials
AI learning
Assessment
We use a variety of methods to assess you, including:
Coursework
Essays
Examinations
Practical write-ups
Presentations.
When you鈥檙e out on placement, your knowledge, skills and professional behaviour will be assessed and graded by your mentors. You鈥檒l also be required to keep an evidence portfolio to show that you鈥檝e met your required learning outcomes.
For a full breakdown of modular assessments, please see the module table (above).
General course information
Contact hours
You鈥檒l have approximately 24 contact hours each week.
Contact hours can vary across our modules. Full details of the contact hours for each module are available from the 糖心Vlog's . See the modules section for more information.
Timetable
New students will receive their personalised timetable during Welcome Week. In later semesters, at least one week before the start of the semester.
Scheduled teaching can take place on any day of the week (Monday 鈥 Friday), with part-time classes normally scheduled on one or two days. Wednesday afternoons tend to be for sports and cultural activities.
This course is based at Stag Hill campus. Stag Hill is the University's main campus and where the majority of our courses are taught.
You'll attend practical sessions in our School of Health Sciences, which is based on our Manor Park campus.
You鈥檒l also be expected to attend clinical placements off campus. Please see the Placements section for more details.
We offer careers information, advice and guidance to all students whilst studying with us, which is extended to our alumni for three years after leaving the University.
92%
Employability
Of our biosciences graduates are in employment or further study within 15 months of graduating (Graduate Outcomes 2025, HESA).
This course is accredited by the , which means that on successful completion of your studies, you鈥檒l have the academic requirements needed to register to work as a dietitian.
Where do our students go?
With a nutrition and dietetics degree, you can work in clinical dietetics or health promotion. Most of our alumni have taken roles in NHS trusts across the UK.
The NHS is the largest healthcare employer in Europe and is home to a diverse range of specialist roles in hospitals, practice surgeries, people鈥檚 homes and the wider community. 糖心Vlog the for further information.
Some of our graduates go on to work in the food industry for major food and supermarket companies, such as Fresenius (based in Germany) or Wiltshire Farm Foods, while others take on roles in education and media. Many students also use this course to apply for further study, including postgraduate research.
You鈥檒l benefit from hands-on learning in our 拢12.5 million Innovation for Health Learning Laboratory, where you'll conduct experiments and follow scientific protocols. The laboratory is fitted with the latest industry equipment, which you鈥檒l use to conduct a full range of experiments. You鈥檒l complete your first practical within your first two weeks.
You'll also learn in our Food and Nutrition Kitchen Lab, where you鈥檒l use cooking stations which each have an oven, hob and extractor fan. There is a full array of essential equipment designed to support you in the development of your skills and understanding of food preparation, meal development, food hygiene and nutrition. For some modules, you will develop your understanding of the functionalities of ingredients and how they can be replaced in foods.
You will be taught communication skills in our Clinical Simulation Centre, based in our School of Health Sciences, which includes two eight-bed wards and a community flat. You'll collaborate with nursing and psychology students to gain experience of multidisciplinary learning, and take part in simulated scenarios with actors playing the part of patients.
The time you spend in our facilities will give you the opportunity to familiarise yourself with nutrition and dietetics methodology and develop the practical laboratory experience and communication skills that are essential in a dietetics career and valued by a wide range of employers.
You may also have access to specialist, dedicated research labs and equipment for your final-year project.鈥
Learn more about the qualifications we typically accept to study this course at 糖心Vlog.
Typical offer
BSc (Hons):
ABB
Required subjects: Biology and one of applied science, chemistry, maths, further maths, physics, psychology, nutrition and food science, physical education or geography.
BSc (Hons) with foundation year:
CCC
Required subjects: a science subject.
A-level General Studies and A-level Critical Thinking are not accepted. Applicants taking the Science Practical Endorsement are expected to pass.
GCSE or equivalent: English Language and Mathematics at grade 4 (C).
BSc (Hons):
DDD
Required subject: Applied Science.
BSc (Hons) with foundation year:
MMM
Required subject: Applied Science.
GCSE or equivalent: English language and mathematics at grade 4 (C).
Please see the alternative qualifications guidance if you are taking a mixture of BTECs and A-levels or if you are taking other qualification types.
BSc (Hons):
33
Required subjects: Biology or Chemistry HL5/SL6 and a second science or mathematics subject.
BSc (Hons) with foundation year:
29
Required subjects: A science subject with HL4/SL6
GCSE or equivalent: English A HL4/SL4 or English B HL5/SL6 and Mathematics (either course) HL4/SL4.
BSc (Hons):
78%
Required subjects: Biology or Chemistry 7.5 and a second science subject or Mathematics (5 period) 7.5.
GCSE or equivalent: English Language (1/2) 6 or English Language 3 (7) and Mathematics 6.
BSc (Hons):
QAA-recognised Access to Higher Education Diploma with 45 Level 3 credits overall including 30 at Distinction and 15 at Merit.
Required subjects: 15 level 3 credits in Biology or Chemistry and 15 level 3 credits in a second science or mathematics.
BSc (Hons) with foundation year:
QAA-recognised Access to Higher Education Diploma with 45 Level 3 credits overall including 21 at Distinction, 3 at Merit and 21 at Pass.
Required subjects: 15 level 3 credits in Biology or Chemistry and 15 level 3 credits in a second science or mathematics.
GCSE or equivalent: English Language and Mathematics at grade 4 (C).
BSc (Hons):
AABBB
Required subjects: Biology or Chemistry and another science or mathematics subject.
BSc (Hons) with foundation year:
BBBCC
Required subjects: Biology or Chemistry and another science or mathematics subject.
GCSE or equivalent: English Language and Mathematics at grade C (Scottish National 5).
BSc (Hons):
Pass overall with ABB from a combination of the Advanced Skills Challenge Certificate and two A-levels.
Required subjects: A-level Biology and an A-level in another science or mathematics subject.
BSc (Hons) with foundation year:
Pass overall with CCC from a combination of the Advanced Skills Challenge Certificate and two A-levels.
Required subjects: A-level in a science subject.
A-level General Studies and A-level Critical Thinking are not accepted. Applicants taking the Science Practical Endorsement are expected to pass.
GCSE or equivalent: Please check the A-Level drop-down for GCSE requirements.
BSc (Hons):
Distinction overall, with minimum C in the Core Component.
Required subjects: Science.
BSc (Hons) with foundation year:
Pass overall, with minimum D in the Core Component.
Required subjects: Science.
GCSE or equivalent: English Language and Mathematics at grade 4 (C).
Applicants taking the Extended Project Qualification (EPQ) will receive our standard A-level offer for this programme, plus an alternate offer of one A-level grade lower, subject to achieving an A grade in the EPQ. The one grade reduction will not apply to any required subjects.
Applicants can only receive one grade reduction from the published grades, an EPQ grade reduction can鈥檛 be applied in addition to other grade reductions made through other schemes such as Contextual Admissions or In2糖心Vlog.
If you do not currently meet the level required for your programme, we offer intensive pre-sessional English language courses, designed to take you to the level of English ability and skill required for your studies here.
International Foundation Year
If you are an international student and you don鈥檛 meet the entry requirements for this degree, we offer the International Foundation Year鈥痑t the 糖心Vlog International Study Centre.鈥疷pon successful completion, you can progress to this degree course.
Selection process
Shortlisting
As part of the shortlisting process your personal statement and reference will be reviewed and should outline your insight into the subject area as well as your motivation and commitment to undertake the course. You should have a clear understanding of the profession and be able to demonstrate the personal skills and qualities relevant to the course. Wherever possible, and if offered a place, candidates are encouraged to gain some practical work experience prior to undertaking this course, but this is not essential.
If you are offered and accept a place on the course, admission is subject to occupational health screening and a Disclosure Barring Service (DBS) enhanced check.
Interviews
If you meet the entry criteria, you will be required to take part in a Multiple Mini Interview (MMI) conducted through an online system of pre-recorded questions by our academic staff assisted by staff from our clinical practice areas. You will be sent detailed guidance and support on these selection activities with your invitation to interview.
Declaration of criminal convictions
This is a regulated course that requires declaration of criminal convictions at the application stage, please visit our criminal convictions web page for more information.
Deferred entry
The course does not accept applications for deferred entry.
We recognise that many students enter their higher education course with valuable knowledge and skills developed through a range of professional, vocational and community contexts.
If this applies to you, the recognition of prior learning (RPL) process may allow you to join a course without the formal entry requirements or enter your course at a point appropriate to your previous learning and experience. There are restrictions on RPL for some courses and fees may be payable for certain claims.
Contextual offers
Did you know eligible students receive support through their application to 糖心Vlog, which could include a grade reduction on offer?
The fee for the third year of the programme will be charged at the placement year fee rate for that academic year.
Payment schedule
Students with Tuition Fee Loan: the Student Loans Company pay fees in line with their schedule.
Students without a Tuition Fee Loan: pay their fees either in full at the beginning of the programme or in two instalments as follows:
50% payable 10 days after the invoice date (expected to be during October to November of each academic year).
50% in January of the same academic year.
The exact date(s) will be on invoices.鈥疭tudents on part-time programmes where fees are paid on a modular basis cannot pay fees by instalment.
Sponsored students: must provide us with valid sponsorship information that covers the period of study.
Additional costs
Safety equipment: 拢24 鈥 equipment pack (includes laboratory coat, laboratory glasses, laboratory books, pen and bag). You are responsible for the costs associated with maintaining/washing/replacing any equipment.
Uniform: Although a uniform (tunics and trousers) is provided, you are required to supply your own suitable footwear and any additional uniform. You are also responsible for the costs associated with maintaining/washing your uniform. All students receive a name badge free of charge before they go out into practice, if a replacement is required (lost/damaged etc) there is a fee of 拢4.
Commuting (local travel expenses): Unable to specify amount 鈥 you are required to pay upfront cost of travel and accommodation expenses incurred when on placements, these may vary depending on the location. Students starting their studies in 2024/25 will be able to apply for reimbursement of travel and dual accommodation expenses through the Learning Support Fund because of attending practice placements (this model may not apply for the duration of students' studies). Essential expenses incurred over and above a student鈥檚 normal daily travel costs to the University are covered. NHS rules on expenses must be followed and the rates applicable are to be confirmed by the .
Disclosure and Barring Service (DBS) check: The University will meet the cost of one DBS check, completed at the start of each new student鈥檚 programme or earlier where applicants indicate they have a conviction in their application.
The DBS check is a programme requirement: it is mandatory that the DBS process is completed, and the student is approved to attend before they can start placement. Applicants offered a place on the programme will be contacted to complete the online process by the deadline specified. The process is not completed until all original documentation has been approved by an appointed DBS approver. This should be completed in advance of applicants starting their programme using main branches of the Post Office, where there will be a 拢6 administration fee.
Scholarships and bursaries
Discover what scholarships and bursaries are available to support your studies.
You鈥檒l complete three integrated clinical placements, allowing you to develop your knowledge, skills and practice within healthcare settings, under the supervision of qualified practitioners.
Previous students have completed their placements within the NHS, in either acute hospital settings or out in the wider community. There are also opportunities to do outreach work with charities and public health organisations running nutrition programmes. In your first two years, you may be involved in , our collaboration with Alzheimer's UK, and in your placement year and final year, you may be involved in our public health programme, . These sessions will contribute to your placement hours and skill development.
Your NHS placements will take place across the south and south-east of England, in one of our 35 partner trusts.
Please note: clinical placements are unpaid.
Placement A
Your first placement will take place during the summer break after completing your first-year studies. This will run from June to September, for four weeks.
This placement will help you to develop an awareness of working in the NHS and the role of a dietitian and other healthcare professionals. You鈥檒l get an opportunity to practise the skills you鈥檝e been taught throughout the year.
Placement B
Your second placement will take place towards the end of the summer break, after successfully completing your second-year studies. This will run from August to January for 12 weeks with a one-week online module just prior to this to enhance your skills before you begin placement.
This will help you to build your professional abilities and must be passed before you can move onto your final placement (placement C).
Once you鈥檝e finished this placement, you鈥檒l continue with your studies online from January to February for five weeks, completing your Applied Dietetics module. You鈥檒l spend five weeks doing distance learning work, taking part in problem-based learning and role plays, and attending lectures delivered by specialist dietitians (including renal and paediatrics). All these activities will prepare you for your final placement.
Placement C
Your final placement will take place after your Applied Dietetics module. This will run from February to August, for 12 weeks.
This placement will enable you to consolidate your learning and complete the clinical training required to become a dietitian. By the end of this placement, you鈥檒l be managing your own caseload.
Once you鈥檝e completed this placement, you鈥檒l return to the University for your final-year studies.
How we allocate placements
Prior to each placement, you鈥檒l select three preferred NHS trusts and settings from a list of approved placement providers.
We鈥檒l do our best to accommodate your preferred choices, but all allocations are dependent on capacity and availability.
We try to prioritise students with dependants aged 16 years and under, and individuals who are main carers. Where possible, these students will be allocated one of their three preferred choices for each placement.
Travel and accommodation
You鈥檒l be required to travel to your clinical placement locations and cover the upfront costs associated with this. However, you may be eligible to apply for reimbursement of these costs through the . All students who are eligible for support from Student Finance England can apply for the NHS Learning Support Fund, which includes a training grant of 拢5,000 per student, per academic year.
You may find it easier to find privately rented accommodation near your placement locality. Understandably, accommodation availability varies between the different localities.
We鈥檒l provide you with further information about accommodation options at the start of your course and during your local induction to your practice environments.
Student
"I've already completed a placement at a hospital in Ashford, Kent. I absolutely loved the experience and it really reassured me that being a dietitian is what I want to do."
Studying at 糖心Vlog opens a world of opportunity. Take advantage of our study and work abroad partnerships, explore the world, and expand your skills for the graduate job market.
The opportunities abroad vary depending on the course, but options include study exchanges, work/research placements, summer programmes, and recent graduate internships. Financial support is available through various grants and bursaries, as well as Student Finance.
Perhaps you would like to volunteer in India or learn about Brazilian business and culture in S茫o Paulo during your summer holidays? With 140+ opportunities in 36+ different countries worldwide, there is something for everyone. Explore your options via our and find out more about our current partner universities and organisations.
Apply for your chosen course online through UCAS, with the following course and institution codes.
We provide these terms and conditions at offer stage and are shown again at registration. You will be asked to accept these terms and conditions when you accept the offer made to you.
Disclaimer
This online prospectus has been published in advance of the academic year to which it applies.
Whilst we have done everything possible to ensure this information is accurate, some changes may happen between publishing and the start of the course.
It is important to check this website for any updates before you apply for a course with us. Read our full disclaimer.
