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Food, Nutrition and Health
BSc (Hons)

Choose Scotland’s top modern university to study an accredited Food, Nutrition and Health degree. With inbuilt work placements and impressive facilities, the programme will help you turn your interests into a career.

Course detail

Start Date

September

Duration

4 years (full-time)

Degree Classification

BSc (Hons)

UCAS Code

BD46

Why study Abertay's BSc (Hons) in Food, Nutrition and Health?

Embark on a fascinating journey to learn how food impacts wellbeing and health, and explore the link between nutrition and public health. Understand consumer food behaviour and develop strategies to improve food habits.

This degree is vocationally relevant and combines academic theory with practical skills in our newly refurbished laboratories. You’ll be trained by forward-looking experts, with hands-on experience a crucial learning method to help you uncover:

  • The nutritional function of foods and nutritional requirements of a person throughout their lifespan
  • How to design healthy, balanced foods that are safe to eat
  • How food nutrients work in the body and how they impact our health
  • The link between nutrition and public health
  • What drives consumer eating habits and behaviours

This programme helps you develop an in-depth understanding of the relationship between food, diet and nutrition and their impact on the wellbeing of the individual. It will enable you appreciate the link between nutrition and public health and you will learn how to develop nutritional strategies to improve the health of the individual or the community.

Your Journey Starts Here

If food is your passion, be it nutrition, health or consumer science, then this is the programme for you - it's ideal for secondary school leavers, entrants from further education colleges, and mature students who wish to pursue a career in a food related sector, or Home Economics teaching.

Entry Requirements

Please note: All applicants must have a pass in Maths and English - National 5 grade C or GCSE grade C/4 or equivalent. Lifeskill Maths is not accepted in lieu of Maths.

Please visit our Entry from College pages for suitable College courses.

Qualification Type Grade Requirements Essential Subjects
Higher BBBB
A-Level CCC
Irish Highers H3H3H3H3
International Baccalaureate 28 Points
BTEC Extended Diploma MMM Applied Science, Business, Enterprise & Entrepreneurship, Environmental Sustainability, Health & Social Care, Hospitality, Sport, Sport & Exercise Sciences, Travel & Tourism
AHEAD Successful completion of the relevant stream of our AHEAD programme
SWAP Access BBB Access to: University Study, Life Sciences, Health & Life Sciences, Science, Biological Sciences, Biological & Biomedical Sciences
Qualification Type Grade Requirements Essential Subjects
Advanced Higher BBB To include Health and Food Technology or Home Economics and Biology or Chemistry
A-Level BBB To include Home Economics or Food Studies and Biology or Chemistry
BTEC Extended Diploma DDD Hospitality
HNC/HND Our Entry from College pages list approved HNC/HND courses
Qualification Grade Requirements Essential Subjects
HND Our Entry from College pages list approved HND courses

Not sure if you're eligible for entry?

If you have the potential and motivation to study at university, regardless of your background or personal circumstances, we welcome your application.

We understand some people have faced extra challenges before applying to university, which is why we consider the background in which your academic grades have been achieved when making an offer.

If you expect to receive passes in three Scottish Highers (grades A-C) and have either ...

  • been in care
  • participated in a targeted aspiration-raising programme such as LIFT OFF, LEAPS, FOCUS West, or Aspire North
  • no family background of going to university
  • attended a school or lived in an area where not many people go to university

... we encourage you to submit an application.

Information for International Applicants

Please provide certified proof of your English language level. Our accredited International English Foundation Course can help. To further enhance your academic English, Intensive English for Academic Purposes can help you achieve your potential.

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English Language Requirements

Explore English language requirements for entry to Abertay University.

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Visa Information

Learn more about visa requirements for studying at Abertay University.

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About Your Modules

The module information shown here describes the modules our students are taking this year. The modules do change over time to keep our programmes up-to-date and relevant. This means the exact modules you take could be different. If you receive an offer to study with us, you will receive a Programme Information document that sets out exactly which modules you can expect to take as part of your Abertay University degree programme.

Please note: As well as Key Modules outlined below, you may also be required to choose Elective Modules. 

Key Modules (2017/18)

Fundamentals of Nutrition (FOD101)

Provides an understanding of the physiological and metabolic basis for dietary requirements, as well as the role of nutrients in the body. Module content includes: nutrients and nourishment; nutritional guidelines; nutritional assessment methods; macronutrients and micronutrients; metabolic endocrinology; physiology of the digestive system.

Biology 1: Biology Principles and Practice (LSC101)

A broad introduction to the theory and practice of biology. Module content includes: the principles of cell biology; an overview of the major forms of life and their taxonomic relationships; introductory microbiology; basic laboratory techniques; health and safety in the laboratory; data handling and numeracy skills for laboratory work.

Properties of Food (FOD104)

An understanding of physicochemical characteristics and functionalities of macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals) and their changes during freezing, cooking and processing. Also includes the functionalities and applications of commonly used food additives and develops basic chemistry laboratory and scientific writing skills.

Nutrition and the Consumer (FOD105)

An investigation of food behaviour and an examination of individual and global food choice models to provide students with an understanding of the influences on eating habits and consumption patterns. Module content includes: physiological vs psychological differences in food choice; food choices from a global perspective; food fashion and trends.

Safe Food Handling (FOD106)

Provides students with an understanding of different food commodities, food quality and safety which enables them to develop basic kitchen and microbiology lab skills.

Food Design and Promotion (FOD203)

A practical based module in which students develop an understanding of the functionality of food ingredients and develop food handling skills and apply them in the design and promotion of multi component food recipes.

Nutrition through the Lifespan (FOD205)

Provides an understanding of life-cycle nutritional needs, the importance of suitable food choices to meet these needs and the potential influence of early diet and food choice on health throughout the lifespan.

Law (LAW251)

An examination of the fundamental principles of law and the legal framework in Scotland and the UK. Module content includes: legal systems; contract; delict; employment law and business organisations; food law; criminal law.

Food Characterisation (FOD204)

An introduction to the techniques required to test food using analytical, physico-chemical and sensory analysis techniques.

Public Health Nutrition and Health Promotion 1 (FOD201)

An overview of the concepts of public health, development of public health policy and key public health issues. It will also provide the fundamentals of epidemiology. Module content includes: food and nutrition policy; health policy and public health; policy implementation.

Clinical Nutrition 1 (FOD305)

Provides students with an understanding of the different factors that can interfere with nutrients in the body. Studies interactions of nutrients with other components (non- nutrient food components, gene and drug interactions) and gives an introduction to nutritional genomics.

Food and Behaviour (FOD304)

A practical module providing research tools and theoretical enquiry into consumer orientated reasons for poor dietary choices and the potential technical and psychological solutions.

Professional Development For Placement (FOD301)

Prepares students for a placement opportunity and supports the development of realistic expectations for the individual placement in order to maximise the benefits of the placement.

Placement for FNH/FCS (FOD302)

Students are provided with a 10 week unpaid work placement that provides practical experience of the world of work in food and consumer studies. This gives an opportunity to develop useful employability and interpersonal skills.

Public Health Nutrition and Health Promotion 2 (FOD401)

An overview of methods used in nutritional epidemiology with its limitations and benefits which provides students with information related to design, implementation and analysis of epidemiologic studies that address questions of dietary intake and nutritional status.

Current Topics in Food (FOD405)

Develops the awareness on the contemporary national and global issues around food, consumer science and nutrition, and strategies taken to address these challenges.

Project Research Methods (2) (FOD407)

Provides students with the statistical and management skills required to pursue a detailed investigation of a research topic. Module content includes: research project management; research project development; experimental design and statistics.

Clinical Nutrition 2 (FOD402)

An exploration of the role of nutrition on the prevention and management of a variety of diseases that enables students to understand the relative contribution of diet and other factors to major causes of diseases.

Honours Project (2) (FOD408)

Develops the ability to apply intellectual, organisational and communication skills within a specified area of study to enhance the capacity for independent thought, innovation and critical analysis of original and published data.

How the Course Works

Aligned for accreditation by the Association for Nutrition (AfN), this programme will enhance your CV through a highly-relevant work experience placement combined with an honours project linked to cutting edge topics of interest and your chosen career path.

Please note: The two-year common core programme allows you to transfer between BSc (Hons) Food, Nutrition and Health and BSc (Hons) Food and Consumer Science at the end of year 2, in line with your career aspirations.

Learning and Assessment

Assessment on this programme is through a combination of coursework, class tests, online assessments, exam presentations, vivas (an examination in which you answer questions in speech rather than writing) and projects.

You’ll have an opportunity to gain real life experience through a 10 week-long placement in year 3, giving you the opportunity to put your academic learning into practice.

For more information on the course content, please download the Programme Information - BSc (Honours) Food, Nutrition and Health.

Food, Nutrition & Health, Accredited Programme, Accreditation No: AC286

Programme Fees for 2018

Scottish & EU students

£1,820

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

English, Welsh & Northern Irish Students

£9,250

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

International Students

£13,800

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

Scholarships

Rest of UK Abertay Scholarship - £2,300 per year for four years

This scholarship is intended to support students from England, Wales and Northern Ireland to study at Abertay. Scholarship is paid directly into your bank account in two instalments each year to support you with living and travel costs. No application necessary.

International Abertay Scholarship - £2,300 per year for four years

This scholarship is intended to support students from international countries (outside of the EU) to study at Abertay. Scholarship is paid directly into your bank account in two instalments each year to support you with living and travel costs. No application necessary.

In addition, we offer a range of corporate/philanthropic scholarships shown below, which are available to all students to support your studies with us. 

The Lothian Family

A £5,000 award for undergraduate students with financial or social difficulties which may prevent them from studying at Abertay.

The Robert Reid Bursary

Two £500 awards for students who have overcome challenges to attend university.

Careers

If your interests lie in nutrition and health, public health nutrition or home economics teaching, this degree could be your passport to success.  

Your CV will be enhanced by a relevant work experience placement in schools, National Health Service or community roles and projects linked to health and nutrition.

You’ll be trained to maximise your own potential, either contributing to teamwork, or leading a team, and you’ll be confident presenting to audiences of all professional levels – all skills that are valued by employers in the food and health sector.

Our graduates have gone to secure roles such as: Nutritionist, hygiene officers, home economics teacher, community advice, consumer advice, and health promotion workers within the NHS or private sectors.

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Unistats

Unistats collates comparable information in areas students have identified as important in making decisions about what and where to study. The core information it contains is called the Unistats dataset (formerly the Key Information Set (KIS)).

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Samuel Ceolin

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Programme Leader - Food, Nutrition and Health

Dr Adilia Lemos

Dr Adilia Lemos

School of Science, Engineering and Technology | Lecturer

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