Nutrition Science (Final Year Entry)
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This programme has been developed to cover food science, the clinical and social/behaviour aspects of nutrition, health/wellbeing and professional conduct to equip students for a career in the area of nutrition. Nutrition is a vocational course and to this end we have introduced a professional practice module, where students will be able to build on skills to equip them for working in the area of nutrition. The Oxford Brookes Centre for Nutrition and Health at Oxford Brookes University forms a hub from which active researchers and PhD students feed the undergraduate teaching and provides our students with a strong research ethos.
The latest developments in the food world will be presented via nutrition seminars. There is an active Nutrition Society, led by our students, who organise guest speakers and activities to promote the area of nutrition.
How to apply
Questions about fees?
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Questions about fees?
Please note, tuition fees for Home students may increase in subsequent years both for new and continuing students in line with an inflationary amount determined by government. Oxford Brookes University intends to maintain its fees for new and returning Home students at the maximum permitted level.
Tuition fees for International students may increase in subsequent years both for new and continuing students.
The following factors will be taken into account by the University when it is setting the annual fees: inflationary measures such as the retail price indices, projected increases in University costs, changes in the level of funding received from Government sources, admissions statistics and access considerations including the availability of student support.
How and when to pay
Tuition fee instalments for the semester are due by the Monday of week 1 of each semester. Students are not liable for full fees for that semester if they leave before week 4. If the leaving date is after week 4, full fees for the semester are payable.
Financial support and scholarships
Learning and assessment
This course covers:
- clinical nutrition
- food product development
- social/behaviour aspects of nutrition
- global health
- professional conduct for nutritionists.
We use a variety of teaching and learning methods including:
- small group assignments
- demonstrations and practical tasks
- independent study.
Our staff are active in nutrition and food science research. This informs and enhances our teaching. You will have the opportunity to carry out a nutrition-related project. This gives you the opportunity to work with staff on current research developments.
Students are required to pass all modules in order to be awarded BSc (Hons) Nutrition science. In order to satisfactorily complete a year of full-time study, a student must pass at least eight L6 modules during the year.
After you graduate
Some of our graduates pursue careers as nutritionists in hospital laboratories, health education, international aid and local authorities. Others go into product development in the food industry, teaching or research. The variety of opportunities is illustrated by the careers of four recent graduates: dietetic assistant at Oxford hospital, nutritionist at a health and fitness company, community and men’s health lead at a weight management service and clinical project manager at an international health consortium.
Students have opportunities to pursue further study in dietetics, clinical nutrition, food science and public health.