LOCAL-G16484
15 credits
This module investigates the relationship between food and human health by concentrating on functional foods and their potential and proven health benefits, and...
BSc (Hons) Nutrition Science (Final Year Entry)
Build on your previous study and deepen your understanding of nutrition science through final-year degree-level learning.
Key facts
- Duration
- Full time: 1 Year
- Starts
- September 2027
- Level
- Undergraduate
- UCAS code
- B410
- Location
- Headington
- School
- School of Sport, Nutrition and Allied Health Professions
About this course
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 you will be able to build on skills to equip you 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.
Study abroad
You may be able to go on a European or international study exchange while you are at Brookes. Most exchanges take place in the second year. Although we will help as much as we can with your plans, ultimately you are responsible for organising and funding this study abroad.
Entry requirements
Entry requirements
| Qualification | Typical offer |
|---|---|
| IELTS | IELTS 6.0 overall with 6.0 in reading and writing, and 5.5 in listening and speaking. For more information, please see our English language requirements. |
Students will usually have achieved a Diploma of Higher Education with at least 55% or a Higher National Diploma with a Merit profile in a relevant discipline such as Biology, Biochemistry, Chemistry, Food Science or Nutrition, or an equivalent relevant Level 5 qualification of 240 CATS subject to individual credit rating by Oxford Brookes University.
We will also consider a range of other disciplines studied at Level 5 in the context of each applicant's academic background, including: Healthcare, Sports Nutrition, Sports Science, Physical Education and Psychology.
Fees and funding
Fees
| Fee types | 2026/27 | 2027/28 |
|---|---|---|
| Home full-time | £9,790 | £10,050 |
| International full-time | £18,250 | £19,300 |
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.
For further information please see our tuition fees FAQs.
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.
- For information on payment methods please see our Make a Payment page.
- For information about refunds please visit our Refund policy page.
Questions about fees?
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:
- lectures
- seminars
- workshops
- 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.
You 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, you must pass at least eight L6 modules during the year.
You will have the opportunity to take part in:
- nutrition seminars where you will learn about the latest developments in the food world
- group activities to share knowledge, experience and skills
- student led seminars.
You will explore:
- the role of diet, food and nutrients in health and disease
- how to integrate food composition and safety, human physiology and metabolism to formulate diets for individuals
- how food deficiencies (and interventions) in global nutrition may be used to alleviate malnutrition.
The professional practice module focuses on building the skills you need to work in the field of nutrition. It includes the development of a portfolio to collect evidence of your skills, knowledge and personal achievements.
| Contact hours | Total workload | Timetabled |
|---|---|---|
| about 9 hrs a week | 1,200 hrs a year | Mon–Fri, 09:00–18:00 |
Assessment
A variety of summative assessment methods are implemented throughout the course. These include but are not limited to:
- examinations
- presentations (poster and oral)
- practical reports
- data handling and statistical analysis
- written reflection on practice
- behaviour change intervention
- critical inquiry and portfolio development.
You will have early formative assessment points in each module to act as support/development mechanisms.
Year 1
Compulsory modules
LOCAL-G16488
30 credits
This module provides an opportunity to explore a topic of interest, allowing you the freedom to discover advances in nutrition and to generate new ideas. You...
Careers
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.
You have opportunities to pursue further study in dietetics, clinical nutrition, food science and public health.
How to apply
Our courses are reviewed regularly as part of our quality assurance framework, so module availability and course structures may vary from what is listed here. On rare occasions, we may also need to make updates to our course programmes after publication; for full details, please visit our changes to programmes page (opens in a new tab)