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BSc (Hons)

Key facts

UCAS code


Start dates

September 2019 / September 2020



Course length

Full time: 3 years

Part time: part-time study is possible


Department of Sports, Health Sciences and Social Work


This course is accredited by the Association for Nutrition

UCAS Tariff Points


  • Association for Nutrition 275


Our Nutrition degree examines issues such as:

  • healthy eating
  • eating disorders
  • politics of food and food production
  • food poisoning
  • organic foods
  • the use of food additives.

Regular nutrition seminars keep you up to date in the latest developments. And the Nutrition Society, our student-led group, organises relevant guest speakers and activities.

We are home to the UK's first Functional Food Centre which was set up to research the role of foods in preventing chronic disease. This allows our researchers and PhD students to inform our undergraduate teaching and provides our students with a strong research ethos.

As more nutrition-related issues feature in the media, government initiatives stress the importance of improving our diet and fitness levels. This creates job opportunities for graduates who understand the science and other issues around food. Our strong links with local and international food and nutrition organisations provide potential work experience and career opportunities.

How to apply

Typical offers

UCAS Tariff Points: 112

A Level: BBC

IB Points: 30


Preferred subjects include: Biology, Chemistry, Mathematics and Food Technology

IB Diploma: 30 points, to include a science at Higher Level

Students studying more than one science subject may receive a lower offer.

We seek to admit students who have the potential to make good scientists and accept that qualifications are not the only indicator of future potential. Typical offers also include:

  • A-level grades BB plus 2 AS-levels at grade C. Students studying more than one science subject may receive a lower offer
  • 1 12-unit vocational A-level at grade BB plus 1 A-level or 2 AS-levels at grade C
  • other recognised qualifications, eg BTEC Nationals or Scottish qualifications (equivalent to 112 UCAS points, based on September 2017 entry calculation).

If your combination of qualifications doesn't match our typical offer, please contact our admissions officer.

Wherever possible we make our conditional offers using the UCAS Tariff. This combination of A-level grades would be just one way of achieving the UCAS Tariff points for this course.

Entry requirements

Specific entry requirements

GCSE: 4 GCSEs at Grade 4 (C) to include Mathematics, English Language and 2 Sciences

You must have studied science post-16, either at A-level or an equivalent qualification. If you do not have a background in science, we encourage you to consider our Life Sciences foundation year taught at Abingdon and Witney College.

Please also see the University's general entry requirements.

English language requirements

Please see the University's standard English language requirements.

English requirements for visas

If you need a student visa to enter the UK you will need to meet the UK Visas and Immigration minimum language requirements as well as the University's requirements. Find out more about English language requirements.

Pathways courses for international and EU students

If you do not meet the entry requirements for this degree, or if you would like more preparation before you start, you can take an international foundation course. Once you enrol, you will have a guaranteed pathway to this degree if you pass your foundation course with the required grades.

If you only need to meet the language requirements, you can take our pre-sessional English course. You will develop key language and study skills for academic success and you will not need to take an external language test to progress to your degree.

Terms and Conditions of Enrolment

When you accept our offer, you agree to the Terms and Conditions of Enrolment. You should therefore read those conditions before accepting the offer.

Credit transfer

Many of our courses consider applications for entry with credit for prior learning. Each application is individually assessed by our credit entry tutors. 

If you would like more information about whether or not you may be eligible for the award of credit, for example from an HND, partly-completed degree or foundation degree, please contact our Admissions team.

We operate the European Credit Transfer System (ECTS). All undergraduate single modules are equivalent to 7.5 ECTS credits and double modules to 15 ECTS credits. More about ECTS credits.

Application process

Full time Home / EU applicants

Apply through UCAS

Part time Home / EU applicants

Apply direct to the University

International applicants

Apply direct to the University

Full time applicants can also apply through UCAS

Tuition fees

Please see the fees note
Home/EU Full Time

Home/EU Part Time
£750 per single module

International full time

Questions about fees?

Contact Student Finance on:

Tuition fees

Questions about fees?

Contact Student Finance on:
+44 (0)1865 483088
Home/EU Full Time

Home/EU Part Time
£750 per single module

International full time

Please note tuition fees for Home/EU students may increase in subsequent years both for new and continuing students in line with an inflationary amount determined by government. Tuition fees for International students may increase in subsequent years both for new and continuing students.

Oxford Brookes University intends to maintain its fees for new and returning home and EU students at the maximum permitted level.

Please be aware that some courses will involve some additional costs that are not covered by your fees. Specific additional costs for this course, if any, are detailed below.

Additional costs

You will need to buy basic personal protection equipment for laboratory practicals (lab coat), at a cost of around £20.

Learning and assessment

This course has been developed around the Association for Nutrition competencies, and covers:

  • science
  • the food chain
  • social/behaviour
  • health/wellbeing
  • professional conduct

This course is divided into two stages: 

Stage 1 (the first year, for a full-time student)
Stage 1 enables you to gain the level of knowledge, understanding and skills to progress to Stage 2.

Stage 2 (the second and third years)
This is the advanced part of the degree. In the third year 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.   

In each full-time year, you need to pass eight modules. To graduate with an honours degree you will need to pass 24 modules over the three years. 

If you are a part-time student you will take 1 - 3 modules each semester, and a maximum of 5 a year. 

Students sitting around table in the John Henry Brookes Building

Study modules

Year 1

Human Structure and Function (double)*

This module provides an introduction to human physiology, with emphasis on the relationships between human structure and function.

Introduction to Nutrition*

In this module students will be introduced to the concepts of nutrition and energy supply.

Academic and Research Literacy*

In this module students will be introduced to the structure of human cells and the basic metabolic process that are carried out for the utilization of energy from different substrates and the inter conversion of metabolites into tissues and energy stores.

Professional Practice 1*

There is a focus on nutrition practice in the Professional Practice modules 1,2 and 3. In this module you will have the opportunity to go on field visits to different nutrition settings and learn professional skills to prepare you for a short placement in Professional Practice 2 (in the 2nd year) in the food industry. In the 3rd practice module in year three you will have the opportunity to consolidate all your learning into a professional portfolio, enabling you to reflect on the implications for your own practice and future career.

Scientific Skills for Health Scientists

Psychology of Food

Food Groups

Year 2

Nutrition and Metabolism*

Food Science*

Research Methods*

Professional Practice 2*

In this module you will undertake a short placement in the food industry.

Applied Human Nutrition*

Motivating Behaviour*

Physical Activity and Health*

Lifespan Nutrition*

Year 3

Clinical Nutrition*

Functional Foods*

Professional Practice 3*

In this module you will have the opportunity to consolidate all your learning into a professional portfolio, enabling you to reflect on the implications for your own practice and future career.

Energy Regulation*

Global Nutrition*

Project/Dissertation (2 module credits)*

Sport and Exercise Nutrition

Work Experience

Independent Study

* = Required

Please note: As our courses are reviewed regularly as part of our quality assurance framework, the modules you can choose from may vary from that shown here. The structure of the course may also mean some modules are not available to you.

Learning and teaching

We use a variety of teaching and learning methods including:

  • lectures
  • seminars
  • workshops
  • small group assignments
  • simulations
  • independent study. 

Each year includes a professional practice module. This enables you to build on your skills and equip you for working in the area of nutrition. 

Our staff are active in nutrition and food science research. This informs and enhances our teaching.

Most modules include a strong practical element. You will have access to specialised laboratories and equipment in biochemistry, physiology and nutrition.

  • Lectures and seminars
  • Placement
  • Other learning activities (including group work, research, conferences etc.)

Year 1

  • Lectures and seminars - 21%
  • Placement - 22%
  • Other learning activities (including group work, research, conferences etc.) - 57%

Year 2

  • Lectures and seminars - 25%
  • Placement - 0%
  • Other learning activities (including group work, research, conferences etc.) - 75%

Year 3

  • Lectures and seminars - 17%
  • Placement - 0%
  • Other learning activities (including group work, research, conferences etc.) - 83%

Learning and teaching percentages are indicative. There may be slight year-on-year variations.


Assessment methods used on this course

Your work will be assessed with a mix of coursework and some examinations. 

Coursework can include:

  • practical reports
  • essays
  • seminar presentations
  • class tests
  • reflective video diaries
  • numerical problems. 
  • Written
  • Coursework
  • Practical

Year 1

  • Written - 24%
  • Coursework - 76%
  • Practical - 0%

Year 2

  • Written - 26%
  • Coursework - 74%
  • Practical - 0%

Year 3

  • Written - 19%
  • Coursework - 81%
  • Practical - 0%

Assessment method percentages are indicative. There may be slight year-on-year variations.

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.

After you graduate

Career prospects

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. You may also opt for teaching, research or further specialised training, in dietetics for example. The variety of opportunities is illustrated by the careers of four recent graduates: a dietician at a London hospital, an aid worker for Médecins Sans Frontières, a product developer at an alcopops manufacturer, and a nutritionist working for Jamie Oliver.

Further study

If you're interested in further study, Oxford Brookes offers a flexible choice of taught and research postgraduate degrees across a wide range of subjects. These include the MSc course in Applied Sport and Exercise Nutrition and the MSc Applied Human Nutrition.

Free language courses

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Programme Changes: On rare occasions we may need to make changes to our course programmes after they have been published on the website.

For more information, please visit our Changes to programmes page.