Nutrition and Food Management

取得日期：2026-10-29

https://www.uwl.ac.uk/course/undergraduate/nutrition-and-food-management?start=1898&option=33

https://www.uwl.ac.uk/international/your-country/international-entry-requirements/hong-kong

BSc (Hons) Nutrition and Food Management | University of West London

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Undergraduate

BSc (Hons) Nutrition and Food Management

Full-timeFull-time with placement

February 2027September 2027

Fees per year†

£17,250 – International

£10,050 – UK

Duration

Location

Overview

Course details

Our students

Entry and fees

Facilities

Teaching staff

Related courses

How to apply

Register for open day

Start date

On this contemporary BSc (Hons) Nutrition and Food Management course, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector.

Our knowledge and understanding of food and nutrition is constantly evolving, making it one of the most diverse and interesting areas to work in today and a growing industry.

As well as undertaking research into areas related to nutrition and food management, the course offers opportunities to discuss current issues and examine solutions, covering key topics such as:

nutrition through the life cycle

consumer behaviour

microbiology

sensory science

sustainable food supply chain management.

The course content is delivered by experts with vast experience in the culinary industry, while the curriculum has been developed with support from sector professionals.

Throughout your studies, you will have access to industry-standard kitchens, our Food Innovation Centre, a fine-dining training restaurant, and more. Additionally, you will also have the opportunity to learn from our network of food entrepreneurs and industry professionals.

College membership

The London Geller College of Hospitality and Tourism is a member of CHME (Council for Hospitality Management Education). This membership benefits students by strengthening industry links, encouraging pedagogical innovation, and improving overall global academic engagement and the dissemination of research.

Why study this course?

2nd modern** London university (non-specialist) - Complete University Guide 2027

Top London university for student experience in subjects allied to Medicine - The Times and Sunday Times Good University Guide 2027

2nd London university for overall student satisfaction - National Student Survey 2026*

Ranked top 50 in the UK and 2nd modern** London university - The Guardian University Guide 2027

Course membership

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Select your desired study option, then pick a start date to

see relevant course information:

Study options:

We support flexible study by offering some of our courses part-time or via distance learning. To give you real world experience before you graduate, we also offer some courses with a placement or internship. All available options are listed here. Your choices may affect some details of your course, such as the duration and cost per year. Please re-check the details on this page if you change your selection.

Full-time

Duration: 3 years

Full-time with placement

Duration: 4 years

With Foundation Year

Start date:

February 2027

September 2027

If your desired start date is not available,

try selecting a different study option.

Play the "Discovering flavour at the University of West London" video

Understanding the complexities of flavour is essential for professional chefs, restaurant managers, nutritionists and food entrepreneurs. Watch the video to find out how our nutrition degree students discover flavour.

What you'll study

This nutrition degree course prepares you to lead effectively in an ever-evolving sector, with the skills and confidence needed to tackle the issues the sector faces today and in the future.

Nutrition and food management techniques are evolving as our understanding of food science advances. As such, food-related research is a key part of this course, and the curriculum includes topics such as:

nutritional analysis to develop plant-based menus

processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes

new product development and sensory analysis of new products using novel ingredients

sustainable food production techniques, including solutions to zero food waste and energy-efficient food production.

During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network.

Additionally, throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology.

The final year dissertation project will give you the opportunity to develop a professionally presented piece of work that demonstrates your abilities in critical thinking.

You will receive a free uniform for the kitchen-based sessions of the BSc Nutrition and Food Management course. Additionally, lab coats will be supplied for laboratory sessions.

Placement*

You can choose to take this nutrition degree course with a work placement of 50 weeks (1750 hours) after Level 5. This will give you the opportunity to expand your network, gain experience and enhance your professionalism. Once you complete your placement, you will return for your final year of studies.

*If you choose a course with a placement/internship route, we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement, then the University will automatically transfer you to the non-internship route. This is to ensure you are still successful in being awarded a degree. The placement route for this course is open to UK students only.

Please note, we regularly review our course content to offer relevant, impactful and career-shaping learning. Therefore, the following modules are indicative and subject to change.

Compulsory modules

Principles of Nutrition

Introduces the principles of anatomy, physiology and metabolism of food. Knowledge and understanding of nutrition looking at proteins, fats and carbohydrates and the essential vitamins and minerals.

Applied Nutrition

This module will help you develop key competencies and knowledge for optimising nutrition. More practically, we will teach you how to produce nutritionally balanced menus that comply with food safety, health and safety, and allergen guidelines.

Principles of Food Microbiology

During this module, you will study food safety and quality, learn techniques to ensure compliance, and also be given an introduction to laboratory work.

Public Health and Nutrition

On this module, you will examine public health and nutrition policies, both locally and across the world. You will develop the skills to evaluate any specific nutritional inadequacies and the current epidemiology of the country.

Becoming a Nutritional Professional

This module will offer you an insight into the competency prerequisites for becoming an Associate and a Registered Nutritionist affiliated with the Association for Nutrition. Additionally, you will explore the standards of professional conduct necessary for pursuing a career in food and nutrition. Specifically, the module aims to enhance knowledge and comprehension of legislation, guidelines, policies, and protocols related to food and nutrition.

Food Provenance

In this module, you will explore the classification, composition and provenance of food. You will get the opportunity to compare theories/frameworks that can be applied to food supply chains. You will also learn to appreciate their performance from the perspective of sourcing, society and the environment.

Nutrition through the Lifecycle

This module aims to give you a perspective on the linkages between human diet and health through the different life stages. Each week this module will introduce you to a different stage of life and demonstrate the basic nutritional needs and how to maintain healthy lifestyle.

Food Quality and Sensory Analysis

On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business. Students will also develop an appreciation for food quality and the science of sensory analysis.

Human Psychology and Nutrition

Cognitive choices influence nutrition, psychological and overall health. As a student on this course, you will develop an understanding of the relationship between nutrition and consumer behaviour.

Talent Management and Leadership

This module explores talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. This is never so important than in today's ever-changing work environment, where businesses operate in an environment of not only risk but also volatile, uncertain, complex and ambiguous (VUCA).

The module will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.

Food Processing and Engineering

On this module you will evaluate the business and operational requirements of a commercial food production unit. You'll approach these requirements from both a food processing and an engineering perspective.

Applied Research Methods

The module aims to provide you with broad knowledge and understanding of the theory and practice of research. It focuses on the use of a range of different research methods and approaches. The module encompasses the understanding and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

Nutrition: Health and Disease

In this module you will explore the relationship between diet, health and disease. You will work on case studies and modify diets accordingly.

Critical Issues in Food and Nutrition

In this module you will explore current issues in food and nutrition. You will also conduct a research-based investigation and present possible solutions.

Sustainable Food Systems

During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact.

Lifestyle and Food Management

On this module, you'll gain an understanding of key aspects of health and wellbeing including diet, functional foods and supplements to support optimal health. The module also covers nutritional strategies for range of lifestyle activities.

Dissertation

The aim of the dissertation module is to provide students with the opportunity to critically review, analyse and evaluate a topic of their choice related to the subject area of the course that they are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. The module builds on knowledge and understanding that students may have achieved as part of an introductory research methods module. However, this is a self-contained module and it is not a pre-requisite to have been previously studied an introductory research module.

Students initially produce a proposal report of their research idea and complete a set of research ethics forms in accordance with the University’s research ethics policy. Thereafter, students work towards completing the research project with advice and guidance from the academic team. The project culminates in the submission of a capstone thesis which incorporates a thorough critical review of the literature, a detailed methodology outlining relevance and limitations, a critical analysis and discussion of the results and the critical evaluation of the outcomes of the work.

What our students say

2nd London university for student satisfaction - National Student Survey 26*

The lecturers continually challenge and inspire me, supporting me to achieve the best of my ability.

Emily Gallagher, BSc Nutrition and Food Management student

Student achievements and events

UWL graduate announced as chef of the year

A UWL culinary graduate is already making her mark on the industry after cooking up a story to win her first-ever contest and be named as Chaine des Rotisseurs Young Chef of the Year.

Future Plates Future Chefs event at UWL explores agroecological foods

UWL recently hosted 70 students and guests in its Pillars Restaurant and Weston Hall for Future Plates Future Chefs, an annual event exploring sustainable food education in the hospitality sector.

University of West London’s LGCHT students crowned winners of Zest Quest Asia 2023

Culinary students from the University of West London's London Geller College of Hospitality and Tourism (LGCHT) have won the Zest Quest Asia 2023 competition.

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Entry requirements

Requirements:

International

112 UCAS points required

from level 3 qualifications

These can include:

A Levels at grade B, B and C, or above

BTEC Extended Diploma with Distinction, Merit, Merit

Access to HE Diploma

T Levels

You also need GCSE English and Maths (grade 9-4 / A*-C) or Level 2 equivalents.

Looking for BSc (Hons) Nutrition and Food Management with Foundation Year?

View Foundation Year course

Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

Level 5 (year 2) entry

To directly enter the second year of this course, you will need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 120 undergraduate credits at Level 4 or a CertHE in a related subject area.

Level 6 (year 3) entry

To directly enter the third year of this course, you need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 240 undergraduate credits (at Levels 4 and 5), a DipHE, foundation degree or HND in a related subject area.

6.0 IELTS or above

You need to meet our English language requirement – a minimum of IELTS 5.5 for each of the four individual components (Reading, Writing, Speaking and Listening). Visit our English language requirements page for information on other English language tests we accept.

You also need academic qualifications at the same level as UK applicants. In some countries where teaching is in English, we may accept local qualifications. Check for local equivalents.

We offer pre-sessional English language courses if you do not meet these requirements.

Find out more about our English Language courses.

Fees & funding

Funding:

per year†

Please note:

Fees for the 2027/28 academic year and onwards may be subject to Government regulation and change.

Tuition fees are charged for each year of your course. If your course runs over 2 academic years or more, you will need to pay the fee for each academic year at the start of that year, except if otherwise stated.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

You may be eligible for a student loan to cover the cost of tuition fees or a maintenance loan. Additional funding is available to some types of students, such as those with dependants and disabled students.

We offer generous bursaries and scholarships to make sure your aspirations are your only limit.

Additional scholarships specifically for hospitality and tourism students may also be on offer.

View full details, including conditions and eligibility.

International students - funding your studies

We offer scholarships for international students including International Ambassador Scholarships.

Further information about funding and financial support for international students is available from the UK Council for International Student Affairs.

Financial support for international students

Future Food facilities

Watch the video to explore the facilities on offer to our students of food and nutrition courses.

Play the video

Industry-standard kitchens

On campus, we have industry-standard kitchens, including the Pillars Kitchen and our recently refurbished Savoy Kitchens, along with a fine dining training restaurant.

The Food Innovation Centre

Our Food Innovation Centre offers guidance, advice, technical support, product development services and sensory analysis to support the development of new products.

Your future career

Once you graduate with your Nutrition and Food Management degree, you could go on to work in an array of roles such as a nutritionist, wellbeing coach and food technologist. Some roles may require further experience after you graduate.

Alternatively, you could advance your studies on our MSc Nutrition, Health and Wellbeing course, or one of the other postgraduate courses at the London Geller College of Hospitality and Tourism.

One-to-one, life-long careers support

Taught by lecturers with industry experience

Industry connections

Career-focused modules

Support with CV and interview skills

Alumni networking events

Internship and placement opportunities

On campus, specialist careers fairs

Job roles

public health adviser

educator

nutritionist

wellbeing coach

corporate social responsibility manager

researcher

food and health writer

self-employed food business entrepreneur

business adviser/consultant

environmental health officer

supply-chain manager

food product development

procurement manager

food technologist.

Dr Peter Cross Course Leader

Courses taught

PhD Food Business and Nutritional Sciences

MSc Food Business Management

BSc Nutrition and Food Management

BSc Culinary Art Management

BSc Future Food and Culinary Management

View more

View full profile

Dr Szymon Lara

Nathan Vasanthan

Dr Amalia Tsiami

Dr Peter Pelham

Show more

How to apply:

You can apply online at any time by clicking on the 'Apply now' button.

Our application form will ask you for some information about what you want to study, your previous qualifications or experience, and how we can contact you.

Want to ask us a question first? We would love to hear from you.

Call us free on 0800 036 8888

Email us at courses@uwl.ac.uk

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Apply for this course:

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Head to the UCAS website where you can apply using:

our institution code - W05

the UCAS course code (below)

Institution code W05 Institution code

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Apply on UCAS.com

You will need our institution code and the UCAS code (above)

The University of West London does not offer Student visa sponsorship for part-time courses.

Our application form will ask you for some information about:

what you want to study

your previous qualifications or experience

your visa (if required)

how we can contact you.

Want to ask us a question first? Our dedicated international students’ team would love to hear from you.

Email international@uwl.ac.uk

International student applications

You can apply to us in two ways:

on the UCAS website you will need our institution code (W05) and the UCAS course code (see top of page)

directly on our website – follow the ‘Apply now’ link

Ask the International Recruitment Team a question

Learn more about international student applications

Find out more about why you should study in London at the Career University

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Important notes for applicants

Disclaimer

†Fees - the published fee is an annual fee, payable each year, for the duration of the course. Fees are subject to change. Home tuition fees may be subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body. Full-time taught international fees are subject to an annual increase.

Teaching - your course will primarily be delivered in-person, however it may include delivery of some activities online, either in real-time or recorded.

Testimonials - quotes are provided by current or former UWL students. These are mostly from the course but quotes from a UWL student on another course may be used if, for example, the course is new.

Optional modules - where optional modules are offered they will run subject to staff availability and viable student numbers opting to take the module.

Videos - all videos on our course pages were accurate at the time of filming, however staff and course content may have since changed.

Availability of placements - if you choose a course with placement/internship route and a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route, to ensure you are still successful in being awarded a degree.

Rankings

*The National Student Survey 2026 result is based on the average of all answers by the taught student populations.

**Modern universities - defined as higher education institutions that were granted university status in, and after, 1992.

***PRES - rank out of 53 institutions.

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