Nutrition and Health

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https://www.coventry.ac.uk/course-structure/ug/hls/nutrition-and-health-bsc-hons/?term=2027-28

BSc (Hons) Nutrition and Health | Coventry University

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Nutrition and Health BSc (Hons)

Study level: Undergraduate

Explore the science of nutrition and its impact on health and wellbeing. Gain practical skills to support healthy lifestyles and prepare for a career in public health, nutrition or the food industry.

Course features

Course option

with foundation year

Year of entry

Location

Coventry University (Coventry)

Study mode

Full-time

Sandwich

Duration

3 years full-time

4 years sandwich

UCAS codes

Start date

September 2027

November 2027

January 2028

March 2028

May 2028

July 2028

How to apply

Book an Open Day

Download a prospectus

Your UCAS Guide

Course overview

Nutritionists play a vital role in improving lives. They work with individuals, communities, the food industry and policymakers to promote healthier diets, influence food choices and support positive change in public health.

This course is designed to equip you with a thorough understanding of the scientific basis of nutrition with an emphasis on human health and disease. An important part of the course is applying theory in real professional consultations, helping you develop practical skills and improve consultation techniques focused on individual needs.

This course provides a high-quality nutrition education by offering you access to modern laboratories, kitchen facilities and nutritional analysis software, such as Nutritics 4. This course develops practical food preparation skills and teaches you how to tailor menus to meet the needs of different individuals, including older adults, athletes, and children.

Assessments are designed to mimic real-life scenarios, such as analysing nutrient intake from a food diary, developing dietary interventions and designing health promotion campaigns. This course also embraces an international perspective, while recognising the key underpinning principles of UK-based nutritional guidance.

Rated Gold Overall

Teaching Excellence Framework (TEF) 2023

5 QS Stars for Teaching and Facilities

QS Stars University Ratings

4th Student City in England (Coventry)

QS Best Student Cities Index 2027

Why you should study this course

Supported by a teaching team comprising of experienced registered nutritionists, food scientists, microbiologists, and food safety experts, ensuring that students are supported by highly qualified professionals who will bring you the latest issues on a wide range of nutritional and health topics (staff subject to change).

Gain hands-on experience of a wide range of industry techniques in our modern laboratories.4

The course uses educational technologies, such as Kahoot!, Padlet and Mentimeter, to enhance your learning experience and make the course interactive and engaging.

Undertake an independent research-based project in a related area of your interest.

Gain a comprehensive understanding of nutrition’s role in human health and disease prevention, as well as modules such as food product design, enabling you to specialise and embark on a range of careers in nutrition, public health or the food industry.

Develop key transferable skills in independent research, data analysis and statistical analysis to give you a competitive career advantage.

What you'll study

Year one

Year two

Placement year

Final year

Physiology and Biochemistry for Nutrition - 30 credits

Explore the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. This module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease. Examine the requirements, sources and functions of macronutrients and micronutrients, in addition to UK dietary guidelines for healthy adults.

Compulsory

Food Preparation and Production - 30 credits

Gain a broad understanding of the issues around modern food production practices, including sustainability. You will be introduced to major food commodities and their production on a local and global scale. Utilise your cooking skills and food safety awareness to develop, prepare and evaluate a dish/meal. Explore diverse international and global food cultures.

Introduction to Public Health - 30 credits

Explore the concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. Study the origins and basis of public health in current British society, as well as aspects of sociology and psychology that relate to public health. Examine nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population with a focus on diet-related diseases such as diabetes, cardiovascular disease and cancer. This module also considers public health issues relating to food safety and food-borne infection, introducing you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.

Practical and Academic Skills for Nutrition - 30 credits

Develop essential skills that could help you during your time at university and in your future career. Learn how to find and understand scientific information, write scientifically at the degree level, and solve both numerical and complex problems. Practise giving presentations, working in a team and carrying out safe, hands-on lab experiments. Develop your ability to collect, analyse, and present data with confidence.

In year two, you will develop more advanced knowledge and skills to do with: nutrition throughout the lifespan, food microbiology, public health promotion and policy and food choice and behaviour change, among others.

Nutrition through the Lifespan - 30 credits

Understand which factors influence dietary choice and nutritional intake. Learn about the differing nutritional requirements of individuals at all stages of life, from pre-conception through to older age, as well as the health consequences of poor diets and the link between diet and disease. Take part in case study workshops that help you learn how to plan diets based on UK guidelines, giving you real-world experience and practical skills you can use in your future career.

Professional and Research Development - 30 credits

Enhance your research skills and reflect on your graduate attributes, such as social responsibilities and valuing differences. Strengthen your competencies in preparation for graduate-level employment. Consider experimental design, questionnaire and survey design, sensory evaluation, research ethics, academic writing and structured literature searching. Learn about both quantitative and qualitative research methods, data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training.

Nutrition, Health and Disease – 30 credits

Focus on the interaction between nutrition and human health. Consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. Examine the place of nutrition in the risk of chronic diseases, the role of specific nutrients in the prevention of diet-related disease and the immune function modulation, as well as the interaction between nutrition and genetics. This module will also focus on a wide range of contemporary health conditions related to human nutrition. Current research evidence will be examined from around the world. Develop your research skills through designing and conducting a mini literature-based research project.

Food Choice, Behaviour Change and Public Health – 30 credits

Gain an understanding of the psychosocial influences on diet and food choice. Evaluate theories of health behaviour that underpin behaviour change. Consider the skills and knowledge required to support dietary change within a range of settings for diverse individuals and groups. Explore the concepts of public health promotion and policy. A range of national and global public health policies and issues will be addressed, such as sedentary behaviour, obesity and food poverty. Study the design, implementation and evidence underpinning health promotion campaigns.

A placement year2 provides optional first-hand industry experience and helps you discover where your skills and interests truly lie. Taken between your second and final years, it allows you to step into a professional environment, apply your learning and gain valuable insight into your chosen sector.

By spending an extended period in industry, you should develop confidence, build professional networks and strengthen the transferable skills that employers value most. This experience offers a powerful way to explore career paths and return to your final year with real -world expertise and a clearer sense of direction.

Key opportunities

Complete an approved work placement: gain practical experience aligned with your course and career ambitions, typically lasting at least 26 weeks.

Reflect on professional development: recognise and document the specific skills, knowledge and experience you gain during your time in industry.

Broaden your global perspective: optionally undertake an international work or study placement to experience a different professional or cultural context.

While this optional year is non-credit-bearing, successful completion ensures your experience is formally recognised on your final degree certificate to showcase your expertise to future employers.

Students sponsored by the University who opt for an international work placement must ensure they comply with the UKVI immigration regulations and should contact us for further guidance.

In the final year, you will apply your knowledge gained from years one and two.

Product Design - 30 credits

Think critically about food and drink product design and production, including food processing, preservation, storage, packaging, sensory perception, legislation, sustainability, branding and marketing. Apply your knowledge of product design to develop, evaluate and pitch a novel food or drink product targeting a specific customer need. You will have the opportunity to enhance cooking and food hygiene skills you developed in your first and second years.

Nutrition for Exercise - 30 credits

Develop a comprehensive understanding of the role of nutrition in exercise, physical activity and sport. Examine the nutritional requirements for different types of exercise and different population groups across the lifespan. Explore the relationship between physical activity, exercise and health, covering population-based physical activity guidelines including the physical, social and mental health benefits associated with physical activity. Enhance anthropometric skills required for measuring body composition. Provide practical nutritional advice and food-based recommendations through the application of consultation methods using case-based studies.

Sustainable Food and Public Health Nutrition - 30 credits

Deepen your understanding of the critical role food plays in public health nutrition. Taking an interdisciplinary approach, explore current global issues and trends in food security, sustainability, production, nutrition and public health. Key topics will include global food security, the interconnections between nutrition and sustainability, and the challenges related to sustainable diets, food systems, and supply chains. Critically examine how nutrition information is portrayed in the media and explore the complex challenges faced by food and nutrition professionals working in both industry and public health sectors. Gain the knowledge and skills to navigate the evolving landscape of food, nutrition, and public health.

Independent Research Project – 30 credits

Conduct, analyse, interpret and communicate through a scientific research paper and oral presentation, a piece of investigative research in a specialised area of food and/or nutrition. You will be supported and guided by your supervisor throughout your research. You will be expected to demonstrate increasing independence, along with high levels of organisational and time management skills. You will also need to show technical skills and an awareness of research ethics and/or health and safety.

We regularly review our course content to keep it relevant and current for our students. Consequently, we may update modules to reflect the latest industry standards.

How you'll learn

Teaching and learning methods may include:

lectures

seminars

tutorials

presentations

group projects

workshops

case studies

practical lab sessions.

Teaching contact hours

As a full-time undergraduate student, you will study modules totalling 120 credits each academic year. A typical 30-credit module requires 300 hours of study. Study hours are made up of teaching contact hours and guided and independent study.

Teaching hours

Teaching hours may vary, depending on where you are in your studies, but on average, you will have between 12 and 15 teaching and learning hours each week. You will also have the option to attend additional sessions, including time with a progress coach or to meet with staff for advice and feedback. As you progress through your studies, teaching hours may reduce.

Guided and independent study

Throughout your studies, you will be expected to spend time in guided and independent study to make up the required study hours per module. You will be digging deeper into topics, reviewing what you’ve learnt and completing assignments. This can be completed around your personal commitments. As you progress to the end of your studies, you’ll spend more time on independent learning.

Online learning

As an innovative university, we use different teaching methods, including online tools and emerging technologies. So, some of your teaching hours and assessments may be delivered online.

Assessment

This course will be assessed using a variety of methods which will vary depending upon the module. Assessment methods may include:

group work

projects

coursework

individual assignments.

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.

International experience opportunities

Coventry University is committed to developing global graduates. Throughout the course, we will aim to explore international, national and local food and nutrition practices and policies. This course attracts many international students, providing a diverse learning experience. This aims to enhance the discussion of issues such as globalisation of foods and is designed to provide all students with a global perspective of developments in food, health and nutrition.

The university runs several schemes to allow students periods of overseas study or work experience2. Past students in our department have been successful in securing places to study in Spain, France, Canada and the US.

Please note that all international experience opportunities may be subject to additional costs, competitive application, availability, and meeting applicable visa and travel requirements, and are therefore not guaranteed2.

Entry requirements

Typical entry requirements:

International

Requirement

What we're looking for

UCAS points

BBB to include Biology or Chemistry. Excludes General Studies.

DDM in the BTEC Level 3 Extended National Diploma in a Biological or Chemical Science related subject. Excludes Health and Social Care.

IB Diploma

32 points to include 5 points in Biology or Chemistry at Higher Level.

GCSE requirement

GCSE maths, English and two sciences at grade 4 / C or Functional Skills Level 2, or other equivalent Level 2 awards.

Access to HE

The Access to HE Diploma to include 30 Level 3 credits above Merit of which 15 must be at Distinction in Biology or Chemistry units. Plus GCSE English and Mathematics at grade 4 / C or above.

Other qualifications and experience

Our students come from a variety of backgrounds, each with a unique story. We recognise a breadth of qualifications. If your qualifications differ from the above, contact our Admissions Team who will be happy to discuss your qualifications and routes into your chosen course.

Contextual/Fair Access Offers

If you meet the criteria for our Fair Access Offer, you could automatically receive a contextual offer which is 16 UCAS points lower than our standard entry requirements. View the criteria for our Fair Access Offer.

Select your region to find detailed information about entry requirements:

Americas

Central Asia

East Asia

Middle East

South Asia

South East Asia

You can view our full list of country specific entry requirements on our Entry requirements page.

Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.

English language requirements

Applicants must possess a minimum IELTS of 6.5 overall (with no component part lower than 6.0)

If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course.

For more information on our approved English language tests visit our English language requirements page.

Not got the required grades? We offer this degree with an integrated foundation year.

Fees and funding

Part-time

UK, Ireland*, Channel Islands or Isle of Man

2027/28 fees TBC

2026/27 fees: £9,790 per year

Not available

2026/27 fees: £9,790 per year with EU Support Bursary**

2026/27 fees: £19,200 per year without EU Support Bursary**

2026/27 fees: £19,200 per year

If you choose to study this course with a professional placement2 or study abroad year, you will need to pay a tuition fee3 to cover your academic support throughout your placement year. Students commencing their professional placement in the academic year 2028/29 will pay £1,575 if they are paying UK fees, or £1,900 if they are paying international fees.

For advice and guidance on tuition fees and student loans visit our Undergraduate Finance page and see The University’s Tuition Fee and Refund Terms and Conditions.

The University will charge the tuition fees that are stated in the table above for the first Academic Year of study. The University will review tuition fees each year. For UK (home) students, if Parliament permits an increase in tuition fees, the university may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with the Retail Price Index (RPI), a UK measure of inflation that tracks changes in the cost of living.

If you choose to study this course with a professional placement or study abroad year, the University will charge the tuition fees stated above for those on a placement during Academic Year 2028/29. The University will review professional placement tuition fees each year. For UK (home) students, the University may increase fees for each subsequent year of study, but such that it will be no more than 5% above RPI.

For international students, we may increase fees each year, but such increases will be no more than 5% above inflation. If you defer your course start date or have to extend your studies beyond the normal duration of the course (e.g. to repeat a year or resit examinations) you may be charged the tuition fees in force at the time you take that additional period of study, and/or in line with any legislative changes that apply at that time.

We offer a range of International scholarships to students all over the world. For more information, visit our International Scholarships page.

Tuition fees cover the cost of your teaching, assessments, facilities and support services. There may be additional costs not covered by this fee such as accommodation and living costs, recommended reading books, stationery, printing and re-assessments should you need them. Find out what's included in your tuition costs.

The following are additional costs not included in the tuition fees:

Any optional overseas field trips or visits: £400+ per trip.

Any costs associated with securing, attending or completing a placement (whether in the UK or abroad) which may include costs of travel, accommodation, equipment or uniform required for the placement and any visa-related costs.

*Irish student fees

The rights of Irish residents to study in the UK are preserved under the Common Travel Area arrangement. If you are an Irish student and meet the residency criteria, you can study in England, pay the same level of tuition fees as English students and utilise the Tuition Fee Loan.

**EU Support Bursary

Following the UK's exit from the European Union, we are offering financial support to all eligible EU students who wish to study an undergraduate or a postgraduate degree with us full-time. This bursary will be used to offset the cost of your tuition fees to bring them in line with that of UK students. Students studying a degree with a foundation year with us are not eligible for the bursary.

How do you know if you need to pay UK or international tuition fees?

We assess your fee status using the information in your application. This status determines your tuition fees and the scholarships or financial support you can get. The Department for Education sets the rules for who pays UK (home) or international (overseas) fees in England.

The regulations list which students can pay the home fee rate. Because these rules are complex, the UK Council for International Student Affairs (UKCISA) provides fee status guidance to help you find the right category. If you meet all the criteria for one category, your institution must charge you the home rate.

Facilities

The course is taught at the Coventry University campus, primarily in the Alison Gingell building4.

Take a virtual tour

SuperLab

Our state-of-the-art SuperLab can hold up to 250 students at one time and has facilities for cell culture and equipment for microscopy and growing microorganisms aerobically and anaerobically, DNA, RNA and protein extraction and analysis.

Analytical chemistry suite

You will develop your laboratory skills and will have the opportunity to use analytical techniques for example in the proximate analysis of food e.g. fat or protein content, and using analytical techniques such as UV spectroscopy and chromatography.

Teaching kitchen

You will enhance your cooking skills, design meals to meet different requirements and develop new food or drink products through sessions in our teaching kitchen.

You’ll use facilities through timetabled teaching, practical activities and relevant independent study. Access may vary by module, activity, capacity, supervision or safety requirements. Access may change or be limited where the University needs to follow public authority guidance, decisions or orders.

Careers and opportunities

The need for nutritionists is growing with the increasing incidence of diet-related health conditions such as obesity, heart disease, type 2 diabetes and cancer.

Consequently, graduates from this course should be well equipped for a wide range of roles in the field of nutrition and health – from working on emergency relief projects in low income countries to devising health initiatives to target dietary intakes of specific groups, such as pregnant women, school children and the elderly.

Opportunities may exist within local authorities, charitable organisations, the NHS, parenting organisations, health promotion, and the food and leisure industries. You could also find yourself advising policy makers, regulatory bodies or working in education or the media.

Typical job roles include:

Hospital nutritionist

Community nutritionist

Sports nutritionist

Communications and health promotion

Product development

School food advisor

Weight management advisor

Process technologist

Quality assurance

Food or favour technologist.

Where our graduates work

Our graduates have secured roles in companies including:

The Health Security Agency

Mondelēz International

PURE International

Healthy Lifestyles Coventry.

The graduate destinations listed above illustrate potential career paths. You may need to gain additional qualifications or practical experience, pass professional examinations, complete training, cover associated costs and meet specific visa or immigration requirements to secure employment in these fields.

Further study

The course is an excellent foundation for further postgraduate studies such as Public Health Nutrition MSc or Dietetics and Leadership (pre-registration) MSc.

Discover Phoenix+

Phoenix+ brings you together with other students to learn, experience and develop essential knowledge and skills. Whatever destination you choose, it's about preparing you for life after university.

Learn more about Phoenix+

BSc (Hons)

Apply via UCAS

BSc (Hons) with foundation year

Institution code

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Visit UCAS

UK students

You can now register and start your application in your UCAS Hub. Read our application pages to find out your next steps to apply

If you'd like further support or more information about your course get in touch with us today.

ukadmissions@coventry.ac.uk

Complete our contact form

International students

International codes:

For further support for international applicants applying for an undergraduate degree view our International hub.

You can also download our International mini guide for an overview of study options and why you should study with us.

Get in touch with us today for further advice and guidance.

ioadmissions@coventry.ac.uk

Disclaimers

Coventry University, Coventry University London, Coventry University Wrocław, CU Coventry, CU London, CU Scarborough, and Coventry University Online come together to form part of the Coventry University Group (the University) with all degrees awarded by Coventry University.

1Accreditations, partnerships and memberships

Some of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply. See the relevant body website for more details). Accreditations, partnerships, exemptions and memberships are subject to successful renewal in accordance with the relevant bodies’ standard review process and subject to the University maintaining the same high standards of course delivery. If the accreditation, recognition or membership of this course changes, we will notify applicants and students as soon as possible.

2UK and international opportunities

Please note that we are unable to guarantee any UK or international opportunities (whether required or optional) such as internships, work experience, field trips, conferences, placements or study abroad opportunities and that all such opportunities may be unpaid and/or subject to additional costs (which could include, but is not limited to, equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas), competitive application, availability and/or meeting any applicable travel, public authority guidance, decisions or orders and visa requirements. Before seeking an overseas placement, read our visa advice page.

3Tuition fees

The University will charge the tuition fees that are stated in the above table for the first academic year of study. The University will review tuition fees each year.

For UK (home) students, if the Parliament permit an increase in tuition fees, the University may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation.

For international students, we may increase fees annually but such increases will be no more than 5% above inflation. If you defer your course start date or have to extend your studies beyond the normal duration of the course (for example to repeat a year or resit examinations) you may be charged the tuition fees in force at the time you take that additional period of study, and/or in line with any legislative changes that apply at that time.

4Facilities

Facilities are subject to availability. Access to some facilities (including some teaching and learning spaces) may vary from those advertised. Availability and access may be reduced or restricted when the University is following public authority guidance, decisions or orders or internal health and safety requirements.

Student Contract

By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the University. A copy of the current 2026/2027 contract is available for information purposes only. The 2027/28 contract will apply to the 2027/28 intakes and may differ from the current version. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the University will owe to you. You should read the applicable Student Contract carefully before you accept an offer of a place and before you enrol at the University.

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