BSc Nutrition with Foundation Year
About this course
Nutrition is the science of how food and its constituent nutrients interact with the human body to support health, growth, and performance. It draws on biochemistry, physiology, and public health to understand everything from how individual cells use energy to how dietary patterns shape population-level health outcomes. As diet-related disease continues to rise globally and consumer interest in food and wellbeing intensifies, the demand for well-trained nutrition professionals has never been greater. This four-year programme at Surrey includes an integrated foundation year, which builds the scientific foundations you will need before progressing into the main degree. Once established, you will explore how macronutrients and micronutrients function in the body, how nutritional needs change across the lifespan, and how dietary behaviour is shaped by culture, psychology, and environment. Surrey has integrated digital skills and AI literacy into its courses, helping you build the kind of analytical and technological competence that employers across health, food, and research sectors increasingly expect. The typical entry tariff for this programme is 136 UCAS points, and the programme runs full time. Graduation opens doors into a wide range of careers. Many graduates pursue roles in clinical nutrition and dietetics, often proceeding to further postgraduate study to become registered practitioners. Others move into the food industry in product development, labelling, or consumer science roles, or into public health settings working on dietary guidance and health promotion. Research and academic careers in nutritional science are another pathway. With growing employer interest in health, sustainability, and food systems, nutrition graduates find their skills relevant across sectors that are expanding rather than contracting.
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