Nutrition and Health BSc (Hons)

Undergraduate

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This exciting degree explores the physiological, biochemical and psychosocial aspects of nutrition, as well as public health and health promotion.

Course option

Degree with foundation year

Year of entry

2025-26 2026-27

Location

Coventry University (Coventry)

Study mode

Full-time
Sandwich

Duration

3 years full-time
4 years sandwich
Condensed first year available

UCAS codes

B400

Start date

September 2025
January 2026 - condensed

How to apply

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Course overview

The field of nutrition is growing in importance and graduates from this course will be able to access a wide range of career opportunities.

Nutritionists are needed to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and appropriate food choice.

The course aims to draw on the expertise of academics from biological and analytical sciences and public health nutrition to provide an integrated course, centred on nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.
You’ll have the chance to gain hands-on experience of a wide range of scientific techniques. 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.
Throughout the course, you will receive insight from researchers and current practitioners who will bring you the latest issues on a wide range of nutritional and health topics.

The January start for this course is condensed in Year 1. Please see the ‘How you’ll learn’ section below for more details.

Rated Gold Overall

Teaching Excellence Framework (TEF) 2023

5 QS Stars for Teaching and Facilities

QS Stars University Ratings

Top 5 Student City in England (Coventry)

QS Best Student Cities Index 2025

Why you should study this course

No.19 for Food Science in The Complete University Guide 2024.
Support applying for placements to gain crucial real-world experience².
Supported and taught by an academic team which includes registered nutritionists, food scientists, microbiologists, and food safety experts (staff may be subject to change).
Gain hands-on experience of a wide range of industry techniques in our modern laboratories based in the Alison Gingell Building⁴.

If you choose to start this course in January you will study exactly the same course but over a slightly shorter timescale in Year 1. This is ideal if you missed the September start, want to transfer from a different university or course or just need a bit more time to prepare for life at university.

Accreditation and professional recognition

The degree is accredited¹ and recognised by the following bodies:

Association for Nutrition

Accredited by the Association for Nutrition. On successful completion of the course you are eligible to apply for direct entry to the UKVRN Register as a Registered Associate Nutritionist (ANutr) (additional costs may apply).

The Nutrition and Health course at Coventry University attracted me because of its focus on nutrition while touching on some food science topics that will help me as a nutritionist. My time at Coventry University equipped me with the required knowledge in physiology and biochemistry, nutrition and health, and public health nutrition. Moreover, I learned multiple skills that proved to be beneficial when I started working on my dissertation where I am researching techniques that promote weight loss maintenance.
Alfadhul Almubarak, Nutrition and Health BSc (Hons) current student, 2022

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What you'll study

This course has a common first year.

The common first year enables you to work alongside students doing similar courses to you, to widen your knowledge and exposure to other subject areas and professions. You will have the opportunity to collaborate with other students, so you can share your insights and experience which will help you to develop and learn.

If you discover an interest in a specific subject you have studied, upon successful completion of your first year, you could swap degrees with another course in your common first year (subject to meeting progression requirements).

Common first year courses

Food Science BSc (Hons)
Nutrition and Health BSc (Hons)

In the first year, the curriculum is shared across related courses allowing you to gain a broad grounding in the discipline before going on, in the second and third years, to specialist modules in your chosen field.

Modules

Introduction to Public Health - 20 credits

The module introduces you to concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. It covers the origins and basis of public health in current British society as well as aspects of sociology and psychology that relate to public health. The module will explore 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. The module also considers public health issues relating to food safety and food-borne infection and it will introduce you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.

Compulsory

Physiology and Biochemistry for Nutrition - 20 credits

The aim of this module is to provide an understanding of the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. The module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease. The requirements, sources and functions of macronutrients and micronutrients will be explored, in addition to UK dietary guidelines for healthy adults.

Compulsory

Chemistry of Foods - 20 credits

This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualise the chemistry of carbohydrates, proteins and lipids in relation to particular food commodities such as fruits and vegetables, cereal products, dairy and flesh foods and apply these concepts to aspects of food production. It also aims to give you the practical knowledge and skills to be able to analyse foods.

Compulsory

Introduction to Food Law and Policy - 20 credits

The module aim is to provide you with an introduction to the UK and global key stakeholders in food safety law and policy. It will consider the current legal framework and national strategies to protect public health and enable safe food trade. You will review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law. You will critically evaluate previous and current food safety issues such as the BSE crisis, horse meat scandal and melamine in milk powder. You will therefore judge how risk assessment, risk management and risk communication work within the different law making and enforcing agencies to prioritise and protect public health.

Compulsory

Practical and Academic Skills for Food and Nutrition Sciences - 20 credits

This module aims to develop key skills that are of value both for successful undergraduate study and also for future employment. You will be introduced to, and practice, effective literature searching and retrieval, the expectations for scientific writing at degree level, numerical and problem-solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to design experiments and to analyse and present data will be covered.

Compulsory

Introduction to Food Preparation and Production - 20 credits

This module aims to give you 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. You will utilise your cooking skills and food safety awareness to develop, prepare and evaluate a dish/meal. You will also explore diverse international and global food cultures.

Compulsory

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.

Modules

Nutrition through the Lifespan - 20 credits

This module aims to give you an insight into the factors which influence dietary choice and nutritional intake; an understanding of the differing nutritional requirements of individuals at all stages of life from pre-conception to older age and the health consequence of poor diets and the link between diet and disease. The use of case study workshops is designed to contribute to the ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.

Compulsory

Food Microbiology - 20 credits

This module aims to help you understand the roles of a variety of microbes in food fermentation and in food contamination which can lead to spoilage or food poisoning. Additionally, the gut microbiome and human health, plus host defences to microorganisms will be considered. The module also aims to discuss natural antimicrobials derived from plants and other microorganisms and the microbial aspects of food preservation. You will also develop practical laboratory skills that are essential for modern food microbiological analysis.

Compulsory

Nutrition and Health - 20 credits

This module aims to focus on the interaction between nutrition and human health. It will consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. The module will consider the place of nutrition in the risk of chronic diseases, the role of specific nutrients in prevention of diet-related disease and the immune function modulation, as well as the interaction between nutrition and genetics. The module will also focus on a wide range of contemporary health conditions in relation to human nutrition and current research evidence will be examined from around the world. You will have an opportunity to develop your research skills through designing and conducting a mini literature-based research project.

Compulsory

Public Health Promotion and Policy - 20 credits

This module introduces you to the concept of public health promotion and the various organisations that play a role in this. The complexities of ‘health’, ‘wellbeing’ and ‘quality of life’ will be discussed. A range of national and global public health issues will also be covered. You will gain an in-depth knowledge of current health policies, which aim to address public health issues such as sedentary behaviour, obesity, food poverty, smoking and mental health. The design of evidence-based health promotion interventions and campaigns will be discussed. Partnership working and social marketing will be explored within the module.

Compulsory

Food Choice and Behaviour Change - 20 credits

This module aims to provide you with an understanding of the psychological and sociological influences on diet and food choice. You will have the opportunity to evaluate the psychological theories that underpin behaviour change and will be required to consider the skills and knowledge required to facilitate dietary change within a range of settings for individuals and groups.

Compulsory

Research and Employability Skills for Food, Nutrition and Health - 20 credits

The module aims to enhance your research skills and support you to reflect on your graduate attributes such as social responsibilities and valuing differences in others, and strengthen competencies in preparation for graduate level employment. The module considers experimental design, questionnaire and survey design, sensory evaluation, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will be covered. The module also includes aspects of employability in preparation for placement or short work experience opportunities², future careers or further study. Entrepreneurship is also considered with advice on the practicalities of self-employment and setting up a business.

Compulsory

There’s no better way to find out what you love doing than trying it out for yourself, which is why a work placement² can often be beneficial. Work placements usually occur between your second and final years of study. They’re a great way to help you explore your potential career path and gain valuable work experience, whilst developing transferable skills for the future.

Modules

UK Work Placement – 0 credits

This module² provides you with an opportunity to reflect upon and gain experience for an approved placement undertaken during your programme. A placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

Optional

International Study/Work Placement – 0 credits

This module² provides you with an opportunity to reflect upon and gain experience for an approved international study/work placement undertaken during your programme. A work/study placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

Optional

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

Modules

Product Design - 20 credits

This module aims to encourage you to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. You will apply your knowledge of product design to develop, evaluate and pitch a novel food or drink product. You will build on the cooking and food hygiene skills developed in years one and two.

Compulsory

Research Design for Food, Safety and Nutrition Sciences - 20 credits

In this module, you will prepare for your final year research project. The module will support you through the process of defining your research question, planning your experiments and considering the most appropriate data analysis methods. The module will enhance skills in literature searching, experimental design, scientific writing, data processing and statistical analysis. You will be required to submit your proposal for ethical and health and safety approval, and to address key aspects of project management and logistics.  After successful completion of this module you will progress on to conduct the designed research project.

Compulsory

Independent Project in Food, Safety and Nutrition Sciences - 20 credits

The module aims to enable you to conduct a piece of investigative research, which may be laboratory or non-laboratory, in a specialised area of food, safety and nutrition sciences. You will be allowed a defined period of time in which to implement you experimental plan and collect data. During this phase, you will be supported and guided by your supervisor however you are expected to demonstrate increasing independence, organisational and time management skills, technical skills and awareness of ethical and health and safety issues. You will need to work collaboratively with other students, academic and technical staff to utilise resources effectively. You will maintain appropriate records in the form of a project work file, which includes all ethical and risk assessment requirements, raw data and details on research activities and data collection; this will be submitted for assessment as an appendix to your thesis. 

The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse data in this context. 

Compulsory

Public Health Nutrition - 20 credits

This module aims to strengthen your understanding of the role of nutrition in public health. It explores current nutrition and health policy and critically evaluates the evidence base for diet and nutrition intervention to prevent diet related disease. Successful completion of the module will enable you to respond accurately to diet and nutrition related questions and to provide an informed response to diet and nutrition related issues in the popular press.

Compulsory

Integrated Topics in Nutrition, Food and Public Health - 20 credits

The module aims to provide you with an interdisciplinary approach to current issues in food production, nutrition and public health. The module will explore current issues and trends using a global perspective. You will have opportunities to explore topics such as global food security and sustainability, alternative and fad diets and current conflicts for nutritionists in industry or public funded roles.

Compulsory

Nutrition for Exercise - 20 credits

This module enables you to develop a comprehensive understanding of the role of nutrition in exercise, physical activity and sport. The module considers nutritional requirements for different types of exercise and different population groups across the lifespan. The relationship between physical activity, exercise and health will be explored, covering population based physical activity guidelines including the physical, social and mental health benefits associated with physical activity. You will further develop anthropometric skills required for measuring body composition. You will provide practical nutritional advice and food-based recommendations via application of consultation methods using case-based studies.

Compulsory

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.

How you'll learn

The course utilises a variety of teaching methods, including lectures, seminars, tutorials, group work and practical skills sessions in the maintenance and improvement of food quality and safety, for example, food microbiology laboratory sessions and cooking sessions.

These will be taught in our SuperLab and in the kitchen, where you can work with a range of ingredients and use food processing equipment. We also incorporate the use of specific nutrition-based software, such as Nutritics⁴.

Formative and summative assessments provide you with feedback to ensure that you are supported in your learning. A blended teaching and learning approach including asynchronous materials, online synchronous and face to face sessions will delivered via the virtual learning environment.

If you choose to start this course in January it will be run as a condensed programme. You’ll start your course in January and finish your first year in August. Upon successful completion of Year 1, you will progress onto Year 2 in September and then continue to start subsequent years of your course in September, completing your degree at the same time as the September starters unless you opt to do a placement year.

Teaching contact hours

As a full-time undergraduate student, you will study modules totalling 120 credits each academic year. A typical 20 credit module requires a total of 200 hours study. This is made up of teaching contact hours, guided and independent study.

Teaching hours:

Teaching hours vary each semester, year of study and due to module selection. During your first year you can expect 15-18 teaching hours each week. You will also have the option to attend optional 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'll be digging deeper into topics, review what you've learnt and complete assignments. This can be completed around your personal commitments. As you progress through your studies, you'll spend more time in independent study.

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
presentations
reports
projects
coursework
exams
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.

Staff from different professional backgrounds have integrated research and expertise to provide the students with an ever-engaging teaching and learning experience on product design, nutrition, and public health.
Dr Isabella Nyambayo, Assistant Professor, 2022

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I found the curriculum arrangement and teaching resources of Coventry University are excellent. Staff are very responsible and friendly and give me a lot of support. I also like the atmosphere of class, which involves lots of discussion. Overall, the experience of studying this course is amazing.
Nikki Li, Nutrition and Health BSc (Hons) current student, quoted in 2022

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Entry requirements

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UCAS details

1

Course name: Nutrition and Health BSc (Hons)

2

Course code: B400

3

Course location: Coventry University (Coventry)

Typical entry requirements:

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

Fees and funding

Student	Full-time	Part-time
UK, Ireland*, Channel Islands or Isle of Man	£9,535 per year	Not available
EU	£9,535 per year with EU Support Bursary £18,300 per year without EU Support Bursary	Not available
International	£18,300 per year	Not available

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 2027/28 will pay £1,500 if they are paying UK fees, or £1,800 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 above table 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 inflation.

If you choose to study this course with a professional placement, the University will charge the tuition fees stated above for those on a placement during Academic Year 2027/28. 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 inflation.

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) the University reserves the right to charge you fees at a higher rate and/or in accordance with any legislative changes during the additional period of study.

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).

Condensed course – January start date

If you choose to start this course in January please make sure you check the Fees and Finance page for more information. Although starting this course in January does not prohibit you from being eligible for student finance, the way it is paid in your first year differs from those who start their course in September.

If you start the course in January, your tuition fees will be paid in accordance with the university’s Tuition Fees, Refund and Withdrawal Terms and Conditions for January starters and for any further years of study, your fees will be paid in accordance with the terms for September starters.

*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 carry out an initial fee status assessment based on the information you provide in your application. Your fee status determines your tuition fees, and what financial support and scholarships may be available to you. The rules about who pays UK (home) or international (overseas) fees for higher education courses in England are set by the Department for Education. The regulations identify all the different categories of student who can insist on paying the home rate. The regulations can be difficult to understand, so the UK Council for International Student Affairs (UKCISA) has provided fee status guidance to help you identify whether you are eligible to pay the home or overseas rate.

If you meet all the criteria required by any one category, including any residence requirements, your institution must charge you the home rate. You only need to find one category that you fit into.

Facilities

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

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.

Facilities are subject to availability. Access to some facilities (including some teaching and learning spaces) may vary from those advertised and/or may have reduced availability or restrictions where the university is following public authority guidance, decisions or orders.

Careers and opportunities

You will be taught in a variety of settings, including laboratories and a purpose-built kitchen, so that you have the chance to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results.

Where possible, coursework uses applied tasks that mimic the skills needed in jobs to help ensure you are attractive to potential future employers, such as collection and interpretation of nutritional data to assess nutrient intake from a food diary, or critically appraising evidence to inform the public of current nutrition and health topics. We also offer the opportunity for industry visits and fieldtrips², which have previously included trips to a local food bank and conferences such as Food Matters Live.

You will also have support with applying for short and long-term placements to gain the experience employers desire. Past students have undertaken one-year placements in the food industry with organisations such as Coventry City Council and Public Health England².

The careers team can help you find suitable work placements and give you advice on how to get the most out of them.

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.

You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship².

Where our graduates work

Our graduates have secured roles in companies including:

The Health Security Agency
NHS
Mondelēz International
PURE International
Healthy Lifestyles Coventry.

Further study

The course is an excellent foundation for further postgraduate studies leading to an MSc or PhD.

The prospect of becoming a nutritionist has long been a career goal of mine, with a particular interest in the relationship between food, healthy lifestyle, and personal wellbeing. I chose to study Nutrition and Health at Coventry University because the university has the most modern facilities (including high-tech laboratories and experiential learning areas), which help you to excel in your studies. Additionally, the staff and the university offer outstanding support. I have never felt alone! My academic tutors were extremely approachable and keen to engage with their students.
Margherita Porro, Nutrition and Health BSc (Hons) graduate, quoted in 2022

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How to apply

BSc (Hons) with foundation year

Apply via UCAS

C85

Institution code

View our courses on UCAS

Visit UCAS

UK students

Full-time students can apply for this course through UCAS. Read our application pages to find out your next steps to apply.

How to apply

Apply via UCAS

If this course has a part-time option you will need to apply directly to the university.

Apply via the portal

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

+44 (0)24 7765 2222

ukadmissions@coventry.ac.uk

Complete our contact form

International students

International codes:
HLSU254

How to apply

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.

+44 (0)24 7765 2152

ioadmissions@coventry.ac.uk

Complete our contact form

Disclaimers

Coventry University together with 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

The majority 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). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery.

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. To ensure that you fully understand any visa requirements, please contact the International Office.

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 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.

If you choose to study this course with a professional placement, the University will charge the tuition fees stated above for those on a placement during Academic Year 2025/26. 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 inflation.

⁴Facilities

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 2024/2025 contract is available on the website for information purposes however the 2025/2026 contract will apply for the 2025/2026 intake. 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 Contract before you accept an offer of a place and before you enrol at the university.