Nutrition and Health BSc (Hons)

Study level: 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.

Year of entry


Coventry University (Coventry)

Study mode



3 years full-time
4 years sandwich

Course code


Start date

September 2023
January 2024

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 human 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.
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Joint Top Modern University for Career Prospects

Guardian University Guide 2021 and 2022

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5 QS Stars for Teaching and Facilities

QS Stars University Ratings

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Top 5 UK Student City (Coventry)

QS Best Student Cities Index 2023

Why you should study this course

  • No.7 for Food Science in The Complete University Guide 2023
  • 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 state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building4.

Accreditation and professional recognition

Association for Nutrition logo

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 promotes 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 Safety, Inspection and Control BSc (Hons) 
  • 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.


  • 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.


  • 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.


  • This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualize 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.


  • 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.


  • 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.


  • 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.


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.


  • 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.


  • 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.


  • 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.


  • 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 and evaluation of evidence-based health promotion intervention and evaluation of the effectiveness of the campaign will be discussed. Partnership working and social marketing will be explored within the module.


  • 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.


  • 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.


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 year 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.

If you choose to do a work placement year, you will pay a reduced tuition fee3 of £1,250. For more information, please go to the fees and funding section. During this time you will receive guidance from your employer or partner institution, along with your assigned academic mentor who will ensure you have the support you need to complete your placement.


  • 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.


  • 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.


Your final year aims to bring you to the level to enter the world of work by consolidating your knowledge and skills from year one and two. You could also work on an independent project in an area of your interest, with the support of a mentor and your Academic Personal Tutor.


  • 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.


  • 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.


  • 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 you 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. 


  • 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.


  • 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.


  • 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.


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.

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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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. 

Teaching contact hours

Depending on the year of study you will typically have between 9-18 hours of structured weekly teaching and learning hours which may include activities such as workshops, laboratories, online tutorials, seminars and lectures.  This will be supported by a weekly course programme hour with your tutors.  In addition, you will be expected to undertake around 18 hours of self-directed study each week.

As an innovative and enterprising institution, the university may seek to utilise emerging technologies within the student experience. For all courses (whether on-campus, blended, or distance learning), the university may deliver certain contact hours and assessments via online technologies and methods. 

In response to the COVID-19 pandemic, we are prepared for courses due to start in or after the 2023/2024 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.


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

Assessment methods include:

  • Tests
  • Essays
  • Group work
  • Presentations
  • Reports
  • Oral consultation
  • 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. 

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.
Outside view looking up at the Alison Gingell building

Entry requirements

Typical offer for 2023/24 entry.


Requirement What we're looking for
A Level BBB to include Biology or Chemistry. Excludes General Studies.
BTEC 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 5 GCSEs at grade 4 / C or above to include English, Mathematics and two Sciences.
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.

We recognise a breadth of qualifications, speak to one of our advisers today to find out how we can help you.

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Are you eligible for the Fair Access Scheme?

We believe every student should have the opportunity to dream big, reach their potential and succeed, regardless of their background. Find out more about our Fair Access Scheme.

Select your region to find detailed information about entry requirements:

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

  • IELTS: 6.5 overall, with no component 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.

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Fees and funding

2023/24 tuition fees.

Student Full-time Part-time
UK £9,250 per year Not available
International £18,300 per year Not available

If you choose to do a work placement2, you should consider travel and living costs to cover this. There is also a tuition fee3 of £1,250 that will cover your academic support throughout your placement year.

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.

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)
  • 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 government's 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.


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

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 Talent Team can help you to 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 and Healthy Lifestyles Coventry, among others. 

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

  • Coventry University together with Coventry University London Campus, 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. 


    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 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 COVID and visa requirements. To ensure that you fully understand the 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.

    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.


    Due to COVID-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.

    Student Contract

    By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the university. The 2023/24 Contract is currently being updated so please revisit this page before submitting your application. 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.

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