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Food and Nutrition Sciences at Sheffield Hallam University - UCAS

Course options

2024 - 20252025 - 2026
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There are other course options available which may have a different vacancy status or entry requirements – view the full list of options

Course summary

Please check the Sheffield Hallam University website for the latest information. Course summary:

  • Gain specialist knowledge in food science, processing, technology and safety.
  • Explore theory in nutrition science, biochemistry, physiology and consumer choice.
  • Address sustainability, corporate social responsibility, legislative issues and ethics.
  • Develop your academic, research, managerial, technical and analytical skills.
  • Apply masters-level abilities to real-world challenges in the dynamic food industry.
How you learn At Sheffield Hallam, all our courses are designed to engage you with the world and challenge you to think in new ways. You’ll get to collaborate with others, and you’ll be taught in a supportive environment where you can thrive. This course prepares you for technical and product development roles in the food industry – with a strong emphasis on nutrition. You’ll learn about food production and nutrition in an applied setting, developing core technical skills in our state-of-the-art development kitchens, food and nutrition labs and sensory suite. You’ll also have opportunities to apply your learning to real-world briefs and undertake a research project that’s relevant to food and nutrition sciences. Our research-active experts will share up-to-date knowledge informed by current thinking. You’ll be supported throughout the course by industry-experienced academic staff. You’ll also be encouraged to collaborate with peers – both as part of your learning and through extra-curricular activities – creating a strong sense of course community. This course is delivered on-campus over three trimesters, with teaching scheduled based on the length of your course and the academic calendar. You learn through:
  • lectures, seminars and workshops
  • practical sessions
  • real-world projects
  • case studies
  • academic research
  • coursework
  • regular feedback
  • a final project
Key themes On this course, you’ll delve into global food systems, exploring the critical issues of quality, safety, and sustainability that underpin them. You’ll learn the key concepts of nutrition, physiology and biochemistry whilst developing your practical and analytical skills. As you progress into semester 2, you'll further your knowledge of nutrition and its role in health and disease, while also developing your own food product – applying your expertise to ensure it is both safe and commercially viable. In semester 3, you'll either complete a dissertation, developing your critical research skills, or complete a consultancy project to investigate a relevant organisational issue. Assessments include a variety of written, verbal, digital and practical formats. We’ll support your success with formative feedback and student supervision. And where appropriate we’ll build flexibility and personalisation into the assessment design to allow you to tailor your own learning. Applied learning Work placements The 12-month placement option (for September starters only) is an extra opportunity to develop your practical skills, either in the UK or abroad. We run employability workshops to help you gain a placement and we have a dedicated placement team to support you. Previous placements have included Unilever Greencore, The Bakewell Bakery Ltd and Oscar Mayer. We’ll support you to source a placement that is relevant to your course. Throughout your placement, you’ll be supported to reflect on your experience and contribution to the organisation you work for. You'll also share your progress and achievements with your Placement Academic Supervisor as part of your final assessment.

Modules

Important notice: The structure of this course is periodically reviewed and enhanced to provide the best possible learning experience for our students and ensure ongoing compliance with any professional, statutory and regulatory body standards. Module structure, content, delivery and assessment may change, but we expect the focus of the course and the learning outcomes to remain as described above. Following any changes, updated module information will be published on this page. Modules studied may differ depending on when you start your course. Final year Compulsory modules Developing Food Products Global Food Systems, Quality And Sustainability Life-Course Approach To Nutrition Nutrition, Physiology And Biochemistry Elective modules Consultancy Dissertation

Assessment method

Coursework, Exams.

Professional bodies

Professionally accredited courses provide industry-wide recognition of the quality of your qualification.

  • AACSB International

Entry requirements

Normally an honours degree at 2:2 or above in a science or recognised equivalent qualification in science. For example, food science, nutrition, health and wellbeing, exercise science or biological sciences are all relevant disciplines. Applicants with an honours degree in an alternative discipline and relevant work experience are considered on an individual basis. We consider enquiries from those who have substantial experience working in relevant positions in the food industry or in nutrition related positions but do not have the normal entry requirements. We may invite these potential students for an interview to discuss their particular background, experience and qualifications. Work Experience Route: If English is not your first language you will need an IELTS 6.5 score with a minimum of 6.0 in all skills or equivalent. Non Work Experience Route: If English is not your first language you will need an IELTS 6.0 score with a minimum of 5.5 in all skills or equivalent.

English language requirements

TestGradeAdditional details
IELTS (Academic)6If English is not your first language you will need an IELTS 6.0 score with a minimum of 5.5 in all skills or equivalent.

Please click the following link to find out more about English language requirements for this course

https://www.shu.ac.uk/courses/Food-and-nutrition/MSc-Food-and-Nutrition-Sciences/Full-time

Fees and funding

Tuition fees

England £9535 Year 1
Northern Ireland £9535 Year 1
Scotland £9535 Year 1
Wales £9535 Year 1
Channel Islands £9535 Year 1
Republic of Ireland £9535 Year 1
EU £17155 Year 1
International £17155 Year 1

Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .

Additional fee information

Our tuition fee for UK students on full-time undergraduate degree courses in 2025/26 is £9,535 per year. These fees are regulated by the UK government and therefore subject to change in future years. During your placement year you will pay a reduced fee of £1,200. If you are studying an undergraduate course, postgraduate pre-registration course or postgraduate research course over more than one academic year then your tuition fees may increase in subsequent years in line with Government regulations or UK Research and Innovation (UKRI) published fees. More information can be found at https://www.shu.ac.uk/study-here/terms-and-conditions-and-student-regulations under student fees regulations. Our tuition fee for International/EU students starting full-time study in 2025/26 is £17,155 per year. During your placement year you will pay a reduced fee of £1,200. Please refer to our website for up-to-date information on costs and fees: https://www.shu.ac.uk/study-here/undergraduate/fees

Sponsorship information

Scholarships, discounts and bursaries may be available to students who study this course.

Food and Nutrition Sciences at Sheffield Hallam University - UCAS