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Nutrition (Human Nutrition) BSc (Hons)

Why choose this course?

If you are interested in nutrition and the role it can play in human development, this broad-based degree, accredited by the Association for Nutrition (AfN), is ideal. You will have the opportunity to specialise in areas of public health as well as in areas of applied and clinical nutrition, such as the role of nutrition in health and disease. You can gain a career head start by doing a year's industrial placement and/or going on an international exchange.

This course achieved very high levels of student satisfaction (100 per cent) in the National Student Survey (NSS) in 2015, 2016 and 2017 ranking it top in the country then for student satisfaction. This has resulted in impressive rankings for teaching quality and student experience under 'Food Science' programmes in The Times/Sunday Times Good University Guide.

Attendance UCAS code/apply Year of entry
3 years full time B400 Clearing 2019
2020
4 years full time including sandwich year B402 Clearing 2019
2020
4 years full time including foundation year B401 Clearing 2019
2020
6 years part time Apply direct to the University Clearing 2019
2020
Location Penrhyn Road

Reasons to choose Kingston University

  • This degree is accredited by the Association for Nutrition (AfN). This means you can apply to become a Registered Associate Nutritionist (ANutr) without further evidence of competence.
  • Your learning with be supported by co-curricular activities, highly valued by the Association for Nutrition (AfN), and by employers.
  • This course received over 94 per cent overall student satisfaction (National Student Survey 2019).

Nutrition at Kingston University

Nutrition Kitchen

Our modern nutrition kitchen has been designed to the latest specifications. It is a flexible and inviting teaching space which we use for food science practicals, research projects and student nutrition society events. We also use it for small group teaching (eg.assignment and revision tutorials) and personal tutor meetings. This is a truly dedicated space for all nutrition students. Experience it for yourself via our virtual tour.

Nutrition Kitchen

What you will study

Please note that this is an indicative list of modules and is not intended as a definitive list as these could change before your year of entry.

Year 1

Year 2

Final year

Year 1 provides the basics for studying nutrition - biochemistry, physiology, human nutrition and basic food science, plus general scientific and laboratory skills.

Core modules

The Biochemical Foundations of Life

30 credits

This is a core module taken by students studying Biochemistry, Biological Sciences, Biomedical Science, Forensic Biology, Forensic Science, Medical Biochemistry, Nutrition and Pharmacology. The module is intended to give you an understanding of how basic chemical elements are bonded to form complex biomolecules in living systems. The module will then elaborate on the role that structure of proteins, carbohydrates and lipids plays in defining their properties and function along with describing some of the laboratory techniques used in their investigation. The module will also introduce the importance of energy transformations in living organisms. The module provides an essential introduction to level 5 and 6 modules that develop further knowledge in biochemical principles. Core material is delivered through lectures and problem solving workshops supported by laboratory practicals and subsequent data analysis.

Scientific and Laboratory Skills

30 credits

This first year module is a core module for all Bioscience and Forensic Science programmes, and provides a firm foundation in general scientific and laboratory skills that students require to successfully complete their programmes of study.  Students are introduced to the nature of studying in higher education, the need for effective time management and planning of work, the appropriate use of information sources, and to sources of information relating to careers in the biosciences.  Scientific analytical and lab/practical skills are developed, together with essential mathematics and statistical skills for life scientists.  A significant component of the module consists of the development of basic research skills such as practical skills in the laboratory, the principles of experimental design and the statistical analysis of data.

Human Physiology

30 credits

This is a core module taken by students studying BSc Biomedical Science, Nutrition, Medical Biochemistry, Biochemistry, Biological Sciences, Pharmacology, and Forensic Biology.

The module introduces students to fundamental physiological concepts which underpin the coordinated functioning of the human body, including homeostasis, cellular communication and movement of molecules through body compartments. The main physiological systems of the body are then covered, including the nervous, muscle, endocrine, respiratory, cardiovascular, renal and digestive systems. Core material is delivered through lectures, problem solving exercises and directed reading. Laboratory practicals provide experience of selected techniques, experimental design and data analysis used in physiological experimental work.

Food and Nutrition 1: An Introduction

30 credits

This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health and introduces students to the study and practice of human nutrition. The module focuses primarily on macronutrients and micronutrients but will also include water and alcohol. Other topics introduced as part of this module include the basic concepts that underpin energy and nitrogen balance, the derivation and application of dietary reference values, the study of food composition and food science. Students will also be introduced to the social functions of food and nutrition in society as well as basic applications of food science in everyday life. This module is a pre-requisite for Food and Nutrition 2: Applied Nutrition (LS5007).

Year 2 examines more-advanced aspects of human biology, including biochemistry, pharmacology, immunology and microbiology. You will consider nutrition at different stages of life and in assessment of health, learning to obtain and interpret food and nutrient intake data as well as translating scientific research. You will develop skills to prepare for Year 3's project dissertation.

Core modules

Proteins and Metabolism

30 credits

This module is core in the Biochemistry, Biological Sciences (Human Biology, Medical Biology, Genetics and Molecular Biology routes) and Nutrition (Human Nutrition). It is also an option module for Biomedical Science. The module provides students with knowledge of the structure and methods of analysis of proteins, with particular emphasis on enzymes. This is followed by the study of the major catabolic and anabolic pathways and investigates how organisms obtain and use energy. These processes, and their regulation in health and disease, are considered at the molecular level, which involves many proteins including enzymes.

Principles of Pharmacology with Research Methods

30 credits

This is a core module for students studying Biochemistry, Nutrition and Pharmacology. It aims to develop the scientific, academic and research skills that were introduced at level 4, and to relate applications of these skills to study and research in pharmacology. Research methods and employability skills are taught within the context of pharmacological research and associated industries.  You will be introduced to the basic concepts of pharmacodynamics (how drugs take their effect at given targets) and drug disposition/pharmacokinetics (the effect the body has on administered drugs), whilst considering the factors which influence such parameters and thus lead to individual variability in drug response. The module goes on to discuss the principles of toxicology, how drugs are discovered and developed, and the role of pharmaceutical sector / regulatory bodies in this process.

Food and Nutrition 2: Applied Nutrition

30 credits

This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health. The module applies basic nutrition delivered at Level 4 (Food and Nutrition 1: An Introduction - LS4006) to introduce students to dietary assessment methodology and how they are used depending on nutrients, groups and populations, and the role of nutrition across the lifespan and is a pre-requisite for Food and Nutrition 3: Public Health Nutrition (LS6009), which is delivered at Level 6.

Infection and Immunity

30 credits

This is a core module for Biomedical Science, Biological Sciences (Medical Biology), Medical Biochemistry, Nutrition and Pharmacology, and an option for Biological Sciences (Human Biology). It is a pre-requisite for the level 6 modules LS6003 (Chemotherapy of Infectious and Neoplastic Disease) and LS6006 (Clinical Immunology and Medical Microbiology).

This module provides an opportunity to learn more about the structure and function of microbiological agents in health and disease and the immunological responses raised as a consequence by the human body. Through the lectures a number of microbiological processes will be examined along with methods of controlling the organisms responsible in the laboratory environment as well as within a patient. Students will also become familiar with the different cells and organs of the immune system and how these function and interact to protect the body from infection. The module also introduces some of the molecular processes and signalling events that are important in communication between cells of the human immune system.

Final year explores more specialised and applied aspects, such as nutrition's role in health and disease and public health nutrition (both within a developed and developing country context). Options include the modules Medical Microbiology and Immunology, Clinical Chemistry and Haematology, and Health and Exercise Physiology. Your independent nutrition research project will be in a subject of interest (eg. public health and clinical nutrition, food science and the role of specific compounds in food).

Core modules

Food and Nutrition 3: Public Health Nutrition

30 credits

This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health. This module will develop students' understanding of the concepts, theories and practice of Health Promotion, focusing on diet & physical activity in developing and developed countries. It will examine theories of motivation, behaviour and strategies of health promotion. The role, influence and impact of policies on population and client groups will be examined. This module will also provide students with an understanding of nutritional issues in the developing world.

Food and Nutrition 4: Contemporary Issues in Food and Nutrition

30 credits

This module is a core module for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and can be taken as an option module by students studying Biology Sciences (Human Biology) and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health provided you have one of the pre-requisites listed above. This module introduces you to areas that have a significant impact on modern day food and nutrition including food legislation and safety, novel and functional foods, nutraceuticals and the interaction between nutrition and pharmacology. Furthermore, it provides in-depth material on emerging and re-emerging topics such as malnutrition and food allergy as well as issues concerning nutrition and disease and the use of advanced body composition techniques and biochemical and biological analysis.

Project or Dissertation (Nutrition)

30 credits

This module is a core module for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and can be taken as an option module by students studying BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health and is a capstone project module designed to enable students demonstrate the academic and transferable skills they have developed throughout their respective programmes and to show evidence of synthesis based on these skills and the knowledge, understanding, application and integration of nutrition gained from taught modules.

Optional modules

Clinical Chemistry and Haematology (Blood Sciences)

30 credits

This is a core module for Biomedical Science, and an option for Biochemistry, Biological Sciences (Medical Biology route), and Nutrition (Human Nutrition). The module evaluates the contribution of laboratory investigations to the diagnosis, treatment and prevention of disease in key areas such as renal disease, diabetes, anaemia, and haematological malignancies. The module also considers the role of the transfusion laboratory in the treatment of selected disorders.

Topics are introduced through a structured lecture series and further explored in practical laboratory sessions. Additional material is provided via Canvas, with tutorials used to support the practical programme and strengthen understanding of key concepts.

Throughout the module, case histories are used to illustrate current best practice in Clinical Chemistry and Haematology, and this is re-enforced by keynote lectures from expert practitioners in the field. The module also places an emphasis on students' acquisition of the knowledge and practical skills required by employers.

Clinical Immunology and Medical Microbiology

30 credits

This is a core requirement for Biomedical Science and is an option for those on other Life Science degree courses (Biological Sciences (Medical Biology route), Medical Biochemistry and Nutrition). The module builds on and applies the learning achieved in the level 5 Infection and Immunity (LS5008) module which is a prerequisite.
The module initially explores in detail diseases of: overactive immunity (eg. autoimmune disease and hypersensitivity); and of immune deficiency (eg. AIDS). It also explores other key areas of clinical immunology such as cancer immunology, monoclonal antibodies and laboratory diagnostics.
The module then explores infectious diseases and the principles and practise of the medical microbiology. Selected infectious diseases and their laboratory diagnosis are studied in depth using an organ system approach; for example, infections of the respiratory tract, gastrointestinal tract, and urinary tract.

Health and Exercise Physiology

30 credits

This is a core module in Sport Science, Exercise, Nutrition & Health and Biological Sciences (Human Biology) degree pathways, and offered as an option on the Sports Analysis & Coaching. This module covers the acute and chronic physiological changes induced by exercise and an understanding of cardio-respiratory health. This module will develop the students' application of exercise physiology to performance. The module will also enable students to apply the role of exercise and physical activity as a prescription therapy to clinical diseases. This module will further develop the student understanding by equipping them with the scientific skills to monitor and assess health, fitness and performance.

The information above reflects the currently intended course structure and module details. Updates may be made on an annual basis and revised details will be published through Programme Specifications ahead of each academic year. The regulations governing this course are available on our website. If we have insufficient numbers of students interested in an optional module, this may not be offered.

If you would like to study one of our science degrees at Kingston University but are not yet ready to join the first year of a BSc(Hons) course, you can include an extra foundation year within your chosen degree. Please see the science foundation year course page for details of modules.

Entry requirements

If you want to join us in 2019 through Clearing, please call us on 0800 0483 334 (or +44 020 8328 1149 if you are calling from outside the UK) and speak to our friendly and knowledgeable hotliners who will be able to provide information on available courses and will guide you through your options.

Please note the tariff information below is for 2020 entry only.

Typical offer

  • 112 UCAS points from a minimum of two A Levels or equivalent Level 3 qualifications.
  • A Levels to include Chemistry or Biology at a minimum of a grade C required plus another Science A-level preferred (eg Chemistry, Biology, Physics, Geography, Psychology, Physical Education, Mathematics, Further Mathematics, Statistics, Food Technology, Food Studies). General Studies not accepted

Alternatively, BTEC Extended Diploma in appropriate Science subject (eg Applied Science) with grades DMM.

Candidates are normally required to hold five GCSE subjects grades A*-C including Mathematics and English Language (or comparable numeric score under the newly reformed GCSE grading).

Alternative routes

We will consider a range of alternative Level 3 qualifications such as an Access Course in Applied Science which has been passed with 112 UCAS points and includes a minimum of 21 Level 3 credits in Biology and Chemistry at Merit.

Applications from those that have undertaken a Science foundation year will also be considered.

International

We welcome applications from International Applicants. View our standard entry requirements from your country.

All non-UK applicants must meet our English language requirements. For this course it is Academic IELTS of 6.5, with no element below 6.0.

Teaching and assessment

Teaching includes lectures, seminars, tutorials, practicals, field work, workshops, journal clubs, online discussion forums, and small group feedback/feed-forward sessions.

Assessment is mostly by coursework and exam. Some modules are assessed entirely by coursework (eg. case studies, essays, critical analysis/evaluation of literature, debates, presentations, projects and portfolios).

The course team actively explores the use of technology within and beyond the classroom in order to further support students' learning and improve the overall experience of studying on the course. We use technology side by side with the more traditional teaching and assessment methods highlighted above. They work together, rather than replacing one another, enabling students to learn at their own time, pace and place, on and off-site.  Some of this work was pioneered by us at Kingston University and adopted by others as best practice. Examples of projects in place include:

  • use of videos with voice-overs for providing instant feedback for online assessments; and to help in preparation for laboratory practicals;
  • creating online communities of learning for raising awareness of developments in the field of nutrition and for supporting students' selection and evaluation of material for their assignments (eg. using Facebook, Diigo, and more recently, online noticeboards such as Padlet);
  • making full use of communication tools (eg. discussion boards, chat, desktop sharing) provided by Canvas, our virtual learning environment, to support students' learning;
  • having students create revision materials (eg. multiple-choice questions) and providing a platform for formative peer and self-assessment of students' work before submission of work for marking;
  • using open educational resources to supplement classroom-based teaching;
  • using screen capture software to provide instant feedback and help students develop short presentation clips; and
  • assignments marked electronically so you receive timely, detailed and legible feedback.

The course makes use of social media to highlight nutrition stories from the news (eg. via Twitter feed and Facebook page) with the aim of increasing students' interest of and knowledge about the subject area of nutrition.

We have also set up a Kingston University Nutrition Facebook page to help students feel part of the 'Kingston University nutrition community' - this page is used to announce dates for seminars, events and conferences relating to nutrition, advertise for the recruitment of volunteers for final-year dissertations and research, broadcast students achievements (posters, competitions, awards) and promote the field of nutrition at Kingston University to prospective students.

Guided independent study

When not attending timetabled sessions you will be expected to continue learning independently through self-study. This typically will involve reading journal articles and books, working on individual and group projects, undertaking preparing coursework assignments and presentations, and preparing for exams. Your independent learning is supported by a range of excellent facilities including online resources, the library and CANVAS, the online virtual learning platform.

Academic support

Our academic support team here at Kingston University provides help in a range of areas.

Dedicated personal tutor

When you arrive, we'll introduce you to your personal tutor. This is the member of academic staff who will provide academic guidance, be a support throughout your time at Kingston and who will show you how to make the best use of all the help and resources that we offer at Kingston University.

Your workload

Type of teaching and learning

Year 1

Year 2

Year 3

Year 1
  • Scheduled teaching
  • Guided independent study
Year 2
  • Scheduled teaching
  • Guided independent study
Year 3
  • Scheduled teaching
  • Guided independent study

How you will be assessed

Type of assessment

Year 1

Year 2

Year 3

Year 1
  • Coursework
  • Practical
  • Exams
Year 2
  • Coursework
  • Exams
Year 3
  • Coursework
  • Practical
  • Exams

Feedback summary

We aim to provide feedback on assessments within 20 working days.

Your timetable

Your individualised timetable is normally available to students within 48 hours of enrolment. Whilst we make every effort to ensure timetables are as student-friendly as possible, scheduled teaching can take place on any day of the week between 9.00am and 6.00pm. For undergraduate students Wednesday afternoons are normally reserved for sports and cultural activities, but there may be occasions when this is not possible. Timetables for part-time students will depend on the modules selected.

Class sizes

To give you an indication of class sizes, this course normally enrols 20 students and lecture sizes are normally 20-35.  However this can vary by module and academic year.

Who teaches this course

The course is taught at the Faculty of Science, Engineering and Computing. Faculty staff have a wide range of experience across research and industry and continue to practice and research at the cutting edge of their discipline. This ensures that our courses are current and industry informed ensuring you get the most relevant and up to date education possible.

Staff will use their experience and professional networks to hone your skills and shape you into the next generation of science, technology, engineering and mathematics (STEM) graduates.

Facilities

The £20million John Galsworthy building brings lecture theatres, flexible teaching space and information technology suites together around a landscaped courtyard. 

There is a wide range of facilities for practical work at our Penrhyn Road campus, where this course is based. You will have access to a modern environment with the latest equipment, including: 

  • the £9.8million Eadweard Muybridge building with state-of the art laboratories.
  • an exercise physiology and biomechanics lab;
  • a body composition suite including state-of-the-art equipment such as a BodPod and segmental and abdominal bioimpedance analysers; 

  • a bomb calorimeter, used to measure the energy content of foods; 
  • a refurbished nutrition kitchen used for food science and research projects but also for small group teaching and personal tutor meetings; 
  • dedicated space for all nutrition students; 
  • project research labs where students complete lab work for their final-year research project; 
  • specialist equipment, such as electron microscopes and spectrometers; and 
  • computing laboratories and a team of IT technicians to offer assistance. 

The Penrhyn Road library offers: 

  • subject libraries, plus a free inter-library loan scheme to other libraries in the Greater London area; 
  • online database subscriptions; and 
  • a growing selection of resource material.
Facilities
Our newly refurbished nutrition kitchen

Course fees and funding

2019/20 fees for this course

The tuition fee you pay depends on whether you are assessed as a 'Home' (UK or EU), 'Islands' or 'International' student. In 2019/20 the fees for this course are:

 Fee category  Amount
Home (UK and EU students) £9,250*
International Year 1 (2019/20): £14,200
Year 2 (2020/21): £14,600
Year 3 (2021/22): £15,000
Islands (Channel Islands and Isle of Man) To be confirmed by the Island Authorities

 * If your course involves a foundation year, the fee for that year for home and EU students will be £9,250 in 2019/20. The fees shown above apply for year 1 of the degree from 2018/19 onwards (fees may rise in line with inflation for future academic years). These fees are annual and may increase in line with inflation each year subject to the results of the Teaching Excellence Framework (TEF).

Eligible UK and EU students can apply to the Government for a tuition loan, which is paid direct to the University. This has a low interest-rate which is charged from the time the first part of the loan is paid to the University until you have repaid it.

Additional costs

Depending on the programme of study, there may be extra costs which are not covered by tuition fees, which students will need to consider when planning their studies.

Tuition fees cover the cost of your teaching, assessment and operating University facilities such as the library, IT equipment and other support services. Accommodation and living costs are not included in our fees. 

Where a course has additional expenses, we make every effort to highlight them. These may include optional field trips, materials (e.g. art, design, engineering), security checks such as DBS, uniforms, specialist clothing or professional memberships.

Text books

Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. You may prefer to, or be required to, buy your own copy of key textbooks.

Computer equipment

There are open-access networked computers available across the University, plus laptops available to loan. You may find it useful to have your own PC, laptop or tablet which you can use around campus and in halls of residences.

Free Wi-Fi is available on each of the campuses.

Printing

In the majority of cases coursework can be submitted online. There may be instances when you will be required to submit work in a printed format. Printing and photocopying costs are not included in your tuition fees.

Travel

Travel costs are not included but we do have a free intersite bus service which links the campuses and halls of residence.

Note for EU students: UK withdrawal from the European Union

EU students starting a programme in the 2019/20 academic year will be charged the same fees as those who began in 2018/19 (subject to any annual increase in accordance with the applicable terms and conditions and the Kingston University fees schedule).

They will also be able to access the same financial support for the duration of their course as students who began in 2018/19, even if their degree concludes after the UK's exit from the EU.

No assurances have yet been made regarding 2020/21 and beyond. Updates will be published here as soon as they become available.

Accreditation

How we work with professional bodies

All nutrition lecturers are either:

  • registered nutritionists with the Association for Nutrition (AfN, our professional body), with specialisms in nutrition science or public health; or
  • registered dietitians with the British Dietetic Association and the Health and Care Professions Council (HCPC).

Nutrition lecturers are also members of the Nutrition Society. Such links help them to keep up with the latest developments and research ideas. 

The course is accredited for 2018 entry by the Association for Nutrition. Accreditation means graduates can apply to join the UK Voluntary Register of Nutritionists (UKVRN) as a Registered Associate Nutritionist (ANutr) without having to prove competence (see more here). The course was first accredited in 2007, with the most recent re-accreditation in 2017. Find out more about the benefits of studying an accredited course

The Association for Nutrition was launched in March 2010 as a wholly independent not-for-profit professional association registered as a company limited by guarantee. It is the professional body for the regulation and registration of nutritionists, including animal nutritionists, food nutritionists, nutrition scientists, public health nutritionists and sports/exercise nutritionists. The Association aims to protect the public and promote wellbeing by admitting to the UK Voluntary Register of Nutritionists (UKVRN) only those who demonstrate high ethical and quality standards, founded on evidence-based science. It sets proficiency and competence criteria, promotes continuing professional development and safe conduct, and accredits university undergraduate and postgraduate courses. 

Studying on an accredited course is a 'mark of quality' and ensures that your course is well structured, organised and relevant to the profession and that it satisfies the demanding requirements and benchmarks of a respected quality assurance framework. It also provides employers with an assurance that graduates have covered set competencies, making them more employable and more likely to stand out to future employers. Accreditation and registration with the UK Voluntary Register of Nutritionists (UKVRN) also shows a strong commitment to continuous professional development and asserts to the public your overall commitment to the nutrition profession and the science that underpins it. 

The Nutrition Society was established in 1941 to advance the scientific study of nutrition and its application to the maintenance of human and animal health. The Society is highly regarded by the scientific community and is Europe's largest learned society for nutrition

After you graduate

Careers and progression  

Nutrition is an expanding area. There is increasing awareness of its role in the disease process. This degree prepares you for many industry and public sector careers - roles in public health, clinical research, food and pharmaceutical industries. 

You can find out more about areas that nutritionists may work in by visiting the Association for Nutrition website

Graduates also move on to further study by enrolling on postgraduate qualifications such as postgraduate diplomas, taught masters or masters by research and PhDs. Areas of study include public health, sports nutrition, food science, and dietetics. as well as more general science areas. 

This degree provides students with expertise in nutrition and also the skills, both generic and specialist, expected of today's graduates. These include self-awareness skills, communication skills, interpersonal skills, numeracy skills, research and information literacy skills, creativity and problem solving skills and management and leadership skills. The goal is to prepare students for graduate employment, research, further study and lifelong learning. 

Careers and recruitment advice

The Faculty of Science, Engineering and Computing has a specialist employability team. It provides friendly and high-quality careers and recruitment guidance, including advice and sessions on job-seeking skills such as CV preparation, application forms and interview techniques. Specific advice is also available for international students about the UK job market and employers' expectations and requirements. 

The team runs employer events throughout the year, including job fairs, key speakers from industry and interviews on campus. These events give you the opportunity to hear from, and network with, employers in an informal setting. 

Employability preparation at Kingston University

 In addition to building expertise in your own discipline, our courses will also help you to develop key transferable skills that you'll need for professional life or further study once you graduate.  

As well as a range of careers and employability activities at Kingston, we also offer you the chance to apply and develop your skills in live contexts as an integral part of your course. Opportunities include: 

  • placements; 

  • working or studying abroad; 

  • volunteering; 

  • peer mentoring roles; and  

  • internship opportunities within and outside the University. 

In your final year, you'll get the opportunity to complete a major 'capstone' project where you can apply the knowledge and skills you have acquired to a range of real issues in different contexts. This is a great way to learn and is a valuable bridge to employment or further research at masters level..

Courses available after you graduate

If you decide that you would like to go on to postgraduate study after your undergraduate course, we offer a 10 per cent discount on our postgraduate course tuition fees to our alumni.

What our students say

I originally chose Kingston University because they offered a science foundation year, to enable me to follow my passion to study nutrition. Having started university a few years later than the traditional student, and not having the scientific qualifications to get me where I needed to be, Kingston offered that option where many other places didn't. The degree in nutrition is accredited by the Association for Nutrition (AfN), which means the quality of the course is recognised by a professional body which is sought by employers when choosing graduate candidates. The subject matter was interesting, broad and challenging and ranged from the foundations of science to food chemistry, microbiology, food labelling and legislation.

I believe the aim of having such a broad degree is to produce BSc graduates who can choose multiple industries, and be able to have the skills to thrive in them. The degree certainly gave me a diverse and transferable skill set, and I have been able to start my career into the food industry where I'm now working at Sainsbury's as a Food Technologist. The University itself is an inclusive environment, with support in all aspects of academic and personal life where needed. The support of the nutrition teaching staff is second to none, and it is something I will always remember! 

Victoria Cornwell – Nutrition (Human Nutrition) BSc(Hons)

hen I first decided to come to the UK, Kingston was not my destination and nutrition was not what I first intended studying, but as we all well know, life happens. What happened was life led me to the unexpected. First I was struck by the beauty of the town and borough - the safest and most beautiful in London - then I met people and staff that guided me and walked with me all the way. With their help I found my passion, interest and strength in a science I did not know much about even though I had always had an interest in patient care. Traditional medicine and science had mostly, if not always, been focused on curing diseases.

The science of nutrition, on the other hand, has now paved a new way to approach disease management, giving a new and reinforced position to food related science within the health community. Studying human nutrition at Kingston University was one of the best choices I have ever made and I will always be grateful for my new found international family.  

Judith Udunna – Nutrition (Human Nutrition) BSc(Hons)

Nutrition at Kingston

Watch nutrition student Michael Garcia talk about his experience studying at Kingston University whilst doing his placement at St. George's Hospital with The Marfan Trust:

Work placement year

How you can work in industry during your course

Why take a placement? Work placements: 

  • provide work experience that is relevant to your course and future career; 

  • improve your chances of graduating with a higher grade degree; 

  • enhance your CV; 

  • lead to a graduate job;  

  • enable you to earn a year's salary whilst studying (the vast majority of placements are paid); and 

  • help you to select your final-year project. 

"To be successful, tomorrow's leaders will need to be far more rounded individuals than ever before. They will collaborate in pursuit of shared goals. They will guide, challenge and support...They will have an appetite for change and a hunger for continuous improvement, and they will have an ethos of learning and development..." 
Jeremy Darroch, Former Chief Executive, Sky  

"Doing a placement year effectively gives you one foot in the door of a future job and to stand out from the crowd... as well as enhancing my CV... and future interviews. It's a great motivator to be successful in my studies as it only serves to open even more doors and gain more skills." 
Placement student at Jagex Games Studios Ltd

  • 81% placement students and 34% non-placement students got a first or 2.1 (Faculty of Computing, Information Systems and Mathematics, 2008). 

  • 100% of placement students during 2008 recommend doing a placement (Faculty of Computing, Information Systems and Mathematics, 2008). 

  • Many employers offer a graduate job to their successful placement students. 

There is a lot of support available for students looking to secure a placement (eg a jobs board with placement vacancies, help with writing CVs and mock interviews). Getting a placement and passing the placement year are ultimately the student's responsibility. 

For further information please contact the Placements Team by telephone 020 8417 2969 or email secplace@kingston.ac.uk

Examples of placements  

Placements can be with large multinational companies, international companies, local companies and small start ups; offering a diverse range of posts. Here are some examples of employers and roles: 

Construction-based placement employers 

Construction-based placement roles 

RG Group 
Multiplex 
Costain 
Willmott Dixon  
Fluor 

Assistant site manager 
Assistant trades package manager 
Assistant logistics manager 
Health and safety officer 
Construction engineer

Science-based placement employers 

Science-based placement roles 

Reckitt and Benckiser 
GSK 
Drug Control Centre 
Minton Treharne and Davies Ltd  
Various local and international hospitals 

Bioanalytical sciences 
Lab assistant 
Pharmacy assistant 
Sports coach 

Engineering-based placement employers 

Engineering-based placement roles 

Airbus 
BAM Nuttall 
Nissan 
Bosch 
Wozair

Analysis of aircraft structure 
Construction resources specialist 
Site engineer assistant

Computing and IS based placement employers 

Computing and IS based placement roles 

Disney 
Sony Interactive Entertainment Europe 
IBM 
McKinsey 
Intel

Database co-ordinator 
Software developer 
Website developer 
App developer

Mathematics-based placement employers 

Mathematics-based placement roles 

Lloyds Banking Group 
AXA 
Allianz 
PAU Education, Spain

Analyst 
Investment solutions 
Research analyst 
Accounts assistant

Key information set

The scrolling banner(s) below display some key factual data about this course (including different course combinations or delivery modes of this course where relevant).

Undergraduate study
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