This course is an ideal preparation for a career in public health nutrition and the food industry. You'll have the opportunity to study abroad and gain a career head start through a year's industrial placement.
This course examines food science, biochemistry, physiology, pharmacology, immunology and microbiology. You'll study contemporary topics in nutrition such as genetic modification, fortification and supplementation and nutraceuticals. You'll also look at nutrition's links to health and disease, in both developed and developing countries.
Through an independent project, you'll be able to research a subject of interest (such as public health and clinical nutrition, food science and the role of specific compounds in food).
|Attendance||UCAS code/apply||Year of entry|
|3 years full time||B400||2020 (Clearing)
|4 years full time including sandwich year||B402||2020 (Clearing)
|4 years full time including foundation year||B401||2020 (Clearing)
|6 years part time||Apply direct to the University||2020 (Clearing)
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 (such as assignments 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.
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 provides the basics for studying nutrition - biochemistry, physiology, human nutrition and basic food science, plus general scientific and laboratory skills.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
If you would like to join us through Clearing 2020, please call our Clearing hotline 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 entry requirements listed below are for 2021 entry only.
We will typically consider all applications between 80 and 96 UCAS points for our main degree programme. We encourage applicants with fewer than 80 UCAS points to consider applying for our Nutrition with foundation year programme. Points should come from a minimum of two A-levels or equivalent Level 3 qualifications. Our typical offer is for 96 UCAS points.
Our offer will take into consideration the subject specific requirements listed below as well as your personal and referee statement, alongside any work experience.
A-levels should include a science subject with grade C or above, such as Chemistry, Biology, Nutrition and Food Science, Food Technology, Food Studies, Home Economics (Food, Nutrition and Health), Psychology and Physical Education. We also count Extended Project towards your total UCAS points. General Studies is not accepted.
Alternatively, we consider a BTEC Extended Diploma in an appropriate science subject (such as Applied Science) with grades MMM or with appropriate units in science (such as Health and Social Care).
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) or appropriate equivalent qualifications.
UCAS tariff points: 96 for BSc (Hons); 32 for BSc (Hons) including foundation year.
A-levels (or equivalent) in Chemistry, Biology, Nutrition and Food Science, Food Technology, Food Studies, Home Economics, Psychology, Physical Education or related subject at grade C or above.
We will consider a range of alternative Level 3 qualifications such as an Access Course in appropriate Science subjects which includes a minimum of 21 Level 3 credits in Biology and/or Chemistry at a Merit grade.
Applications from those that have undertaken a Science foundation year will also be considered.
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 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:
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.
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.
Our academic support team here at Kingston University provides help in a range of areas.
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.
We aim to provide feedback on assessments within 20 working days.
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 9am and 6pm. 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.
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.
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.
Postgraduate students may run or assist in lab sessions and may also contribute to the teaching of seminars under the supervision of the module leader.
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:
a body composition suite including state-of-the-art equipment such as a BodPod and segmental and abdominal bioimpedance analysers;
The Penrhyn Road library offers:
The tuition fee you pay depends on whether you are assessed as a 'Home' (UK), 'Islands' or 'International' student. In 2021/22 the fees for this course are:
|Home (UK students)||£9,250*|
|International||Year 1 (2021/22): £15,000
Year 2 (2022/23): £15,400
Year 3 (2023/24): £15,800
For courses with a sandwich year, the fee for the placement year can be viewed on the undergraduate fees table. The placement fee published is for the relevant academic year stated in the table. This fee is subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body.
* If your course involves a foundation year, the fee for that year for Home (UK) students will be £9,250 in 2021/22. The fees shown above apply for year 1 of the degree from 2021/22 onwards (fees may rise in line with inflation for future academic years). For full time programmes of a duration of more than one academic year, the published fee is an annual fee, payable each year, for the duration of the programme. Your annual tuition fees cover your first attempt at all of the modules necessary to complete that academic year. A re-study of any modules will incur additional charges calculated by the number of credits. Home tuition fees may be subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body. Full time taught International fees are subject to an annual increase and are published in advance for the full duration of the programme.
Eligible UK 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.
The tuition fee you pay depends on whether you are assessed as a 'Home' (UK or EU), 'Islands' or 'International' student. In 2020/21 the fees for this course are:
|Home (UK and EU students)||£9,250*|
|International||Year 1 (2020/21): £14,600
Year 2 (2021/22): £15,000
Year 3 (2022/23): £15,450
For courses with a sandwich year, the fee for the placement year can be viewed on the undergraduate fees table. The placement fee published is for the relevant academic year stated in the table. This fee is subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body.
* If your course involves a foundation year, the fee for that year for home and EU students will be £9,250 in 2020/21. The fees shown above apply for year 1 of the degree from 2020/21 onwards (fees may rise in line with inflation for future academic years). For full time programmes of a duration of more than one academic year, the published fee is an annual fee, payable each year, for the duration of the programme. Your annual tuition fees cover your first attempt at all of the modules necessary to complete that academic year. A re-study of any modules will incur additional charges calculated by the number of credits. Home/EU tuition fees may be subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body. Full time taught International fees are subject to an annual increase and are published in advance for the full duration of the programme.
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.
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.
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.
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 WiFi is available on each of the campuses.
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 costs are not included but we do have a free intersite bus service which links the campuses and halls of residence.
The Government has recently announced that new students from the European Union and Swiss Nationals starting their course after August 2021 will no longer be eligible for a student loan in England for Undergraduate or Postgraduate studies for 2021/22 academic year. This decision only applies to new EU students starting in 2021/22. If you are an existing/continuing EU student, you will continue to be funded until you graduate or withdraw from your course.
Our fees and funding section provides information and advice on money matters.
All nutrition lecturers are either:
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
Nutrition is a growing field. Opportunities include industry and public sector roles in public health, clinical research, food legislation and product development.
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.
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:
working or studying abroad;
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..
If you decide that you would like to go on to postgraduate study after your undergraduate course, we offer a 10% discount on our postgraduate course tuition fees to our alumni.
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)
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 email@example.com.
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
Assistant site manager
Science-based placement employers
Science-based placement roles
Reckitt and Benckiser
Engineering-based placement employers
Engineering-based placement roles
Analysis of aircraft structure
Computing and IS based placement employers
Computing and IS based placement roles
Mathematics-based placement employers
Mathematics-based placement roles
Lloyds Banking Group
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).