The University of Surrey is a global community of more than 16,000 students from 140 countries. Based on a lovely, leafy campus in buzzy Guildford, The University of Surrey boasts gorgeous countryside to the south and west, and London half an hour to the east.
It’s the perfect setting for a challenging and rewarding university experience that creates incredible memories and helps you achieve your ambitions. With a focus on practice-based learning, supported by outstanding teaching, laboratory and simulation facilities in every faculty, Surrey is ranked first in the UK for work placements and graduate employability.
Food Science and Nutrition at University of Surrey
Food Science and Nutrition BSc (Hons)
Food science is a multidisciplinary subject that applies biology and chemistry to the study of food. In your first year, you’ll study a broad range of topics, including food science and nutrition, to give you a solid foundation upon which to build the rest of your degree.
In your second year, you’ll develop your understanding of what happens to the components of food during processing and storage. You'll gain an understanding of the role of food microbiology and how safe, nutritious food can be produced. You’ll acquire an appreciation for the functionality of ingredients used in foods, while exploring the basis of nutrition and the role this has on aetiology and prevention of key disorders, such as cancer.
In your third year, you’ll have the choice to specialise further, studying topics like food chemistry to continue to evaluate the role of natural and added components in the foods we eat. You will also gain a more in-depth understanding of the technologies used to produce safe and nutritious foods as well as the importance of food security. You’ll also advance your knowledge of the role of nutrition in illnesses like cardiovascular disease.
Dr Jonathan Brown
Dr Jonathan Brown is a Senior Teaching Fellow in Nutrition and Food Science with over 20 years’ experience in academia. He is currently an Associate Professor in Food Science and Nutrition at the University of Surrey where is also Programme Director for the BSc in Food Science and Nutrition, Programme Director for the MSc in Food Science and Director of Employability for the School of Bioscience and Medicine. He studied his first degree in Microbiology at the University of Reading and then went on to do a Master of Science in Human Nutrition at the University of Aberdeen where his research project focused on the health effects of fish oil consumption. He studied for his PhD at the University of Edinburgh where he investigated the metabolism of fats and oils and their relation to health. Jonathan has had a number of post-doctoral research positions and has accumulated considerable experience in the field of antioxidants and phytoprotectants (isoflavones, anthocyanins, flavonols, chlorogenic acids and carotenoids) and more recently has worked and published in the field of resistant starch and glycaemic index. Jonathan has published widely in International journals (H-index 20) and has generated research funding from the Food Standards Agency, UK Research and Innovation and industry. He has supervised more than 15 PhD students and has recently developed a keen interest in the importance of ingredient functionality in New Product Development, Food Sustainability and Food Security. He is passionate about developing the skills needed for future scientists in the Nutrition and Food Science field and helps develop students in these skills through an extensive collaborative and placement network with the Food and Nutrition industry.
Dr Adam Collins
Dr Adam Collins has been a qualified nutritionist for over 20 years, completing his undergraduate degree in 1996 before going on to complete an MSc in Nutrition & Metabolism, and a PhD focusing on energy expenditure and body composition. His on-going interests lie in obesity, exercise nutrition, body composition and energy metabolism, all as can be applied to weight loss/maintenance and metabolic health. Current research includes exercise intensity and energy balance, intermittent fasting, meal timing and composition, specifically the use of carbohydrate manipulation for metabolic health Adam has been committed to undergraduate and postgraduate nutrition education for over 15 years, joining the University of Surrey in 2006. As programme leader for BSc and MSc Nutrition, he is heavily involved in the management and delivery of nutrition education at Surrey. In 2005, Adam started a private nutrition consultancy (NutrifficTM), working with companies as a nutrition consultant, undertaking one-to-one nutritional consultations, as well as commissioned lectures and workshops. He is currently nutrition consultant for Form (Formnutrition.co.uk) and previously with a commercial weight management company (EurodietTM)
