From fuelling our growth to helping prevent disease, food — and what we choose to eat — has a big impact on our lives.
Our Department of Nutritional Sciences is home to a vibrant research community and leading academics who’ll help you develop the knowledge and skills you’ll need for a career in this increasingly important field.
Our diets affect us in countless different ways, from health and wellbeing to productivity and lifestyle.
Researchers in our Department of Nutrition and Metabolism are key members of multidisciplinary international collaborations investigating cardiovascular health, diabetes, obesity, osteoporosis, non-alcoholic fatty liver disease, sleep and environmental health.
They have made important breakthroughs in a number of key genetic and environmental disease factors, and in socio-cultural factors affecting human health. It’s no wonder that postgraduate researchers from this discipline have won our Research Student of the Year award twice in the past three years.
Food security is a major concern for all countries. More than one billion people suffer from malnutrition, so it’s essential that no food goes to waste.
Nazlin Howell, Professor of Food Biochemistry, has been sponsored by the European Commission to undertake SECUREFISH, a three year project worth 4 million Euros, to improve food security by reducing post-harvest losses in the fisheries sector.
SECUREFISH aims to research and develop low cost processing technology that will better preserve caught fish, utilise by-catch and reduce waste from fish filleting by using the leftover bones, heads and skin to create bioactive proteins and peptides with health benefits. The processing and quality control tools will be put to the test by a consortium of partners in Africa, Asia and Latin America. It’s a positive step towards achieving the UN Millennium Development Goal to end hunger and poverty.
A study into the risks of iodine deficiency earned Dr Sarah Bath, a researcher in nutrition, the title of 2012 Faculty of Health and Medical Sciences Research Student of the Year.
Sarah assessed the iodine status in UK pregnant women and the dietary sources that contributed to their intake, and evaluated the impact that maternal iodine deficiency during pregnancy could have on brain development in children.
Her research found that the iodine concentration of organic milk — often favoured by pregnant women — is lower than that of conventional milk, a concern as milk is an important source of iodine in the UK diet.
It’s widely accepted that what we eat has a key impact on our health.
Vegetable-rich diets have repeatedly been linked to lower rates of common cancers. Vegetables from the cruciferous family, including broccoli, cauliflower and watercress, are known to contain chemicals that help the body protect itself from cancer-causing pollutants.
What we don’t know is how much we need to eat for optimum protection.
We’re looking into it. After all, why spend money and resources designing a synthetic drug to protect us from cancer when common vegetables may have the answer?
Vitamin D deficiency is a very common problem in the UK — especially amongst South Asian populations, and in white Caucasians during the winter months. Low vitamin D levels can have very serious consequences, including osteoporosis, and bone fractures and other health outcomes.
Researchers from our Department of Nutritional Sciences recently won a £0.75M grant from the Biotechnology and Biological Sciences Research Council (BBSRC) to investigate the difference between the two types of vitamin D (vitamin D2 and D3) and determine which is better for our health. Professor Susan Lanham-New, who leads the project, said: “It used to be thought that both types were equally beneficial. However, our new analysis of published data highlights that our bodies may react differently to each and that vitamin D3 could actually be better for us when given as a supplement at doses of 1000 IU or above.”
The team of Dr Laura Tripkovic (the D2-D3 Study PostDoc) and Louise Wilson (the D2-D3 study PhD student) are now investigating whether the same results are found when the vitamins are added to food, rather than taken as supplements and at lower doses. If so, the research could lead to major changes to the food industry.
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Research from the University of Surrey has found that the potassium salts (bicarbonate and citrate) plentiful in fruit and vegetables, play an important part in improving bone health.
93 per cent of Surrey’s biosciences, health and veterinary research has been rated world-leading or internationally excellent by the latest UK Research Excellence Framework (REF 2014).
"The facilities at Surrey are fantastic, with everything you need right on campus."
Farya explains why she chose to come to Surrey and how she benefited from her Professional Training placement year at Danone.
Dr Denise Robertson, Senior Lecturer in Nutritional Physiology, appeared in the first episode of the new series on BBC Two.
More than 150 graduates came together to mark the half century of Surrey offering students the opportunity to graduate with a BSc (Hons) in Nutrition & Dietetics and be eligible to practise as a UK Registered Dietitian.
"I chose to come to Surrey because of its reputation as one of the top 10 UK universities for nutrition and food science."
The University of Surrey has been named second best university in the UK for food science programmes in The Times/The Sunday Times Good University Guide 2015.
The University of Surrey is among the top eight higher education institutions for student satisfaction, according to the latest National Student Survey.
Surrey’s programmes in the exciting field of nutrition and food science have jumped to seventh place in the latest league table from the Complete University Guide.
Professor Tom Quinn and Professor Margaret Rayman share their research passions.
Professor Susan Lanham-New, Head of the Department of Nutritional Sciences, describes her research passions.
"Surrey's campus is one of the nicest I’ve seen. It has calm open spaces but is only half an hour from London – the best of both worlds!"
"I completed three placements during the programme to gain clinical experience. They were really enjoyable and allowed me to put the knowledge I gained from lectures into practice."
Alice reveals why she chose to come to Surrey to study Food Science and Nutrition.
Professor Margaret Rayman appeared on Inside Health to discuss selenium supplements.
The University’s four faculties got together on 16 January to celebrate the achievements of the three-year MILES programme and the launch of its successor, Collaboration Surrey.
Researchers from the Department of Nutritional Sciences are working on Europe’s largest ever investigation into vitamin D deficiency.
Professor David Blackbourn, former Head of the Department of Microbial and Cellular Sciences, takes on new role.
Johnjoe McFadden, Professor of Molecular Genetics, will lead on work to boost the global impact of Surrey's world class research, enterprise and teaching.
Andrea Darling wins prize for multidisciplinary research into vitamin D deficiency.
Derk-Jan Dijk, Professor of Sleep and Physiology and Director of the Surrey Sleep Research Centre, named Associate Dean (research) for the Faculty of Health and Medical Sciences.
Professor Jane Ogden discusses latest government recommendations on packed lunches for schoolchildren.
Sam Simister had such a positive Professional Training Placement while studying Nutrition and Food Science in the late 1980s that she has set up her own programme at innocent, the health drinks company.
From the impact of vitamin intake to the benefits of computational biology, the Festival of Research showcased the breadth of pioneering work being undertaken in our Faculty of Health of Medical Sciences.
New research reveals that iodine deficiency during pregnancy adversely affects children’s mental development.
Liver disease is now one of the fastest growing health risks in the UK. Paediatric non-alcoholic fatty liver disease (NAFLD) is the most common cause of childhood liver disease, affecting between three and nine per cent of all children and more than three quarters of those who are obese — and numbers are growing ...