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Masters Degrees (Food Writing)

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This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies. Read more

This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.

The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.

Course content

Through this programme you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.

You'll apply scientific knowledge from your bachelor degree and extend it to areas outside your first degree discipline. You'll gain a broad knowledge of food science with the necessary related understanding of chemistry, biochemistry, physics, mathematics and biology. You'll also learn to integrate your scientific knowledge with an understanding of food technology and will develop your own interests and skills through specialised options and projects, influenced by current research thinking in the field.

The programme provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.

Course structure

Compulsory modules

  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Food Biotechnology 10 credits
  • Impacts of Food Processing on Nutritional Quality 10 credits
  • GMOs, Antibodies and PCR 10 credits
  • Food and the Allergic Reaction 10 credits
  • Structure and Function of Food Components 20 credits
  • Professional Development for Employment and Research 20 credits

For more information on typical modules, read Food Science (Food Biotechnology) MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT, and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material you’ll learn formally.

Assessment

Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



Read less
With the advancement of food technology, food manufacture has allowed for enhanced food quality, improved food safety and increasingly competitive options for consumers. Read more

With the advancement of food technology, food manufacture has allowed for enhanced food quality, improved food safety and increasingly competitive options for consumers. Developments in food production have also given way to consideration of the impact on food safety.

This Masters will provide you with a broad knowledge of food science focusing on chemistry and biochemistry, whilst giving you the necessary background understanding of physics, mathematics, and biology to excel in this field. You’ll develop the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. The programme will also allow you to challenge current issues in food production and issues arising from food safety.

Course content

Throughout the programme you’ll analyse and critically appraise complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.

Through a combination of practical laboratory classes and lectures underpinning scientific theory and knowledge, you’ll gain the ability to integrate scientific knowledge with an understanding of food technology.

In the final months of your programme you’ll have the opportunity to focus your studies in areas of particular interest to you through your research project, which will be influenced by current research thinking in the field. The research project will also help you develop the personal skills you'll need to communicate effectively in future professional activities such as presentations.

Course structure

Compulsory modules

  • Physical Aspects of Food 10 credits
  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Colloid and Dairy Science 10 credits
  • Structure and Function of Food Components 20 credits
  • Food Analysis 10 credits
  • Professional Development for Employment and Research 20 credits
  • Food Quality Assurance and Control 10 credits

For more information on typical modules, read Food Science MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



Read less
This programme will teach you how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch. Read more

This programme will teach you how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch.

You’ll develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development. In addition to industrial monitoring of quality, you will also study industry standard techniques and international standards in quality and safety management, as well as the impact of EU law and legislation on food products.

Course content

Throughout the programme you will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.

You’ll examine different aspects of the product development process from product conception through to product launch. Through the process you’ll apply principles of project management, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations ,while at the same time conforming to food legislation, food quality and safety requirements.

The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality auditing, quality control and HACCP, predictive modelling and experimental design.

Course structure

Compulsory modules

  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Structure and Function of Food Components 20 credits
  • Food Analysis 10 credits
  • Food Product Development 80 credits
  • Sensory Science 20 credits
  • Food Quality Assurance and Control 10 credits

For more information on typical modules, read Food Quality and Innovation MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups.

Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website



Read less
Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. Read more

Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving.

Throughout the programme you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. You’ll balance your studies between the scientific studies on food, nutrition and related health aspects.

The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacture of foods. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.

Course content

Throughout the programme you’ll tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality.

Alongside developing current techniques in food analysis, structure and processing you will gain in-depth knowledge of current health topics such as heart disease, and antioxidants and their health benefits. You also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.

Course structure

Compulsory modules

  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Diet and Cardiovascular Health 10 credits
  • Impacts of Food Processing on Nutritional Quality 10 credits
  • Structure and Function of Food Components 20 credits
  • Food Analysis 10 credits
  • Functional Foods 10 credits
  • Professional Development for Employment and Research 20 credits

For more information on typical modules, read Food Science and Nutrition MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



Read less
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Read more
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce.

Course details

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

What you study

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Core modules
-Food Biotechnology
-Food Chemistry Composition and Analysis
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. Support with making this transition is seen as an important element of this programme.

Support is provided during the programme induction and within the module, Food Product Design and Manufacturing Processes. This support is designed to help you understand the requirements of academic study at postgraduate level, to enhance your skills in academic writing and referencing, and to help you develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.

By including work-based problem-solving projects and case study exercises this programme emphasises real-world working. This helps to blend theory and knowledge in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path.

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.
On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, through which you explore a range of ingredients and food products.

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
-Examinations
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis (MSc only)

You are presented with an assessment schedule providing details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK’s agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

Graduates can seek jobs in many areas in the food sector including:
-Food analysis
-New product development
-Quality management and food safety management
-Food production management
-Technical management.

There may be short-term placement opportunities for some students, particularly during the project phase of the course.

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Do you enjoy writing about people, places and wildlife? Are you interested in environmental issues in Britain and around the world? Would you like to be published, and make a living as a travel or nature writer? Then this course is for you. Read more
Do you enjoy writing about people, places and wildlife? Are you interested in environmental issues in Britain and around the world? Would you like to be published, and make a living as a travel or nature writer? Then this course is for you.

The MA in Travel and Nature Writing focuses on learning to write from your own experience in the field. You’ll develop your writing skills and techniques, learn from established writers, and examine the history, context and genres of travel and nature writing.

By meeting practitioners – writers, editors, agents and publishers – you’ll gain a unique insight into the professional skills you require to get your writing published.

This low-residency course allows you to be based wherever you wish, so you can pursue your academic work while maintaining your current lifestyle. It can be taken full-time over one year, or part-time over two.

COURSE STRUCTURE

We aim to give you an understanding of issues and approaches to the representations of peoples, other species, habitats, places, cultures and environments in various kinds of writing. You’ll graduate with the ability to apply what you’ve learnt to your own professional practice.

You’ll study:

• A mix of thematic topics represented by a variety of writers.
• A balance between historical and contemporary writing.
• Issues raised by eco-tourism, conservation and environmentalism.
• Issues related to the experience and representation of people, wildlife and places in specific locations in the UK and elsewhere.
• The genres, and context of contemporary and historical travel and nature writing, and the history of our connections with the environment and the natural world.

MODULES

Writing in the Field is a broad introduction to the skills and techniques required to write from personal experience.whether about people, landscapes, the natural world, or a combination of all three. By using fieldcraft techniques, based on looking, listening, feeling and thinking, we explore ways of writing about the world around us.

Context, History and Genres in Travel and Nature Writing gives an overview, both broad and focused, on the key developments in the travel writing and nature writing genres over time; including analysis of historical trends, specific authors and works, the history and development of both ‘travel’ and ‘nature’ as social pastimes, and the contemporary scene.

In Advanced Travel and Nature Writing, you'll develop new ways of writing about the world: pushing the boundaries of your writing style and content in order to learn what works best for you as a writer.

Professional Skills in Travel and Nature Writing is a practical guide to getting your work published across a range of different media and outlets, including newspapers, magazines, websites, blogs, books and on TV and radio. Featuring advice from senior practitioners, editors and publishers. You’ll also learn to plan a trip requiring commissions, and do a pitch and interview of an idea for publication.

In A Portfolio of Travel and Nature Writing, you'll develop a 20,000 words portfolio of your best work, together with a reflective diary of your progress throughout the year.

For more information on modules please view our Course Handbook via our website: https://www.bathspa.ac.uk/courses/pg-travel-and-nature-writing/

TEACHING METHODS

A large part of the course is taught on three residential courses. You’ll undergo an intensive few days of creative writing, discussion, meetings with practitioners and commissioners and firsthand experience in the field. Please note that you’ll have to pay for travel, food and accommodation on the residential courses.

You’ll also learn online. You’ll have internet-based seminars and group discussions on Google Hangouts. You’ll also post your work on our Virtual Learning Environment, where your peers and tutors can critique it in detail.

For more information about teaching methods and how the course will be structured please go to our website: https://www.bathspa.ac.uk/courses/pg-travel-and-nature-writing/

ASSESSMENT

You’ll be assessed through a combination of formative and summative assessments. This will include creative writing pieces, critical and analytical essays, presentations and a broad portfolio of your writing.

CAREER OPPORTUNITIES

The course is designed to introduce students to the workings of various travel and nature writing publishing opportunities and prepare them for the submission of their own work. It will also equip them with the practical and business skills to operate as freelance writers.

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This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates. Read more
This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates.

Course details

The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Tasked by government and the Food and Drink Federation with achieving 20% growth in productivity by 2020, the industry is developing innovative solutions to increase productivity, reduce waste and energy usage, and introduce more efficient manufacturing to reduce costs and drive competitive advantage.

Offering both full-time and part-time study modes, this course is accessible to recent graduates and to those in employment wishing to qualify to MSc level. The blended learning methodologies used in delivering the course means that employers seeking to upskill and retain their best employees can do so with minimum time off work.

Teesside University is highly praised for its links with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The University is commitment to integrating with industry in the Tees Valley and has a record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills, visits to industry and talks from industrial speakers relevant to the food and drink industries.

What you study

Core modules
-Food Chemistry Composition and Analysis
-Food Manufacturing Engineering
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. We provide support during the programme induction and within the Food Product Design and Manufacturing Processes module. This support helps you understand the requirements of academic study at postgraduate level, enhancing your skills in academic writing and referencing, and developing the skills necessary to operate professionally, safely and ethically in planning and implementing a research project at master’s level.

By including work-based problem-solving projects and case-study exercises this programme places an emphasis on real-world working. This helps to blend theory and knowledge in the context of business, developing the skills employers are seeking, all designed to set you on a successful career path.

A significant feature of the programme is blended learning to provide a rich and varied learning experience. This also provides additional flexibility for learners who are working.

On campus you have access to a dedicated food product development laboratory and pilot-scale processing equipment, giving you valuable hands-on experience of both food processing and food product development. Fully equipped microbiological and chemical analysis labs enable relevant practical investigative projects, allowing you to explore a range of ingredients and food products.

Your assessments test subject knowledge, independent thought and skills. They are robust, equitable and manageable and incorporate formative and summative assessments. These particular assessments have been selected to match the learning outcomes. These are:
-Exams
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis

You are presented with an assessment schedule with details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the manufacturing workforce. Food and drink manufacturing businesses make up 7% of all manufacturing businesses and buy two thirds of all the UK's agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the industry needs to recruit more than 49,000 new skilled professionals and managers by 2022. This is great news for graduates wanting to study toward a rewarding career in a dynamic and highly innovative sector - home to some of the UK's best known brands (National Skills Academy for Food & Drink).

Graduate careers in the food sector, include:
-Food processing engineering
-New product development
-Quality management and food safety management
-Food production management
-Technical management

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It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system. Read more

It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system.

The MSc Gastronomy provides an opportunity to study food in a more complete sense. The course, the first and only one of its kind in the UK, acknowledges the complex nature of food and takes an interdisciplinary approach to shed light upon the often unseen links between food culture and communications, science and systems, production and politics and more.

The course takes an experiential approach, with field trips to a diverse range of food related businesses and organisations - from food banks to Michelin starred restaurants, large-scale agri-businesses to food processors. Through input from a wide range of specialist and expert  speakers, students gain exposure to the diverse dynamics that affect how we produce, consume, represent and understand food.

Scotland is most often the showcase for this, however the concepts covered are transferable to other countries. Whether you’re looking to enhance your career in the food industry, interested in cultivating a broader understanding of food, or are looking for a new direction, please contact us. We’re more than happy to discuss the course with you and help you discover if our unique brand of gastronomy is for you.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin starred restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/ wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.

- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary

Arts, or Nutrition.

- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.

- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.

-The course has 15 funded places available for potential students resident in Scotland and the EU.



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Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining a healthy human body and the prevention of disease. Read more

Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining a healthy human body and the prevention of disease. This course will give you an in-depth understanding of the scientific, social and ethical considerations that inform the nutrition profession, as set by the professional voluntary register of nutritionists.

Throughout the course you’ll develop an in-depth understanding of the scientific principles that underpin the relationship between diet, human health and wellbeing. You’ll develop your ability to critically appraise the effects of food processing on the nutritional quality of foods and the role of processed foods in the diet.

The programme will encourage you to evaluate the current issues and developments related to the nutrition discipline, and propose new insights and solutions to diet-related problems.

Accreditation

The Programme is accredited by the Association for Nutrition which means it delivers all the core competencies required of registered nutritionists. On successful completion of this MSc, you are able to enter the UK voluntary register of nutritionists, and our excellent links with industry will help you to pursue a successful and rewarding career.

Read more about Association for Nutrition accreditation.

Course content

Through this course you’ll develop an understanding of the functions of food components and nutrients, as well as a capacity to critically analyse a problem, create an action plan and go through a scientific investigation. You’ll also have opportunities to develop skills such as effective communication and presentation.

The programme aims to develop your understanding of nutrition from an international perspective, and encourages the development of research projects that satisfy both the course requirements and your individual interests.

During the latter part of the year, you will choose a research area relevant to the research grouping of the School (Food Colloids and Processing, Food Chemistry and Biochemistry, Nutrition) and will undertake a critical evaluation of the literature and write a research proposal to answer a research question, as identified by the you and your academic tutor.

You will undertake the project in one of the research laboratories. The emphasis will be on the generation of primary data, and the discussion of research results in the context of current knowledge and opinions in the field.

Course structure

Compulsory modules

  • Research Project 60 credits
  • Diet and Cardiovascular Health 10 credits
  • Impacts of Food Processing on Nutritional Quality 10 credits
  • Food and Cancer 10 credits
  • Professional Development for Employment and Research 20 credits
  • Nutrition: Policy and Practice 20 credits
  • Personalised Nutrition 10 credits
  • Applied Nutritional Epidemiology 20 credits
  • Nutrition Through the Lifecourse 20 credits

For more information on typical modules, read Nutrition MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT and a wide range of materials is available to enable students to study at their own pace and in their own time to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

On graduating from the Nutrition MSc you’ll have the knowledge and skills relevant for registration as a qualified nutritionist, in food companies and other nutrition and health-related industries, providing personalised advice on healthy eating.

Many of our graduates go on to work as Food Nutritionists or Public Health Nutritionists.

Food Nutritionists usually work in the food manufacturing industry and look at the science, ingredients, policy, legislation and regulations involved in the consumption or marketing of a food item. As a Food Nutritionist your role will vary between nutrition training or education, health promotion and assessing, setting, implementing and communicating nutritional standards and information, marketing, product development, regulatory support and scientific research.

Public Health Nutritionists develop, implement and evaluate nutrition policies and programmes. As a Public Health Nutritionist you’ll undertake research and apply scientific knowledge to ensure the government, people and communities have a good understanding of the impact of food and diet on health and well-being. You’ll also be in a position to advise on how to improve the diet, nutrition and health of people and communities.

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



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Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. Read more
Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. By looking at how lifestyle affects food and nutrition, the vested interests of the food industry, and the role of food and nutrition in disease, you will gain a solid understanding of the current issues, allowing you to make a positive difference in a variety of nutritional-related roles around the world.

You will develop practical skills such as the ability to devise programmes for interventions, secure funding from commissioners, and report your findings to wider audiences. By working face-to-face with local community groups, and using marketing tools such as journals, websites, media presentations, workshops and social media, you will understand how to successfully engage with audiences and influence behaviour change.

Our links with employers in the nutrition field ensures that you have an opportunity to integrate work experience alongside your academic study, enhancing your employability when you qualify and enabling you to meet the Association for Nutrition competencies.

If you have a degree in a health, science, psychology or sport related subject, along with an interest in food and nutrition and its application in the workplace, we can widen your knowledge to give you greater career options.

- Research Excellence Framework 2014: 20% of our research in the Public Health, Health Services and Primary Care unit is world leading or internationally excellent.

Visit the website http://courses.leedsbeckett.ac.uk/nutritioninpractice

Mature Applicants

Our University welcomes applications from mature applicants who demonstrate academic potential. We usually require some evidence of recent academic study, for example completion of an access course, however recent relevant work experience may also be considered. Please note that for some of our professional courses all applicants will need to meet the specified entry criteria and in these cases work experience cannot be considered in lieu.

If you wish to apply through this route you should refer to our University Recognition of Prior Learning policy that is available on our website (http://www.leedsbeckett.ac.uk/studenthub/recognition-of-prior-learning.htm).

Please note that all applicants to our University are required to meet our standard English language requirement of GCSE grade C or equivalent, variations to this will be listed on the individual course entry requirements.

Careers

Your future job options are varied and can meet your own professional interests. You could work in nutritional research at a charity, in the food industry with a major retailer, or in international public health delivering nutrition programmes. Other options are also available to you in public health departments, local government, the NHS, consultancy work, specialist service provision or in the media.

- Nutritionist
- Community Development Worker
- Nutrition Researcher
- Food Industry Nutritionist

Careers advice: the dedicated Jobs and Careers team offers expert advice and a host of resources to help you choose and gain employment. Whether you're in your first or final year, you can speak to members of staff from our Careers Office who can offer you advice from writing a CV to searching for jobs.

Visit the careers site - https://www.leedsbeckett.ac.uk/employability/jobs-careers-support.htm

Course Benefits

You'll undertake a four to six-week placement either in the UK or abroad. It's an opportunity to gain significant work experience in areas such as food product development, weight loss and healthy lifestyles, and consultancy in either the private, public or charity sector. You'll also have access to our state-of-the-art biomedical science laboratories, clinical skills suite and kitchens, which will allow you to hone your practical skills further.

You'll be taught by an experienced team of professionals including Professor Pinki Sahota, an expert in childhood nutrition and obesity with 17 years' experience in the NHS, and Professor Alan White, Chair of the Board of Trustees for the Men's Health Forum.

You'll also hear from other leading professionals in the field as we host regular guest speakers from nutritional practice, the food industry, public health departments, hospital settings and research.

Core Modules

Enterprise in Public Health Nutrition
A population and lifespan based approach to the nutritional needs of individuals and communities, and contemporary issues influencing these.

Food Systems and Policy
Study the food systems currently operating across the food chain in agriculture, processing, distribution, retailing and food service. We will increase your awareness of the properties and behaviour of food, and how various systems are managed and operated.

Lifestyle Disease and Social Context
Examine lifestyle conditions such as cardiovascular disease, diabetes and obesity and analyse the health, psychosocial, cultural and socioeconomic determinants associated with prevalence.

Nutrition Advances in Practice
Explore the theory and principles of human nutrition. You'll focus on integration of nutritional science, clinical science, and food science. Alongside theory, you will develop skills to critically evaluate and integrate current research.

Nutrition Epidemiology
Examine the role of nutrition in the aetiology and trends of nutrition-related diseases. You'll look at the strengths and weaknesses of nutritional epidemiological methods, design concepts and application of appropriate statistical methods.

Research and Practice Development
An opportunity to undertake a small scale piece of research and / or development that supports your health-related practice within nutrition.

Research Methods in Health and Wellbeing
Develop both theoretical and practical skills that you will use in your dissertation module.

Nutritional Placement
A four to six week work experience placement taking place either in the UK or abroad over the summer.

Professional and Collaborative Practice

Kate Austin

Senior Lecturer

"I'm passionate about raising the profile of the preventative nutrition agenda, working to develop strategies and services to halt the rise in obesity and prevent the development of nutrition-related disease in the UK. This passion extends into my teaching where I enjoy facilitating the development of students into competent practitioners."

As well as a Course Leader and lecturer, Kate is also the regional representative for the Association for Nutrition. Her main area of research is nutrition in early years and links to appetite regulation.

Facilities

- Nutrition Laboratories
Our nutrition labs will allow you to develop your practical nutritional skills.

- Library
Our libraries are two of the only university libraries in the UK open 24/7 every day of the year. However you like to study, the libraries have got you covered with group study, silent study, extensive e-learning resources and PC suites.

- Clinical Skills Suite
Make use of our well equipped community living area allowing you to practice first hand the application of your skills and knowledge.

Find out how to apply here - http://www.leedsbeckett.ac.uk/postgraduate/how-to-apply/

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In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. Read more
In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. You’ll not only gain considerable knowledge, but essential hands-on experience. You’ll study a variety of food science topics, including food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling and processing and packaging of foods from the farm to the consumer’s plate (including meats, dairy, eggs and cereals).

This course is designed to accommodate the needs of students from varying backgrounds. The flexible course structure will give you the opportunity to choose from a range of professional development units to complement your core studies.

Professional recognition

This course is recognised by the Australian Institute of Food Science and Technology.

Career opportunities

The food industry can offer a range of diverse and challenging careers. Upon graduation you may qualify for entry to the master degree that could allow you to work in professional areas, such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing.

Credit for previous study

Applications for credit for recognised learning (CRL) are assessed on an individual basis.

2016 Curtin International Scholarships: Merit Scholarship

Curtin University is an inspiring, vibrant, international organisation, committed to making tomorrow better. It is a beacon for innovation, driving advances in technology through high-impact research and offering more than 100 practical, industry-aligned courses connecting to workplaces of tomorrow.

Ranked in the top two per cent of universities worldwide in the Academic Ranking of World Universities 2015, the University is also ranked 25th in the world for universities under the age of 50 in the QS World University Rankings 2015 Curtin also received an overall five-star excellence rating in the QS stars rating.

Curtin University strives to give high achieving international students the opportunity to gain an internationally recognised education through offering the Merit Scholarship. The Merit Scholarship will give you up to 25 per cent of your first year tuition fees and if you enrol in an ELB program at Curtin English before studying at Curtin, you will also receive a 10 per cent discount on your Curtin English fees.

For full details and terms and conditions of this scholarship, please visit: curtin.edu/int-scholarships and click on Merit.

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In the first academic year of the MSc program, the students of the 3 main subjects have several courses in common, aiming in giving them all an in-depth knowledge and know-how related to nutrition and rural development related topics, creating a common academic level between all program students of diverse backgrounds. Read more
In the first academic year of the MSc program, the students of the 3 main subjects have several courses in common, aiming in giving them all an in-depth knowledge and know-how related to nutrition and rural development related topics, creating a common academic level between all program students of diverse backgrounds. The common part of the programme consists on the one hand of basic knowledge, insights and skills in the areas of production, transformation, preservation, marketing and consumption of food products. On the other hand, it contains a practically oriented component that enables the alumni to identify problems by means of quantitative and qualitative research methods and analytical techniques, to assess and rank causes, and to plan, to execute and to evaluate appropriate interventions.

The other part of courses given during the first year are main subject specific courses. The academic second year provides a more in depth understanding of the specific problems and their solutions for the main subject and major chosen and consists of main subject and major specific courses, elective (optional) courses and Master Dissertation research (30 ECTS).

The specific expertise the students receive depends on the main subject , major and optional courses chosen.

Human nutrition

Transfers specific and profound knowledge, insights and skills related to the food and public health nutrition security problems and possible solutions at population level. Therefore, this subject focuses on themes such as food chemistry, food and nutrition science, nutritional requirements, food and nutrition policy, nutrition surveillance, nutrition disorders, nutrition research, food and nutrition interventions, food safety, nutrition epidemiology, consumer behaviour, rural development and agriculture, development economics, project management, and project planning.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Common and main subject specific basic courses.
-Fundamental, in depth and high level knowledge.
Semester 2 (Febr-June)
-Main subject specific courses with special attention to ‘in field’ applications.
-Possibility to do internships in summer holidays.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Specialised courses (fine-tuned individual programme).
-Master dissertation (at Ghent University, other Belgian institutes/organizations/multinationals or one of our partners in the South or Europe).

Learning outcomes

Have thorough knowledge and comprehension (theory and practice) l in the interdisciplinary domains: food and feed production, socio-economic, (public health) nutrition and management concepts, theories and skills, and in the main subject specific domains and the chosen major domains. The program additionally focuses on international collaboration.
-Major: Public Health Nutrition : Have profound insights in public health nutrition realities and compare public health nutrition issues, approaches and policies within the international context.
-Major Nutrition Security and Management: Have profound insights in different food/nutrition security realities and compare nutrition security issues, approaches and (nutrition) policies within an international context.
-Major Plant Production: Have profound insights in plant production realities and compare plant production issues, and approaches within the international context.
-Major Animal Production: Have profound insights in animal production realities and compare animal production issues, and approaches within the international context.

Apply theories and methodological approaches to characterize and analyse specific problems: food, nutrition and agricultural chains, food sovereignty /safety and security, natural resource management, sustainable production, economic and social problems of rural areas, national and international agriculture.

Design and implement adequate instruments, methods, models and innovative tools to analyse, evaluate and solve interdisciplinary related problems in the context of sustainable development.

Apply the interdisciplinary tools to design, implement, monitor and evaluate national and international agro-nutrition policies and programs. More specifically:
-For Human Nutrition: construct innovative tools and instruments for the development of a better nutritional health status of a country/region/area and its inhabitants/households.
-For Tropical agriculture: a more efficient and economic feasible agricultural balanced, food production guaranteeing a better food security situation per country respecting local environment.

Assess the importance and magnitude of a problem, define strategies for intervention and/or identify knowledge gaps. Develop a research protocol based on the analysis of existing evidence and set up a research plan, analyse and interpret the data and present the findings.

Identify, select and apply appropriate research methods and techniques to collect, analyses and critically interpret data.

Critically reflect on program specific issues, and on ethical and value driven aspects of research and intervention strategies.

Take up a trans-disciplinary role in an interdisciplinary ((inter)national) team dealing with global challenges, and develop a global perspective.

Dialogue and professionally interact with different actors and stakeholders from peers to a general public to convincingly communicate evidence based research findings and project results.

To effectively use appropriate communication and behavioural skills in different language and cultural environments.

Learn to continuously critically reflect (individually and in discussion with others) upon personal knowledge, skills, attitudes, functioning, and develop an attitude of lifelong learning. This includes:
-Design and plan own learning processes.
-Self-Directed Learning: work independently, take initiative, and manage a project through to completion.

Other admission details

The applicant must be proficient in the language of the course or training programme, i.e. English. The English language proficiency can be met by providing a certificate (validity of 5 years) of one of the following tests: (TOEFL/IELTS predictive tests and TOEIC will not be accepted):
-TOEFL IBT 80.
-TOEFL PBT 550.
-ACADEMIC IELTS 6,5 overall score with a min. of 6 for writing.
-CEFR B2 Issued by a European university language centre.
-ESOL CAMBRIDGE English CAE (Advanced).

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The science behind strong. The Meredith M.S. in Nutrition. Grounded in the natural and biological sciences, the Meredith M.S. Read more
The science behind strong. The Meredith M.S. in Nutrition.

Grounded in the natural and biological sciences, the Meredith M.S. in Nutrition program in Raleigh provides advanced study in human nutrition, including modes of inquiry in the field, the role of food and nutrients in human biology, and in the physical development and maintenance of health and well-being of individuals in the lifecycle.

Students will develop the skills to critically evaluate current and emerging issues in the field, as well as the tools for effective advocacy and professional involvement. The discipline of nutrition is explored recognizing the interrelationships that exist among people, diet, health, quality of life, and in the context of the modern food system.

The result? Knowledgeable professionals who are ready to care for patients and advise those who want to improve their health.

Program Quick Facts

-Coeducational program open to men and women.
-33-37 credit hours.
-Full-time and part-time options available.
-Typical time to degree is two years.
-Courses are primarily scheduled in the evening and meet in-person, with some online and hybrid course offerings.
-Areas of emphasis include dietetics, food studies, gastronomy, sports nutrition, cultural foods, and lifespan wellness.
-Admission deadlines are June 1 for fall (classes begin in August), November 1 for spring (classes begin in January), and April 1 for summer (classes begin in May).
-Both nutrition degree holders and career changers enroll in the program.
-Tuition is approximately $18,975 - $21,275 ($575 per credit hour) for 33-37 hours plus $75 per semester program fee.

Program Values

The Meredith M.S. in Nutrition program is dedicated to a set of core values that reflect standards of knowledge and practice in the field of nutrition, and a belief in the role of quality food to influence health and enrich lives. These values serve as the guiding curricular and co-curricular elements of the program.

-Academic excellence: promoting scholarship, curiosity, intellectual rigor, and integrity.
-Advocacy: encouraging sound nutrition and optimum health through engagement and support of people and programs dedicated to the profession.
-Professional development: advancing opportunities and participation in the field of food and nutrition, and setting the foundation for life-long growth and involvement in the profession.
-Quality food: fostering an appreciation for high quality, whole, nourishing food and its contribution to the quality of life.
-Sustainability: supporting food production and distribution systems that are environmentally sound and promote an equitable and just food supply.

Program Goals

The candidate will:
-Develop a thorough knowledge base on core topics in nutrition.
-Identify and discriminate among the different methods of inquiry in the field of nutrition.
-Develop cognitive skills to analyze and propose solutions to complex issues in the field.
-Locate and evaluate professional literature and current findings in the field.
-Develop skills to effectively communicate topics and issues in the field of nutrition to lay and professional groups.

Curriculum

The Meredith curriculum offers both thesis and non-thesis options to obtain the M.S. in Nutrition. The core curriculum provides advanced study and training in the research process, analysis of current findings, skills to communicate nutrition concepts to others, and an understanding of the function of food and nutrients in humans. You can select from a variety of elective courses that match your personal or professional interests. Through the appropriate selection of elective courses, and thesis or project topics, the following areas of emphasis can be created: eco-nutrition/gastronomy, sports nutrition, cultural foods, and lifespan wellness policies.

Other admission requirements

-Letters of Recommendation – Two completed recommendation forms from people with knowledge of your professional work or academic ability within your area of work or study, available to submit electronically online or in printable versions. Ideally, one recommendation form should be provided by a supervisor from an employment or volunteer position; one recommendation form should be provided by an instructor from a nutrition or nutrition-related science course.
-Focused research or practicum interest and program compatibility, clearly evident in essay answers.
-Professional writing skills demonstrated in applicant essay and GRE Writing score.
-Include a current resume
-Many students seeking a Master of Science in Nutrition degree from Meredith College are also interested in the Didactic Program in Dietetics (DPD) as preparation for application to a dietetic internship. Acceptance into the MS Nutrition program is not a guarantee of acceptance into a dietetic internship at Meredith College. Please note that the application for the MS Nutrition program should reflect your research and/or practical interests in the field of nutrition and how a Master’s degree in nutrition from Meredith College will contribute to your academic and professional goals independent of any dietetic interests.

See website for more information on entry into this course: http://www.meredith.edu/academics/graduate_programs/nutrition/master_of_science_in_nutrition/

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There is a growing demand worldwide for highly trained graduates in the field of clinical nutrition and health for positions in the health services, local government, food industries and research and development. Read more
There is a growing demand worldwide for highly trained graduates in the field of clinical nutrition and health for positions in the health services, local government, food industries and research and development. Countries all over the world recognise the important role nutrition plays in improving health and preventing disease and have prioritised nutrition and diet within their national health plans.

Most countries worldwide have identified a need to increase the capacity of their nutrition workforce, but few have the resources to provide this in their own country beyond undergraduate level.

The MSc Clinical Nutrition and Health is designed to address this priority. It is aimed at medical doctors, graduates of life sciences (with a strong underpinning in physiology, biochemistry, microbiology, health psychology, food science) and degree level health professionals who want to improve their knowledge of clinical nutrition.

The programme will be of particular interest to overseas students for whom this specialist field of study may not be available in their country of origin. The MSc research project develops your research skills, scientific writing skills and consolidates your knowledge base in clinical nutrition and health.

Research

Examples of Research in Food, Nutrition and Dietetics underpinning the MSc programme:
-Measuring the diet quality of population groups using dietary pattern analysis and a diet quality index. The use of this to inform and to evaluate food and nutrition policy.
-Investigating the effect of gestational diabetes during pregnancy on growth outcome for infants.
-Assessing infant feeding and macronutrient intake and its effect on early growth patterns.
-Food Science Research interest include microbial metabolites, food safety and risk assessment, food borne diseases, environmental microbiology and food composition and nutrients.
-Research undertaken on Patient-centred Outcomes in Dietary Research.
-Research undertaken on Secondary Prevention of Stroke and research into optimising nutrition of older people with dementia.

Employment Opportunities

Career opportunities in this area include working in clinical nutrition, public health, local government, the food industry, food companies, university and industry research departments, as well as further study.

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