Masters Degrees (Human Nutrition)

Our MSc Human Nutrition programme will develop your scientific research skills to an advanced level and fuel your interest in this fascinating and vital discipline.

You will develop a deep understanding of current issues in the field of human nutrition – all taught elements emphasise the evidence-based links between diet, health and disease, and are underpinned by a full appreciation for the nutritional mechanisms involved.

Our excellent links with industry will help you to pursue a successful and rewarding career. The programme also forms an excellent foundation for those who wish to pursue further education via a PhD or research post in industry following graduation.

MSc students may apply for Associate Nutritionist status on the UK Voluntary Register of Nutritionists.

Programme structure

This programme is studied full-time over one academic year. It consists of eight taught modules and an original research project.

Example module listing

The following modules are indicative, reflecting the information available at the time of publication. All modules described are compulsory.

• Fundamentals of Human Nutrition 
• Nutritional Evaluation and Assessment 
• Metabolic Nutrition 
• Nutrition Research Methodology  
• International and Public Health Nutrition 
• Molecular Nutrition
• Sports and Exercise Nutrition 
• Clinical Nutrition and Nutrition Support
• Research Project

Who is this programme for?

Our MSc programme caters for the following applicants:

• Surrey biosciences graduates wishing for an opportunity to convert to postgraduate study within Surrey
• Home/EU nutrition graduates from other institutions wishing to further their nutrition training via taught postgraduate study
• Overseas graduates with equivalent of a nutrition degree from a non-UK institution wishing to obtain a recognised UK postgraduate qualification in nutrition
• Home/EU graduates from a related subject (for example, a biological science including biochemistry and physiology) or registrable qualification (for example, medicine, dentistry) seeking a postgraduate qualification as way of conversion into nutrition

Why choose to study Human Nutrition?

The University of Surrey has long been regarded as a UK centre of excellence for teaching in nutrition and dietetics through our long-running and successful undergraduate and postgraduate programmes.

Staff within the Department of Nutritional Sciences have an internationally recognised expertise in areas such as diabetes, lipid metabolism, cardiovascular risk, bone health, Vitamin D, selenium and iodine, non-alcoholic fatty liver disease, obesity and energy balance.

As a postgraduate student, you will be taught by a variety of lecturers who are actively researching the topic being covered, or have a wealth of experience in that particular area.

You will also have the opportunity to undertake independent research via a project, guided by a dedicated and experienced supervisor. Projects are available across a range of topics representing the strength and depth of the Department and wider Faculty.

You will be working alongside staff, PhD students and post-doctoral researchers to ensure that you receive the full research experience.

This will form an excellent foundation for those MSc students wishing to pursue further education via a PhD or research post in industry.

The strong scientific element of our teaching will attract students looking for a programme of high academic quality.

Career prospects

The Department has excellent links with industry, which will help you to pursue a successful career in nutrition.

Educational aims of the programme

• Provide a fundamental understanding of nutritional science, which takes a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of nutrition in diet-health- disease relationships
• Provide new knowledge and understanding of the role of nutrition in both individual and community health
• Discuss the role of diet in the development of disease
• Evaluate the potential, efficacy and scope of nutritional methods in health and disease
• Examine current knowledge of the specific roles of individual macro- and micronutrient deficiencies and imbalances on short- and long-term disease risk
• Explore the concept of optimal nutrition in various special situations
• Develop an understanding of research methodology in the area of Human Nutrition
• Design, undertake, communicate and defend an original research project in nutrition
• Meet the required standards of competency for registered nutritionists as outlined by the Association for Nutrition

Programme learning outcomes

The programme provides opportunities for students to develop and demonstrate knowledge and understanding, skills, qualities and other attributes in the following areas:

Knowledge and understanding

• The main principles of current human nutrition
• The methods and approaches used for the purposes of nutritional assessment
• Human metabolism in health and in the pathogenesis of disease
• The main principles of public health in relation to diet and nutrition, both nationally and internationally
• Analytical skills to allow interpretation of data or evidence and formulate conclusions
• The application of nutrition principles to sport and exercise
• The influence of nutrition at the molecular/genetic level
• The therapeutic use of nutrition in the management of disease

Intellectual / cognitive skills

• Find and critically evaluate scientific literature and other appropriate sources of material
• Critically evaluate research design and the methods commonly used in nutrition research
• Use acquired knowledge and appropriate skills to make professional judgements
• Design relevant experiments to test formulated hypotheses

Professional practical skills

• Demonstrate competence in commonly used nutrition research methodology
• Gather, analyse and interpret qualitative and quantitative data
• Effectively communicate both orally and in writing
• Learn independently
• Take responsibility for planning and organisation of work both their own and in a team
• Plan and execute an investigation/experiment, act autonomously and demonstrate originality

Key / transferable skills

• Communicate ideas, principles and theories effectively by oral, written and visual means
• Work effectively and independently on a given project or task
• Work effectively in small groups and teams towards a common goal/outcome.
• Apply basic statistical and numerical skills to nutritional data
• Use Information Technology

Global opportunities

We often give our students the opportunity to acquire international experience during their degrees by taking advantage of our exchange agreements with overseas universities.

In addition to the hugely enjoyable and satisfying experience, time spent abroad adds a distinctive element to your CV.

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Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. This Human Nutrition degree, established since 1994 and accredited by the Association of Nutrition (AfN), provides students with an expert evidence-based approach to human nutrition, integrating teaching on basic sciences, clinical practice and public health applications.

Why this programme

• Students explore how our choices of foods affect the biochemical and physiological functions of cells and organs, and how our diets influence physical, mental and social health.
• This Human Nutrition MSc is unique in the UK in providing four different specialisation areas – Public Health Nutrition, Clinical Nutrition, Obesity & Weight Management and Sports & Exercise Nutrition.
• If you are passionate about nutrition and keen to learn through an in-depth, evidence based, critical approach and enthusiastic about specialising in a particular area then this MSc Nutrition programme is for you. 
• There is a long tradition of excellence in nutrition at the University of Glasgow, with pioneering research by Cathcart, Paton and Boyd. More recently Durnin, Cockburn and Dunnigan, and current Glasgow academics continue to make important contributions in the field of nutrition. 
• This programme has a truly global reach, taught by international staff and external experts, offering great flexibility to suit individual student needs. 
• A range of transferable skills are integrated and embedded into this programme, for example, critical review skills, which are highly sought after within the competitive job market. You will learn how to develop a substantial research proposal as a team, gaining valuable skills for future employment. 
• After completing this programme you will have gained valuable understanding and a range of skills for interdisciplinary working and for interpreting nutrition research. 
• Our staff are highly trained, enthusiastic and experienced. The staff and University environment are very supportive: feedback from past students emphasises the dedication, approachability and enthusiasm of the programme team.
• The Human Nutrition MSc (Med Sci) is accredited by the Association for Nutrition. All graduates will be eligible for direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as an Associate Nutritionist (ANutr). It is expected that you will normally transition to full registration after three years, when you will also identify your area of specialism from the five options available. For more information, please see http://www.associationfornutrition.org/.
• You will have the opportunity to study at the recently refurbished Glasgow Royal Infirmary with its state of the art teaching facilities.

Programme structure

The programme provides a thorough grounding in the principles, practice and research of human nutrition and the opportunity to follow a successful career in the UK or overseas. You will have the knowledge and experience necessary for engaging in and contributing to current issues in the field of human nutrition. An additional research component allows the development of valuable skills for practising and interpreting nutrition research.

The teaching programme is given in the form of lectures, practical sessions, debates, case studies, team work tasks, self-directed learning, seminars and tutorials. Additional material and electronic resources such as quizzes, online chats and teaching videos are available on moodle, the University’s virtual learning environment, to support and enhance students’ learning experience.

_{Core courses}

• Food and Nutrient Requirements and Nutrition through the Lifecycle
• Digestion, Absorption and Nutritional Metabolism
• Dietary and Nutritional Assessment
• Public Health and Eating Behaviour
• Nutrition Research Proposal

_{Specialisation courses}

Choose one from the following

• Public Health Nutrition
• Clinical Nutrition
• Obesity and Weight Management
• Sports and Exercise Nutrition

As part of their specialisation, all students complete a taught course and research proposal.

_{Research project}

Subject to satisfactory results, students progress on to a research project in the area of their specialisation. The project is presented as a written report in the form of a scientific paper for assessment in August and may also provide the basis for publication and presentation at scientific meetings.

_{Transferable skills}

This programme includes a range of training in transferable skills, including

• learning techniques
• communication
• presentation
• literature searching
• academic journal review
• statistics and data handling

PLEASE NOTE: THIS PROGRAMME DOES NOT LEAD TO STATE REGISTRATION IN DIETETICS.

Career prospects

Graduates are well placed for a variety of employment opportunities in the food and health industries, public health, research, health promotion, food policy, the media and relief/development work in less developed countries. There is an expanding role for high quality nutritionists in all these sectors. The programme is intended to meet this demand. This course provides a sound basis from which to apply for employment in advisory positions in industry or government agencies, to undertake professional training in dietetics, or for further doctoral-level research training for academic or teaching careers. 

A high proportion of our graduates go on to complete PhDs in Glasgow or other high quality institutions across the world. Careers of some of our recent graduates include

• weight management consultant
• researcher, MRC nutrition research facility
• nutritionist, Dribble Delights
• assistant project worker, Angus Healthy Happy Communities
• research associate, Nutritional Biochemistry (University of Glasgow)
• officer for the Nutrition Society of China
• project administration, Action Against Hunger, Canada
• private nutrition clinic, Greece
• nutrition researcher, Kenya
• lecturer in Clinical Nutrition (University of Glasgow)
• research fellow on eating behaviour (University of London)
• development worker, High Five for Fruit, Lanarkshire Community Food and Health Partnership
• nutritionist, North Lanarkshire Council
• coordinator, Food & Health Alliance, NHS Health Scotland
• nutrition consultant, FAO Rome
• programme officer, Food & Health Alliance, NHS Health Scotland
• new product development project manager, Kinnerton Confectionery Ltd
• intervention worker on prevention of childhood obesity, National Institute of Perinatology, Mexico
• nutrition Adviser, Scottish Consumer Council
• milton Community Food Project Officer, North Glasgow Healthy Living Community
• emergency Nutrition Worker, Action Against Hunger, GOAL.

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Turn your passion into your profession with nutrition at Massey

Massey’s MSc (Human Nutrition) will give you the knowledge and experience you need to interpret and contribute to current issues in human nutrition.

Find out more about the Master of Science parent structure.

WHAT IS IT LIKE?

Massey’s MSc (Human Nutrition) will give you in-depth knowledge and understanding of the latest issues in the field of human nutrition. 

You’ll study nutrition principles in four core courses, then choose areas of interest for remaining courses, or a special topic, tailored to your requirements.

Develop your research skills

You’ll develop your scientific research skills to an advanced level with a high-quality, student-led research project under the supervision of experienced and dedicated staff. You’ll investigate the links between diet and health, and the factors affecting them, by evaluating the underlying research and nutritional mechanisms.

You choose how and where

Your research project can be completed in the nutrition research facilities on our campuses, in the community or in your workplace. Research projects may be part of existing research within the University, or designed specifically for your needs and interests. Your MSc (HumNutr) can have a particular focus, such as public health nutrition, sports nutrition or nutritional physiology.

Flexible study options to suit you

Study hours are flexible to fit in with your busy life, with courses offered in block mode. You can study full-time or part-time, combining study with your work and other commitments. 

Teaching is a mixture of self-directed learning (supported by the Stream virtual classroom environment) and block courses (usually two eight-hour block courses for core courses and two four-hour, half-day block courses for elective courses). The block courses are video-linked and you can attend in Palmerston North or Auckland, regardless of where the course is hosted. 

If you don’t have a science or nutrition background, you can take a conversion course, such as the graduate certificate or graduate diploma, to transition to postgraduate study. If you have postgraduate qualifications in nutrition or dietetics, you may be eligible to enrol in an MSc(HumNutr) by thesis or a PhD.

Careers

With internationally marketable skills, you’ll be able to select from a wide range of career opportunities as a human nutrition postgraduate, including:

• Health promotion/public health (such as District Health Boards, Ministry of Health, NZ Heart Foundation)
• Sport and exercise nutrition (such as elite and recreational sports teams, fitness industry)
• Research in universities and Crown Research Institutes (like AgResearch, Plant & Food Research)
• Teaching in secondary and tertiary educational institutions
• Consultancy in industry (for example, for food companies and industry), corporate health and wellness and in private practice
• Government adviser on policy, education or nutrition
• Media (writing publications, television, marketing)
• International relief work
• Medical nutritional companies (nutrition advisor, nutritional representative)

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Turn your passion into your profession with nutrition at Massey

Massey’s MSc (Human Nutrition) will give you the knowledge and experience you need to interpret and contribute to current issues in human nutrition.

Find out more about the Master of Science parent structure.

Massey’s MSc (Human Nutrition) will give you in-depth knowledge and understanding of the latest issues in the field of human nutrition. 

You’ll study nutrition principles in four core courses, then choose areas of interest for remaining courses, or a special topic, tailored to your requirements.

Develop your research skills

You’ll develop your scientific research skills to an advanced level with a high-quality, student-led research project under the supervision of experienced and dedicated staff. You’ll investigate the links between diet and health, and the factors affecting them, by evaluating the underlying research and nutritional mechanisms.

You choose how and where

Your research project can be completed in the nutrition research facilities on our campuses, in the community or in your workplace. Research projects may be part of existing research within the University, or designed specifically for your needs and interests. Your MSc (HumNutr) can have a particular focus, such as public health nutrition, sports nutrition or nutritional physiology.

Flexible study options to suit you

Study hours are flexible to fit in with your busy life, with courses offered in block mode. You can study full-time or part-time, combining study with your work and other commitments. 

Teaching is a mixture of self-directed learning (supported by the Stream virtual classroom environment) and block courses (usually two eight-hour block courses for core courses and two four-hour, half-day block courses for elective courses). The block courses are video-linked and you can attend in Palmerston North or Auckland, regardless of where the course is hosted. 

If you don’t have a science or nutrition background, you can take a conversion course, such as the graduate certificate or graduate diploma, to transition to postgraduate study. If you have postgraduate qualifications in nutrition or dietetics, you may be eligible to enrol in an MSc(HumNutr) by thesis or a PhD.

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Summary

Human Nutrition is the scientific study of the foods we eat, the nutrients in foods, the fate of the nutrients when they are eaten and the effects of diet on health and well being. As a graduate nutritionist you will have the skills to elicit, disseminate, and apply knowledge drawn from the relevant sciences to promote an understanding of the effects of diet on human health and well-being.

This master's course is an intensive programme accredited by Association for Nutrition. This programme will provide students with a broad knowledge and understanding of human nutrition developing scientific skills to master's level. Taught semesters provide study in core modules in human nutrition. The human nutrition research project is an integral part of this programme where students undertake an independent research project under close supervision.

Attendance

Full-time: Semesters 1 & 2 are taught modules where attendance is required most days each week. Semester 3 is an independent research module which students carry out under close supervision. Attendance will vary depending on the nature of the research project.

Part-time: In years 1 & 2 both semesters consist of core taught modules requiring attendance at least one day each week during semester. Attendance is required on campus for most modules, however there are a few optional modules which can be taken distance learning. The independent research project is carried out under close supervision requiring attendance which is dependant on the individual project.

Professional recognition

Association for Nutrition (AfN) 

Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).

Career options

The academic content of the programme, together with the experience gained from Masters research project, leads to excellent employment opportunities within industry, nutrition research, health promotion, public health, personalised nutrition ie in the areas of metabolomics, nutrigenomics or in nutrition overseas. Many of our graduates choose to pursue higher research degrees (PhD) or to pursue further taught study in the area of human nutrition, dietetics, sports nutrition or to complete a PGCE and become teachers of science, home economics or biology at both this University or at other institutions of higher education and research.

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The graduate program in Human Nutrition offers opportunities for advanced study and original investigations in basic and applied human nutrition at both the master’s and doctoral levels. The curriculum includes coursework and thesis research through laboratory or field work in a variety of areas relevant to human nutrition including nutrient metabolism, diet and disease, nutrition through the life cycle and nutrition behaviours.

Research projects also examine environmental, social, and individual determinants of food choices and eating patterns; this includes better understanding of socio-cultural effects on diet, and the impact living in “food deserts” can have on good health.

International nutrition projects in Cambodia, Zambia, Rwanda, and other countries seek to improve maternal, infant, and child nutrition.

The program is enriched through collaboration with colleagues in graduate programs such as Applied Animal Biology, Food Science, Medicine, Nursing, Pharmaceutical Sciences, and others.

Coursework selected in consultation with the student's supervisory committee includes graduate courses in human nutrition and from other areas relevant to each student's research.

Research facilities are housed both within the Family and Nutritional Sciences (FNS) Building and, on a shared basis, in other buildings on campus. Within the FNS Building, the research facilities include various modern analytical laboratories and other equipment for conducting biochemical and basic molecular biological research, and computers for conducting dietary and qualitative data analysis.

Quick Facts

- Degree: Master of Science
- Specialization: Human Nutrition
- Subject: Health and Medicine
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

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Your programme of study

Study at one of the most renowned international Institutes for health nutrition research which has continued to play an important part in research for over 100 years at Aberdeen and internationally. The Rowett Institute informs policy and continues to join the dots between diet and health. If you are interested in health and dietary factors this programme will provide much theory and research towards answers and questions you want to ask. You look at dietary assessments, macronutrients, energy balance, metabolism, micronutrients, nutrition and body influence, body composition and nutrition throughout life. You also apply statistics to uncover answers to questions.

Understanding the link between diet and health can be the differentiator between good health and issues affecting public health. This major area of interest has grown considerably over the past few years with increasing awareness of disease and its prevention and the growth in population using health services and the service ability to cope in the future. There has also been a steady increase in the amount of professionals providing consultancy and support to people who have realised the link and want to take action to become healthier with books, films and many other supporting communications in what has almost become an industry in itself.

The Rowett Institute in Aberdeen is known UK wide and internationally as a major research contributor to many discoveries within food and nutrition, informing policy, debating health and food security and many other issues relating to the food we eat and its effects on our bodies.

The aim of this innovative programme is to provide training in human nutrition for graduates in biological or other sciences. The main focus of the programme is on the relationship between diet, health and disease, and the nutritional mechanisms involved in disease development and disease with three specialist areas harnessing Aberdeen’s unique range of expertise in Metabolic Nutrition, Molecular Nutrition and Public Health Nutrition. This programme can take in in several directions after graduation. You may want to work as a Nutritionist, within Public Health as a Policy Manger, as a Dietitian, or within private practice as a Fitness and Nutrition Counsellor or teaching and studying for a PhD.

Courses listed for the programme

Semester 1

• Foundations of Nutrition
• Assessment of Nutritional Status
• Applied Statistics
• Nutrition and Health
• Generic Skills

Semester 2

• Research Methods and Professional Practice

Optional

• Clinical Nutrition
• Molecular Nutrition
• Public Health Nutrition

Semester 3

• Specialist Research Project Human Nutrition
• Diploma Literature Review in Human Nutrition

Find out more detail by visiting the programme web page

Why study at Aberdeen?

• You can specialise in Clinical Nutrition, Molecular Nutrition or Public Health Nutrition, the MSc is accredited by the Association for Nutrition
• You are taught by researchers from the Rowett Institute of Health and Nutrition in a new purpose designed building at the health campus, Foresterhill
• Lord Boyd Orr won a Nobel Peace Prize for contributions to the worldwide fight against hunger at University of Aberdeen and insulin was first developed at the university

Where you study

• University of Aberdeen
• 12 or 24 months
• Full Time or Part Time
• September

International Student Fees 2017/2018

Find out about international fees

*Please be advised that some programmes have different tuition fees from those listed above and that some programmes also have additional costs.

Scholarships

View all funding options on our funding database via the programme page

Living in Aberdeen

Find out more about:

Your Accommodation

• Catered Accommodation
• Self-Catering     

Campus Facilities

• University of Aberdeen: A Global Community
• University of Aberdeen: We are international
• Aberdeen City and Aberdeenshire
• Student Support
• Clubs and Societies
• Sport
• Societies
• Review

Find out more about living in Aberdeen and living costs

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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. 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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Our master’s program appeals to those interested in a more patient-centered approach to helping people achieve and maintain optimal wellness through focus on the whole person, rather than simply their symptoms.

Highlights:

- Accredited program offered in collaboration with the Institute for Functional Medicine (IFM)
- Rigorous, clinically-applicable curriculum that is continually reviewed and updated with new research and findings
- 100 percent online format with flexible schedule options
- Engaging online learning experience featuring distinguished and dedicated instructors and an expert support network to reinforce clinical and academic skills
- Program satisfies educational requirements to sit for many national nutrition certification exams

Don’t miss your chance to enroll in our spring term!

MISSION

The mission of the UWS master’s in human nutrition and functional medicine (HNFM) program is to prepare learners to serve as outstanding health care clinicians, consultants, educators, administrators and researchers in the field of human nutrition and functional medicine.

PROGRAM

Our clinically-oriented human nutrition and functional medicine program is the only fully accredited master’s degree in functional medicine, having been granted regional accreditation from the Northwest Commission on Colleges and Universities, the highest level of academic accreditation available in the U.S. This program is 100 percent online as offered as a collaborative endeavor between UWS and the Institute for Functional Medicine (IFM), the organization which founded and developed the key functional medicine concepts used today.

Functional medicine is a science-based, patient-centered and systems-oriented approach to helping people achieve and maintain excellent health. This is accomplished primarily through natural methods, with diet and nutrition as a central focus. It is a forefront model for health care practice that seeks to address the causes of disease and dysfunction rather than suppressing symptoms. Founded on a holistic view of health, functional medicine delves deep into the biochemical and genetic individuality of each patient.

Why choose UWS for a master’s in nutrition?

This program includes advanced instruction in clinical nutrition, similar to other master’s level nutrition programs, but it goes far beyond by also presenting extensive educational content on functional medicine principles and practices derived from the Institute for Functional Medicine. These include important interdisciplinary and evidence-based perspectives, patient assessments and clinical interventions designed to enhance the function of the whole person.

It is primarily a clinically focused degree, with emphasis on treating individual or multiple conditions and their risk factors using dietary and nutritional interventions. Every course contains elements of clinical assessment and diagnosis. There is also a strong focus on wellness promotion and general health in order to meet the clinician’s primary goal of preventing disease and metabolic dysfunction before they occur.

SCHEDULE

The program consists of 50 quarter-credits of graduate coursework (33 semester credits) and can be completed in seven quarters (under two years) if taken at the recommended pace of 7-8 credits (usually two courses) per quarter, though students may move more quickly or more slowly through the program. We recognize that the life situations of our students vary considerably in terms of their family, employment and community commitments, thus we are flexible with regard to speed and prefer that students take the time they need in order to learn the material well.

Additionally, it is possible to take a leave of absence for a quarter or more if needed. As long as the intended schedule is communicated with the registrar, it is possible to extend the program to better suit a student’s individual needs.

Classes are admitted twice per year, with Fall (October) and Spring (April) starts.

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The proportion of adults living in the UK categorised as obese continues to rise...

Current data from The Health Survey for England suggests that a quarter of adults are obese, predisposing them to greater risk of diabetes, cancer and coronary heart disease.

In an attempt to reduce levels of obesity and other diet related health problems numerous government initiatives have been launched such as Healthy Lives, Healthy People; the National Child Measurement Programme; the Public Health Responsibility Deal and the Change4Life campaign, with the aim of preventing people from becoming overweight by encouraging them to eat healthily and move more.

Increased awareness of the importance of a healthy diet and the association between diet and health at all stages of life has led to a growth of public interest in the subject of nutrition.

Why St Mary's?

The course has been designed to enable students to continue working along side their studies. They will only attend St Mary’s University for one day a week (plus two intensive weeks).

The programme is mapped against the Competency Requirements for Course Accreditation outlined by The Association for Nutrition (AfN). This accreditation allows successful MSc students direct entry to the UK Voluntary Register for Nutritionists (UKVRN).

Teaching and Assessment

A wide range of teaching methods are employed. There is a considerable amount of student involvement in sessions and great emphasis is placed on developing communication skills.

Students are expected to undertake a significant amount of work outside formal contact hours. Assessment for most of the modules is through coursework.

Career Prospects

In today’s market place, employers are seeking staff who are suitably skilled and qualified to undertake their roles and responsibilities.

The MSc in Human Nutrition provides students with the theoretical underpinning together with relevant practical skills to enable them to practice in the fields of nutrition and public health.

In addition, once the course has been accredited it will provide students direct entry on to The UK Voluntary Register of Nutritionists (UKVRN).

The MSc/PG Diploma programme in Human Nutrition is suitable for individuals wishing to pursue careers in:
-Community nutrition
-Primary care trusts
-Food advocacy
-Public health and health promotion organisations
-Teaching in further and higher education institution

The PG Certificate in Human Nutrition is suitable for individuals wishing to develop their nutritional knowledge and for Continued Professional Development.

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It is becoming increasingly apparent that nutrition plays a key role in both health and disease. This course aims to develop an understanding of the principles of nutrition and enables students to scientifically evaluate the links between diet, health and disease.

Why Study Human Nutrition with us?

As the MSc in Human Nutrition is accredited by the Association for Nutrition (AfN), graduates of this course are entitled to direct entry to the UK Voluntary Register of Nutritionists (UKVRN). This allows graduates to use the letters ‘ANutr’ after their name.

The course will appeal to professionals within the food and nutrition industries as well as health professionals.

Our course will also be attractive to undergraduates with non-nutrition degrees who wish to move into the field of nutrition and those with nutrition-related degrees wishing further their studies to gain a postgraduate qualification.

What will I learn?

The modules will develop your underpinning scientific knowledge of nutrition as well as equipping you with the professional skills required for a career in nutrition. Modules will cover: principles of nutrition; human metabolism; nutrition in health and disease; sports nutrition; nutritional assessment; and research methods and data analysis. You will also develop your research skills during the Research Project phase of the course.

How will I be taught?

Each taught module involves attendance at a three-day intensive course (Wednesday to Friday, 9.15am to 5.00pm), followed by an eight-week period of campus- or home-based learning with interim tutorials.

How will I be assessed?

The course is assessed using a variety of assessment methods, including written examinations, essays, oral presentations and case studies.

After completing six taught modules, you will commence the Research Project.

Postgraduate Visit Opportunities

If you are interested in this courses we have a number of opportunities to visit us and our campuses. To find out more about these options and to book a visit, please go to: https://www1.chester.ac.uk/study/postgraduate/postgraduate-visit-opportunities

Request a Prospectus

If you would like to know more about the University please request a prospectus at: http://prospectus.chester.ac.uk/form.php

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Designed for graduates with a non-nutrition background, this broad-ranging programme offers you an advanced understanding of nutrition and the links between diet and health. Core nutrition science will underpin a critical evaluation of the role of nutrition in public health at the local, national and international level. Explore the role of nutrition in exercise and sports performance and graduate with the skills to work and lead as a nutritionist in a wide range of environments.

Key features

-Designed for graduates with a non-nutrition background, this full time programme will provide you with a new and alternative career pathway.
-Train to become an evidence based nutrition professional equipped to manage and lead in dynamic settings.
-The only programme of this type in the south-west region.
-Delivered by a team with extensive experience in the delivery of masters level modules and a diverse range of expertise in nutrition, public health, research, sports nutrition and physiology. The team have external recognition for the quality of feedback to support student learning.
-The programme will be accredited with the Association for Nutrition (AfN) allowing students who have completed the masters to apply for direct entry at associate level to the UK Voluntary Register of Nutritionists (UKVRN).
-Focuses on public health nutrition and disease prevention at the local, national and international level.
-Develop an advanced knowledge and understanding of current and topical issues in sports nutrition and apply them to current practice utilising links with local sporting partnerships.
-Engage with local AfN registrants who will provide curriculum enrichment, local expertise and knowledge of future career pathways.
-Research informed teaching will be embedded throughout the curriculum.
-Issues around sustainability of nutrition will be threaded throughout the programme.
-Gain a core understanding of professional practice and ethics, elements of which are embedded within the programme.

Course details

This MSc in Human Nutrition will be delivered on a one year full-time basis. Core modules in the science of food, nutrition and human health will underpin an advanced understanding of links between diet and health at the individual, population and strategic level. Nutritional epidemiology will be studied to inform the practice of public health nutrition and how key issues in population health may be addressed. Key and topical issues in sports nutrition will be studied and applied to real world situations. Research modules will provide you with key research skills to design and carry out high quality nutrition research under supervision. You'll become a nutrition professional equipped to work in a range of nutrition settings and you will be eligible to apply to register as an associate nutritionist with the Association for Nutrition.

Core modules
-HNUT704 Nutritional Epidemiology
-ADV715 Project Design for Research
-HNUT701 Nutrition Science
-HNUT702 Applied Nutrition
-HNUT703 Applied Sports Nutrition
-ADV716 Research Dissertation
-HNUT705 Public Health Nutrition

Every postgraduate taught course has a detailed programme specification document describing the programme aims, the programme structure, the teaching and learning methods, the learning outcomes and the rules of assessment.

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The programme provides a structured approach to developing knowledge and skills that will enable students to develop their own clinical human nutrition research portfolio or assist in the management of an existing portfolio.

The course will provide greater insight into the academic; clinical and practical; and regulatory requirements of human nutrition research and will introduce the latest in cutting edge research.

The pathway has been designed to focus on research and uses some clinical specialties as models to highlight this.

While all students will be required to follow this curriculum, the opportunity to specialize in a clinical field will be provided through the research project.

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Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age.

Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.

A key focus of this course is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of global nutrition and the public health implications.

The course is suited to graduates with a background in the biological sciences. Applications are encouraged from UK, EU and international students with an interest in acquiring expertise in nutrition, and from graduates who wish to pursue careers as nutritionists.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-human-nutrition/

Why choose this course?

- High profile speakers from the food industry, government and research bodies regularly present at our nutrition seminar series, keeping students up-to-date with current thinking on nutrition, food and policy topics.

- You have opportunities to work with our Functional Food Centre, the UK's first research centre dedicated to functional foods, in undertaking your research project - involving you in some of the cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.

- Our Functional Food Centre has excellent links with the food industry, giving students an opportunity to undertake their research project externally or to develop contacts for career progression.

- Our course is accredited by the Association for Nutrition (AfN), the largest learned society for nutrition in Europe. There is increasing recognition among employers, in industry and in the public sectors that registration with the AfN is a sign of quality, which could enhance graduate career prospects.

Teaching and learning

Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.

Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.

Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies, research bodies and other universities.

The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.

Specialist facilities

As one of the biggest European Centres for Glycaemic Index testing, the Functional Food Centre boasts impressive facilities including a dedicated product development kitchen and fully equipped sensory booths

How this course helps you develop

There are a number of networking opportunities with people from the nutrition profession through the Functional Food Centre's links with the food industry, public health bodies and other research institutes. In addition, students will benefit from the experience of meeting and listening to high-profile speakers from food companies, government and other universities who give key-note lectures.

Careers

Graduates pursue a range of nutrition-related careers, particularly in health promotion as food and health co-ordinators: in industry with food and drink manufacturers and retailers, medical food companies, food service providers and trade associations; in government and policy to improve the health of the population; and in research in universities, food companies or research institutes.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

We have a number of research strengths and exciting projects currently underway that you can can get involved in during your research projects.Some of the areas of interest include:
- Glycaemic control and the development of low glycaemic index foods
- Female nutrition and the role of the menstrual cycle in energy regulation
- Appetite and satiety
- Childhood obesity and the factors influencing it
- Sensory testing of foods
- Weight management
- Management of type 2 diabetes with nutrition and physical activity
- Functional food ingredients and their effect on energy regulation
- Antioxidant properties of foods

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Course description

Accredited by the Association for Nutrition

Lead academic 2018: Dr Peter Grabowski

This course will give you a good understanding of the fundamentals of human nutrition. You’ll learn research skills and techniques.

It will prepare you for a career in research, the food industry, academia, community nutrition and nutrition consultancy.

The course is accredited by the Association for Nutrition (accreditation No. AC247). On successful completion of the course you can apply for direct entry to the UK Voluntary Register of Nutritionists as an Associate Registered Nutritionist (ANutr).

Core modules

• Nutritional Epidemiology
• Nutritional Biochemistry
• Nutritional Physiology
• Nutrition in Health and Disease
• Nutrition in the Global South
• Introduction to Research Methods
• Introduction to Statistics and Critical Appraisal
• Research Project and Dissertation

Optional modules

• Molecular Nutrition
• Health Promotion
• Systematic Review and Critical Appraisal Techniques
• Qualitative Research Design and Analysis
• Further Statistics for Health Science Researchers

Masters candidates complete all core modules plus one optional module. PG Diploma candidates complete all the core modules except the Research project and Dissertation, plus one optional module.

Teaching and assessment

You'll learn through lectures and seminars, practical sessions, workshops, group debates, self-study units and individual presentations.

You'll work independently on your research project, with guidance from an academic.

You’re assessed on written reports, laboratory practical classes and group and individual assignments, which may involve oral presentations.

There is a written examination at the end of most modules. The research project is assessed by a written dissertation.

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