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Masters Degrees (Msc In Nutrition)

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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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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. Read more

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.

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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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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Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. Read more
Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. This programme, 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 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 - public health nutrition, clinical nutrition, obesity and weight management or sports and exercise nutrition, then this 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 MSc (Med Sci) Human Nutrition 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

Specialisation courses - 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.
-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 (U. of Glasgow)
-Nutrition Society of China officer
-Project administration, Action Against Hunger, Canada
-Private Nutrition clinic, Greece
-Nutrition Researcher, Kenya
-Lecturer in Clinical Nutrition (U. of Glasgow)
-Research Fellow on Eating Behaviour (U. of London)
-Development Worker, High Five for Fruit, Lanarkshire Community Food and Health Partnership
-Nutritionist, North Lanarkshire Council
-Food & Health Alliance Co-ordinator, 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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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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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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The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level. Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. Read more

MSc Nutrition and Health

The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level.

Programme summary

Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. This role is studied from a biomedical perspective at the individual and population levels. In addition, the mechanisms underlying beneficial and adverse effects are studied at the sub-cellular (DNA), cellular and organ/ organism levels. Human nutrition is a multidisciplinary field of expertise. To solve problems in nutrition and health, you must consider chemical and biochemical characteristics, physiological and biomedical aspects, the social and behavioural context of nutrition, and the relationships between these factors. Solving problems in this domain requires multidisciplinary biomedical knowledge and skills as well as an interdisciplinary approach to communication with experts in human nutrition and other fields.

Specialisations

The specialisations within Nutrition and Health are:

Epidemiology and Public Health
Epidemiologists try to determine causal relationships in large groups of people, such as the elderly or people with cardiovascular problems; between food, lifestyle and the development of diseases. Research results act as starting points for health advice and lead to a greater understanding of cause and effect. If you know that certain behaviour leads to a disease, that behaviour can be addressed, and the effectiveness of the efforts to do so can be measured. You will be helping to improve the overall health of people and may be able to prevent food-related diseases from developing.

Complete Online Master
From September 2015, Wageningen University started the specialisation "Nutritional Epidemiology and Public Health" as the first complete online Master of Science. For more information go to http://www.wageningenuniversity.eu/onlinemaster

Nutritional Physiology and Health Status
In this specialisation, you will study various age groups and situations, such as growth, pregnancy, and food consumption behaviour. You will also review special situations including serious diseases (clinical food), during sports and activity. You may also research the food consumption behaviour and habits of individuals and how you may be able to influence that, for example, through portion sizes. In short, you will review different aspects and will learn what the effects are of food consumption patterns and the physiological processes on the body and what that means for the status of its health and illness.

Molecular Nutrition and Toxicology
In this specialisation, you will learn to use techniques, at molecular and cellular levels, to discover the mechanism driving the relationship between food and health. In toxicology, you will learn to study the possible poisonous effects of substances present in food. For instance, new ingredients in food products and additives, but also natural substances present in our food. The relationship between food consumption, food and medicines can also be researched and through this research, you will find many new leads to improving our health.

Sensory Science
This specialisation is positioned at the interface of the programmes Food Technology and Nutrition and Health. Sensory scientists deal with the way humans perceive the world and act upon sensory input. They address how sensory systems function, from stimulation and perception to cognition and behaviour. You will work with humans and products in different contexts and study the way in which product properties affect, for example, sensory perception. The study always keeps a link to the application of this knowledge in the fields of human health and the design, production and consumption of attractive healthy foods.

Your future career

Many of our graduates begin working as researchers or PhD students. Another group becomes advisors, trainers or take up other jobs in the private sector. The majority of graduates finds employment at universities (including university medical centres), research institutes (TNO Nutrition or RIVM), in the public sector (national, regional and local governments, Netherlands Nutrition Centre, District Health Authorities) or companies involved with nutrition, pharmacology and toxicology (Unilever, Nutricia, Friesland Campina, Danone Research, Novartis). As graduates progress in their careers, they usually advance to a (more) managerial level.

Alumna Pascalle Weijzen.
Pascalle did a thesis in Epidemiology and Sensory Science. After her graduation, she did a PhD project on the dynamics of food choice and sensory specific satiety. She joined FrieslandCampina afterwards, as a Researcher Sensory & Consumer Science, where she has been responsible for innovation projects aiming at strategies to stimulate healthy food choices. “I really feel I can contribute to profit for the company and to public health at the same time. In this job I still benefit from the broad nutrition and sensory expertise, the strong academic level of thinking, and the worldwide expert network which I built up during my MSc and PhD degrees.”

Related programmes:
MSc Food Safety
Health and Society (specialisation)

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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. Read more
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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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.

Tropical Agriculture

Delivers technical knowledge related to agriculture focussing on developing countries. The students can specialize in animal production or plant production by choosing the specific option. The major on Animal Production delivers in depth knowledge on production biology, animal nutrition, pasture management, animal genetics. The major on Plant Production focuses on themes like ethno-botany, crop protection, plant breeding, plant biotechnology. The courses are applicative and aim at presenting solutions for production problems in developing countries in an interdisciplinary way.

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 and 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 requirements

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 course provides training in public health nutrition in a global setting. An integrated programme covers epidemiological, dietary, public health, social and biological aspects of nutritional science. Read more
The course provides training in public health nutrition in a global setting. An integrated programme covers epidemiological, dietary, public health, social and biological aspects of nutritional science. Specialist topics include: maternal and child nutrition; nutrition in emergencies; nutrition programme planning, evaluation and monitoring; nutrition-related chronic disease. The main programme focus is on nutritional problems in low and middle-income countries – although skills and learning outcomes are widely applicable to populations globally.

The course attracts graduates from many countries and various disciplines who wish to equip themselves for global health nutrition research and teaching, operational work in the field or community nutrition programmes, work in public health nutrition, including health promotion and nutrition education, and for policy and programme planning in nutrition.The MSc has been designed to focus on nutritional problems in low and middle income countries. This course is not a dietetic qualification.

Graduates work for local and national governments, NGOs, international agencies, academic institutions, and in fields ranging from food emergencies to research on nutrient-gene interactions.

Course Accreditation

The course is accredited by UK Association for Nutrition (http://www.associationfornutrition.org/), Graduates can apply for direct entry to the UK Voluntary Register of Nutritionists.

- Full programme specification (pdf) (http://www.lshtm.ac.uk/edu/qualityassurance/ngh_progspec.pdf)
- Intercalating this course (http://www.lshtm.ac.uk/study/intercalate)

Visit the website http://www.lshtm.ac.uk/study/masters/msphn.html

Applicants who have worked in nutrition, health or other relevant global nutrition activities will be given preference.

Any student who does not meet the minimum entry requirement above but who has relevant professional experience may still be eligible for admission. Qualifications and experience will be assessed from the application.

Objectives

By the end of this course students should be able to:

- demonstrate an advanced knowledge of nutrition for global health at biological, social and policy levels

- assess critically, select and apply a range of appropriate research skills and techniques, from anthropometry and information on dietary intake to broader analytical skills

- interpret and synthesise different types of data used to analyse and assess nutritional problems at population and population sub-group levels

- evaluate critically the findings of scientific studies of public health nutrition

- disseminate and present findings of research in a range of formats and contexts

- identify and formulate appropriate responses and intervention strategies to address nutritional issues, taking into account the public health and social policy contexts

- apply knowledge of effective teamwork and communication skills to solve problems and achieve goals

Structure

Term 1:
All students take three compulsory modules:

- Fundamental Public Health Nutrition
- Statistics for Epidemiology and Population Health
- Basic Epidemiology

One additional optional module may also be taken from:
- Principles of Social Research
- Health Promotion Theory
- Health Policy, Process and Power

Term 2:
Students take a total of five modules, one from each timetable slot (Slot 1, Slot 2 etc.). The list below shows recommended modules. There are other modules which can only be taken after consultation with the course director.

*Recommended modules

- Slot 1:
Maternal and Child Nutrition (compulsory)

- Slot 2:
Design & Analysis of Epidemiological Studies*
Family Planning Programmes
History & Health
Qualitative Methodologies
Statistical Methods in Epidemiology

- Slot 3:
Current Issues in Safe Motherhood & Perinatal Health
Epidemiology of Non-Communicable Diseases
Nutrition in Emergencies
Tropical Environmental Health

- Slot 4:
Nutrition-Related Chronic Disease (compulsory)

- Slot 5:
Advance Statistical Methods in Epidemiology
Analysing Survey & Population Data
Applying Public Health Principles in Developing Countries
Nutrition Programme Planning
Principles and Practice of Public Health

Further details for the course modules - http://www.lshtm.ac.uk/study/currentstudents/studentinformation/msc_module_handbook/section2_coursedescriptions/tngh.html

Project Report

During the summer months (July - August), students complete research project which enables them to work on a subject of special interest, practice skills of analysis and presentation, and integrate different aspects of the year's work, for submission by early September.

Find out how to apply here - http://www.lshtm.ac.uk/study/masters/msphn.html#sixth

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The MSc in International Health and Tropical Medicine provides a multidisciplinary and interdisciplinary foundation in global health. Read more
The MSc in International Health and Tropical Medicine provides a multidisciplinary and interdisciplinary foundation in global health. This exciting new course embraces the breadth and complexity of global health challenges facing resource limited contexts and equips candidates with the tools and awareness to contribute to innovative solutions. The course is embedded within the Oxford Centre for Tropical Medicine and Global Health [embedded link] and benefits from the Centre's reputation and expertise in Global Health research and practice.

The course aims to develop students':
• knowledge and understanding of the major global health problems in resource limited settings and their potential solutions;
• knowledge and skills in research techniques applied in the analysis of global health problems, including quantitative and qualitative research methods, health policy and systems research and public health, with opportunities for training in additional specialist fields;
• capacity to critically appraise evidence in global health;
• skills and practical experience in researching specific health problems.

Upon completion of the course, students will be equipped to continue to advance their knowledge, understanding and skills further in research or professional practice in the field of global health. In the future we anticipate our graduates will assume leadership and research positions within major international health organisations and ministries of health.

Course Content:
In the first term, the course provides an introduction to the breadth of topics in, and methods applicable to global health. The second term offers options ranging from international development to vaccinology. The third term provides students with the unique opportunity to apply their skills and gain first hand experience in a global health project in a resource limited setting. Students will then produce a 10,000 word dissertation related to their third term project.

The first term will consist of core topics on research methods, an overview of some major global health challenges, and topics related to the research and practice of global health. Core modules include:
1. Paradigms and Tools for Global Health: This module will cover epidemiology, statistics, health economics, social science for health and health policy and systems analysis. Methodological paradigms in the health and social sciences will be introduced and basic tools provided for each. Upon completion of this module, students will be able to critically review published literature covering a wide range of global health topics and can opt to further their application skills through the third term placement project.
2. Challenges and Change in International Health: This module will cover some of the key health challenges found in resource limited contexts. Topics will include: water and sanitation; land use, population and migration; climate change; nutrition; vector borne diseases; vaccine preventable diseases; neglected tropical diseases; maternal and child health; non-communicable diseases; accidents and injuries. Upon completion of this module, students will have a broad awareness of the kinds of factors affecting international health, their challenges, solutions that have worked and current efforts to affect change.
3. Global Health Research and Practice: This module highlights some of the important considerations in the research or practice of global health. Topics covered include global health governance, global health research ethics, challenges to research in global health, data management and governance, health impact evaluation, design of disease prevention and health promotion programmes, health programme evaluation, and outbreak investigation.

In the first term, there will be a series of problem-based learning sessions to integrate the core topics covered and allow students the opportunity to engage in more depth with real global health scenarios.

During the second term, in addition to some continued core content, students can select two of the following six options for further study:
1. Advanced Topics in Tropical Medicine: This option delves deeper into the range of infectious diseases affecting resource limited settings and provides a historical account of efforts to address them, the failures and successes, as well as current developments and advances.
2. Vaccinology: This exciting option is for those with an interest in the application of more basic science. The module will examine the science of vaccine development and the challenge of its application in real world contexts. The content will cover advances at the cutting edge of vaccine development.
3. Reproductive, Maternal, Newborn and Child Health: This option addresses in more depth the persisting challenges faced by mothers, infants and young children in resource limited settings. Topics will engage with the current challenges, discuss viable solutions and address the obstacles to implementation.
4. International Development and Health: This option, offered jointly to MPhil students in Development Studies, aims to introduce students to the important linkages between processes of development (political and economic) and health. The module challenges conventional health thinking and compels a broader consideration of the inter-related factors affecting the health of populations.
5. Health, Environment and Development: This innovative option brings together students (and teachers) from Geography, Development and Global Health to engage with a series of cases illustrating the intersection between processes of development, environmental changes and human health.
6. Case Studies in Field Epidemiology: This option aims to familiarise students with the principles and practice of field epidemiology by lectures and discussions of outbreak investigation case studies.

The third term will involve a funded eight week placement with a global health project in a resource limited setting. Projects represent the range of subjects covered in the course. We have established a series of projects hosted by the Oxford Tropical Network in various geographic regions. Students, with advice from their departmental tutors, may choose from the placements available or propose their own placement (providing it meets course guidelines). The placement project will then form the basis of an independent 10,000 word dissertation to be submitted six weeks after return from placement.

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​The programme is approved by the Health and Care Professions Council (HCPC) and is accredited by the British Dietetic Association. Read more

Course Overview

​The programme is approved by the Health and Care Professions Council (HCPC) and is accredited by the British Dietetic Association. It enables nutrition graduates to study dietetics so that they can apply to the HCPC to register as a Dietitian at Postgraduate Diploma or MSc level.

The Postgraduate Diploma programme is closely aligned to the BSc (Hons) Human Nutrition and Dietetics programme and contains three compulsory placements in NHS Dietetics Departments in Wales.

Students exiting with the Postgraduate Diploma can return to undertake the dissertation on a part-time basis to gain the MSc Dietetics.

Applications for September 2016 entry open October 2015. Deadline for applications: 15th January 2016.

See the website https://www.cardiffmet.ac.uk/health/courses/Pages/Dietetics---MSc-PgD-.aspx

Entry Requirements​

Applicants should have an honours degree (1st class or 2:1) in human nutrition, or a degree that includes nutrition in the awards title, with sufficient emphasis on physiology and biochemistry (50 credits in total required, with at least 20 credits in human physiology and 20 credits in human biochemistry).

It is also preferable for candidates to have 10 credits in sociology and 10 credits in psychology, however this can be taken alongside other modules on the programme if successful.

Students should have completed their degree not more than five years before their proposed entry to this Masters.
Applicants who have a first or upper second-class honours degree in nutrition, which does not contain either sufficient biochemistry or physiology (but not both), can undertake further relevant modules at undergraduate level, prior to applying for the programme.

Applicants who do not have a degree award in nutrition (1st or 2:1) but meet the requirements for biochemistry and physiology, will need to undertake a further relevant taught course of study to at least to postgraduate diploma level prior to applying for the course.

Applicants who speak English as a second language must have adequate command of English, with an IELTS score of 7, with at least 6.5 in all elements.

​Course Content​​

During the programme students are educated to be responsive practitioners, able to adapt to the changing needs of society. The course is designed to produce critically thinking and reflective professionals who have comprehensive theoretical knowledge, along with a spirit of enquiry and an analytical and creative approach to problem solving.

The programme has two main parts; the Postgraduate Diploma and MSc.

Postgraduate Diploma in Dietetics:
This part contains the taught academic element, which is closely aligned to the BSc (Hons) Human Nutrition and Dietetics programme and three periods of practical training. On completion students can graduate with a Postgraduate Diploma in Dietetics, which leads to eligibility to apply to the HCPC to register as a Dietitian.

MSc:
Students can undertake the dissertation to obtain MSc Dietetics, which can be achieved straight after the Postgraduate Diploma element. On completion students can be awarded MSc Dietetics, which also leads to eligibility to apply to the HCPC to register as a Dietitian. Alternatively the dissertation can be taken after being awarded the Postgraduate Diploma, within 5 years of initial enrolment; this can be taken on a part-time basis.

The taught academic part of the course contains six modules at Level 7 (Masters). In addition, students study professional body modules (level 5) in order to fulfil the requirements of the Health and Care Professions Council and the British Dietetic Association curriculum guidelines.

Learning & Teaching​

​The taught element of the programme involve lectures, tutorials and practical work. Tutorials are mainly case study based where students apply the theoretical knowledge gained in lectures to problem solve case scenarios. Practical sessions are either food based, involve giving presentations or practice in consultation skills. The practicals take place in the specialist food facilities and the clinical simulation suite.

It is expected that students undertake independent reading and self-study; this is aided by the use of Moodle, the Virtual Learning Environment in use at the University.

In addition students undertake 3 periods of practical training in NHS Dietetics departments in Wales. Full preparation is given prior to the placements and students are supported and visited during the placements by Dietetic Academic staff.

All students are allocated a personal tutor who offers pastoral support and guides the student through personal development planning.

Assessment

Each module is assessed by examination and/or assignment. All the modules are externally assessed. The clinical training placements have to be successfully completed to proceed and graduate.

Employability & Careers​

Dietitians normally begin their career in the National Health Service where they progress to the main clinical grades. The opportunity exists for specialisation in various aspects of dietetics by means of post-registration education. In addition there are opportunities for dietitians to be involved in health education/promotion, education, research and journalism.

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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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. Read more
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.

Key benefits

- 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).

- Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of researchers, nutritionists, scientists and clinical practitioners.

Visit the website: https://www.ulster.ac.uk/course/msc-human-nutrition-ft-ce
part time option: https://www.ulster.ac.uk/course/msc-human-nutrition-pt-ce

Course detail

- Description -

This programme will provide students with a broad knowledge and understanding of human nutrition developing scientific skills to master's level. Two taught semesters provides 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.

- Purpose -

This programme provides postgraduate training for non-nutrition science graduates who wish to pursue a career in human nutrition. Whilst you should normally have a science background, prior knowledge of nutrition is not required.

- Teaching and learning assessment -

Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of nutritionists, scientists and dietitians. Teaching is delivered by a variety of methods including face to face lectures and also using online lectures and discussions. A variety of assessments are used throughout the course to test knowledge and understanding. Assessments include examinations, class tests, practical reports, case studies, MCQ's, oral presentations and reports.

Career options

The academic content of the programme, together with the experience gained from the 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.

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why Choose Ulster University ?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We recruit international students from more than 100 different countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five* or ten* equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting https://www.ulster.ac.uk/apply/fees-and-finance/postgraduate

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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If you are already working, or you intend to work, in the field of sport and exercise nutrition this course will provide the opportunity to upgrade your academic and professional skills, expertise and knowledge. Read more
If you are already working, or you intend to work, in the field of sport and exercise nutrition this course will provide the opportunity to upgrade your academic and professional skills, expertise and knowledge.

If you wish to gain practical experience as a Sport and Exercise Nutritionist there is an opportunity to complete an extracurricular training programme during the first few weeks of the course. If you complete the entire programme you will be eligible to apply for an internship. This could provide you with an opportunity to gain experience in sport science working under supervision with our University's sports teams, sporting partners and elite performers, whilst studying for a masters degree.

There are no option modules on this course as it is designed to facilitate preparation for accreditation with the Sport and Exercise Nutrition Register. We will provide opportunities for the development of your professional skills relevant to a host of work across performance sport, physical activity, exercise and health. It will also cover the key theories of sport and exercise nutrition.

Assessment

Modules are assessed through a mix of coursework assignments, case studies, examinations, laboratory reports and presentations appropriate to the programme. Each module is assessed through the equivalent of 4,000 words.

Sport and active lifestyles

At Leeds Beckett we're passionate about sport. There's a huge range of sports and activities for you to get involved in, including more than 40 sports clubs. If you'd like to find out more about what we have to offer - including our Carnegie Sports Scholarship Scheme - take a look at our Sport & Active Lifestyles website (http://www.leedsmet.ac.uk/sport).

- Research Excellence Framework 2014: 59% of our research submitted was assessed as world leading or internationally excellent

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

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

Our course enables you to develop an advanced level of subject knowledge and research experience, as well as a comprehensive range of transferable scientific and vocational skills. Your career choices can include leading sports nutrition programmes for teams and elite athletes, involvement in physical activity initiatives, along with employment in national governing bodies and organisations.

- Sports Nutritionist
- Health and Fitness Coach
- Food Technologist
- Healthy Eating Co-ordinator

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

Our University is recognised as a leader in the field of sport and exercise science. The quality of our research is evident in the outstanding results achieved in sport-related studies in the Research Assessment Exercise completed in 2014 in which Leeds Beckett came second in the country for sport and exercise science, leisure and tourism.

Much of our outstanding sport and exercise science research pervades our taught modules providing the opportunity for those working or intending to work in the field of sport and exercise science and its sub-disciplines (physiology, nutrition, biomechanics and psychology) to upgrade their academic and professional skills, expertise and knowledge.

Modules

Sport & Exercise Nutrition (20 credits)
Gain a good theoretical understanding of the current sport nutrition necessary to become a good sport and exercise practitioner, studying the general principles, concepts and underpinning theory in nutrition necessary for the development of nutrition strategies.

Measurement & Evaluation in Sport & Exercise Nutrition (20 credits)
You will gain knowledge, understanding and critical awareness of measurement and evaluation tools and techniques in sport and exercise nutrition. This module will also enable you to develop a personal CPD plan and critically reflect on the process of measurement and evaluation in sport and exercise nutrition.

Ergogenic Practices & Nutritional Manipulation in Sport & Exercise (20 credits)
On completion you will be able to use contemporary research to explore the complex interactions and relationships between dietary manipulation strategies and specific ergogenic aids/food supplements on metabolism, sports performance and health.

Physiology & Biochemistry for Performance (20 credits)
You will develop a critical understanding of the metabolic and endocrine responses to different types of exercise, their time course and scope for training and detraining adaptations. It will also facilitate the development of laboratory data collection skills.

Research & Professional Practice (20 credits)
This module will equip you with an understanding of the skills and experience necessary to operate as a sport and exercise scientist in a range of professional settings.

Research Methods (20 credits)
This module focuses on the design of research projects as a way of answering questions and solving 'real world' problems in a reliable and valid manner.

Major Independent Study (60 credits)
You will complete a research project of your choosing under the supervision of a member of academic staff. Ideally you will aim to produce research of a publishable quality.

Facilities

- Health Science Labs
Our multi-million pound health science laboratories and our new catering laboratory allow students to gain practical experience with state-of-the-art equipment

- 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.

- Sports Facilities
"I've been coming here to train since 2004 and the facilities are great." - Jessica Ennis, Olympic Gold Medalist

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

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Diet and nutrition significantly affect sport and exercise performance. The food and fluid which an athlete consumes before, during and after training and competition affects health and body composition, as well as performance in, and recovery from the effects of exercise. Read more
Diet and nutrition significantly affect sport and exercise performance. The food and fluid which an athlete consumes before, during and after training and competition affects health and body composition, as well as performance in, and recovery from the effects of exercise. Sound knowledge of sport and exercise nutrition can therefore ensure a healthy balance between exercise and diet for a range of athletes, from amateur to elite levels within different sports. This programme provides a postgraduate pathway for graduates who are interested in pursuing a career in the area of sport and exercise nutrition. As an accredited course, the programme achieves the competencies required for graduate registration with the British Dietetic Association (BDA) Sport and Exercise Nutrition Register (SENr) meaning those students graduating with the PgDip/MSc are automatically eligible to register with the SENr as a graduate registrant.

Key benefits

- This programme achieves the competencies required for graduate registration of the British Dietetic Association (BDA) Sport and Exercise Nutrition Register (SENr). For more information visit senr.org.uk

Visit the website: https://www.ulster.ac.uk/course/msc-sport-and-exercise-nutrition-ft-jn

Course detail

- Description -

This programme provides a postgraduate pathway for graduates who are interested in pursuing a career in the area of sport and exercise nutrition.

- Format and assessment -

The programme is delivered by blended learning (combined distance learning and on campus modules). Students enrolled for the PgDip Sport and Exercise Nutrition course need to undertake modules to a total of 120 credit points and for the MSc undertake an additional research project of 60 credit points. Modules studied will include: nutrition and exercise metabolism, nutritional assessment, recommendations and requirements, sport-specific nutrition issues, research design and biostatistics, nutrition for health and disease prevention, evidence-based practice in healthcare sciences, practical sports nutrition and the sport and exercise nutrition research project.

Career options

Career options within sport and exercise nutrition are expanding and include becoming a freelance sports nutritionist/performance nutritionist or working with sporting/government organisations. As an accredited course, the programme achieves the competencies required for graduate registration with the British Dietetic Association (BDA) Sport and Exercise Nutrition Register (SENr) meaning those students graduating with the PgDip/MSc are automatically eligible to register with the SENr as a graduate registrant, and following appropriate professional experience graduates are encouraged to pursue full registration.

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why Choose Ulster University ?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We recruit international students from more than 100 different countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five* or ten* equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting https://www.ulster.ac.uk/apply/fees-and-finance/postgraduate

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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