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Masters Degrees (Nutrition Science)

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The Master of Science in Exercise and Nutrition Science prepares students to work in government, business, the sports industry and in education as practitioners on professional interdisciplinary teams. Read more
The Master of Science in Exercise and Nutrition Science prepares students to work in government, business, the sports industry and in education as practitioners on professional interdisciplinary teams. The program is for students seeking a terminal degree as well as for those seeking a strong foundation for further study and research. The program offers three entry points throughout the academic year, and courses are scheduled to allow an efficient timeline to degree completion for full-time students. Students are provided experiential learning opportunities both inside and outside of the classroom, and are prepared for both the Certified Sports Nutritionist (CISSN) and Certified Strength and Conditioning Specialist (CSCS) examinations, the premier certifications in strength and conditioning and sports nutrition, upon graduation if they choose to pursue certification.

Visit the website http://www.ut.edu/msexercisenutrition/

High-Tech Facilities

Having published more than 100 papers and abstracts, and secured several hundred thousand dollars in funding over the last three years, the students and staff working in the UT Human Performance Research Lab have become nationally and internationally recognized. The lab is one of the most sophisticated and advanced human performance and sport nutrition laboratories in the world, allowing students the opportunity to advance their skills in human performance testing. Equipment contained in the lab includes:

- AMTI force plate for power and velocity

- Dynavision for vision training, reaction time and cognitive function

- Tendo units for movement, specifically power and velocity

- Ultrasonography to measure skeletal muscle size, locate soft tissue injuries and quantify blood flow and blood vessel diameter

- Wingate peak power bikes for anaerobic power testing

- Electromyography for neural function and skeletal muscle activation

- Metabolic carts for VO2 max and resting metabolism measures

- Dual X-ray absorbtiometry for bone mineral density, lean mass and fat mass

- Minus 80°C freezer to maintain the integrity of biological samples

- High tech motion analysis and heavy duty motorized treadmills with 40-degree incline ability

- BTR Primus isokinetic, isotonic and isometric dynomometers for measurement of force, power and velocity in virtually any plane

- Blood lactate analyzers to examine metabolic stress and lactate threshold

- A fully equiped strength and conditioning laboratory

Converging Exercise and Nutrition Sciences Like Never Before

Most university programs segregate the study of exercise and nutrition sciences. The goal of UT’s M.S. in Exercise and Nutrition Science is to examine the relationship between the two fields in regard to optimizing athletic performance. The program combines advanced concepts from exercise physiology and strength and conditioning to teach students how nutrition can impact each area. Through numerous hands-on experiences and rigorous classroom study, students gain an unparalleled awareness of the intersection of these sciences.

Learning by Doing

M.S.-ENS students “learn by doing” through performance-based programming, which prepares practitioners to work with a wide variety of athletes. The department’s advanced labs and technology help students prepare for the real world. UT’s relationships with numerous local athletic teams such as the Tampa Bay Buccaneers and Tampa Bay Lightning allow students put their theories to test. UT faculty and students have also conducted extensive research with more than a dozen high-impact companies that are involved in exercise and nutrition/supplementation. These collaborations give students an insider’s view of the industry and provide a strong network for post-graduation jobs.

Internationally Recognized

Based on the rigor and innovation of the M.S.-ENS program, the International Society of Sports Nutrition recognized it as the first graduate program in Florida to offer approved coursework for preparation for the CISSN examination.

Outstanding Faculty

The program’s highly respected faculty has achieved national and international reputations for academic and applied success in their respective fields.

- J.C. Andersen, Ph.D. – pain and sports medicine

- Mary Martinasek, Ph.D. – mixed-method research inquiry and health program evaluation

- Jay O’Sullivan, Ph.D. – internships in exercise and nutrition science

- Ronda Sturgill, Ph.D. – kinesiology and program evaluation

- Eric Vlahov, Ph.D. – exercise physiology, nutrition and sports psychology

Flexible Program

Our highly flexible program allows students to complete the program within one year. With three entry points into the program, students are able to take classes throughout the year and take time off as needed.

Find out how to apply here - http://www.ut.edu/apply

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Our course aims to provide postgraduate education and training opportunities for exercise, nutrition and health professionals/graduates, or help facilitate a career switch for others looking to work in this high-profile field. Read more
Our course aims to provide postgraduate education and training opportunities for exercise, nutrition and health professionals/graduates, or help facilitate a career switch for others looking to work in this high-profile field.

Why Study Exercise and Nutrition Science with us?

The aims of this postgraduate course are for you to develop:
- a critical understanding of the concepts and controversies in exercise and nutrition science
- a scientific and enquiring approach to the study of contemporary exercise and nutrition issues
- research skills for the critical investigation of exercise and nutrition topics.

The course is highly flexible, allowing you to study full time or part time to suit your personal and work commitments. Flexibility is achieved through the delivery of modules over three-day blocks followed by eight weeks of campus – or home-based learning. This allows students nationally and internationally to attend the course. Our course is delivered by a team of experienced academics and also practitioners who work in high-profile areas.

What will I learn?

The modules aim to enable you to develop a critical knowledge and understanding of fundamental and contemporary issues in relation to physical activity and health and nutrition in health and disease, as well as applying these principles to sporting populations. A variety of module options means the course can be tailored to suit your needs.

Lectures are complemented by practical sessions in well-equipped physiology (BASES-accredited), biology and food nutrition laboratories.

How will I be taught?

Teaching is mainly by lectures interspersed with laboratory practicals, group discussion, seminars and interactive computer-based sessions.
There are 25-30 contact hours per module. You will also undertake campus- or home-based learning and tutorials (face to face or online).

How will I be assessed?

Each module requires 200 hours of study and is assessed via a 4,000- word written assignment or its equivalent – e.g. poster presentation. There are no examinations.

Following the completion of six taught modules, if you are an MSc student you will be required to undertake a personal 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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This topical and market-led Masters programme commenced in 2004 and is delivered as a two-year part-time programme in Dublin, allowing students to study alongside personal and work commitments. Read more
This topical and market-led Masters programme commenced in 2004 and is delivered as a two-year part-time programme in Dublin, allowing students to study alongside personal and work commitments. This is achieved through modules being delivered over three days followed by eight weeks of home-based learning. Students travel from all over Ireland for the series of six long weekend modules which is then followed by their personal research project.

The programme attracts 20-25 students for each September annual intake from a wide range of ages and backgrounds - some newly qualified graduates, others are experienced exercise and nutrition professionals, whilst a number are looking to switch careers into this expanding area of work.

Why study this course?

The wide range of topical modules covered and development of analytical research skills opens up a diverse range of career opportunities for newly qualified graduates, facilitates progression and professional development for those already in their chosen career, or may help facilitate a career switch for others looking to work in this rapidly expanding area.

Features:

* Provides postgraduate education and training opportunities for exercise, nutrition and health professionals, and provide opportunities for those aspiring to work in this high-profile field.

* A part-time course with taught modules that are delivered as three-day intensive courses to facilitate attendance from students who are in employment or who travel nationally or internationally to attend the programe.

* This multidisciplinary programme attracts students from a wide age range and diverse array of backgrounds.

* There are no formal examinations.

Course details and online application can be found on the link below:

http://www.chester.ac.uk/postgraduate/ens-dublin


Schedule of taught modules

Year 1

* Exercise and Health
* Sports Nutrition
* Physiology and Physical Performance
* Nutrition in Health and Disease
* Performance Enhancement
* Research Methods and Data Analysis

Year 2

* Research Project

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Take the step toward a healthier future with Nutrition and Dietetics. Interested in clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research? Then the Master of Nutrition and Dietetics is for you. Read more

Take the step toward a healthier future with Nutrition and Dietetics

Interested in clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research? Then the Master of Nutrition and Dietetics is for you. This program allows students interested in health and nutrition to choose their own pathway and area of nutrition they want to specialise in, while focusing on practical placement, communication and international engagement.

Not only will you graduate with these career-ready experiences, you'll be stepping into the next chapter of your nutrition and dietetics career by graduating sooner, as with Bond's accelerated degrees you can finish the Master of Nutrition and Dietetic Practice in just two years.

About the program

This postgraduate professional program is designed to develop graduates to be work-ready for careers in nutrition and dietetics across practice areas including clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research. This program develops student competencies to exceed the accreditation requirements of the Dietitians Association of Australia, making graduates eligible to apply for accredited practising dietitian (APD) status within the Dietitians Association of Australia. This program is distinctive because of its emphasis on developing evidence-based practitioners that have had intensive preparation in evidence-based dietetic practice, nutrition research and international engagement. All students will be required to participate in an international placement as part of their program.

Professional outcomes

Graduates of the program will be able to apply their skills and experience across a range of areas including:

  • Clinical dietetics
  • Private practice
  • Food service management
  • Corporate health and wellness
  • Sports nutrition
  • Nutrition communications and media
  • Food industry
  • Culinary nutrition
  • Nutrition in childcare, schools and aged care facilities
  • Community and public health nutrition
  • Nutrition and dietetic research

Structure and subjects

The Master of Nutrition and Dietetic Practice is a set program. You must complete all of the following subjects:

Semester 1 (May start)

Semester 2

Semester 3

Semester 4

Semester 5

Semester 6

*Subject names and structure may change

Learning and teaching methodology

The Bond University Master of Nutrition and Dietetic Practice program uses an education model comprising a combination of lectures, workshops, case studies, field trips, simulations, internships and research. In keeping with the program philosophy of producing dietitians with a difference, the program places an emphasis on real-world experience from the first semester. Students engage in activities such as case-based learning and simulation to develop their competency as nutrition professionals.

Specialist consultant practitioners and dietitians with industry expertise provide students with insight into dietetic practice and career opportunities in the profession. Students also benefit from the extensive professional experience of nutrition and dietetic academic staff in a range of fields, including clinical dietetics, sports nutrition, the food industry, private practice and public health nutrition, as well as their national and international professional networks.

Students will have the opportunity to participate in relevant workshops offered by the Bond University Centre for Research in Evidence-Based Practice (CREBP), providing them access to highly qualified academics with international research track records, some of whom are responsible for developing global evidence-based nutrition guidelines.



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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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The MS in Community Nutrition is a research-focused program for those seeking an advanced degree in community nutrition. The MS promotes nutritional health and disease prevention in communities with an emphasis on vulnerable populations. Read more
The MS in Community Nutrition is a research-focused program for those seeking an advanced degree in community nutrition. The MS promotes nutritional health and disease prevention in communities with an emphasis on vulnerable populations. The curriculum (33 credits) is offered in an online format and includes courses representing nutrition science, applied nutrition, and research techniques. The program culminates with a capstone paper.

Curriculum

Nutrition Science-9 Credits

• NTD503-Human Nutrition (3 credits)
• NTD610-Nutrition Assessment (3 credits)
• NTD612-Nutrition & Human Behavior (3 credits)

Applied Nutrition-18 Credits

• NTD515-Public Health Nutrition (3 credits)
• NTD517-Nutrition Research Techniques
• NTD600-Maternal & Child Nutrition (3 credits)
• NTD601-Nutrition & Health in Aging (3 credits)
• NTD615-Nutrition & Disease an Evidence Based Approach (3 credits)
• NTD625-Nutrition Programs & Policies (3 credits)

Elective-3 Credits

Elective courses can be chosen from the following:

• NTD501-Nutrition Concepts and Controversies
• NTD502-Vegetarian Nutrition and Cuisine
• NTD504-Nutrition Education K-12
• NTD522-Nutrition in Health, Fitness, and Performance
• NTD581-Nutrition Workshop
• HEA520-Public Health and Epidemiology
• HEA548-A Life Span Approach to Public Health
• EXS690-Exercise and Older Adults

Capstone-3 Credits

• NTD630-Nutrition Capstone (3 credits)

Please visit the website for detailed information about these modules:

https://wcupa.edu/HealthSciences/nutritionanddietetics/grad.aspx

Advising

Each student is assigned an academic advisor in the Nutrition and Dietetics Program. Advisors play an integral role in assisting students through their college years; they aid students in:

• Planning a schedule of required courses
• Providing information about scholarships, professional organizations, and job openings
• Making plans for future career endeavors
• Identifying and marketing their strengths
• Communicating pre-professional and professional expectations
• Nurturing professional growth and development

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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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Why study at Roehampton. First MRes programme in Nutrition and Metabolic Disorders in the UK. Gain specialist and advanced training in preparation for your career in nutrition science research, clinical environment or the health industry. Read more

Why study at Roehampton

  • First MRes programme in Nutrition and Metabolic Disorders in the UK.
  • Gain specialist and advanced training in preparation for your career in nutrition science research, clinical environment or the health industry.
  • Taught by renowned experts in the field who research have had an impact on topical areas of Nutrition science.
  • We are the most research-intensive modern university in the UK (Research Excellence Framework 2014).
  • Roehampton is ranked best modern university in London (Sunday Times Good University Guide 2016).

Course summary

This rewarding research-based programme will prepare you for a career in nutrition research, clinical environment or the health industry. With an increasing need for research experts in nutrition, collaborate with internationally renowned experts in the field to tackle modern metabolic diseases and the impact on human health.

This specialist programme offers a highly topical theoretical and practical training in the science behind nutrition in preparation for your rewarding career within health research, a clinical environment or the health industry.

With the imminent global obesity crisis and the associated increase in human metabolic disorders, there is increasing demand for interventions and experts who can offer solutions for healthy diets and nutrition to tackle these issues.

You will be taught by renowned experts in the field who have made an impact in topical areas of nutrition and metabolism. You will also conduct your own research and could choose from a variety of research topics including: the gut microbiota, Polypehnols and cardiovascular disease, the impact of meal times, the importance of breakfast, type 2 diabetes- insulin secretion and beta cell survival, dietary interventions for obesity, Polycystic Ovary Syndrome and the endocrine regulation of appetite and bodyweight.

The development of your research methods skills is an integral part of the course. You will further your understanding of modern nutrition research with a project which will give you not only experience of specialist research techniques, but also skills in research design and data handling and analysis with the use of statistics.

As a member of the course, you will join the Health Sciences Research Centre and will be encouraged to attend research seminars and lab meetings led by experts who are currently investigating a range of cutting-edge developments in Nutrition and health sciences.

Content

This programme is a research based postgraduate degree which offers research training in nutrition and metabolism with a focus on a research project in a current topical area. The programme has a strong background of research methods with emphasis on research design, ethics and statistical methods. Subject-specific lectures, seminars, tutorials and practical work will both introduce and prepare you for recent advances in the field, both theoretical and technological and their applications in Nutrition.

This modern and unique postgraduate programme prepares you for careers in nutrition and metabolism research: academia, clinical research, industry or government, and forms an excellent foundation for PhD studies.

Modules:

  • Principle of Nutrition
  • Obesity and metabolism
  • Research Methods 
  • Research Project

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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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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 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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This diploma program is designed to build on undergraduate studies in the health and related sciences to develop specialist knowledge, skills and attitudes relating to human nutrition and health. Read more

This diploma program is designed to build on undergraduate studies in the health and related sciences to develop specialist knowledge, skills and attitudes relating to human nutrition and health.

This program is a useful pre-medical program for graduates with ambitions to enter post-graduate medical programs, as a pathway into postgraduate specialisation in nutrition or for internationally-educated dietitians requiring professional updates before applying for Australian qualification recognition.

Successful graduates from this diploma program are well-placed to progress to further studies via the Master of Nutrition and Dietetic Practice to become qualified as a dietitian and receive full credit for subjects studied in this program.

Professional outcomes

The Graduate Diploma of Nutrition has been designed to upskill graduates and health professionals already working in, or planning to work within areas of nutrition and health. 

The Graduate Diploma is a useful pre-medical program for graduates with ambitions to enter post-graduate medical programs, as a pathway into postgraduate specialisation in nutrition or for internationally-educated dietitians requiring professional updates for recognition of their qualifications in Australia. Please refer to the Dietitians Association of Australia for details.

Structure and subjects

Semester 1 (May start)

Semester 2

*Subject names and structure may change

Successful graduates from the Graduate Diploma are well-placed to progress to further studies in the Master of Nutrition and Dietetic Practice to become qualified as a dietitian. Subjects completed in the Graduate Diploma are credited to the Master program.  

Learning and teaching methodology

The Bond University Graduate Diploma of Nutrition is designed to expose and engage students with professional, industry and workplace activities from the first semester. In addition to case-based learning, small group projects, team work and simulated learning environments, students participate in, and are assessed on, practice-related activities outside the university environment to develop competency as nutrition professionals. 

Students also benefit from the extensive professional experience of nutrition and dietetic academic staff in a range of fields, including clinical dietetics, sports nutrition, the food industry, private practice and public health nutrition, as well as their national and international professional networks.



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Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Read more
Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Significant changes are occurring in the profile of nutritional problems. Many countries continue to face problems of malnutrition and micronutrient deficiencies, but countries in economic transition also face the public health challenge of rising rates of diet-related chronic disease, such as obesity and coronary heart disease. Also, many industrialised countries now face problems of food insecurity among low income groups. These challenges have led to growing political resources to address nutrition. There is now an increased need for trained public health nutritionists, to work in a range of contexts, to control and prevent diet related problems.

The United Nations Secretary General has declared 2016-2025 the Decade of Nutrition. What better time to develop your skills in this crucial area. This course will give you the specialist scientific knowledge and practical skills to take an active role in global public health nutrition in a range of different settings.

You will be introduced to policy making, leadership and governance frameworks. You will be encouraged to explore and debate the political and social influences underpinning policy implementation and impact. Your modules will explore the relationship between diet and disease, the nutrition science underpinning these factors, public health nutrition epidemiology, research methods for health science, nutritional assessment tools and how to develop and manage nutrition programmes. The course will introduce you to stakeholders and skills that can enhance your professional competency, employability and development as a public health reflective professional.

The course is accredited by the Association for Nutrition as part fulfilment of the requirements for registration as an associate Public Health Nutritionist.

Modules

-CONCEPTS AND PRINCIPLES OF NUTRITION
-DIET AND DISEASE
-GLOBAL CHALLENGES FOR FOOD AND HEALTH
-INTERVENTIONS AND PROGRAMME PLANNING
-NUTRITION ASSESSMENT
-POLICY AND GOVERNANCE FOR PUBLIC HEALTH NUTRITION
-RESEARCH METHODS FOR HEALTH SCIENCE I
-RESEARCH METHODS FOR HEALTH SCIENCES II AND RESEARCH PROJECT

Associated careers

The course is designed for people wishing to work in national or global public health contexts such as Public Health Nutrition organisations, academic research institutions e.g. Public Health England, Ministries of Health, NGOs (like Save the Children and Action against Hunger), UNICEF, FAO, GAIN and other UN organisations.

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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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Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Read more
Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Significant changes are occurring in the profile of nutritional problems. Many countries continue to face problems of malnutrition and micronutrient deficiencies, but countries in economic transition also face the public health challenge of rising rates of diet-related chronic disease, such as obesity and coronary heart disease. Also, many industrialised countries now face problems of food insecurity among low income groups. These challenges have led to growing political resources to address nutrition. There is now an increased need for trained public health nutritionists, to work in a range of contexts, to control and prevent diet related problems.

The United Nations Secretary General has declared 2016-2025 the Decade of Nutrition. What better time to develop your skills in this crucial area. This course will give you the specialist scientific knowledge and practical skills to take an active role in global public health nutrition in a range of different settings.

You will be introduced to policy making, leadership and governance frameworks. You will be encouraged to explore and debate the political and social influences underpinning policy implementation and impact. Your modules will explore the relationship between diet and disease, the nutrition science underpinning these factors, public health nutrition epidemiology, research methods for health science, nutritional assessment tools and how to develop and manage nutrition programmes. The course will introduce you to stakeholders and skills that can enhance your professional competency, employability and development as a public health reflective professional.

The course is accredited by the Association for Nutrition as part fulfilment of the requirements for registration as an associate Public Health Nutritionist.

Modules

-CONCEPTS AND PRINCIPLES OF NUTRITION
-DIET AND DISEASE
-GLOBAL CHALLENGES FOR FOOD AND HEALTH
-INTERVENTIONS AND PROGRAMME PLANNING
-NUTRITION ASSESSMENT
-POLICY AND GOVERNANCE FOR PUBLIC HEALTH NUTRITION
-RESEARCH METHODS FOR HEALTH SCIENCE I
-RESEARCH METHODS FOR HEALTH SCIENCES II AND RESEARCH PROJECT

Associated careers

The course is designed for people wishing to work in national or global public health contexts such as Public Health Nutrition organisations, academic research institutions e.g. Public Health England, Ministries of Health, NGOs (like Save the Children and Action against Hunger), UNICEF, FAO, GAIN and other UN organisations.

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The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. Read more
The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. In particular our MSc curriculum covers foundation and advanced human nutrition, nutrient analysis, food policy, statistics and general research skills as well as applied and professional nutritional skills.

We place great emphasis on using diverse teaching media and approaches to develop both your technical skills and abilities for effective teamwork and communication.

The programme is specifically designed to allow you to apply the scientific knowledge from your first degree to develop your understanding of the science underpinning nutritional principles in relation to human health.

MSc graduates can become members of the Nutrition Society and associate nutritionists in the Association for Nutrition. The programme will enhance your career opportunities in the nutrition, food and health industries, or prepare you for further academic research.

This course can also be taken part time - for more information, please view this web-page: https://www.northumbria.ac.uk/study-at-northumbria/courses/nutritional-science-dtpnls6/

Learn From The Best

Expert academic members of staff who work in close collaboration with health, nutrition, and policy organisations via research programmes and consultancies will mentor you.

Our teaching staff is made up of industry specialists and registered nutritionists from a broad range of backgrounds. Each academic brings with them vast experience, from working within various areas of the health sector, to conducting research on behalf of government departments and within leading hospitals.

They are all actively engaged in contemporary research and consultancy – leading the agenda in areas such as metabolomics, complex public health interventions as well as public engagement.

Teaching And Assessment

Modules are assessed via combinations of examinations, coursework, and seminar presentations.

You will be provided with the best possible learning experience through wet lab and IT based classes, which will include data collection and the use of specialist software such as Microdiet© for dietary assessment.

The department has a range of technical staff with backgrounds in biology, chemistry, nutrition, sport and exercise. An academic member of staff as well as a highly experienced technician supervises all practical work.

Module Overview
AP0700 - Graduate Science Research Methods (Core, 20 Credits)
AP0708 - Applied Sciences Research Project (Core, 60 Credits)
AP0709 - Foundations of Human Nutrition (Core, 40 Credits)
AP0710 - Advanced Human Nutrition (Core, 20 Credits)
AP0711 - Contemporary Issues in Food and Nutrition (Core, 20 Credits)
AP0712 - Professional Nutrition Skills (Core, 20 Credits)

Learning Environment

You will benefit from modern laboratory facilities including designated methodology for nutritional and food sciences, laboratories for Food Technology, Sensory Evaluation, Food Analysis, Microbiology, Biochemistry and Molecular Biology. There is also specialised computer software for dietary evaluation and statistical analysis.

Technology enabled learning is embedded in the Nutritional Science MSc.

All academic materials are available on your online learning platform (eLP), allowing you to learn at your own pace and stay up to date, wherever you are.

Digital reading lists provide instant access to key texts and you’ll be able to submit and receive feedback on assessments electronically. Electronic discussion boards such as wikis and blogs are used for networking, support and review.

You’ll always be given a full understanding of the scope, method and application of your studies, helping you to progress and readying you for your next job or further research.

Research-Rich Learning

Research rich learning is a core component of the teaching strategy at Northumbria, and we are highly focused on building sustainable partnerships with industry and commerce.

You will learn from academics that have a research background relevant to the module content. You will take part in discussions during lectures, seminars and tutorials about current nutrition research and will undertake a research project from April-September.

Departmental research topics include: early years and preschool nutrition, nutrition in the elderly, and in deprived families, and the evaluation of a number of school nutrition/physical activity interventions funded by Public Health England and Newcastle United Foundation.

During the Nutritional Science MSc you will gain the experience of carrying out research and gaining valuable skills within an academic and professional environment.

Give Your Career An Edge

At all stages of study you will be encouraged to embrace your creativity, to approach problems innovatively and to develop entrepreneurship skills through assessment tasks.

Our projects are of particular value in consolidating and putting into action the discipline knowledge. Projects are given in nutritionally relevant topics and you will be mentored by expert academic members of staff who work in close collaboration with health, nutrition, policy organisations via current research programmes and consultancies.

Your Future

Nutritional Science is a discipline of high importance in both the public and scientific agendas for a number of reasons. Nutritional scientists endeavour to understand and reduce the impact of a broad number of diet related diseases including obesity, type 2 diabetes, and cardiovascular diseases. The chief goals of the nutritional science sector are to secure a healthy ageing population and avoid malnutrition.

This Nutritional Science MSc will equip you with the knowledge and transferable skills for you to gain professional employment to start your own business venture or go on to further postgraduate study and research.

The course will allow you to engage with employers directly through work related learning experience, STEM ambassador activities or other volunteering opportunities.

The skills learnt and assessed through the course will develop your employability, and the research project will enhance your enterprise and entrepreneurship and will be recognised and valued by future employers.

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