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Masters Degrees (Nutritional Biochemistry)

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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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The PG Dip Nutritional Sciences is a full-time programme running for 9 months from the date of first registration for the programme. Read more
The PG Dip Nutritional Sciences is a full-time programme running for 9 months from the date of first registration for the programme. UCC has a long history of teaching and research in food and nutritional sciences and now is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutritional sciences.

Visit the website: http://www.ucc.ie/en/ckp13/

Course Details

On successful completion of this programme, students should be able to:

- Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic
- Analyse, synthesise and summarise information critically, including published research or reports, and write a well-constructed and concise scientific report.0
- Explain the principles of, and apply in practice, techniques used in nutritional sciences research;
- Demonstrate an understanding of the relationship between nutrition and the development of disease and disorders;
- Demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life;
- Apply critical thinking skills to solve problems in nutrition;
- Communicate effectively on nutrition-related issues with different stakeholders;
- Demonstrate the capacity to undertake lifelong learning.

Format

The course content of the PG Dip Nutritional Science is adjusted to each individual students needs therefore it is impossible to quantify contact hours precisely. This PG Dip programme is a challenging course and is intended to be full time. Students are expected to attend lectures or be engaged in their research from 9 am to 5 pm each working day from September to May.

Modules will be chosen with the approval of the Programme Board depending on the student's background. Students take 60 credits.

Core Modules

NT6104Library Project in Nutritional Sciences (10 credits)
NT6106 Current Topics in Public Health Nutrition (10 credits)
NT6107 Integration and Regulation of Nutrient Metabolism (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
NT6109 Minerals in Health and Disease (5 credits)
NT6110 Food Security and Implications for Human Nutrition (5 credits)
NT6111 Advances in Vitamins and Other Dietary Bioactives (5 credits)
NT4005 Selected Topics in Nutrition (5 credits)

Elective Modules

Students select 10 credits from the following:
NT3001 Clinical Nutrition (5 credits)
NT3002 Food Toxicology (5 credits)
NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)
NT3014 Assessment of Nutritional Status (5 credits)

Assessment

Assessment is by End of Year Written Examination, Continuous Assessment, In-class presentation, In-class tests, laboratory write-ups and Library Projects.

Careers

On successful completion of this programme, students will demonstrate an understanding of the relationship between nutrition and the development of disease and disorders; demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life; apply critical thinking skills to solve problems in nutrition; communicate effectively on nutrition-related issues with different stakeholders; demonstrate the capacity to undertake lifelong learning.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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This master's degree aims to provide participants with the basic tools they need to generate scientific knowledge for improving health care. Read more
This master's degree aims to provide participants with the basic tools they need to generate scientific knowledge for improving health care. The content ranges from the genetic, nutritional and environmental factors of growth and development – taught at a highly specialized level using hypothesis formulation – to the design of studies and statistical analyses for health problems, the drawing up of research protocols for studies involving children (including ethical implications), and the publication of results.

The main objective is to train students to work as researchers, teachers and professionals with a multidisciplinary profile. They will have an overall knowledge of all areas of growth and development and will be able to act as project leaders and adapt effectively to a rapidly changing context.

Student Profile

The Inter-university Master's Degree in Genetic, Nutritional and Environmental Factors in Growth and Development is aimed to the training researchers, teachers and professionals with a multidisciplinary profile having a global knowledge of all areas related to growth and development being able to lead the development of projects and adapt to changes quickly.

Career Opportunities

Graduates in Inter-university Master's Degree in Genetic, Nutritional and Environmental Factors in Growth and Development are able to work in companies in the food sector that carry out genetic studies and companies dealing with environmental issues; departments of paediatrics, nutrition and food science, diet and nutrition, biochemistry, immunology, pharmacology, genetics, medical education, and education for health; health and safety programmes; neurological development; personality, evaluation and psychological treatment; evolutionary and educational psychology; experimental psychology; physiology of behaviour; experimental science teaching; social anthropology; teaching and research.

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Lead academic 2016. Dr Peter Grabowski. Accredited by the Association for Nutrition. This course will give you a good understanding of the fundamentals of human nutrition. Read more

About the course

Lead academic 2016: Dr Peter Grabowski
Accredited by the Association for Nutrition

This course will give you a good understanding of the fundamentals of human nutrition. You’ll learn research skills and techniques. It will prepare you for a career in research, the food industry, academia, community nutrition and nutrition consultancy.

Our study environment

You’ll be based in teaching hospitals that serve a population of over half a million people and refer a further two million. We also have close links with the University’s other health-related departments.

Our research funding comes from many sources including the NIHR, MRC, BBSRC, EPSRC, the Department of Health, EU, and prominent charities such as the Wellcome Trust, ARC, YCR, Cancer Research UK and BHF. Our partners and sponsors include Novartis, GlaxoSmithKline, Pfizer, Astra Zeneca and Eli Lilly.

You’ll also benefit from our collaboration with the Department of Biomedical Sciences.

How we teach

Classes are kept small (15–20 students) to make sure you get the best possible experience in laboratories and in clinical settings.

Our resources

We have a state-of-the-art biorepository and a £30m stem cell laboratory. The Sheffield Institute of Translational Neuroscience (SITraN) opened in November 2010. We also have microarray, genetics, histology, flow cytometry and high-throughput screening technology, and the latest equipment for bone and oncology research.

At our Clinical Research Facility, you’ll be able to conduct studies with adult patients and volunteers. The Sheffield Children’s Hospital houses a complementary facility for paediatric experimental medical research.

Hepatitis B policy

If your course involves a significant risk of exposure to human blood or other body fluids and tissue, you’ll need to complete a course of Hepatitis B immunisation before starting. We conform to national guidelines that are in place to protect patients, health care workers and students.

Core modules

Epidemiology and Community Nutrition; Nutritional Biochemistry; Molecular Nutrition; Nutritional Physiology; Nutrition for Developing Countries; Clinical Nutrition. The Diploma follows the same taught structure as the masters and students must complete all modules.

Masters students complete an original Research Project and a literature review. PG Diploma students complete a library-based research project.

Teaching and assessment

You’ll learn through lectures and seminars, practical sessions, workshops, group debates, self-study units and individual presentations. The taught modules include research skills tutorials. You’ll work independently on the research and library projects, with guidance from an academic.

You’re assessed on written reports, laboratory practical classes and group and individual assignments, which may involve oral presentations. There is a written examination at the end of each module with an original research project for the MSc and a library-based project for the Diploma. The research project is assessed by a written dissertation and an oral presentation. The library project is assessed by written dissertation.

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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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Advance your career by broadening your understanding of research methods and their applications within biomedical sciences. You will enhance your specialist expertise in a specific area and develop your professional ability as a research-oriented scientist with excellent communications skills. Read more
Advance your career by broadening your understanding of research methods and their applications within biomedical sciences. You will enhance your specialist expertise in a specific area and develop your professional ability as a research-oriented scientist with excellent communications skills. Your study will focus on an in-depth research project working alongside experts from our Centre for Biomedical Research.

You'll get to discuss and appraise the latest biomedical science research which will become the basis for taught modules during this course. Your analytical, data handling and presentation skills are developed predominantly in the laboratory environment by carrying out a series of experiments and statistics exercises.

With our new biomedical sciences research laboratory you will be able to conduct project work in a dedicated research environment and will benefit from an enhanced range of equipment.

- Research Excellence Framework 2014: twice as many of our staff - 220 - were entered into the research assessment for 2014 compared to the number entered in 2008

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

You will be well prepared to go on to study for a PhD or to follow a career in biomedical sciences research.

- Biomedical Scientist
- Medical Research Scientist
- Microbiologist

Careers advice:
Our 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

With our new dedicated biomedical sciences research laboratory (opened in 2013) you will be able to conduct project work in a dedicated research environment and will benefit from an enhanced range of equipment. You will develop the skills needed for a successful research career.

Your research project will be closely linked to the areas of our research expertise with the opportunity to explore topics such as:

- the use of molecular methods to detect adulterated food
- studies on protein expression in bacteria
- pain science and non drug approaches to pain relief
- nutritional biochemistry
- development and validation of ELISA techniques
- the interactions of pyocyanin with host biochemistry
- the Effects of Bacterial Metabolism on pH of Simulated Wound Conditions
- development and Testing of New Smart-Bandage Sensing Technologies.

As a postgraduate student you will work alongside many other students, both undergraduate and postgraduate, and be closely linked to active research work in biomedical sciences. Our teaching team is often highly commended by students and staff for their innovative teaching methods and support for students.

Margarita Gomez Escalada

Senior Lecturer

"Our courses are heavily research orientated - we teach research methods, laboratory techniques and students undertake an extended research project."

Margarita recently produced internationally-recognised research treating acne with herbal compounds. Working with a student, she discovered that an extract of thyme was more effective than traditional chemical-based creams.

Facilities

- Biomedical Research Laboratory
The latest scientific testing equipment lets you put your learning into practice and break new ground in biomedical research.

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

- Food Inspection Laboratory
Our hygienic laboratory can be used to develop practical food specimen inspection skills.

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The Department of Biochemistry offers MSc and PhD degree programs in both Biochemistry and Food Science. The programs are designed to equip students with the knowledge and experience required of modern researchers. Read more
The Department of Biochemistry offers MSc and PhD degree programs in both Biochemistry and Food Science. The programs are designed to equip students with the knowledge and experience required of modern researchers. The research specializations of our faculty encompass different frontiers of metabolic regulation and nutritional biochemistry; food science, food engineering and marine biotechnology; molecular and cell biology; and the structures and functions of macromolecular complexes such as muscle and lipid membranes.

The MSc program involves courses and a thesis and can be completed in two years of full-time study.

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The Department of Biochemistry offers MSc and PhD degree programs in both Biochemistry and Food Science. The programs are designed to equip students with the knowledge and experience required of modern researchers. Read more
The Department of Biochemistry offers MSc and PhD degree programs in both Biochemistry and Food Science. The programs are designed to equip students with the knowledge and experience required of modern researchers. The research specializations of our faculty encompass different frontiers of metabolic regulation and nutritional biochemistry; food science, food engineering and marine biotechnology; molecular and cell biology; and the structures and functions of macromolecular complexes such as muscle and lipid membranes.

The MSc program involves courses and a thesis and can be completed in two years of full-time study.

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Surrey’s superb facilities and longstanding reputation for excellence in this field ensure that this postgraduate degree will prepare you for a successful career in nutrition. Read more
Surrey’s superb facilities and longstanding reputation for excellence in this field ensure that this postgraduate degree will prepare you for a successful career in nutrition. As a Human Nutrition student you will be taught by lecturers who are active researchers and are internationally renowned for their expertise in numerous areas.

PROGRAMME OVERVIEW

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. The following modules are indicative, reflecting the information available at the time of publication. Please note that not all modules described are compulsory and may be subject to teaching availability and/or student demand.
-Fundamentals of Nutrition
-Nutrition Evaluation and Assessment
-Metabolic Nutrition
-Research Nutrition
-International and Public Health Nutrition
-Metabolic Nutrition
-Sports and Exercise Nutrition
-Clinical Nutrition
-Original Research Project

WHO IS THIS PROGRAMME FOR?

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

WHY CHOOSE TO STUDY HUMAN NUTRITION?

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

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

As a postgraduate student, you will be taught by a variety of lecturers who are actively researching the topic being covered, or have a wealth of experience in that particular area. You will also have the opportunity to undertake independent research via a project, guided by a dedicated and experienced supervisor. Projects are available across a range of topics representing the strength and depth of the Department and wider Faculty. You will be working alongside staff, PhD students and post-doctoral researchers to ensure that you receive the full research experience.

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

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

CAREER PROSPECTS

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

EDUCATIONAL AIMS OF THE PROGRAMME

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

PROGRAMME LEARNING OUTCOMES

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

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

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

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

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

GLOBAL OPPORTUNITIES

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

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

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The role dieticians play in contributing to people's health and wellbeing is significant. We will provide you with the knowledge and professional skills required to become a practising dietitian. Read more
The role dieticians play in contributing to people's health and wellbeing is significant. We will provide you with the knowledge and professional skills required to become a practising dietitian.

You will learn to interpret nutritional science and its application in health and illness, together with biochemistry, physiology, food science and social science perspectives to develop an evidence-based and critical approach to dietetic practice and the effective management of therapeutic conditions.

The combination of academic and practice learning activities enables you to develop a patient-centred approach, and will equip you with the knowledge and skills to become a professional dietitian working inacute and primary care settings. You will also develop effective team working and communication skills, enabling you to facilitate group education and nutritional interventions to influence the health and eating behaviour of individuals and communities.

- 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/dietetics_pgdip

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

The course is strongly vocational, and our postgraduate students are highly successful in gaining employment as dietitians in the NHS. Practice learning is delivered in partnership with local NHS Trusts, enabling you to build relationships with local employers.

- Dietitian

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 course reflects the changing nature of dietetic practice and the demands of the new entry practitioner within health and social care. Academic staff are recognised nationally and internationally for their expertise in dietetics, and the course retains a national profile for postgraduate provision in the UK. You will be able to meet professional competencies through a range of practice learning opportunities provided in the NHS.

Our course is approved by the Health and Care Professions Council and you will be eligible to register and practice as a dietitian in the UK once you've successfully completed our course.

Modules

Applied Nutrition Support
You will explore the dietetic care of service users with acute and chronic long term conditions, specifically nutritional assessment, requirements and justifying care plans to meet individual needs. You will also consider the ethical dilemmas faced in applying diet therapy.

Enterprise in Public Health Nutrition
A life course approach to Public Health Nutrition and contemporary issues integrated with sociological perspectives, health promotion, epidemiology and enterprise. This module equips you for strategic working and delivery of effective nutrition interventions in the health and social care sector.

Lifestyle & Long Term Conditions
Knowledge, application and evaluation of evidenced based dietary guidelines are studied. This informs progression of practice skills and the development of patient centred care plans to manage lifestyle conditions relevant to care pathways and settings.

Nutrition Advances in Practice
You will explore the principles of nutrition and nutritional science underpinning nutrient requirements, whilst developing the food skills required to apply theory to practice. You will develop a broader understanding of how sociological and psychological factors influence food intake and health.

Professional Development For Practice
Personal and professional development, communication skills, and inter-professional learning integrated with NHS practice placements will enable you to start applying theory to practice and build professional skills. You will work towards the development of competent professional practice.

Reflection & Consolidation
You will continue to build, critically reflect on and consolidate knowledge and professional skills to deliver competent practice. You will learn to work strategically in teams to innovate and lead service improvements, enhancing patient outcomes to deliver safe and effective nutritional care.

Placements 1, 2 & 3

Katie Peck

Course Leader

"Our postgraduates undertake an integrated professional development programme to foster development of the right knowledge and skills, values and behaviours required for employment as a dietitian in the NHS workforce."

Katie Peck is Course Leader and Senior Lecturer in Nutrition and Dietetics. She is a Registered Dietitian and is a Senior Fellow with the Higher Education Academy. After practising as a registered dietitian in the NHS working across acute and primary care with a specific interest in vulnerable communities, Katie joined our University. Katie has held a number of professional and leadership roles within health and social care practice and education. Katie has a particular interest in the pre-registration education of dietitians and their professional development across academic and practice settings, and is currently undertaking a professional doctorate.

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
Try out your practical knowledge and skills in our well-equipped community living area, which includes a kitchen.

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

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The Masters in Public Health Nutrition, from Liverpool John Moores University, helps you develop the knowledge and skills required to work in this growing industry. Read more
The Masters in Public Health Nutrition, from Liverpool John Moores University, helps you develop the knowledge and skills required to work in this growing industry.

-Study for this new Masters degree full time (over one year) or part time (over two years)
-Benefit from staff expertise in nutrition and public health as you gain the knowledge and skills required for a career in this growing sector
-Join a research active team and take part in ongoing projects
-Experience interactive practical sessions and workshops alongside theoretical learning
-Boost your career options with employment opportunities in the public and private sectors
-This course will only run subject to minimum number

The aim of this new MSc programme is to meet the needs of relevant graduates wishing to develop a career in the field of public health nutrition. Graduate students will be provided with the knowledge in nutrition and public health, the skills and networks to develop a career in this growing industry.

A public health nutritionist understands how diet influences the health of different groups within the wider population. This requires an understanding of the scientific principles that underpin nutritional requirements, as well as an interdisciplinary understanding of the complex factors that influence food choices and eating behaviours of a population, and how such concepts can be applied to public health. Public health nutritionists are expected to find themselves in health promotion advisory and policy/advocacy roles as well as engaged in research in the UK and internationally.

In essence, the programme will provide the theoretical knowledge and practical skills required to perform as an effective employee in the multi-faceted field of human nutrition.

Staff from the teaching team include members of professional bodies such as the Nutrition Society and British Dietic Association (including active involvement in committee work) and have successfully secured internal and external research funding; and regularly present at national and international conferences. Staff are involved in a range of collaborative research activities with universities within the UK and internationally; work with international organisations such as the World Health Organization, and national bodies such as the National Institute of Health Research, Department of Health and the National Institute for Health and Care Excellence (NICE). On a local level, staff also work closely with health services, local authorities and community groups.


Please see guidance below on core and option modules for further information on what you will study.

Dissertation

Explore, in depth, an area of personal or professional interest that relates to public health issues.

Research Methods

Develop skills as a researcher and systematically evaluate research outcomes from a variety of sources.

Epidemiology

Critically evaluate epidemiological evidence to examine the health status, health determinants and health needs of populations.

Public Health: Policy and Practice

Explore the concepts and underpinning themes associated with public health, its policies, promotion and protection.

Professional Practice in Nutrition

Develop practical techniques for nutritional assessment and the practical and professional skills needed to promote healthier eating. This module relates health policy to community initiatives and emphasises the complexity of achieving dietary change.

Food Chain, Sustainability and Health

Understand the global food supply chain and its impact on food choice, nutrition and health and environment. This module covers the political and ethical issues of food production and supply.

Population Nutrition

Understand nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population.
Nutritional Science Critically understand controversial issues in nutrition research; interpret the latest advancements of nutrition in health and disease; and develop a practical understanding of how to advance nutritional

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This MSc in Applied Clinical Nutrition is intended for frontline health professionals who provide advice to the public about nutrition-related aspects of health and disease. Read more
This MSc in Applied Clinical Nutrition is intended for frontline health professionals who provide advice to the public about nutrition-related aspects of health and disease. It has been developed to meet the growing need for community and acute care professionals to have a fundamental knowledge of nutrition, as they become increasingly tasked with the responsibility to provide nutritional support and advice.

You will acquire an in-depth knowledge of the relationship between diet and disease, from the molecular to the population level, and discover the nutrients required throughout each stage of the life cycle to maintain optimal health status. You will also develop a clear understanding of the factors that determine behaviour change in relation to nutrition and health.

If you are a health professional that would like to advance your knowledge of the role nutrition plays in managing health to a high level, this course will equip you with the necessary nutritional expertise to work alongside nutrition-based health professionals to make important contributions to the nutritional wellbeing of patients.

What will I study?

You will learn about the metabolism of nutrients with regards to their effect on the causation and prevention of disease and explore the psychological models of behaviour and behaviour change in relation to food choice. The dietary and nutrient requirements needed to maintain optimal health status from pre-conception to old age will also be considered.

A key element of the programme is the development of nutritional assessment competencies including dietary assessment, anthropology and functional tests in order to learn about nutrition support and the role it plays in improving health outcomes. In addition, you will study the concept of nutrition counselling to enable you to approach patients sensitively and confidently when nutritional status is a concern for health outcomes.

The knowledge and skills you develop throughout the course will be utilised in a project-based module that will provide you with the opportunity to complete a research project relevant to your own interests or area of employment. This will be underpinned by a dedicated module enhancing your knowledge of research methods and the research process.

How will I study?

The programme incorporates a variety of teaching and learning strategies including lectures, workshops, student-led seminars, practical activities and case studies. This varied approach is designed to meet a range of learning needs, encourage problem-solving skills and foster peer discussion and communication. Teaching will usually be delivered during the daytime.

How will I be assessed?

Assessment methods are varied and include a combination of essays, case studies, presentations and examinations.

Who will be teaching me?

You will be taught by specialists in the fields of nutrition, health, physiology, biochemistry and psychology. The programme team are actively engaged in nutrition-related research and consultancy and will use this expertise to support and enhance your learning experience.

What are my career prospects?

You will be able to register with the Association for Nutrition as an Associate Nutritionist upon completion of the course via the submission of a portfolio of evidence.

This programme provides ideal preparation to progress into nutrition-related roles in many organisations within the public and private sector. These include local authorities, charitable organisations, the NHS, health promotion organisations, the leisure industry and the private sector. Alternatively, you may wish to progress onto PhD study to further develop a specialist knowledge of nutrition.

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Gain the essential skillsets as a nutritionist to help improve people’s health and well-being in the context of the malnutrition, obesity, metabolic response to injury and chronic disease. Read more

Summary

Gain the essential skillsets as a nutritionist to help improve people’s health and well-being in the context of the malnutrition, obesity, metabolic response to injury and chronic disease.

This was the first MSc in Clinical Nutrition to be established in the UK and has gained an international reputation, attracting students from around the world. You will consider the patient’s journey from birth to extreme age in the context of the metabolic response to injury or to chronic disease. The course is designed for all members of nutrition support teams and is also suitable for students who wish to pursue clinically-based nutrition research.

After establishing a firm foundation in physiology and the biochemistry of nutrition, this course will cover the nutritional management for clinical conditions such as gastro-enteral problems, long-term disablement and intensive care. It also includes a focus on nutrition support in paediatric, adult, older adult and critically ill patients.

This course is perfect for nutrition support teams or those who want to pursue a career or a doctorate in clinically-based nutrition. The course will provide an important insight into contemporary developments in clinical nutrition for a wide range of healthcare professionals.

You will have access to our state-of-the art facilities and excellent laboratories including a food lab complete with sensory analysis tasting booths and specialist laboratories for physiology, microbiology and computing.

Please note this programme does not lead to a qualification in the UK as a registered Dietitian. It is an accredited course with the Association for Nutrition, and does enable you to become a registered nutritionist, once you have complete two years in the nutrition field.

Content

We offer a diverse range of modules to build your knowledge and enable you to focus on topics that interest you. Recent examples of these topics have included: macronutrient and micronutrient metabolism in health and disease, nutrient digestion and absorption and gastrointestinal disease, nutritional support in paediatric, adult, older adult and critically ill patients, the effect of disease on nutrition status.

Research areas that are also included in the programme are dietary management strategies in women with polycystic ovary syndrome; the role of brain–gut interaction in obesity, eating disorders, and irritable bowel syndrome; the role of the enteric nervous system in known intestinal diseases; vitamin E status in health and disease; the role of microbiota in food and nutritional systems; food bioactives for a healthy gut, brain and vascular system; the regulation of insulin secretion and glucose metabolism in health and diabetes.

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The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five… Read more
The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five years of part-time study.Students complete a selection of core modules followed by a dissertation project in order to earn a full Master of Science degree.This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into research, industrial or management positions in the food and nutrition industry. The course aims to give you industry relevant practical experience whilst exploring the global and local trends in food processing and food innovations. You will examine the evidence supporting the relationship between nutrition, health and lifestyle and the physiological implications of under and over nutrition throughout the life-cycle. You will learn how to analyse the issues influencing purchasing behaviour of consumers and how to evaluate various marketing strategies within the industry.Features and benefits of the course-Student membership of the Institute of Food Science and Technology http://www.ifst.org) -Up-to-date, relevant course content.-Access to state-of-the-art facilities, using the latest technology.About the CourseThroughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career development opportunities.Core UnitsDissertation and Research MethodsThis self-directed unit encompasses the learning and reflective analysis required to undertake a significant research project (qualitative / quantitative) related to a discipline area. It includes teaching in research methods and is an opportunity to develop academically in a chosen area of food management.Food Innovation and Product DevelopmentInnovation is an essential part of food business. Newly formulated products can deliver functional health benefits, add value, and enhance market growth. Yet 75-90% of new food products fail within a year of launch. Success in the NPD process requires a blend of business savvy with a wide range of technical research skills, in the areas of re-formulation science, food physical chemistry and sensory analysis. You will acquire and develop knowledge in these areas to become informed about current and emerging issues in food innovation, through consumer and industry perspectives around food production and consumption. Food ManagementThe food industry is the most dynamic and innovative sectors of any economy. This unit applies economics, management and marketing to challenges facing food businesses.Food Nutritional BiochemistryThis unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.Food Quality and ProcessingThis unit examines the essential elements involved in the processing, preservation and packaging of food. You will undertake food processing and analytical practicals.Food Safety and Hygiene ManagementThis unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infectionGlobal Food Security and SustainabilityIssues of sustainability and food security provide critical considerations for contemporary management and operations in the food industries, from manufacturing to retail and consumption of food; the implications ranging from the local to the global social and environmental impact of commercial food consumption.Assessment detailsAssignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.FundingThe following postgraduate funding may be available to study the Food Innovation MSc at Manchester Metropolitan University.UK postgraduate loans:English Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in England, or EU students moving to England to study.Welsh Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in Wales.Scottish Postgraduate Loans – Offering up to £10,000 for eligible UK or EU students ordinarily resident in Scotland.Northern Irish Postgraduate Loans – Offering up to £5,500 for eligible UK or EU students ordinarily resident in Northern Ireland.Erasmus funding:Erasmus Masters Loans – Offering up to €18,000 for eligible students to study a Masters abroad.Funding from FindAMasters:FindAMasters Scholarships – Offering up to £5,000 to new UK, EU and international postgraduates. FeesFull Time (UK / EU): £7,560 per yearFull-Time (international): £13,050 per yearPart Time (UK / EU): £840 per 20 creditsPart Time (international)L £1,450 per 20 credits

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This MSc in Public Health Nutrition will provide you with the specialist scientific knowledge and practical skills required to meet the nutritional challenges of the 21st century. Read more
This MSc in Public Health Nutrition will provide you with the specialist scientific knowledge and practical skills required to meet the nutritional challenges of the 21st century. You will develop a comprehensive understanding of the role diet and nutrients play in the aetiology, prevention, treatment and management of diseases, discovering how to apply this knowledge in a variety of health-based settings and make evidence-based judgements on appropriate nutritional care. You will also develop a clear understanding of the factors that influence food choice. The context for the programme is provided by societal issues such as a rapidly ageing population, food poverty and food insecurity, health inequalities in nutritional wellbeing and the high prevalence of obesity.

What will I study?

You will learn about the metabolism of nutrients with regards to their effect on the causation and prevention of disease, while exploring the psychological models of behaviour and behaviour change in relation to food choice. Global health challenges, such as maternal and child nutrition, sustainable food production and food poverty, will also be considered.

Alongside this you will study emerging topics in the field of nutrition that have an impact on health status. This will include issues such as nutrigenomics and the impact of sugar intake on health.

The knowledge and skills you develop throughout the course will be utilised in a project-based module that will provide you with the opportunity to complete a research project relevant to your own interests or area of employment. This will be underpinned by a dedicated module enhancing your knowledge of research methods and the research process.

How will I study?

The programme incorporates a variety of teaching and learning strategies including lectures, workshops, student-led seminars, practical activities and case studies. This varied approach is designed to meet a range of learning needs, encourage problem-solving skills and foster peer discussion and communication. Teaching will usually be delivered during the daytime.

How will I be assessed?

Assessment methods are varied and include a combination of essays, case studies, presentations and examinations.

Who will be teaching me?

You will be taught by specialists in the fields of nutrition, health, physiology, biochemistry and psychology. The programme team are actively engaged in nutrition-related research and consultancy and will use this expertise to support and enhance your learning experience.

What are my career prospects?

You will be able to register with the Association for Nutrition as an Associate Nutritionist upon completion of the course via the submission of a portfolio of evidence.

This programme provides ideal preparation to progress into nutrition-related roles in many organisations within the public and private sector. These include local authorities, charitable organisations, the NHS, health promotion organisations, the leisure industry and the private sector. Alternatively, you may wish to progress onto PhD study to further develop a specialist knowledge of nutrition.

Read less

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