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.
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.
Our MSc programme caters for the following applicants:
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.
The Department has excellent links with industry, which will help you to pursue a successful career in nutrition.
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
Intellectual / cognitive skills
Professional practical skills
Key / transferable skills
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.
The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.
This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.
You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.
The course is based on three key strands:
Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.
Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months
As a graduate from this course, career opportunities include:
Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining a healthy human body and the prevention of disease. This course will give you an in-depth understanding of the scientific, social and ethical considerations that inform the nutrition profession, as set by the professional voluntary register of nutritionists.
Throughout the course you’ll develop an in-depth understanding of the scientific principles that underpin the relationship between diet, human health and wellbeing. You’ll develop your ability to critically appraise the effects of food processing on the nutritional quality of foods and the role of processed foods in the diet.
The programme will encourage you to evaluate the current issues and developments related to the nutrition discipline, and propose new insights and solutions to diet-related problems.
The Programme is accredited by the Association for Nutrition which means it delivers all the core competencies required of registered nutritionists. On successful completion of this MSc, you are able to enter the UK voluntary register of nutritionists, and our excellent links with industry will help you to pursue a successful and rewarding career.
Read more about Association for Nutrition accreditation.
Through this course you’ll develop an understanding of the functions of food components and nutrients, as well as a capacity to critically analyse a problem, create an action plan and go through a scientific investigation. You’ll also have opportunities to develop skills such as effective communication and presentation.
The programme aims to develop your understanding of nutrition from an international perspective, and encourages the development of research projects that satisfy both the course requirements and your individual interests.
During the latter part of the year, you will choose a research area relevant to the research grouping of the School (Food Colloids and Processing, Food Chemistry and Biochemistry, Nutrition) and will undertake a critical evaluation of the literature and write a research proposal to answer a research question, as identified by the you and your academic tutor.
You will undertake the project in one of the research laboratories. The emphasis will be on the generation of primary data, and the discussion of research results in the context of current knowledge and opinions in the field.
Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT and a wide range of materials is available to enable students to study at their own pace and in their own time to enhance and extend the material taught formally.
Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.
On graduating from the Nutrition MSc you’ll have the knowledge and skills relevant for registration as a qualified nutritionist, in food companies and other nutrition and health-related industries, providing personalised advice on healthy eating.
Many of our graduates go on to work as Food Nutritionists or Public Health Nutritionists.
Food Nutritionists usually work in the food manufacturing industry and look at the science, ingredients, policy, legislation and regulations involved in the consumption or marketing of a food item. As a Food Nutritionist your role will vary between nutrition training or education, health promotion and assessing, setting, implementing and communicating nutritional standards and information, marketing, product development, regulatory support and scientific research.
Public Health Nutritionists develop, implement and evaluate nutrition policies and programmes. As a Public Health Nutritionist you’ll undertake research and apply scientific knowledge to ensure the government, people and communities have a good understanding of the impact of food and diet on health and well-being. You’ll also be in a position to advise on how to improve the diet, nutrition and health of people and communities.
A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.
The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.
We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.
The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.