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.
Over the past decade, the impact of nutrition and exercise in optimising athletic performance and recovery from injury has become increasingly clear and there has been a growing demand for highly trained specialists in this field.
Experts in sport and exercise nutrition translate the latest scientific research into practical, evidence-based advice for competitive and recreational athletes, as well as groups and individuals wanting to improve their health, lose weight, recover from injury or become more active.
Incorporating up-to-date research and contemporary practice, this course aims to prepare you for broad range of careers – from clinical practice assessing professional sports teams to work as a dietitian for clients with specific nutritional issues.
Based in our multimillion pound, state-of-the-art Science and Health Building, you can take full advantage of our cutting-edge facilities, including indoor running track and extensive exercise science laboratories. You’ll gain hands-on experience of some of the equipment and techniques used in professional sports and health environments.
The course seeks to provide an in-depth understanding of the nutritional and metabolic demands of exercise and practical experience of the effect of and interactions between diet, exercise and health. We provide opportunities to work with University and local sports teams, as well as recreational athletes seeking personalised nutrition advice.
Our teaching team has a broad range of academic and professional experience, many of whom have worked with a range of health initiatives, professional athletes and clubs. You will also learn about our own latest research findings from the Centre for Research in Applied Biological and Exercise Sciences.
Master’s study will also give you the opportunity to gain important experience and skills in research, which will help you to understand and evaluate future developments.
Your main study themes are:
This multidisciplinary course draws together a broad range of biosciences subject matter within the areas of sport, exercise physiology, health and nutrition.
Content has been designed to develop your appreciation of the human body and its functions, together with nutrition science and its role in promoting human health so that you can apply this knowledge to develop appropriate dietary advice and exercise programmes.
We will consider the components of fitness, including nutritional requirements, energy expenditure, body mass and body composition, examining some of the common problems associated with general health and wellbeing, diet and nutrition, exercise and sport performance. These include diets, hydration and supplements, for example.
Covering how to scientifically measure nutritional requirements and dietary allowances of macronutrients, micronutrients and other metabolically active components of food such as fibre. We also consider the negative effects of things like food additives, tannins or drugs and how ethnic and culture may affect practical advice on foods, meals and menus.
As well as subject-specific knowledge, we will encourage a critical, analytical and flexible approach to problem-solving in sport and exercise nutrition. You will systematically and creatively explore complex issues, such as physical activity, nutrition and obesity, and elite physiological support through a variety of case studies, laboratory sessions and group work.
Our aim is to effectively prepare you for professional employment, so we focus on providing enhanced practical and professional skills through a combination of lectures, laboratory and field sessions and case studies. The nature of the course also enables topical aspects to be discussed, for example, the latest popular supplement for sports people or fad diet.
You are also required to complete in-depth research study in the area of sport and exercise science, so will receive training in research methods, including data analysis in both research and applied practice.