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Applied Human Nutrition is a practical, research driven master course. It details the science behind the nutritional requirements of humans from pre-conception to old age.

Poor nutrition is causing increasing public health problems in all sectors and ages. This is especially clear among the young and the elderly. On this course you will examine:

  • the specific problems of global nutrition and the implications for public health
  • the provision of food and nutrients to the body, facilitating optimum physical and mental development and health maintenance.

Our Oxford Centre for Nutrition and Health (OxBCNH) is the UK's first research centre dedicated to functional foods. The Centre has excellent links with the food industry.

As part of your research project you will have opportunities to work with the Oxford Centre for Nutrition and Health. You can get involved with cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.

Learning and teaching

You will learn using a variety of methods, including:

  • lectures
  • directed reading
  • workshops
  • seminars
  • practical work
  • project work.

Each module requires 200 hours of student input in each twelve week semester. There are approximately 36 hours of staff contact time. There is typically three hours teaching each week for 12 weeks. 

Our teaching staff are drawn primarily from the Department of Sport and Health Sciences. We also invite visiting speakers from:

  • business and industry
  • local government
  • consultancies
  • research bodies
  • other universities.

The Oxford Centre for Nutrition and Health (OxBCNH) is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students. All of whom are researching nutrition and food topics.


Your performance in each module is assessed by:

  • evaluation of your written or design work
  • verbal presentations.

We use a range of assessment methods, such as:

  • essays
  • seminar papers
  • formal written examinations
  • in-class tests
  • project case work
  • design and verbal presentations
  • workshops
  • dimulations
  • practical exercises.


Our research areas and clusters include:

  • glycaemic control and the development of low glycaemic index foods
  • female nutrition and the role of the menstrual cycle in energy regulation
  • appetite and satiety
  • childhood obesity and the factors influencing it
  • sensory testing of foods
  • weight management 
  • management of type two diabetes with nutrition and physical activity
  • functional food ingredients and their effect on energy regulation
  • antioxidant properties of foods.

Career prospects

Graduates pursue a range of nutrition-related careers, particularly in:

  • health promotion as food and health co-ordinators
  • industry with food and drink manufacturers and retailers
  • medical food companies
  • food service providers
  • trade associations
  • government and policy to improve the health of the population
  • research in universities, food companies or research institutes.

Visit the Applied Human Nutrition - PgDip/PgCert/MSc page on the Oxford Brookes University website for more details!





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