This course of study offers graduates and experienced practitioners in food, nutrition and science and health related subjects the opportunity to move into research, health, and management positions in the food and nutrition sectors.
The course aims to give you cutting edge and relevant practical experience in nutrition, health and nutritional product development, alongside exploring the global and local impacts of sustainable food, diet and nutrition. You will examine the evidence supporting the relationship between nutrition, health and lifestyle, the impact of social and corporate responsibilities on sustainable food production and consumption, and the impact on diet and health. The medical and physiological implications of under and over nutrition throughout the life-cycle are a key feature of the programme. You will also have the opportunity to learn how to analyse the factors influencing the food consumption behaviour of consumers. The course also provides you with the opportunity to meet, engage and network with numerous food and nutrition enterprises at a leading Food Symposium and Conference.
Features and benefits of the course
-As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (http://www.ifst.org) which will give you access to membership benefits, networking and career development opportunities. -MMU have invested in the latest body composition, exercise physiology and food technology equipment that you will use during the practical sessions on the course. -Combination of flexible learning supported by tutorials. -Postgraduates are eligible to become Associate Nutritionists via non-direct entry with the Association for Nutrition (AfN) http://www.associationfornutrition.org/
About the Course
Throughout 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.
The course is designed to give you an excellent experience in the study of food, nutrition and health and will develop your critical and analytical skills in the scientific, commercial and social policy aspects of nutrition.
Assignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.