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Full time September MSc 1 year full time

About the course

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. Our Nutrition MSc 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 relationships 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.

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Entry Requirements

A bachelor degree with a 2:2 (Hons) in a subject containing chemistry and biology content.

All key modules should also have strong grades (none below 2:2 UK equivalent). Please check your marks using international equivalent qualifications. We will ask for further detailed module information if these are not clear on your transcript.

We expect all applicants to provide a supporting statement indicating their career aim in Nutrition and a description of their interest in Public Health priorities.

 Course Content

Where is University of Leeds


Student Profile(s)

Martin Kizito

Why did you decide to study a masters at the University of Leeds?
I was looking for a university that was research oriented and the University of Leeds had that, I also learnt that it was part of the Russell Group. The School of Food Science and Nutrition is ranked as one of the best schools in the area of food and nutrition research. The other reason, was the course is accredited by the Association of Nutritionists in the UK, this made me trust the university that I will get the skills and capabilities needed for me to register as a member which would make my CV rich and also be recognised internationally.

What has been the best aspect of studying on your course and at the University so far and why?
The rich lectures and practical sessions I have got during my studying. These are research-based and consider the current issues, status and developments in nutrition in the UK and internationally. We are challenged to develop diagnostic approaches, understandings and solutions to food related to complications.

Tell us about some of the exciting projects you have completed.
Two projects, one is about evaluating menus and feeding environments of children in Fast Food Outlets in relation to childhood obesity. The other was about an assessment of cooking abilities, food choice and attitudes of university students to contributing to a high BMI thus leading to high risk of developing cardiovascular diseases. All these projects exposed me to practical data collection and comparison with the available scientific research work to make a conclusion of our findings.

What experiences at Leeds do you think will help you in your future career?
The research based approach to issues in nutrition that I have been exposed to will help me a lot as I execute my work in the future. I have acquired the analytical way of doing things based on scientific research to and then make decisions. I am volunteering with an organisation called Henry and I have picked up a lot from the community interactions as transferring my theoretical knowledge into working skills.

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