Masters degrees in Nutrition give postgraduates the chance to undertake advanced study of the ways in which nutrients and substances within food impact human growth, reproduction, health and disease.
Related postgraduate specialisms include Public Health Nutrition, Community Nutrition and Clinical Nutrition. Entry requirements normally include an undergraduate degree in a relevant subject such as Biology, Medicine or Sport Science.
Why study a Masters in Nutrition?
Human Nutrition is a highly diverse field, and practitioners can specialise in a range of industries.
For example, you could use your expertise in Nutrition in a variety of clinical contexts, such as diagnosing food intolerances, or helping to treat eating disorders like anorexia. In the sport and exercise industries, nutritionists advise clients on how they can achieve health goals through eating regimes.
Similarly, expertise in Nutrition can be applied to public health to tackle global issues such as obesity, diabetes and malnutrition. You might work within a regulatory food authority or in local government to develop policies on additives in food, or devise programmes to implement changes in food production.
In addition to the diverse range of careers that graduates of Masters in Nutrition programs can pursue, there are also many opportunities to conduct research in this field. With a deep understanding of the complex interactions between food, nutrients, and human health, nutritionists can conduct cutting-edge research that informs our understanding of how to prevent and treat a range of health conditions.
Research in Nutrition may involve investigating the impact of specific foods or nutrients on health outcomes, or developing and testing new dietary interventions. Nutrition research can also be interdisciplinary, involving collaboration with experts in fields such as medicine, public health, and psychology.