MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety.
Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.
LEARNING ENVIRONMENT AND ASSESSMENT
Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.
This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.
MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.
With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognized Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.
A minimum of an upper second class honours degree of a UK university or its equivalent in a discipline associated with Food and Nutritional Science. In exceptional circumstances students with a relevant lower second class honours degree may be considered for entry. Students should have studied a substantial amount of nutrition/biochemistry/food science during undergraduate studies, allied to the study of research methods. A qualification or experience deemed to be equivalent to the above. Those applicants seeking entry with appropriate experiences will be required to demonstrate the suitability of this experience both on application and at interview.
Recipient: University of Central Lancashire
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