Triangle Skip to content
Exit nav

Course overview

This course is designed for BSc graduates in biological sciences or related subjects. It provides a direct route to specialise in nutrition. The MSc degree is accredited by the Association for Nutrition.

You'll develop a deep understanding of human nutrition and how this relates to health and disease. You will study the functions of macro and micronutrients, energetics and metabolism. Exploring the latest trends and developments within the field of nutrition.

Highlights include:

  • Molecular nutrition; study how nutrients impact on cellular processes
  • Public health nutrition; the relationship between diet, health and disease. Study in depth current public health priorities across the lifespan.
  • Healthy People, Healthy Planet module, new for 2021. You'll investigate:

- international nutrition practices

- the development of a sustainable global diet

- the impact on health, survival and development capacity globally

- the influence of culture, religion and socioeconomic status on nutritional interventions

You'll develop transferable skills such as problem based abilities and data handling. These are skills required by the Association of Nutrition.

Why choose this course?

AfN accredited

Masters graduates can join the Association for Nutrition register for nutritionists 

Interpersonal skills

to help you in your future nutrition career

World-leading research

our research environment was awarded 100% for agriculture, veterinary and food science

Research Excellence Framework 2014

Course content

This programme requires 180 credits.

The full time one-year course consists of two semesters of taught modules (120 credits), followed by a research project (60 credits) of three months on a full-time basis during the summer period.

On the PGDip, you would normally study all the core taught modules, and not do the research project. However, there is some flexibility to allow you to choose the research project as an option instead.  

Modules

Research Skills in Nutrition 20 credits

The research process:
A review of the steps in the research process, including project planning, applying for funding, project management, and the peer review process.

Critical review skills:
A discussion of reading strategies appropriate for scientific literature, and how to critically assess the quality of published material.

Data collection and statistical analysis:
An introduction to the types of data commonly collected in research in nutritional sciences and the basic concepts of statistical analysis, with practical application using SPSS. How to present data effectively.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
The tools available for dietary assessment, both at individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences.

Anthropometry:
The tools available for measuring body composition, both at the individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences. Practical application of laboratory, dietary assessment and anthropometry techniques

Healthy People, Healthy Planet 20 credits

You will investigate international nutritional practices and evaluate the impact on health, survival and development capacity of populations in developing and developed countries. You'll look at current and future considerations such as climate change and an increasingly ageing population.

Topical issues will focus on household, community, national and international levels, such as:

  • nutritional surveillance
  • development of sustainable global diets
  • international breastfeeding and weaning initiatives
  • future foods
  • impact of infectious disease on nutrition and health
Nutrition and Metabolism 20 credits

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

  • Metabolism in the Fed, Fasted and Starved States.
  • Nutrition, Metabolism and Exercise
  • Disorders of Metabolism
  • Obesity
  • Diabetes
  • Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis
Molecular Nutrition 20 credits

This module will introduce the concept of metabolic control at the gene expression level with particular reference to the role of nutrients in these processes. Through the provision and application of relevant biochemical and molecular biology information, you will gain an understanding of the regulatory effects of nutrients, either directly or indirectly, on gene expression and how this influences metabolism and growth in eukaryotic systems.

Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Public Health Nutrition 20 credits

This module will provide an integrated programme of epidemiology, basic nutrition and molecular science and public health nutrition and policy to examine the relationship between nutritional status and major human disease. The emphasis of the module will be upon understanding population-wide approaches to evaluation of disease risk factors and development and implementation of preventive strategies.

Postgraduate Research Project 60 credits

You will carry out a research project in an area related to nutritional sciences, supervised by a specialist.  This will involve the application of investigative, critical and analytical skills, and the presentation of a report. There is a poster presentation at the annual postgraduate research symposium.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Wednesday 25 November 2020.
Healthy People, Healthy Planet 20 credits

You will investigate international nutritional practices and evaluate the impact on health, survival and development capacity of populations in developing and developed countries. You'll look at current and future considerations such as climate change and an increasingly ageing population.

Topical issues will focus on household, community, national and international levels, such as:

  • nutritional surveillance
  • development of sustainable global diets
  • international breastfeeding and weaning initiatives
  • future foods
  • impact of infectious disease on nutrition and health
Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Public Health Nutrition 20 credits

This module will provide an integrated programme of epidemiology, basic nutrition and molecular science and public health nutrition and policy to examine the relationship between nutritional status and major human disease. The emphasis of the module will be upon understanding population-wide approaches to evaluation of disease risk factors and development and implementation of preventive strategies.

Molecular Nutrition 20 credits

Cellular signalling and gene expression influence metabolism and growth but how does nutrient supply regulate these processes? In this module, you’ll explore nutrition from a molecular perspective. You'll investigate the regulatory effects of nutrients on eukaryotic systems. You'll look at the potential for manipulating metabolic processes through nutrition. You'll use experimental methodologies to assess how nutrients influence gene expression. You will learn how to analyse molecular data to draw conclusions about regulatory processes.

You’ll study:

  • molecular mechanisms controlling gene expression
  • opportunities for modification of metabolic processes using nutrition
  • direct and indirect regulatory effects of nutrition
  • variations in genomic sequences and the impact of nutrition on gene expression
Nutrition and Metabolism 20 credits

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

  • Metabolism in the Fed, Fasted and Starved States.
  • Nutrition, Metabolism and Exercise
  • Disorders of Metabolism
  • Obesity
  • Diabetes
  • Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis
Research Skills in Nutrition 20 credits

The research process:
A review of the steps in the research process, including project planning, applying for funding, project management, and the peer review process.

Critical review skills:
A discussion of reading strategies appropriate for scientific literature, and how to critically assess the quality of published material.

Data collection and statistical analysis:
An introduction to the types of data commonly collected in research in nutritional sciences and the basic concepts of statistical analysis, with practical application using SPSS. How to present data effectively.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
The tools available for dietary assessment, both at individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences.

Anthropometry:
The tools available for measuring body composition, both at the individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences. Practical application of laboratory, dietary assessment and anthropometry techniques

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Wednesday 25 November 2020.

Learning and assessment

How you will learn

  • Lectures
  • Seminars
  • Tutorials
  • Lab sessions
  • Workshops

Although lectures and practical classes still play an important role as the course progresses, your learning experience is enhanced by placing greater reliance on self-directed study, written dissertations and research project work.

Skills are assessed through a combination of essay style or short-answer written examinations or by the use of multiple-choice questionnaires. Assessment of acquisition and interpretation skills also uses coursework assignments based on exercises such as oral presentations, writing essays, reports and dissertations, presentation of posters, and research project work.

How you will be assessed

  • Written exam
  • Lab reports
  • Essay
  • Examinations
  • Presentation

Modules are assessed using a variety of individual assessment types which are weighted to calculate your final mark for each module. Typically all taught modules have one piece of coursework in addition to a final exam.

You will need an average mark of 50% to pass the MSc overall. You will be given a copy of our marking criteria when you start the course and will receive regular feedback from your tutors.

To be able to register as a nutritionist at an associate level with the Association for Nutrition you must pass each module.

Contact time and study hours

As a guide, in the autumn and spring semesters you will typically spend a minimum of 12 hours per week in classes. You will be expected to spend 3 full days per week on campus.

You will work on your research project between June and September. Depending on your project you would be supervised for up to 3 hours per week, on average.

Teaching is provided by teaching fellows, assistant professors, associate professors and professors. Technical staff,  PhD students and post-doctoral researchers provide additional support in small group and practical classes.

There will be around 30 students on this course. On average you would study with around 50 other students across the school.

Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2021 entry.

MSc/PGDip

Undergraduate degree2:2 (or international equivalent) in a biological science subject, excluding nutrition or closely related degrees Examples of related degrees include biology, physiology, sports science, food science and psychology.

Applying

Our step-by-step guide covers everything you need to know about applying.

How to apply

Fees

Qualification All
Home / UK To be confirmed in 2020
International To be confirmed in 2020

If you are a student from the EU, EEA or Switzerland starting your course in the 2021/22 academic year, you will pay international tuition fees.

This does not apply to Irish students, who will be charged tuition fees at the same rate as UK students. UK nationals living in the EU, EEA and Switzerland will also continue to be eligible for ‘home’ fee status at UK universities until 31 December 2027.

For further guidance, check our Brexit information for future students.

Additional costs

As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.

You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies. If you do these would cost around £40.

Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. You will be given £5 worth of printer credits a year. You are welcome to buy more credits if you need them. It costs 4p to print one black and white page.

Personal laptops are not compulsory as we have computer labs that are open 24 hours a day, but you may want to consider one if you wish to work at home.

Funding

There are many ways to fund your postgraduate course, from scholarships to government loans.

The University also offers masters scholarships for international and EU students. Our step-by-step guide contains everything you need to know about funding postgraduate study.

Postgraduate funding

Careers

We offer individual careers support for all postgraduate students.

Expert staff can help you research career options and job vacancies, build your CV or résumé, develop your interview skills and meet employers.

More than 1,500 employers advertise graduate jobs and internships through our online vacancy service. We host regular careers fairs, including specialist fairs for different sectors.

Graduate destinations

Our graduates go on to work across nutrition and food companies such as Slimming World, Protein World and Danone. Some set up their own nutrition businesses. Others work as nutritionists in health services, for example working for the NHS in mental health nutrition support, or internationally, working for the Ghana Armed Forces.

Every year, some of our graduates decide to study research degrees at PhD level.

Career progression

88.5% of postgraduates from the School of Biosciences secured graduate level employment or further study within 15 months of graduation. The average annual salary for these graduates was £28,711.*

* HESA Graduate Outcomes 2020. The Graduate Outcomes % is derived using The Guardian University Guide methodology. The average annual salary is based on graduates working full-time within the UK.

Association for Nutrition

This course is accredited by the Association for Nutrition. Graduates can join the Association of Nutritionists’ Register as an Associate and use the ANutr qualification.

Two masters graduates proudly holding their certificates
The University has been awarded Gold for outstanding teaching and learning (2017/18). Our teaching is of the highest quality found in the UK.

The Teaching Excellence Framework (TEF) is a national grading system, introduced by the government in England. It assesses the quality of teaching at universities and how well they ensure excellent outcomes for their students in terms of graduate-level employment or further study.

This content was last updated on Wednesday 25 November 2020. Every effort has been made to ensure that this information is accurate, but changes are likely to occur given the interval between the date of publishing and course start date. It is therefore very important to check this website for any updates before you apply.