Nutrition MSci

Nutrients are vital to human and animal health, but how do they work? In this module, you’ll be given a comprehensive introduction to the key concepts in the field of nutrition. Depending on your interests, you can study human or animal nutrition, or both. Understand how the food we eat influences our health. Explore how the food eaten by animals impacts on food production and the global food system.

You’ll study:

• micronutrients, including vitamins and minerals
• macronutrients, including proteins, carbohydrates and fats
• metabolism, and how nutrients give us energy
• the influence of nutrition in diseases such as cancer and diabetes

Have you ever wondered how some crops can resist diseases? This module provides you with the fundamentals for understanding biochemical processes in living organisms. You’ll be introduced to the basic structure, properties and functions of the four key biological macromolecules: nucleic acids, proteins, carbohydrates and lipids. You’ll also look at the metabolic pathways occurring in cells, such as respiration, photosynthesis and the biosynthetic pathways for the key macromolecules. In addition to lectures, you’ll have practical laboratory sessions to learn how to use key biochemical techniques for the separation and analysis of macromolecules and measurement of the metabolic process.

Cells are the basic functional units of life, but how do they grow and develop? In this module, you’ll follow the lifecycle of cells. You'll focus on mitosis, meiosis, cell division and differentiation. We’ll put cells not just under the microscope, but use advanced laboratory technologies to explore the ultrastructure of cells. These are the parts of cells too small to be seen through ordinary laboratory equipment. You’ll then put this science to the test, to apply cellular biology to applied genetics.

You’ll study:

• structures and ultrastructures of animal and plant cells
• microscopic features of bacteria and viruses
• gene replication, expression and inheritance
• laboratory methods used to discover how cells work

What major physiology systems are essential for life in animals and humans? In this module you will learn about:

• the body's principle physiological systems including the nervous, respiratory, cardiovascular, reproductive, renal and digestive systems
• the structure and function of the major organs including the function of individual cell types

Through weekly lectures, we will cover topics on genes, proteins and membranes, transport of molecules across membranes, nerve signalling and biorhythms. 

How can you use science to help improve global food security? This module introduces you to the issues of global food security and the complexity existing in different parts of our food generation system. Looking across the food supply chain, you’ll cover the evolution of crops, crop and animal production, and the food industry. Importantly, you’ll also look at sustainable nutrition because food security isn’t just about supply – it’s important that people are getting the right kind of food. You’ll learn about these issues through a mix of lectures and practical laboratory sessions. You’ll also develop professional skills to work safely in laboratory situations.

The tutorials component of this module is intended to enhance your transition into university and guide you through the academic expectations of your degrees. This part of the module is spread throughout the year and includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop generic skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.

The Foundation Science content has three elements: chemistry, maths and statistics and physics. The chemistry element will include: elements and periodic table; atomic structure and bonding; intermolecular attractions, chemical equilibrium; acids and bases, oxidation and reduction; rates of reaction; basic organic chemistry, isomerism, and rings.  The Maths and Stats element will include: calculations, algebra, functions and relationships, powers, logarithms, descriptive statistics, significance, regression and presenting data. The Physics element will include: units and dimensions; power, energy and heat; light and the electromagnetic spectrum; attenuation/absorption; and radioactivity.

There is also an IT element, which interfaces with generic IT training for undergraduates provided within the University.

You’ll investigate food composition, nutritional requirements and recommended dietary intakes before looking at methods of measuring food intake. Basic psychology and sociology concepts will be introduced to help investigate social, economic and cultural factors that influence food choices. You'll then examine concepts of health and maintaining a healthy lifestyle. Theories of health education and promotion and how these relate to influencing health behaviour will be covered. You’ll have weekly lectures (4 hours each) and workshops (4 hours each).

During processing, the material properties of the food are altered; this directly affects the quality of the food product in terms of its colour, flavour and texture. You'll be introduced to the properties of food materials both raw and processed, with a particular focus on the chemical and physical nature of carbohydrates, proteins and lipids. You’ll have a weekly four hour lecture supported by three hours of practicals each week.

Hormones carry signals between different parts of the body. But how do nutrients determine the interaction between hormones and health? In this module, you’ll carry out an in-depth study of the mammalian endocrine system. You'll look at this from cellular, molecular and anatomical perspectives. You'll explore the role that hormones play in controlling homeostasis and metabolism. We use the latest published nutritional research. You'll look at appetite regulation and how endocrine systems determine what, how and when we eat.

You’ll study:

• nutritional energetics and energy expenditure
• appetite regulation by the endocrine system
• homeostasis in relation to the diet

People face food and nutrition issues all over the world. But how do these nutritional challenges differ? In this module, you'll examine nutrition from a global perspective. You'll use the latest epidemiological evidence to understand these challenges. You'll determine why nations and regions face difficulties achieving population health. You'll learn the techniques nutritionists use to address these. Working in groups, you'll solve a complex global nutrition issue using the latest advances in nutrition science.

You’ll study:

• how to use epidemiological data to identify nutrition issues
• developing consumer demands, including the Nutrition Transition
• how to apply nutrition science to global health challenges
• how to write a briefing to advise nation states on health and agriculture policy

The food we eat determines the functioning of our bodies. But how does metabolism influence whether this leads to health or disease?  You will explore the nutritional biochemistry of metabolism. Looking at healthy outcomes, and factors associated with chronic diseases. These include obesity and diabetes. You will investigate the fed, fasted and starved states. You’ll understand how the body uses macronutrients in different physiological and pathological situations.

You’ll study:

• metabolism, nutrition and exercise in sporting performance
• disorders of metabolism and the therapies used to treat them
• cardiovascular disease risk factors
• obesity and diabetes, from a metabolic perspective

Supporting people to eat an optimal diet is critical for human health. But how do we know which nutrients we need? In this module, you’ll learn how to collect and analyse data which shows the relationship between nutrition and health. You'll use a range of laboratory techniques and practical investigatory methods. You'll observe, identify and measure various biomarkers. You'll use these to determine how nutrients affect the body, ensure health, or place individuals at risk of disease.

You’ll study:

• techniques required to conduct laboratory research
• statistical analysis and presentation of data
• safe working practices in laboratory facilities
• application of research findings to solve practical nutritional challenges

Nutritionists have a vital role in supporting individuals to achieve optimal health. So how do they work with their clients to promote healthy diets? In this module, you’ll explore what it means to be a nutritionist. You'll learn the professional skills required by the Association for Nutrition, and the legal standards set by law. You'll be taught by an experienced public health nutritionist. Lectures emphasise scientific approaches to support dietary health in diverse populations.

You’ll study:

• professional skills required in nutrition practice
• legislative regulations surrounding the nutrition profession
• practice requirements of the Association for Nutrition
• therapeutic skills used by nutritionists to support healthy eating

 

Good nutrition is needed to maintain health at any age. So how do nutritional requirements change as we get older? In this module, you’ll explore nutrition throughout the life course. You'll identify the nutritional needs of different age groups. Starting with pre-conception, to pregnancy, infancy, childhood, adolescence, adulthood and into old age. You'll understand the role of optimal nutrition in preventing disease and promote healthy diets.

You’ll study:

• developmental origins of health and disease
• risk factors for nutritional disease at different stages of life
• epidemiological methods used to identify public health challenges
• nutrition in human physiological development across the life course

In this final year of study, you will do a major piece of research, supervised by one of our expert scientists. This is a year-long investigation. You'll develop a suitable research question and use appropriate methodology to answer it. In this module, you’ll work one-to-one with an experienced researcher in your specialist field. They will offer support through individual tutorials. We offer a diverse range of topical research projects using a variety of methodologies.

You’ll learn:

• how to develop research questions, aims and hypotheses
• how to select an appropriate research methodology
• specialist skills relevant to your area of research
• how to present scientific research to a non-specialist audience

This module will explore the global food system, sustainability and the inextricable link to population health. You will explore current and future considerations of sustainable diets whilst appreciating the challenges and opportunities that may arise due to climate change and an increasingly ageing population.

Healthy diets are vital for healthy lives. But how do nutritionists change health behaviours to achieve optimal nutrition? In this module, you'll study the psychological origins of dietary behaviour. You will learn the behaviour change techniques nutritionists use to modify food choice. You'll look at how to promote healthy diets using community, legislative, persuasive and empowerment tools. You'll work as an intervention team to achieve improved dietary health. Working together, you'll design an evidence-based behaviour change programme.

You’ll study:

• psychodynamic, behaviourist, cognitive and humanistic explanations of food choice
• social influences on consumer behaviour and the social determinants of health
• behaviour change techniques used in professional practice
• health promotion tools used to achieve dietary health across populations

This module should give you an overall grasp of the major analytical techniques available and how they relate to each other. You will also develop your abilities in experimental design and data analysis using appropriate software and presentation of results. There will be a three hour lecture each week to study for this module.

The module aims to develop your skills in analysis and writing of research proposals. Specific areas covered include:

• communicating with awarding bodies
• how to develop a research idea
• writing a grant application
• peer review of research proposals

Project management skills are a highly transferable skill directly relevant to employment sectors. The module will cover the fundamentals of project management, including project lifecycles, leadership in project management, managing risk in projects, analysis of project successes and failures and project management software. Students will produce a documented project management outline tailored to their research project to identify the key constraints, bottlenecks and milestones. This will be supplemented by the production of appropriate project management visualisation diagram, ie a Gantt or PERT chart. They will also present an interim verbal report to their supervisors and the module convenor to rehearse such reporting skills.

This module will train you in the planning, execution and reporting of an independent advanced level research project. The module will help develop the skills associated with planning, recording and executing an individual research project;

• presenting research both orally and visually to an audience
• writing scientific papers
• effective time management
• understanding new research skills associated with a specific project

This module considers the importance of engaging publics with cutting edge research and will equip you with methods of engagement that are suitable for varying audiences. 

This module covers a series of business and legal topics that are directly relevant to those working in the global food industry. In particular, those trading ingredients and finished products on a management level. The topics cover:

• Leadership and management in a food industry
• Food economics and business
• The global food markets
• Innovation management in the food industry
• Business finance
• Dealing with a food crisis
• Risk management
• Import and export food
• Developing a sustainable commercial supply chain for a proprietary food ingredient
• Food waste management
• Digital Technology and Food Manufacturing

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