The information on this page is accurate for students entering the programme from September 2024. For students who entered the programme before September 2024, you can find the details of your programme
MSci, BSc Nutrition
Nutrition is a fast-moving discipline that focuses on understanding the role of foods, nutrients and the overall “diet” in maintaining health and preventing disease. Nutritionists play an important role in providing and implementing evidence-based nutritional guidelines and dietary recommendations meaning the scope of your future career options as a Registered Nutritionist is wide-ranging.
On this integrated Masters nutrition degree (MSci, BSc), you’ll learn a combination of core nutrition topics, alongside gaining knowledge in other specialised areas within the wider food and nutritional field like food systems, sustainable food consumption, enterprise and leadership. These, along with the skills development modules, will give you the technical skills and professional experience you’ll need to pursue a career in nutrition. Your studies will be guided by our internationally recognised cutting-edge research and innovation in nutrition. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and the Association for Nutrition (AfN) professional body enabling you to develop the required literacies, skills and competencies that are relevant to your needs and ambitions as a nutritionist.
At the start of the course, you’ll gain a solid understanding in food and nutrition exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation. Throughout the course, you’ll build on these foundations, understanding how nutrients in food are used in the body and how individuals’ nutritional requirements change across various stages of life, with consideration to how these relate to specific groups of people. You'll cover the nutritional content in food, the role of food choices and the food environment that shapes dietary behaviours whilst studying the most up-to-date nutrition and dietary recommendations and defining what’s considered “healthy” and for who. You'll learn about the scientific, social, behavioural and ethical considerations that inform current public health advice and the nutrition profession, all within the context of current issues such as the global obesity problem, personalised nutrition, plant-based diets and sustainability. You'll explore how and why people make choices relating to what they eat and drink and how this knowledge can be applied in public health promotion and nutritional education.
In the latter years of your programme, you'll explore more specific and specialised areas of current thinking in nutrition, food and public health, reflecting on how these can be applied to solve real-world local and global nutritional challenges.
(For students entering from September 2024 onwards)
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study the following compulsory modules
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD1011 | Food: Past, Present and Future | 20 | Semester 1 (Sep to Jan) | |
| FOOD1028 | Biochemistry of Food and Nutrients | 20 | Semester 2 (Jan to Jun) | |
| FOOD1041 | Food Safety and Preservation | 20 | Semester 2 (Jan to Jun) | PFP |
| FOOD1061 | Understanding Data | 10 | Semester 2 (Jan to Jun) | |
| FOOD1146 | Academic and Professional Skills | 20 | Semester 1 (Sep to Jan) | PFP |
| FOOD1151 | Introduction to Human Nutrition | 20 | Semester 1 (Sep to Jan) | PFP |
Candidates will be required to study 10 credits of discovery modules
(For students entering from September 2024 onwards)
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 2, 3 and 4 are not yet available. Before you enter years 2, 3 and 4 details of modules for those years will be provided.
Candidates will be required to study 10 credits of discovery modules
(For students entering from September 2024 onwards)
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 3 and 4 are not yet available. Before you enter years 3 and 4 details of modules for those years will be provided.
Candidates will be required to study 10 credits from the following optional modules:
Candidates will be required to study 10 credits of discovery modules
(For students entering from September 2024 onwards)
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
We are currently refreshing our courses to make sure students have the best possible experience. Full module details for year 4 are not yet available. Before you enter year 4 full details of modules for that year will be provided.
Candidates will be required to study 30 credits from the following optional modules:
Food Science and Nutrition Research: Recent Revelations and Disputes - 15 credits
Problem Solving: Functionality of Ingredients in Food Design - 30 credits
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD5126M | Food Biotechnology | 15 | Semester 1 (Sep to Jan) | |
| FOOD5271M | Principles of Food Product Design | 15 | Semester 1 (Sep to Jan) | |
| FOOD5473M | Sensory Science | 15 | Semester 1 (Sep to Jan) |
Candidates will be required to study 30 credits from the following optional modules:
Problem Solving: Functionality of Ingredients in Food Design - 30 credits
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| COLO5055M | Cosmetic Science | 15 | Semester 2 (Jan to Jun) | |
| FOEV5103M | Sustainable Food Consumption | 15 | Semester 2 (Jan to Jun) | |
| FOOD5072M | Food Systems and Sustainability | 15 | Semester 2 (Jan to Jun) | |
| FOOD5226M | Advanced Food Biotechnology | 15 | Semester 2 (Jan to Jun) | |
| SPSC5202M | Exercise Physiology, Health and Sports Nutrition | 30 | Semester 2 (Jan to Jun) |
Last updated: 25/07/2024 15:01:09
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