Course summary

This course is accredited by the Association for Nutrition – graduates can apply for direct entry to the UK Voluntary Register of Nutritionists as Registered Associate Nutritionists. You’ll study different methods of dietary assessment and analysis, and you'll explore the importance of nutrition policy on a local and global scale. Course description As one of the most established Human Nutrition MScs in the UK, this course provides high-quality training in evidence-based nutrition, through faculty members who are actively working in research, knowledge exchange and health. This enables us to provide a contemporary learning experience, and the tools and skills you need for building a successful career as a professional nutritionist. You will also have access to resources and staff at the School of Health and Related Research (ScHARR), which is a world-ranking public health school. The course aims to give you a comprehensive understanding of the fundamentals of human nutritional biochemistry, physiology and epidemiology, as well as public health nutrition, nutrition research, and nutrition in the global south. You’ll study different methods of dietary assessment and analysis, enabling you to collect, analyse and interpret dietary information. You’ll also explore the nutritional challenges of vulnerable population groups and the importance of nutrition policy both locally and in a global context. Furthermore, the MSc offers a choice of carrying out a research project in the area of your choosing, with the support of experts, thereby allowing you to personalise your degree and prepare for a career in a range of fields, including research, the food industry, academia, community nutrition, nutrition policy, humanitarian work, and nutrition consultancy. Accreditation Accredited by the Association for Nutrition – graduates can apply for direct entry to the UK Voluntary Register of Nutritionists as Registered Associate Nutritionists Please see our University website for the most up-to-date course information.