You will study 180 credits in total during your Nutrition MSc. A standard module is typically worth 15 credits and the research project is worth 60 credits. These are the modules studied in 2019. If you are starting in September 2020, these will give you a flavour of the modules you are likely to study. All Modules are subject to change.
Research Project - 60 credits
The programme is designed to equip students with subject-specific and generic graduate skills to be successful in future graduate employment.
Diet and Cardiovascular Health - 10 credits
Understanding of the functions of food and nutrients and their relationship to health and disease, and will be aware of recent advances in specific topics. After smoking, diet has the greatest influence on the preventable nature of diseases such as cancers and heart disease
Impacts of Food Processing on Nutritional Quality - 10 credits
Evaluating physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.
Nutrition: Policy and Practice - 20 credits
Understanding how scientific information is used to develop policies and recommendations that may have far-reaching consequences, not only on the health of the individuals, but also on other aspects of society.
Discussing the concept of ‘Personalised Nutrition’, which aims to integrate genetics/genomics knowledge with traditional nutritional management approaches to both: explain why some people are more susceptible to disease, and to better prevent chronic disease.
Applied Nutritional Epidemiology - 20 credits
Understanding of the principles of nutritional epidemiology and developing awareness of the limitations of scientific research & particular problems associated with measuring food and nutrient intake.
Nutrition Through the Lifecourse - 20 credits
Developing knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health throughout the human lifecycle.
Food and Cancer - 10 credits
Understanding and recalling the hallmarks of cancer and the central role of the diet in non-smoking related cancer, both in causative and protective roles.
Food and the Allergic Reaction - 10 credits
Understanding the elements and concepts of food allergy from immunology to food labelling regulations, from plant biotechnology to diagnosis and clinical science, and the human responses to food allergy.
Functional Foods - 10 credits
Understanding of the health, scientific, regulatory and economic issues raised by 'functional foods'. You will combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.