Nutritional Science MSc
COURSE INFORMATION (2013 ENTRY)
2 years part-timeHealth and Life Sciences
Ellison Building, Newcastle City Campus
Nutritional Science is a discipline of high importance in both the public and scientific agendas. Further developments in nutrition are of great importance for a number of reasons such as reducing the impact of a broad number of diet related diseases e.g. obesity, type 2 diabetes, or cardiovascular diseases, securing a healthy ageing population and avoiding malnutrition.
In this MSc programme, we aim to guide you to a deeper understanding of the broad discipline of Nutritional Science through in-depth study of its different aspects both at theoretical and practical levels. In particular our MSc curriculum covers advanced human nutrition, nutrient analysis, sensory perception food policy, bioethics, aspect of food processing, statistics and general research skills. We place great emphasis on employing diverse teaching media and approaches to address developing both your technical skills and abilities for effective team work and communication.
Our MSc projects are of particular value in consolidating and putting into action the discipline knowledge. Projects are given in nutritionally relevant topics and you will be mentored by expert academic members of staff who work in close collaboration with health, nutrition, policy organisations and the top food manufacturing industry via current research programmes and consultancies.
We take pride in providing our MSc students with skills and knowledge for becoming skilful nutritionists. Upon completion, graduates can become members of the Nutrition Society and associate nutritionists in the Association for Nutrition. Many of our MSc graduates are working in providing sound scientific advice on healthy balanced diets to members of the public, government institutions and the food, leisure and health industries.
LEARNING AND TEACHING METHODS
You will benefit from modern laboratory facilities including designated laboratories for Food Technology, Sensory Evaluation, Food Analysis, Microbiology, Biochemistry and Molecular Biology. There is also specialised computer software for dietary evaluation and statistical analysis and you will be able to use the facilities throughout the campus including the Library.
The modules are assessed via combinations of coursework, laboratory reports and seminar presentations.
The course will enhance your career opportunities in the nutrition, food and health industries, or prepare you for further academic research. Graduates may apply for Associate Nutritionist Registration to join the voluntary register of nutritionists currently governed by the Nutrition Society.
Our multidisciplinary team of staff offer a range of expertise including experience in Food Safety and Quality Assurance, Food Development, Food Sensory Evaluation, Food Marketing, Food Analysis and Human Nutrition. Where appropriate, staff are recognised by professional bodies including the Institute of Food Science and Technology and The Nutrition Society.
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Northumbria University has taken reasonable care to ensure that the information published is accurate at the time of publication. However, the University gives no warranty or representation as to the quality, accuracy or completeness of the information.