Triangle

Course overview

What is nutritional science?

  • A scientific discipline that focuses on the study of nutrients in food and how the body utilises these nutrients
  • An understanding of the relationship between diet, health, and disease

Nutritional science underpins evidence-based dietary guidelines, informing strategies for health promotion and policies related to food and nutrition at the individual, community, and global levels.

This MSc programme provides a direct route to specialise in nutrition and is designed for BSc graduates with a biological sciences background (or biological sciences related subject). Accredited by the Association for Nutrition (AfN), successful graduates can join the UK Voluntary Register of Nutritionists (UKVRN) as a Registered Associate Nutritionist (ANutr).

Throughout this course you will develop a deep understanding of human nutrition and how this relates to health and disease. You will study the functions of macro and micronutrients, energetics and metabolism. Using the latest research, you will explore the important role of nutritionists in public health and sustainable global food systems. You will discuss current evidence-based research, trends and developments within the field of nutrition and recognise the importance of exposing the public to safe and credible nutrition information.

You will have access to state-of-the-art specialist facilities including the diet laboratory, clinical skills suite and technology enhanced teaching laboratory.

Highlights include:

  • Public health nutrition; study current public health priorities across the lifespan.
  • Healthy People, Healthy Planet module; explore the global food system, sustainability and the link to population and planetary health.
  • Molecular nutrition; study nutrient-gene interactions – the basis for personalised nutrition
  • Research projects; work alongside leading nutritional scientists within the Division of Food, Nutrition and Dietetics to develop and conduct an independent research project addressing a current important topic in nutrition. 

You will develop transferrable skills essential for a career as a Registered Associate Nutritionist including communication skills, critical appraisal, data handling, professional development and evidence-based practice.

Why choose this course?

AfN accredited

Masters graduates can join the Association for Nutrition register for nutritionists 

Interpersonal skills

to help you in your future nutrition career

Research project

Work with leading nutritional scientists to address a current topic in nutrition

Specialist facilities

including diet laboratory, clinical skills suite and technology enhanced teaching lab

Support Programme

our bespoke support programme is designed to aid your transition to postgraduate level studies

Course content

This course is divided into three sections:

  • 120 credits of taught modules in both the autumn and spring semesters
  • 60 credits research project in the summer.

For the masters, a total of 180 credits is required. A diploma is awarded if you choose to study only 120 credits. Only the masters (180 credits) is accredited by the Association for Nutrition.

Throughout the taught modules you will learn the fundamental basics of nutritional sciences and evidence based nutrition while applying this knowledge in the context of public health, sustainability and molecular nutrition. You will further develop advanced research skills throughout the summer research project.

Research project

You will have the opportunity to complete laboratory-based research within our specialist nutritional science research facilities. Alternatively you may conduct a literature or data analysis (quantitative or qualitative) research project. Some examples of research projects previously completed by our MSc Nutritional Science students include:

    • The impact of different food ingredient by-products on the production of insects used as an alternative feed source.
    • Nutrient partitioning in the altered metabolism associated with stimulated skeletal muscle growth and effects on energy metabolism enzymes
    • Acute effects of rare sugar consumption on ingestive behaviour and dietary intake
    • Mineral supplementation in older adults and impact on health outcomes – a systematic review.
    • Exploring the impact of remote or hybrid working on eating and exercise patterns
    • Effects of ketones on muscle cell growth and differentiation.
    • Mycoprotein products sold in the UK, their nutritional composition and how they fit in the NOVA classification system.

Modules

Research Skills in Nutrition 20 credits

The research process:
A review of the steps in the research process, including project planning, applying for funding, project management, and the peer review process.

Critical review skills:
A discussion of reading strategies appropriate for scientific literature, and how to critically assess the quality of published material.

Data collection and statistical analysis:
An introduction to the types of data commonly collected in research in nutritional sciences and the basic concepts of statistical analysis, with practical application using SPSS. How to present data effectively.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
The tools available for dietary assessment, both at individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences.

Anthropometry:
The tools available for measuring body composition, both at the individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences. Practical application of laboratory, dietary assessment and anthropometry techniques

Healthy People, Healthy Planet 20 credits

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.

Nutrition and Metabolism 20 credits

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

  • Metabolism in the Fed, Fasted and Starved States.
  • Nutrition, Metabolism and Exercise
  • Disorders of Metabolism
  • Obesity
  • Diabetes
  • Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis
Molecular Nutrition 20 credits

This module will introduce the concept of metabolic control at the gene expression level with particular reference to the role of nutrients in these processes. Through the provision and application of relevant biochemical and molecular biology information, you will gain an understanding of the regulatory effects of nutrients, either directly or indirectly, on gene expression and how this influences metabolism and growth in eukaryotic systems.

Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Public Health Nutrition 20 credits

Public health nutrition is the promotion of good health through nutrition and the prevention of disease and illnesses in the population. It includes activity to improve diets with the intention of maintaining and protecting wellbeing. This can be achieved through a variety of ways, most notably through the development of nutrition interventions that support people to make healthier choices and health policies that can create health promoting environments. Nutrition is a significant part of health and good nutrition is related to improved maternal, infant and child health as well as lowering the risk of non-communicable diseases (e.g. cancer, heart disease and diabetes).

You’ll focus on exploring the relationship between diet, health and disease in human populations and gain a rich understanding of the current major public health nutrition challenges. You’ll learn how nutrition can impact health from early life (pregnancy, breastfeeding, children) to older age. Students get the opportunity to critique and discuss public health nutrition interventions and policies. We look at real-world interventions including supplementation, fortification, taxation and nutrition education programmes. We also consider the wider societal, cultural and structural barriers which prevent population groups from achieving a balanced diet and ultimately overall good nutritional health.

Roles in public health and nutrition require skills in intervention and policy development, interpreting epidemiological data in relation to diet and disease as well as communicating accurate nutritional information.

We value teaching excellence, and you’ll have the benefit of being taught by several academics who have a special interest in public health nutrition. Our academics have worked in practice (NHS, local government, NGO’s) and can relate real-world examples in the teaching they deliver to you, giving you a fuller and well-rounded learning experience.

We love teaching this module as we can bring in current nutrition topics and challenges to discuss and debate. We can explore the importance of nutrition across the life course to improve population health outcomes. The assessment will allow you to develop your critical evaluation skills as well as developing skills in intervention and policy development.

Jemma Orr – Assistant Professor in Public Health Nutrition

“As a registered nutritionist I have been involved in the development of public health nutrition programmes locally, such as supporting holiday hunger initiatives, weight management programmes, and weaning education sessions for parents. I absolutely love sharing my experience and knowledge of these to help support their learning. Nutrition is a complex topic, and there are many sociological and psychological factors that influence food choice I love discussing the nuances associated with nutrition and public health.”

Postgraduate Research Project 60 credits

You will carry out a research project in an area related to nutritional sciences, supervised by a specialist.  This will involve the application of investigative, critical and analytical skills, and the presentation of a report. There is a poster presentation at the annual postgraduate research symposium.

Nutrition Support 20 credits

This module is designed to explore nutrition support strategies and to provide dietitians with skills and knowledge to design, assess and monitor routine enteral and parenteral feeding regimens.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Tuesday 28 May 2024.

Due to timetabling availability, there may be restrictions on some module combinations.
Healthy People, Healthy Planet 20 credits

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.

Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Public Health Nutrition 20 credits

Public health nutrition is the promotion of good health through nutrition and the prevention of disease and illnesses in the population. It includes activity to improve diets with the intention of maintaining and protecting wellbeing. This can be achieved through a variety of ways, most notably through the development of nutrition interventions that support people to make healthier choices and health policies that can create health promoting environments. Nutrition is a significant part of health and good nutrition is related to improved maternal, infant and child health as well as lowering the risk of non-communicable diseases (e.g. cancer, heart disease and diabetes).

You’ll focus on exploring the relationship between diet, health and disease in human populations and gain a rich understanding of the current major public health nutrition challenges. You’ll learn how nutrition can impact health from early life (pregnancy, breastfeeding, children) to older age. Students get the opportunity to critique and discuss public health nutrition interventions and policies. We look at real-world interventions including supplementation, fortification, taxation and nutrition education programmes. We also consider the wider societal, cultural and structural barriers which prevent population groups from achieving a balanced diet and ultimately overall good nutritional health.

Roles in public health and nutrition require skills in intervention and policy development, interpreting epidemiological data in relation to diet and disease as well as communicating accurate nutritional information.

We value teaching excellence, and you’ll have the benefit of being taught by several academics who have a special interest in public health nutrition. Our academics have worked in practice (NHS, local government, NGO’s) and can relate real-world examples in the teaching they deliver to you, giving you a fuller and well-rounded learning experience.

We love teaching this module as we can bring in current nutrition topics and challenges to discuss and debate. We can explore the importance of nutrition across the life course to improve population health outcomes. The assessment will allow you to develop your critical evaluation skills as well as developing skills in intervention and policy development.

Jemma Orr – Assistant Professor in Public Health Nutrition

“As a registered nutritionist I have been involved in the development of public health nutrition programmes locally, such as supporting holiday hunger initiatives, weight management programmes, and weaning education sessions for parents. I absolutely love sharing my experience and knowledge of these to help support their learning. Nutrition is a complex topic, and there are many sociological and psychological factors that influence food choice I love discussing the nuances associated with nutrition and public health.”

Molecular Nutrition 20 credits

Cellular signalling and gene expression influence metabolism and growth but how does nutrient supply regulate these processes? In this module, you’ll explore nutrition from a molecular perspective. You'll investigate the regulatory effects of nutrients on eukaryotic systems. You'll look at the potential for manipulating metabolic processes through nutrition. You'll use experimental methodologies to assess how nutrients influence gene expression. You will learn how to analyse molecular data to draw conclusions about regulatory processes.

You’ll study:

  • molecular mechanisms controlling gene expression
  • opportunities for modification of metabolic processes using nutrition
  • direct and indirect regulatory effects of nutrition
  • variations in genomic sequences and the impact of nutrition on gene expression
Nutrition and Metabolism 20 credits

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

  • Metabolism in the Fed, Fasted and Starved States.
  • Nutrition, Metabolism and Exercise
  • Disorders of Metabolism
  • Obesity
  • Diabetes
  • Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis
Research Skills in Nutrition 20 credits

The research process:
A review of the steps in the research process, including project planning, applying for funding, project management, and the peer review process.

Critical review skills:
A discussion of reading strategies appropriate for scientific literature, and how to critically assess the quality of published material.

Data collection and statistical analysis:
An introduction to the types of data commonly collected in research in nutritional sciences and the basic concepts of statistical analysis, with practical application using SPSS. How to present data effectively.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
The tools available for dietary assessment, both at individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences.

Anthropometry:
The tools available for measuring body composition, both at the individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences. Practical application of laboratory, dietary assessment and anthropometry techniques

Nutrition Support 20 credits

This module is designed to explore nutrition support strategies and to provide dietitians with skills and knowledge to design, assess and monitor routine enteral and parenteral feeding regimens.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Tuesday 28 May 2024.

Due to timetabling availability, there may be restrictions on some module combinations.

Learning and assessment

How you will learn

  • Lectures
  • Seminars
  • Tutorials
  • Lab sessions
  • Workshops

The MSc covers a broad range of topics to reflect the diverse knowledge and skill set required of an AfN Associate Registered Nutritionist. You will have the opportunity to learn from academics and researchers from within the university but also from guest lecturers invited to share their expertise. You will join lectures, workshops, seminars, tutorials and practical classes.  You will benefit from a diverse range of learning activities including:

  • problem-based learning
  • clinical skills
  • laboratory-based learning

You will also take part in class discussion and debate to critically appraise global nutritional challenges. You will apply your knowledge in practical classes and throughout the summer research project where you will work independently and as part of a research team. 

Skills development

Our authentic approach to teaching, learning and assessment ensures that you will have the opportunity to develop the transferable skills required for a successful career as a Registered Associate Nutritionist.

You will work independently and collaboratively with your peers to develop a deep understanding of nutritional science and you will have the opportunity to master techniques including:

  • communication skills
  • critical appraisal
  • data handling skills

They will help to inform your professional development and evidence-based practice.

How you will be assessed

  • Written exam
  • Lab reports
  • Essay
  • Examinations
  • Presentation

Our formative and summative assessments are designed to be inclusive, authentic and applicable to the workplace. Assessments are designed to encourage reflection throughout your studies. Your acquisition of skills and knowledge may be assessed through a combination of formats that may include;

  • traditional essay style, short answer or multiple-choice examinations
  • presentations – oral and visual (poster presentations, PowerPoint presentations, videocasts)
  • essay and report writing
  • critical review
  • practical techniques
  • research project work

Modules are weighted to calculate your final mark for each module.

You will need an average mark of 50% to pass the MSc overall. You will be given a copy of our marking criteria when you start the course and will receive regular feedback from your tutors.

To be able to register as a nutritionist at an associate level with the Association for Nutrition you must pass each module.

Contact time and study hours

As a guide, in the autumn and spring semesters you will typically spend a minimum of 12 hours per week in classes. You will be expected to spend 3 full days per week on campus.

You will work on your research project between June and September. Depending on your project you would be supervised for up to 3 hours per week, on average.

Teaching is provided by teaching fellows, assistant professors, associate professors and professors. Technical staff, PhD students and post-doctoral researchers provide additional support in small group and practical classes.

All students will be assigned a personal tutor for the duration of the programme.

There will be around 30 students on this course. On average you would study with around 50 other students across the school.

Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2025 entry.

MSc/PGDip

Undergraduate degree2:2 (or international equivalent) in a biological science subject, excluding nutrition or closely related degrees. Accepted degrees include but are not limited to biology, physiology, sports science, food science and psychology. Please contact us if you are unsure whether your degree meets these entry requirements.

Applying

Our step-by-step guide covers everything you need to know about applying.

How to apply

Fees

Qualification MSc PGDip
Home / UK £12,750 £8,500
International £32,400 £21,600

Additional information for international students

If you are a student from the EU, EEA or Switzerland, you may be asked to complete a fee status questionnaire and your answers will be assessed using guidance issued by the UK Council for International Student Affairs (UKCISA) .

These fees are for full-time study. If you are studying part-time, you will be charged a proportion of this fee each year (subject to inflation).

Additional costs

All students will need at least one device to approve security access requests via Multi-Factor Authentication (MFA). We also recommend students have a suitable laptop to work both on and off-campus. For more information, please check the equipment advice.

As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.

You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies. If you do these would cost around £40.

Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. 

Personal laptops are not compulsory as we have computer labs that are open 24 hours a day, but you may want to consider one if you wish to work at home.

Funding

There are many ways to fund your postgraduate course, from scholarships to government loans.

We also offer a range of international masters scholarships for high-achieving international scholars who can put their Nottingham degree to great use in their careers.

Check our guide to find out more about funding your postgraduate degree.

Postgraduate funding

Careers

We offer individual careers support for all postgraduate students.

Expert staff can help you research career options and job vacancies, build your CV or résumé, develop your interview skills and meet employers.

Each year 1,100 employers advertise graduate jobs and internships through our online vacancy service. We host regular careers fairs, including specialist fairs for different sectors.

International students who complete an eligible degree programme in the UK on a student visa can apply to stay and work in the UK after their course under the Graduate immigration route. Eligible courses at the University of Nottingham include bachelors, masters and research degrees, and PGCE courses.

Graduate destinations

Our graduates go on to work across nutrition and food companies such as Slimming World, Protein World and Danone. Some set up their own nutrition businesses. Others work as nutritionists in health services, for example working for the NHS in mental health nutrition support, or internationally, working for the Ghana Armed Forces.

Every year, some of our graduates decide to study research degrees at PhD level.

Career progression

94.1% of postgraduate taught students from the School of Biosciences secured graduate level employment or further graduate level study within 15 months of graduation. The average annual salary for these graduates was £32,173*

*HESA Graduate Outcomes 2019/20 data published in 2022. The Guardian Outcomes % is derived using the Guardian University Guide methodology. The average annual salary is based on data from graduates who completed a full-time postgraduate taught degree with home fee status and are working full-time within the UK. 

Association for Nutrition

This course is accredited by the Association for Nutrition. Graduates can join the Association of Nutritionists’ Register as an Associate and use the ANutr qualification.

Two masters graduates proudly holding their certificates
" I am the MSc Nutritional Sciences course director and along with the course team I am involved in the development and delivery of this evidence-based programme. I am a Registered Nutritionist (RNut) with a specific interest in sustainable diets and micronutrient nutrition. I am also Fellow of the Higher Education Academy. "
Dr Lisa Coneyworth, Assistant Professor within the Division of Food, Nutrition and Dietetic

Related courses

This content was last updated on Tuesday 28 May 2024. Every effort has been made to ensure that this information is accurate, but changes are likely to occur given the interval between the date of publishing and course start date. It is therefore very important to check this website for any updates before you apply.