Food & Nutrition - Online
The food and drink industry is a global business that is thriving; the food industry in the UK alone contributes almost £90 billion to the economy. While career opportunities within food and nutrition continue to expand, there is still a worldwide shortage of qualified graduates with food and nutrition knowledge and skills. You will gain an understanding in the key aspects of the science of food and nutrition in the context of regulatory affairs policy and legislation, including aspects of food toxicology, policy, and food legislation from an EU perspective.
This is an academically challenging and professionally relevant programme which will enable you to pursue a career in the area of food and nutrition. The course is aimed especially at those interested in the relationships between food, nutrition, and health, who wish to pursue a career within this challenging and rewarding environment.
For further course details please see "Course Web Page" below.
This module provides students with a solid foundation in the concepts and principles of risk analysis so that they will be capable of applying knowledge gained in this module to practical situations in the workplace.
International Food Regulatory Affairs
This module gives students an appreciation of global regulation of the food supply. It provides students with a solid foundation in the concepts and principles of risk analysis so that they will be capable of applying the knowledge gained in this module to practical situations in the workplace.
Food and Health
This module introduces students to basic nutritional concepts, including the relationships between diet and chronic disease, and how these concepts inform developments in food and nutrition policy.
Nutrition and Health Claims in the UK and Europe
This module provides students with an appreciation of the complexity of Nutrition and Health Claims Regulation (Regulation 1924/2006). The evolution of claims globally, the process of authorisation and scientific substantiation of claims for the UK and European markets, and contentious issues with regard to legal and regulatory aspects of claims will be explored.
Functional Foods and Components
This module addresses the role of conventional food groups as functional foods and their possible effects on disease risk. Ideas discussed in this module provide groundwork for other parts of the course.
Food and Nutrition Research Project
This module, which is normally practical based, provides the opportunity, through research or advanced scholarship, to integrate knowledge of food and nutrition by the advanced study and elucidation of a chosen topic in the food and nutrition areas. It is conducted under supervision.
Available evidence linking diet and disease is often conflicting. This module enables nutritionists to appreciate the current consensus of scientific opinion on specific nutrition issues which are particularly controversial. The emphasis is on student-centred enquiry into controversial issues and critical analysis of relevant scientific evidence in oral/online and written assignments.
Nutritional Assessment, Recommendations and Requirements
This module will introduce the principles of nutrition assessment. It will review the anthropometric, biochemical and dietary assessment methodologies, including the advantages and limitations of each.
Research Methods and Biostatistics for Food and Nutrition
This module will provide a comprehensive understanding of the research methods for food, nutritional and sports sciences. The design of experimental investigations and the use of specialist statistical methods will be developed. The module requires the completion of a critical evaluation of published literature and development of a novel research project proposal and problem-based assessments; issues relating to research ethics and governance are also included.
To apply to our postgraduate taught programmes, you must meet the University's General Entrance Requirements and any course-specific requirements.
These vary depending on the course and are detailed online.
A second class honours degree or better from a university of the United Kingdom or the Republic of Ireland, or from a recognised national awarding body, or from an institution of another country which has been recognised as being of an equivalent standard; or an equivalent standard (normally 50%) in a Graduate Diploma, Graduate Certificate, Postgraduate Certificate or Postgraduate Diploma or an approved alternative qualification. In exceptional circumstances, as an alternative entrance route an individual who has substantial and significant demonstrable experiential learning may be considered.
Relevant subject degree areas include biology, biochemistry, food and nutrition, food science, human nutrition, physiology or other relevant degree discipline. Applicants must also demonstrate evidence of competence in written and spoken English (GCSE grade C or equivalent).
If English is not your first language this course requires a minimum English level of IELTS (academic) 6.0 with no band score less than 5.5, or equivalent.
Visit ulster.ac.uk/englishrequirements for more details.
This course is open to international (non-EU) students.
For full entry requirements please see "Course Web Page" below.
Application is through the University's online application system (see "Application Weblink" below).
Full-time/Part-time/Online. This course is taught online so you can study where you want, when you want.
Year of entry: 2020/21
Postgraduate Information Session 26 March 2020
Register at: ulster.ac.uk/pg-information-events
Post Course Info
The academic content of the programme helps students to develop knowledge and understanding of key topics relevant to food and nutrition, developing creative and critical thinking, research and development skills, project planning, data analysis and the application of key aspects of food regulatory affairs including policy and legislative aspects. The enhanced skills base provided by this programme will lead to excellent employment opportunities in government (EU and international) and non-government organisations, and in the local, European and international agri-food industry.