Human Nutrition

This 12-month full-time (three-year part-time) intensive Masters course is aimed at science graduates, giving them knowledge and understanding of human nutrition and developing scientific research skills to an advanced level. Taught semesters provide study in core modules in human and clinical nutrition, progressing to an independent nutrition research project.

Human nutrition is the scientific study of the foods we eat, the nutrients in foods, the fate of the nutrients when they are eaten, and the effects of diet on health and wellbeing. As a graduate nutritionist, you will have the skills to scientifically evaluate the effects of diet on human health and wellbeing.

There is no placement external to the University, however you are required to undertake a three-month nutrition research project embedded within an internationally recognised research environment.

Graduates work in a variety of areas in the field of nutrition such as industry research or health promotion, or undertake further study such as Dietetics, Sports Nutrition or complete a PCGE.

Work placement / study abroad
This course requires students to undertake a 3 month research project embedded within a nutrition research environment in Ulster University.

For further course details please see "Course Web Page" below.

Year one
Applied Nutrition
This module discusses nutrition through the life-cycle, nutritional assessment, the aetiology, prevention and dietary treatment of common nutrition related diseases and nutrition support.

Biochemistry and Molecular Approaches to Nutrition
This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Public Health and Nutrition Behaviour
This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour and the practical application of these to public health issues. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling in influencing food choices

Research Methods and Biostatistics for Nutritional Sciences
This module provides the foundation for research methods for nutritional sciences. The design of experimental investigations and the use of statistical methods are discussed. The module requires the completion of computer sessions, a critical evaluation of published literature and development of the research project proposal, problem-based assessments; issues relating to research governance and research commercialisation are included.

Nutrition Research Project
This module provides the student with experience in research at MSc level in a selected area in human nutrition through conducting an independent research project under supervision. The experience will enable the student to develop effective research skills and competencies involving: the retrieval and critical evaluation of relevant scientific literature; formulation of an appropriate research question to be addressed; the planning and execution of an independent nutrition research project; the analysis, interpretation and critical synthesis of the results; the presentation of research findings to a scientific audience; the preparation of scientific papers in a format and standard suitable for publication in a nutrition journal.

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.

Nutritional Metabolism in Sports and Exercise
This module is optional
This module provides an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in enhancing athletic performance.

International Food Regulatory Affairs
This module is optional
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.

Nutrition and Health Claims in the UK and Europe
This module is optional
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.

Nutritional Controversies
This module is optional
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.

Diet and Disease
This module is optional
This module builds on the concepts developed in module NUT801 Applied Nutrition in semester 1, and provides an integrated study of the role of diet and nutrition interventions in the treatment and management of disease. It explores the rationale for and application of dietary interventions for service users with specific diseases and the means of evaluating dietary and health outcomes. This knowledge is integrated with an understanding of the medical aspects of common disease states

Food Science & Microbiology
This module is optional
The module provides an integrated overview of food science and microbiology including the structure of major food components, processing and elements of food microbial safety. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

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.

Applicants must have gained a second class BSc Hons degree or higher in a science based course which has provided substantial background in core science subjects in particular biochemistry/food chemistry and also physiology/anatomy or equivalent science subjects from a recognised institution.

If English is not your first language this course requires a minimum English level of IELTS (academic) 6.5 with no band score less than 6.0, or equivalent.

Visit ulster.ac.uk/englishrequirements for more details.

This course is open to international (non-EU) students (full-time only).

For full entry requirements please see "Course Web Page" below.

Your Application
Application is through the University's online application system (see "Application Weblink" below).

12 month full-time, 3 years part-time.

Year of entry: 2020/21

Postgraduate Information Session 26 March 2020
Register at: ulster.ac.uk/pg-information-events

Career options
The academic content of the programme, together with the experience gained from the Masters research project, leads to excellent employment opportunities within industry, nutrition research, health promotion, public health, personalised nutrition ie in the areas of metabolomics, nutrigenomics or in nutrition overseas. Many of our graduates choose to pursue higher research degrees (PhD) or to pursue further taught study in the area of human nutrition, dietetics, sports nutrition or to complete a PGCE and become teachers of science, home economics or biology at both this University or at other institutions of higher education and research.