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| Application Deadline: | as early as possible | ||
| Annual Tuition Fee: | ≈ € 7,112 - ≈ € 14,213 (non-EEA) | ||
| Location: | Oxford / United Kingdom / View location on map ▾ Hide location on map ▴ | ||
| Duration: | 12 months | Start Date: | September |
| Educational Form: |
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| Education Variants: |
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| Credits (ECTS): | 180 | ||
| Languages: | English | ||
Location of Oxford Brookes University
Nutrition is pivotal to every aspect of human health from conception to old age. Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.
This course details the science behind the nutritional requirements of humans from pre-conception to old age. A key focus is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of international nutrition and their global implications.
It is suited to graduates with a background in the biological sciences, including those who work in non-governmental organisations, international agencies or the food and beverage industries. Applications are encouraged from UK, EU and international students who have an interest in acquiring expertise in nutrition, and for graduates who wish to pursue careers as nutritionists.
Why Brookes?
* Opportunities to work with our Functional Food Centre, the UK's first research centre dedicated to functional foods, in undertaking your project - involving you in some of the cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.
* Our teaching staff conduct internationally-recognised research in the nutritional sciences, as reflected in the UK government's latest assessment.
* Our Functional Food Centre has excellent links with the food industry, enabling students to undertake their project externally or develop contacts for career progression.
* High profile speakers from the food industry, government and research bodies regularly present at our nutrition seminar series, keeping students up-to-date with current thinking on nutrition, food and policy topics.
* Our course is accredited by the Association for Nutrition, the largest learned society for nutrition in Europe. There is increasing recognition among employers, in industry and in the public sectors that registration with the society is a sign of quality, which could enhance graduate career prospects.
Career prospects
Graduates pursue a range of nutrition-related careers, particularly in health promotion as food and health co-ordinators; in industry with food and drink manufacturers and retailers, medical food companies, food service providers and trade associations; in government and policy to improve the health of the population; and in research in universities, food companies or research institutes.
Contents
Course length
Full-time: MSc: 12 months, PGDip: 8 months, PGCert: 8 months
Part-time: MSc: 24 months, PGDip: 20 months, PGCert: 8 months
MSc students are required to complete 180 M-level credits (ie all the following modules). PGDip students are required to complete 120 M-level credits (ie all modules excluding the research project) and PGCert students are required to complete 60 M-level credits.
* Human Nutrition (20 M credits) provides a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. It also critically evaluates methods used to assess nutrient intake at an individual and population level. The relationship between lifestyle and body composition will also be covered.
* Food Science (20 M credits) covers the properties of food components and their role in foods. It specifically addresses the measurement of food quality (including nutritional composition and manipulation), sensory and physical attributes, microbiological aspects of food production and preservation, new product development and the role of functional foods.
* Research Methods (20 M credits) provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation. Assessment is by coursework only.
* Nutrition, Physical Activity and Health (20 M credits) examines the relationships between nutrition, physical activity and health outcomes in humans. In particular, the influence of diet and physical activity on cardiovascular disease, diabetes, cancer and obesity will be considered along with counselling and goal-setting for diet, nutrition and exercise.
* International Nutrition (20 M credits) covers nutrition in the context of world health. It examines current international nutrition problems and their social context in developing countries, together with their treatment and prevention. It is oriented to a practical approach for their control. The subject gives emphasis to mother and child health and nutrition.
* Current Research in Sport, Exercise and Nutrition (20 M credits) explores contemporary research in nutrition and sport and exercise. The class will promote discussion of latest findings from peer-reviewed journals through directed and independent reading of relevant literature.
* Research Project (60 M credits) involves original research in the study of a specific topic in nutrition. Past research projects include the effect of cocoa beverages on blood pressure, nutrient losses in cooking, and fruit and vegetable consumption of the elderly cf WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.
You are normally required to take an English Proficiency Test if you come from a non-English speaking country.
Most European Universities recognise the IELTS test.
More informationRequirements
In order to successfully complete a postgraduate course, applicants are usually expected to have (or be about to attain) at least a second class honours degree in a related scientific subject from a recognised institution of higher education. If you do not have these academic qualifications, you could still be offered a place on this course if you can show evidence of the potential to succeed based on professional and/or related experiences.
If your first language is not English, you must satisfy our English language requirements by providing us with evidence of a minimum IELTS score of 6.5, or TOEFL score of 575 (paper-based) or 90 (internet-based).
Additional Requirements
| Minimal degree required: | Bachelor's degree |
| Minimal amount of work experience | Not specified |
Language Proficiency
| IELTS Band: | 6.5 |
| Cambridge English: Advanced (CAE): | Grade B (Score: 75) |
| TOEFL Paper-based: | 575 |
| TOEFL Internet-based: | 90 |
Accreditation
Accredited by the Association for Nutrition, formerly 'The Nutrition Society'
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