Grilled sardines

Course content

The course aims to provide you with a knowledge and skill base in fundamental nutritional science. Specifically we aim to:

  • provide you with a core knowledge of the fundamentals of biochemistry, physiology, epidemiology and medicine as they relate to nutrition science
  • provide you with knowledge and understanding of human nutrition beyond that offered at undergraduate level
  • provide a learning environment that is informed by the academic and research background and professional experience of the course teaching staff
  • provide a basic grounding in, and experience of, research skills and techniques
  • develop your verbal and written communication skills
  • enable you to assimilate and communicate the results of scientific research
  • enable you to apply research philosophy and techniques to advance knowledge by creating and testing hypotheses through original research (MSc only)
  • through the acquisition of specialised knowledge and understanding within the field of human nutrition, enable you to offer scientifically based opinions on nutrition issues and controversies.
  • enable you to enter a broad range of occupations, including research, food industry, leisure and health promotion, and emergency and developmental work overseas.
  • facilitate your direct entry onto the UK Voluntary Register of Nutritionists through the Association for Nutrition (MSc only).


The course combines teacher-centred and student-centred learning. Whilst some of the teaching is didactic, consisting of formal lectures and seminars, there is emphasis on student-centred learning by means of practical sessions, workshops, group debates, self-study units and individual presentations. Small group tutorials are held during the taught modules. Students undertake their research project independently, under the guidance of an academic supervisor.


Assessment is by essays, laboratory practical classes and group and individual assignments, which may involve oral presentations, and examinations in most core modules.

Course structure

The course can be taken over one year full-time or part-time over two years. The first half of the programme consists of six taught modules that run through to March. The second half of the programme from March to September encompasses the research project.

Taught Modules

OCP610 - Nutritional biochemistry (15 credits)

OCP612 - Epidemiology & community nutrition (15 credits)

OCP613 - Nutritional physiology (15 credits)

OCP614 - Nutrition in the global south (15 credits)

OCP615 - Nutrition in health and disease (15 credits)

HAR6030 - Introduction to Research Methods (15 credits)

HAR6035 - Introduction to statistics and critical appraisal (15 credits)

Optional Modules

OCP616 - Molecular nutrition (15 credits)

HAR6501 - Systematic review(15 credits)

HAR6021 Health promotion (15 credits)

HAR6045 - Further Statistics for Health Science Researchers (15 credits)

HAR6531 - Qualitative research design and analysis (15 credits)

Research Module

HAR6024 - Research Project and Dissertation (60 credits)