COURSE CURRICULUM

The MSc Nutrition and Food Science curriculum provides an advanced understanding of human nutrition, food science, and their application in health, disease prevention, and public health practice. The programme begins with Nutrition Concepts, which introduces core principles of nutrition, dietary reference values, life-cycle nutrition, and the scientific basis of nutritional recommendations, along with key debates in nutrition research. Lifestyle, Nutrigenetics and Personalised Nutrition explores the interaction between genetics, epigenetics, lifestyle, and diet, focusing on personalised nutrition approaches and their relevance to health and disease. Microbes in Health and Disease examines the role of microorganisms in human health, microbiological techniques, and how microbial communities can be influenced through diet and clinical interventions. Public Health Nutrition and Food Consumer Choice focuses on food behaviour, policy, and behaviour change strategies, while also developing practical skills in designing interventions and communication plans aligned with professional standards. Food Product Reformulation develops expertise in improving food products by balancing nutrition, public health, food technology, legislation, and consumer needs. Clinical Nutrition focuses on the application of nutrition in healthcare settings, including medical ethics, counselling, and dietary management of disease. The Research Skills and Project module enables students to design and conduct independent research, applying scientific methods to real nutrition issues. Overall, the programme integrates science, health, and applied nutrition practice for professional development.