COURSE CURRICULUM

The MSc Dietetics curriculum provides a comprehensive blend of nutrition science, clinical practice, public health, and professional training to prepare students for work as registered dietitians. The programme begins with Nutrition Concepts, which introduces macro- and micronutrients, metabolism, dietary reference values, and research methods in nutrition science. Dietetic Theory and Practice focuses on safe, ethical, and reflective professional practice, helping students develop self-evaluation skills essential for continuous improvement. Clinical Dietetics builds understanding of how nutrition supports health and treats disease across healthy, sick, and metabolically compromised patients, with emphasis on medical ethics and counselling. Applied Nutrition develops practical skills in assessing dietary intake, anthropometry, and interpreting clinical case studies. Public Health Nutrition and Consumer Food Choice explores nutrition policy, behaviour change, and factors influencing dietary choices across populations. Food Composition and Safety covers food chemistry, quality, additives, and safety systems such as HACCP. Practice-based learning modules provide hands-on experience in clinical and community settings, strengthening communication and patient interaction skills. Prevention and Intervention in Dietetic Practice focuses on delivering evidence-based care across different populations and conditions. Advanced Clinical Dietetics deepens knowledge of managing complex clinical cases and nutritional interventions. Professional Practice for Dietitians addresses legal, ethical, and regulatory responsibilities. The Research Project in Dietetics allows students to conduct independent research in academic or clinical settings, integrating theory and practice to develop strong analytical and professional capabilities.