Human Nutrition - MSc
2024/25 Part-time Postgraduate course
Award:
Master of Science
Faculty:
Faculty of Life and Health Sciences
School:
School of Biomedical Sciences
Campus:
Coleraine campus
Start date:
September 2024
Intensive master's course in Human Nutrition for science graduates which is accredited by the Association for Nutrition.
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 well being. As a graduate nutritionist you will have the skills to elicit, disseminate, and apply knowledge drawn from the relevant sciences to promote an understanding of the effects of diet on human health and well-being.
This master's course is an intensive part time programme accredited by Association for Nutrition. This programme will provide students with a broad knowledge and understanding of human nutrition developing scientific skills to master's level. Taught semesters provide study in core modules in human nutrition. The human nutrition research project is an integral part of this programme where students undertake an independent research project under close supervision.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
This part time course is taken over 3 years. Four taught semesters over two academic years provides study in core modules in human nutrition, followed by 2 semesters undertaking an independent research project. Students usually study modules in Biochemical and Molecular approaches to Nutrition, Applied Nutrition, Nutritional assessment recommendations and requirements, Research methods and Biostatistics, Diet and Disease, Public Health and Nutrition Behaviour, Food Science & Microbiology.
Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of researchers, nutritionists, scientists and clinical practitioners.
This course is a part time intensive programme. In years 1 & 2 both semesters consist of core taught modules requiring attendance at least one day each week during semester. Attendance is required on campus for most modules, however there are a few optional modules which can be taken distance learning. The independent research project is carried out under close supervision requiring attendance which is dependent on the individual project.
Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of nutritionists, scientists and dietitians. Teaching is delivered by a variety of methods including face to face lectures and also using online lectures and discussions. A variety of assessments are used throughout the course to test knowledge and understanding. Assessments include examinations, class tests, practical reports, case studies, MCQ's, oral presentations and reports.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures from the academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures from the academic year 2022-2023.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
In this section
Year: 1
Status: C
This module considers the aetiology and clinical consequences of common nutrition-related diseases and critiques the evidence linking nutrition and diet with the major chronic diseases. Specific dietary considerations at various stages of the lifecycle eg pre-conception, pregnancy through to old age are discussed.
Year: 1
Status: C
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, impact and consumer understanding of food and nutrition policies.
Year: 1
Status: C
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.
Status: O
Year: 1
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.
Year: 2
Status: C
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.
Year: 2
Status: C
The module provides a critical and integrated overview of food science and microbiology across the food supply chain and in the context of the Sustainable Development Goals (SDGs) and recent research in food science. Core topics include principles of food processing, food chemistry/structure, food microbiology and food safety hazards/risks. Students are introduced to the production and processing of the main food commodities, challenges in food (re)formulation and other factors for sustainable and ethical food quality, safety and security of supply. Students will engage and report on laboratory practicals, and will undertake a site visit to a local company to gain insights into the food production process.
Year: 2
Status: C
This module will provide a comprehensive understanding of the research methods for food, nutritional and sports sciences. The design of experimental investigations and the use of specialist statistical methods will be discussed. The module requires the completion of a critical evaluation of published literature and development of a novel research project proposal and problem-based assessments; issues relating to research ethics and governance are also included.
Status: O
Year: 2
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.
Status: O
Year: 2
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.
Status: O
Year: 2
This module is optional
This module will provide students with an understanding of functional foods and components and the scientific and legal measures which are used throughout the food supply chain to ensure food produced is healthy and safe. An understanding of this topic is of vital importance for food and nutrition graduates who aspire to a career in the food industry.
Year: 3
Status: C
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.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
Applicants must have gained a second class BSc Hons degree (2:2) or higher in a science based course which has provided substantial background in core science subjects in particular biochemistry and also physiology/anatomy or equivalent science subjects from a recognised institution.
English language requirements for students whose first language is not English
The minimum requirement is Academic IELTS 6.5 with no individual section less than 6.0
Graduates must be able to communicate in English to the equivalent of IELTS level 6.5 with no element below 6.0 to be eligible to apply for registration with Association for Nutrition
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Studies pursued and examinations passed in respect of other qualifications awarded by the University or another University or other educational institution, or evidence from the accreditation of prior experiential learning, may be accepted as exempting candidates from part of the programme provided that they shall register as students of the University for modules amounting to at least the final third of the credit value of the award at the highest level in respect of a Masters award at least 50% of the credit value of the award in respect of a Postgraduate Diploma.
No exemption is permitted from the research project.
Students cannot transfer to MSc Dietetics.
In this section
The academic content of the programme, together with the experience gained from 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. Some 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.
This programme requires students to undertake a research project which is embedded within a nutrition research environment.
Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).
The price of your overall programme will be determined by the number of credit points that you initiate in the relevant academic year.
For modules commenced in the academic year 2024/25, the following fees apply:
| Credit Points | NI/ROI/GB Cost | International Cost* |
|---|---|---|
| 5 | £194.45 | £474.70 |
| 10 | £388.90 | £949.40 |
| 15 | £583.35 | £1,424.10 |
| 20 | £777.80 | £1,898.80 |
| 30 | £1,166.70 | £2,848.20 |
| 60 | £2,333.40 | £5,696.40 |
| 120 | £4,666.80 | £11,392.80 |
| 180 | £7000.20 | £17,089.20 |
NB: A standard full-time PGCert is equivalent to 60 credit points per year. A standard full-time PGDip is equivalent to 120 credit points per year.
*International student access to courses is subject to meeting visa requirements. More information can be found in the Visas and Immigration section.
On completion of MSc Human Nutrition specific prizes are available and awarded by the Board of Examiners.
Lab coat or uniform. Approx. £10-15
Nutritics nutritional assessment Software. Approx. £20
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
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