Full-time: One year, Part-time: Two years
Mixed Mode, Full-time and Part-time
MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety.
A minimum of an upper second class honours degree of a UK university or its equivalent in a discipline associated with Food and Nutritional Science. In exceptional circumstances students with a relevant lower second class honours degree may be considered for entry. Students should have studied a substantial amount of nutrition/biochemistry/food science during undergraduate studies, allied to the study of research methods.
A qualification or experience deemed to be equivalent to the above.
Those applicants seeking entry with appropriate experiences will be required to demonstrate the suitability of this experience both on application and at interview.
AND, for students whose first language is not English:
Plus one of the following single modules:
Find out more about our Postgraduate courses. Book onto our Postgraduate Advice Event on 13 September 2017
This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.
MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.
This course is subject to formal course review and reapproval by the University as part of its normal cycle of regular review (a process called Periodic Review). Course information and programme specifications are updated and reviewed as part of this process and course structure and content may be changed to enable the University to deliver a better quality of educational experience to students. This can be in response to various factors including: student feedback; annual reports from external examiners; feedback from the sector or industry advisors or as part of the regular review process by course teams.
This process may well result in changes to the structure and content of the current course as outlined in this Handbook. Any changes made as a result of the process will be immediately included in the course documentation and all students holding current offers will be provided with revised versions prior to the commencement of their programme. If you are not satisfied with the changes, you will be offered the opportunity to withdraw from the programme and, if required, reasonable support to transfer to another provider.
You can apply for many of the postgraduate UCLan courses using our Online Application System.
Full-time: £6,500 per year (UK/EU)
Part-time: £3,250 per year for first 2 years (UK/EU)
Tuition Fees are per year unless otherwise stated and may be subject to increase annually in line with UK Retail Price Index inflation rate
For 2017/18 fees please refer to our fees page.
Details of the UK Government postgraduate loan scheme for students commencing a Masters Postgraduate programme for the 2017/18 academic year.
Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.
Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.
With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognized Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.