Ernährungs-MSc

Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining human health and preventing disease. As we move towards a healthier lifestyle globally, understanding nutrition has become paramount, and the demand for qualified specialists in this field is ever-growing.

Our Nutrition MSc course will give you an in-depth understanding of the scientific, social and ethical considerations that inform the nutrition profession, as set by the Association for Nutrition (AfN), the professional voluntary register of nutritionists. Your learning will cover crucial areas in nutrition — from policy and practice to the scientific principles that underpin the relationships between diet, human health and well-being.

You'll study in our School of Food Science and Nutrition, which is home to world-leading research that has impacted key areas in food and nutrition and directly informs the course, meaning you’ll be learning about emerging innovations and issues in nutrition and the food industry. You’ll also be taught by a programme team made up of academics and researchers from across the School and have access to specialist facilities that will prepare you for working in this field.

This means that, once you graduate, you’ll be fully equipped with topical knowledge and advanced skills sought after by global companies in the industry.

Accreditation

The course is accredited by the Association for Nutrition (AfN), which means it delivers all the core competencies required of registered nutritionists. On successful completion of this MSc, you can apply to enter the UK voluntary register of nutritionists, and our excellent links with the industry will help you to pursue a successful and rewarding career.

Learning and teaching

Teaching is through lectures, practical classes, tutorials, seminars, online materials, and supervised research projects. Extensive use is made of IT and a wide range of materials are available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.

Specialist facilities

You’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment. Our specialist facilities include the latest equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), cutting-edge electron microscopy facilities, texture analysers, tribometers as well as HPLC and GC analytical equipment.

Our Virtual Learning Environment will help to support your studies: it’s a central place where you can find all the information and resources for the School, your programme and modules.

You can also benefit from support to develop your academic skills, within the curriculum and through online resources, workshops, one-to-one appointments and drop-in sessions.

Programme team

Dr Carolyn Auma is Programme Leader for Nutrition. Her research interests are focused on dietary behaviour in low and middle-income countries, factors affecting dietary behaviour (food environment), and relationships between diet and non-communicable diseases, particularly diabetes.

The wider programme team is made up of academics and researchers from across the School of Food Science and Nutrition who work within the School’s research institutes and groups.

In this course, you’ll be taught by our expert academics, from lecturers to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.

We bring together experts in computer science, chemistry, engineering, mathematics, physics and astronomy to deliver outstanding student education and research within the following schools.

Our schools

• Chemical and Process Engineering
• Chemistry
• Civil Engineering
• Computing
• Electronic and Electrical Engineering
• Mathematics
• Mechanical Engineering
• Physics and Astronomy

Research and innovation

The range and scope of our research are extensive and cover all of the major engineering disciplines, mathematics and physical sciences, integrating fundamental science and mathematical modelling with the development of processes, devices and technologies that can address challenges of national and global importance.

Research areas

• Explore our multidisciplinary research areas which bring together engineers and scientists to work on challenges of global importance.
• Robotics - An interdisciplinary network driving innovation in robotics research.
• Materials - The Bragg Centre aims to discover, create and design new materials.
• Data Analytics - The Leeds Institute for Data Analytics ensures a new understanding of health and behaviour from vast data collections
• Fluid dynamics - The Leeds Institute for Fluid Dynamics brings together cross-disciplinary expertise to maximise the impact of fluids research
• Medical technologies - The Medical Technologies IKC develops innovative technological solutions for improving health and restoring body function
• Functional surfaces - Scientific and engineering expertise in tribology, corrosion and surface engineering