Food and Nutrition

PgCert, PgDip, MSc

2024/25 Full-time Postgraduate course

Award:

Postgraduate Certificate, Postgraduate Diploma, Master of Science

Faculty:

Faculty of Life and Health Sciences

School:

School of Biomedical Sciences

eLearning:

This course is taught online so you can study where you want, when you want.

Start date:

September 2024

Overview

Understanding key aspects of the science of food and nutrition in the context of regulatory affairs, policy and legislation.

Summary

The food and drink industry is a global business that is thriving; the food industry in the UK alone contributes almost £90 billion to the economy. While career opportunities within food and nutrition continue to expand, there is still a worldwide shortage of qualified graduates with food and nutrition knowledge and skills.

A major aim of the PgCert /PgDip /MSc course in Food and Nutrition is to provide students with an academically challenging and professionally relevant programme of study which will enable them to pursue a career in the area of food and nutrition. The course is aimed especially at those interested in the relationships between food, nutrition and health, who wish to pursue the wide variety of career opportunities within this challenging and rewarding environment.

This course is accredited by the Institute of Food Science and Technology.

We’d love to hear from you!

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:

  • Course specific information
  • Fees and Finance
  • Admissions

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.

About this course

About

This course is a master's course. It is modular and studied on a full-time basis over 12 months.

This course provides study of core modules in Food and Nutrition science including aspects of food toxicology, policy and food legislation from an EU perspective. Year 1 semester 1 (60 credits) and 2 (60 credits) are taught modules in core subjects. Year 1 semester 3 students undertake Food and Nutrition master's research project ( 60 credits) which is an integral part of the programme where students undertake an independent research project.

This course is accredited by the Institute of Food Science and Technology.

Attendance

The Food and Nutrition MSc programme has the option of being taken as distance learning (which is fully online) or as blended learning (which mixes online modules with on campus provision). All students would be offered an on campus induction (optional).

Students undertaking the programme by blended learning would be required to attend campus 1 day per week in each semester for on-campus taught modules. Those undertaking the MSc in full-time mode would complete a research project either on-campus or by distance learning; on-campus this would require students to attend the campus at least 3 days per week during the semester in which the research project runs.

Start dates

  • September 2024

Teaching, Learning and Assessment

The University of Ulster is a leading Centre of internationally recognised teaching

and research in the field of food and nutrition. You will be taught by a dynamic

expert team of academics, scientists and dietitians who share the common endeavour

of researching and teaching nutrition at the highest level. Consequently

this programme provides students with a broad knowledge and understanding

of food and nutrition and promotes their ability to assess available evidence and

data in order to make sound scientific judgements. Teaching is through online

lectures, online discussions, individual support, video and on line links with staff,

independent learning, and work in small groups. Students undertaking the MSc

will complete a dissertation project based on research according to their circumstances

and supervisors expertise.

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (20%) or Lecturers (55%).

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 staff (81%) are accredited fellows of the Higher Education Academy (HEA) by Advanced 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 correct for academic year 2021-2022.

Modules

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 one

Risk Analysis

Year: 1

This module provides students with a solid foundation in the concepts and principles of risk analysis so that they will be capable of applying knowledge gained in this module to practical situations in the workplace.

International Food Regulatory Affairs

Year: 1

This module gives students an appreciation of global regulation of the food supply. It provides students with a solid foundation in the concepts and principles of risk analysis so that they will be capable of applying the knowledge gained in this module to practical situations in the workplace.

Food and Health

Year: 1

This module introduces students to basic nutritional concepts, including the relationships between diet and chronic disease, and how these concepts inform developments in food and nutrition policy.

Nutrition and Health Claims in the UK and Europe

Year: 1

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.

Functional Foods and Components

Year: 1

This module addresses the role of conventional food groups as functional foods and their possible effects on disease risk. Ideas discussed in this module provide groundwork for other parts of the course.

Food and Nutrition Research Project

Year: 1

This module, which is normally practical based, provides the opportunity, through research or advanced scholarship, to integrate knowledge of food and nutrition by the advanced study and elucidation of a chosen topic in the food and nutrition areas. It is conducted under supervision.

Nutritional Controversies

Year: 1

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.

Nutritional Assessment, Recommendations and Requirements

Year: 1

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.

Research Methods and Biostatistics for Food and Nutrition

Year: 1

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 developed. 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.

Standard entry conditions

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.

Entry Requirements

A second class honours degree or better from a university of the United Kingdom or the Republic of Ireland, or from a recognised national awarding body, or from an institution of another country which has been recognised as being of an equivalent standard; or an equivalent standard (normally 50%) in a Graduate Diploma, Graduate Certificate, Postgraduate Certificate or Postgraduate Diploma or an approved alternative qualification. In exceptional circumstances, as an alternative entrance route an individual who has substantial and significant demonstrable experiential learning may be considered.

Relevant subject degree areas include biology, biochemistry, food and nutrition, food science, human nutrition, physiology or other relevant degree discipline. Applicants must also demonstrate evidence of competence in written and spoken English (GCSE grade C or equivalent).

English Language Requirements

English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

Careers & opportunities

Career options

The academic content of the programme helps students to develop knowledge and understanding of key topics relevant to food and nutrition, developing creative and critical thinking, research and development skills, project planning, data analysis and the application of key aspects of food regulatory affairs including policy and legislative aspects. The enhanced skills base provided by this programme will lead to excellent employment opportunities in government (EU and international) and non-government organisations, and in the local, European and international agri-food industry.

Work placement / study abroad

None

Professional recognition

Institute of Food Science and Technology (IFST)

Accredited by the Institute of Food Science and Technology (IFST).

Apply

Start dates

  • September 2024

Fees and funding

2024/25 Fees

Our postgraduate fees are subject to annual increase and are currently under review. See our tuition fees page for the current fees for 2023/24 entry.

Additional mandatory costs

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.

Contact

We’d love to hear from you!

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:

  • Course specific information
  • Fees and Finance
  • Admissions

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.


For more information visit

Testimonials

Being a student at the MSc program Food and Nutrition at Ulster University has been a life changing experience and an excellent choice. In this program you have the opportunity to progress your studies, meet new colleagues, and network, while staying at your home place without lacking in any significant element of an on campus MSc program. Everyone had the opportunity and was encouraged to participate actively in interactive tutoring and live online chats.

Assignments were very interesting and addressed the latest scientific concerns in Food and Nutrition sector. Additionally, all teaching staff was always friendly and helpful and of recognised scientific caliber. Overall I would strongly recommend this program to UK/EU and international applicants not only due to its mode of teaching and structure, but also because of the transferable, and quality teaching that emphasizes in new trends in food science and nutrition and produces high level graduates. A tip to prospective students: On campus research projects are a great choice if you want to gain experience in biochemistry, food, and biology analysis.

Ioannis Portokalakis. MSc Food & Nutrition 2015.

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