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Overview

In this section

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

Summary

Study Food and Nutrition at Ulster University in the United Kingdom.

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.

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About this course

In this section

About

This course is a master's course. It is modular and studied on a part-time basis over 30 months.

This course provides study of core modules in Food & Nutrition including aspects of food toxicology, policy and food legislation from an EU perspective. Year 1 semester 1 (30 credits) and 2 (30 credits) are taught modules in core subjects. Year 2 semester 1 (30 credits) and 2 (30 credits) are taught modules in core subjects. Year 2 semester 3 students undertake Food & Nutrition Masters research project ( 60 credits) which is an integral part of the programme where students undertake an independent research project.

Attendance

The Food and Nutrition MSc programme has the option of being taken as distance learning (which is fully on-line) or as blended learning (which mixes on-line 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. Those undertaking the project in part time mode would commit equivalent total time over a longer duration.

Start dates

  • September 2016
How to apply

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.

In this section

Year one

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 European food and nutrition policy.

Nutrition and Health Claims

Year: 1

Development, implementation and evaluation of Nutrition and Health Claims Regulation (Regulation 1924/2006) in the European Union and comparison with other regulatory regimes.

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.

Year two

Functional Foods and Components

Year: 2

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

Principles of Toxicology and Risk Assessment

Year: 2

This module introduces students to basic principles of toxicology, pharmacology and risk assessment and their application to food toxicants, supplements and nutraceuticals in discussions of efficacy and safety.

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Food and Nutrition Research Project

Year: 2

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: 2

Available evidence linking diet and disease is often conflicting. This module enables nutritionists/dietitians 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 and written presentations. The module is delivered by a series of student-led seminars and supported by tutorials.

Research Methods and Biostatistics for Food and Nutrition

Year: 2

This module provides the foundation for research methods for food and nutrition sciences. The design of experimental investigations and the use of statistical methods are discussed. The module requires the completion of a critical evaluation of published literature and development of the research project proposal, problem-based assessments; issues relating to research governance are also included.

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.

In this section

Entry Requirements

Applicants for the PgCert/PgDip/MSc must hold an Honours or non-Honours degree with a pass mark of 50% or equivalent standard (e.g. Postgraduate Certificate, Graduate Diploma, Graduate Certificate) in a relevant subject area from a university in the United Kingdom or the Republic of Ireland, from the Council for National Academic Awards, the National Council for Educational Awards, or from an institution of another country which has been recognized as being of an equivalent standard or demonstrate ability to undertake the course through accreditation of prior experiential learning (APEL). Relevant subject degree areas include biology, biochemistry, food and nutrition, food science, human nutrition, physiology or other relevant degree discipline.

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 for Tier 4 visa purposes.

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

Careers & opportunities

In this section

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 local, European and international agri-food industry.

Apply

Applications to our postgraduate courses are made through the University’s online application system.

How to apply

Start dates

  • September 2016

Fees and funding

In this section

Fees (total cost)

Important notice - fees information Tuition fees shown are for last years entry. Fees are correct at the time of publishing and may be subject to an annual increase. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study. Read our Tuition Fees Payment Policy

Northern Ireland & EU:
£5,150.00
International:
£12,890.00

Additional mandatory costs

Tuition fees and costs associated with accommodation, travel and normal living are a part of university life. 

Where a course has additional mandatory expenses we make every effort to highlight them in the online prospectus. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

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 wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course. 

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees. 

Please contact the course team for more information.

Contact

Faculty Office

T: +44 (0) 28 7012 4159

E: science@ulster.ac.uk

Course Director: Dr Chris Gill

T: +44 (0) 28 7012 3181

E: c.gill@ulster.ac.uk

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 recognized 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.