Nutrition and Food Sciences MSc 2017-18This course also available for 2016-17 entry
About the course
The course is designed to provide an in-depth insight into the principles of human nutrition and food sciences, and their application to healthy food provision for various groups of people. It draws on the expertise of a department that has taught nutrition, food science and related subjects at a high level for over 30 years. The course combines both taught and project elements.
18 / 09 / 2017
1 year full-time
A minimum of a lower second class honours degree or equivalent in a relevant science-based discipline
The course is modular in format. You will complete eight taught modules (September-May), plus a dissertation (equivalent to four modules, June-September). Core modules:
+ Nutrition and Public Health 1
The module examines the application of the principles of nutrition in studying the relationships between food, health and disease. This includes a consideration of diet and major ‘diseases of affluence’ such as cardiovascular disease, obesity, diabetes and some gastro-intestinal disorders. The link between diet and cancer and the contribution of nutrition to bone and oral health is also discussed. The module concludes with a consideration of nutritional genomics and the role of nutritional support.
+ Nutrition and Public Health 2
The module allows the principles of nutrition to be applied to the study of the nutritional status of various groups of people in the community. Nutritional status through the life span is discussed and is critically evaluated in terms of nutritional adequacy. Life stages include during fertility and pre-conception, pregnancy, infancy, pre-school and school children, adolescents, older adults and ethnic groups.
+ Food Technology
The module aims to introduce technological aspects of food production; to provide an understanding of the principles underlying food processing methods and examine the effects of food processing on food quality.
+ Food Science 1
This module aims to introduce the fundamental principles behind the chemistry of food components; to examine the effects these key components have on food; to examine the structure and properties of the major food commodity groups and explain the changes which take place prior to consumption.
+ Food Science 2
This module aims to study in-depth, the functional properties of the macrocomponents and microcomponents of foods, explain the reactions and changes which take place in foods during processing and storage and the effect these have on food quality and shelf-life, and to gain an understanding of the analytical techniques used to analyse foods.
+ Food Safety 1
Lectures examine the major problems and causes of food poisoning and the principal agents and food sources. Emerging problems and pathogens are explored. Indicator organisms and the developing field of rapid methods for estimating microbiological contamination are critically reviewed and assessed. Preventative systems, particularly HACCP, are explored and their application to food preparation and manufacturing are practised.
+ Food Safety 2 (Nutritional Aspects)
This module focuses on those safety aspects of food which are not involved with bacterial contamination. It includes a consideration of many of the factors in food which are either naturally present, intentionally added or contaminating and which cause adverse physiological effects when eaten by some people. The most important of these factors which cause food intolerance are potential allergens, toxins, heavy metals and additives.
Food Aversion and food avoidance are also considered, particularly in their most extreme forms of anorexia and bulimia nervosa.
+ Research Methodology for P/G Students
The module is designed to give the student an insight into research methodology and to develop the ability to plan and conduct a research project, involving appropriate experimental design and statistical analysis of results.
An individual research project involving independent and supervised experimentation and data collection, statistical analysis, interpretation and presentation of data. (100% Dissertation, 10,000-15,000 words)
We will always try to deliver your course as described on this web page. However, sometimes we may have to make changes as set out below.
We review all optional modules each year and change them to reflect the expertise of our staff, current trends in research and as a result of student feedback. We will always ensure that you have a range of options to choose from and we will let students know in good time the options available for them to choose for the following year.
We will only change core modules for a course if it is necessary for us to do so, for example to maintain course accreditation. We will let you know about any such changes as soon as possible, usually before you begin the relevant academic year.
Sometimes we have to make changes to other aspects of a course or how it is delivered. We only make these changes if they are for reasons outside of our control, or where they are for our students’ benefit. Again, we will let you know about any such changes as soon as possible, usually before the relevant academic year. Our regulations set out our procedure which we will follow when we need to make any such changes.
When you enrol as a student of the University, your study and time with us will be governed by a framework of regulations, policies and procedures, which form the basis of your agreement with us. These include regulations regarding the assessment of your course, academic integrity, your conduct (including attendance) and disciplinary procedure, fees and finance and compliance with visa requirements (where relevant). It is important that you familiarise yourself with these as you will be asked to agree to abide by them when you join us as a student. You will find a guide to the key terms here, where you will also find links to the full text of each of the regulations, policies and procedures referred to.
The Higher Education Funding Council for England is the principal regulator for the University.
Government initiatives in the UK and other countries have increasingly drawn attention to the need for qualified nutritionists to help implement dietary guidelines in the community. There is also a shortage of people with appropriate knowledge of food science and nutrition in various sectors of the food industry. This course provides an opportunity for graduates to move into an area of high employment potential. You will be able to further your career in community nutrition, health education, the food industry or in Further or Higher Education. Recent graduates have found employment as: - Nutritionists in the community and in government departments. - Health promotion officer (nutrition). - Research in Higher Education.
Teaching and assessment
You will be taught through a series of lectures, seminars, intensive tutorials and an individually supervised project. Assessment is via course assignments, exams and oral presentations.
Your module specification/course handbook will provide full details of the assessment criteria applying to your course. Feedback (usually written) is normally provided on all coursework submission within three term time weeks, unless the submission was made towards the end of the session in which case feedback would be available on request after the formal publication of results. Feedback on exam performance/final coursework is available on request after the publication of results.
Huddersfield is the UK's only University where 100% of the permanent teaching staff are fellows of the Higher Education Academy.
How much will it cost me?
In 2017/18, the full-time tuition fee for UK and EU postgraduate students at the University of Huddersfield will generally be £5,100 (see Fees and Finance for exceptions). Tuition fees will cover the cost of your study at the University as well as charges for registration, tuition, supervision and examinations. For more information about funding, fees and finance for UK/EU students, including what your tuition fee covers, please see Fees and Finance. Please note that tuition fees for subsequent years of study may rise in line with inflation (RPI-X).
If you are interested in studying with us on a part-time basis, please visit our Fees and Finance pages for part-time fee information.
If you are an international student coming to study at the University of Huddersfield, please visit the International Fees and Finance pages for full details of tuition fees and support available.
Please email the Student Finance Office or call 01484 472210 for more information about fees and finance.
Research degrees are also available in this area. Contact us for details.
Interim Awards A Master's course is 180 Master's level credits, which would normally take one calendar year full-time study. Interim awards are available at Postgraduate Certificate level or Postgraduate Diploma level should you decide to exit the course early.
Please contact us for details of the credits required for these interim awards.
Students gaining a Distinction in their MSc degree would be eligible for the Vice-Chancellor's Fee Waiver scholarship to study further for a PhD in a relevant field.
How to apply
We hope you are interested in what you have seen and want to apply to join us.
If you are planning to study part-time, please get in touch with the contact in the 'At a glance' section above.
Research plays an important role in informing all our teaching and learning activities. Through research our staff remain up-to-date with the latest developments in their field, which means you develop knowledge and skills that are current and highly relevant to industry. For more information, see the Research section of our website.