After graduating you will be eligible to apply to become a Registered Associate Nutritionist with the AfN. This is via the direct entry pathway, and will strengthen your status as a nutrition professional.
The government’s key requirement of the food sector, to provide nutritious food, encourages experts from industry and academia to work together to improve food standards. Your studies will explore the scientific aspects of food and nutrition, and assess the wider implications of diet on health and wellbeing.
The breadth of the course aims to increase your understanding of:
Hugh Sinclair Unit of Human Nutrition (HSUHN). This facility has an international reputation for its research into the relationship between diet and the risk of chronic diseases such as cardiovascular disease, diabetes, neurodegenerative disease and cancer. The unit’s clinical research informs governments and the food sector. You will have the opportunity to undertake your final project at the Unit.
Food Processing Centre. This pilot plant is unique to Reading. There is almost 1100m2 of floor space devoted to approximately £4m worth of equipment. Used primarily for teaching and learning, the plant contains processing equipment for food product development work. No other UK university offers what we do under one roof.
We are proud of our research impact, 100% of which has been recognised as world leading or internationally excellent (REF, 2014 – Agriculture, Veterinary and Food Science). As an MSc Nutrition and Food Science student, you will also have access to – and are encouraged to get involved in – the most up-to-date knowledge in the field of food science and nutrition.
Build on your existing knowledge with MSc Nutrition and Food Science
This master’s course is for graduates with science degrees that have a significant element of biological science.
Your studies will build on your existing scientific knowledge and develop your expertise in human nutrition.
You will learn through a variety of teaching methods, such as lectures and laboratory work, and your studies will culminate in a research project. This project can be conducted:
within the Department of Food and Nutritional Sciences
IELTS: 6.5 overall with no element less than 5.5 (or equivalent).
Entry requirements: Applicants are typically required to have at least a lower second-class honours degree in a pure or applied science (or equivalent from a university outside the UK). Recognition of Prior Experiential Learning may be considered based on relevant work and other experience. For MSc Nutrition and Food Science, your degree should have a significant element of biological science.
What will you study?
The course structure of our MSc Nutrition and Food Science supports your individual learning.
This module expands on fundamental concepts of nutrition including macro and micronutrients, water, alcohol, anti-nutrients and bioactives, development of dietary reference values, and techniques used in nutrition research.
You will explore human nutrition across the lifecycle, focusing on nutrigenetics, nutrigenomics, epigenetics and personal nutrition. A selection of current issues in nutrition which impinge on lifestyle, health, genetic susceptibility and disease will also be addressed.
This module will examine food choice and nutrition, behaviour change in the context of public health nutrition, and the factors that influence food choices across the lifespan. You will conduct research into a real-world nutrition issue in the local environment and develop an intervention based on your findings.
Covering the multidisciplinary approach of food product reformulation, this module enables you understand ingredient selection and functionality, nutritional and quality attributes, technological processes, and health claims.
Explore the best practices for communicating nutrition, and consider different communication mediums and audiences. You will have the opportunity to develop your communication skills as a nutritionist and gain awareness of legal, moral and ethical considerations.
Learn how to undertake a detailed research project on an individual topic. Using a laboratory, the pilot plant, the sensory suite, or facilities available to you while in industry, you will collect and analyse data as an independent research scientist.
This module will help you to develop the skills required to complete an independent investigation into an aspect of research in the chemical sciences.
Please note that all modules are subject to change. Please see our modules disclaimer for more information.
How much will it cost?
New UK/EU students: £9,500 per year
New international students: £20,600 per year
Fees and funding information
The fees listed are for full-time study, unless otherwise stated, and relate to courses starting in September 2020. Fee information will be confirmed in offer letters sent out to successful applicants. You can find further information on fees and funding, including for part-time study, through our dedicated fees and funding page.
These course fees cover the cost of your tuition. Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.
Scholarships and financial support
4 scholarships of £5,000 each for international students offered admission to: MSc Nutrition and Food Science, MSc Food Science, or MSc Food Technology - Quality Assurance.
For more information about these scholarships, as well as the University of Reading’s other master’s scholarships, please visit ourmaster’s scholarships page.
You can apply for a scholarship once you hold an offer of admission for your course. If you are eligible for a scholarship, we will contact you to guide you through the process.
What career can you have?
Careers for MSc Nutrition and Food Science graduates
MSc Nutrition and Food Science is designed for people who wish to develop a career in the food sector, or conduct food-related research.
The food and drink industry is the UK’s largest manufacturing sector. It’s responsible for adding £21.9bn to the gross value of the UK economy – and it needs new graduates to meet its recruitment needs. We focus on the employability of our graduates, and have built excellent, long-established relationships with employers within the food and nutrition sectors.
Graduates of this course have gone on to such professions as:
nutritional research scientist
technical development (food ingredients)
retail nutrition advisor
new product development.
Other graduates have gone on to conduct PhD research.
Read more about where our MSc Nutrition and Food Science graduates are now
Ewen Trafford went on to join the British Nutrition Foundation, which provides nutrition and health-related information to the general public. Ewen has worked on a number of diverse projects including the structuring and writing of online courses, the creation of learning materials for use in primary and secondary schools, and answering nutrition-related queries from the public.