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MSc Nutrition and Food Science

  • Year of entry
    2023/24
  • Course duration
    Full Time:  12 months Part Time: 24 months
  • Year of entry
    2023/24
  • Course duration
    Full Time:  12 months Part Time: 24 months

Start your career as a nutrition professional in the food sector with our MSc Nutrition and Food Science.

This course is accredited by the Association for Nutrition (AfN), the independent regulator for Registered Nutritionists.

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:

  • human nutrition
  • the development of healthy eating trends
  • key aspects of food and health
  • food composition
  • food storage, safety, and manufacturing.

    You will work with expert academics from the Department of Food and Nutritional Sciences, and as part of your studies, you will work in some of the UK’s largest dedicated food teaching facilities. These include:

    • 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.
    • Flow Cytometry Suite. A range of specialist labs for assessing human gut microflora.

    We are proud of our research: the University of Reading is ranked  8th in the UK for research power in Agriculture, Food and Veterinary Sciences (Times Higher Education, Institutions Ranked by Subject, based on its analysis of the latest Research Excellence Framework 2021) and 95% of our research is of international standing (REF 2021, combining 4*, 3* and 2* submissions – Agriculture, Food and Veterinary Sciences). 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
    • at the Hugh Sinclair Unit of Human Nutrition
    • or with one of our industrial partners.

    You can attend this course on a full-time basis over one year, or part-time over two years.

    Overview

    Start your career as a nutrition professional in the food sector with our MSc Nutrition and Food Science.

    This course is accredited by the Association for Nutrition (AfN), the independent regulator for Registered Nutritionists.

    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:

    • human nutrition
    • the development of healthy eating trends
    • key aspects of food and health
    • food composition
    • food storage, safety, and manufacturing.

      You will work with expert academics from the Department of Food and Nutritional Sciences, and as part of your studies, you will work in some of the UK’s largest dedicated food teaching facilities. These include:

      • 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.
      • Flow Cytometry Suite. A range of specialist labs for assessing human gut microflora.

      We are proud of our research: the University of Reading is ranked  8th in the UK for research power in Agriculture, Food and Veterinary Sciences (Times Higher Education, Institutions Ranked by Subject, based on its analysis of the latest Research Excellence Framework 2021) and 95% of our research is of international standing (REF 2021, combining 4*, 3* and 2* submissions – Agriculture, Food and Veterinary Sciences). 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
      • at the Hugh Sinclair Unit of Human Nutrition
      • or with one of our industrial partners.

      You can attend this course on a full-time basis over one year, or part-time over two years.

      Entry requirements

      IELTS: 6.5 overall with no element less than 6.0

      Entry requirements: Applicants are typically required to have at least a lower second-class honours degree (2:2)  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.

      Pre-sessional English language programme

      If you need to improve your English language score, you can take a pre-sessional English course prior to entry onto your degree.

      • Find out the English language requirements for our courses and our pre-sessional English programme

      Structure

      • Compulsory modules

      Compulsory modules include:

      X

      Module details


      Title:

      Research Project

      Code:

      FBMFPR

      Convenor:

      DR Emma Bennett

      Summary:

      The module provides you with the opportunity to undertake a detailed research project on an individual topic, which is usually linked to the current research activities in the department. Projects involve the collection and analysis of data and this can be undertaken in a laboratory, in the pilot plant, in the sensory suite, at a desk or in industry, depending upon the project you have been allocated to. Throughout the project you will work as an independent research scientist, helping to design the project, undertake the research and write up the analysis in the format of a research paper or business case.

      Assessment Method:

      Oral 10%, Dissertation 70%, Portfolio 20%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Lifestyle, Nutrigenetics and Personalised Nutrition

      Code:

      FBMLNP

      Convenor:

      DR Vimal Karani

      Summary:

      The module deals with human nutrition during the life cycle in health and disease and links this to nutrigenetics, nutrigenomics, epigenetics and personalised nutrition. Throughout the module you will study a selection of current issues in nutrition which impinge on lifestyle (diet and physical activity), health, genetic susceptibility and disease and matters relevant to the interface between human nutrition and food science.

      Assessment Method:

      Exam 50%, Practical 30%, Oral 20%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Microbes in Health and Disease

      Code:

      FBMMHD

      Convenor:

      DR Anisha Wijeyesekera

      Summary:

      In this Autumn Term module, students are introduced to the fundamentals of microbiology, with a focus on understanding the role of microbes in shaping health and disease outcomes. Topics covered include (a) general characteristics of microorganisms (b) the importance of microorganisms in food production and in the food chain (c) foodborne illnesses (d) molecular applications and analytical measurements of microbial function (e) the physiology of the gut (f) the influence of gut bacteria in health and diseased states, and strategies to manipulate this intestinal community (e.g. through functional foods).

      Assessment Method:

      Exam 50%, Assignment 25%, Oral 25%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Nutrition Communication and Professional Practice

      Code:

      FBMNCP

      Convenor:

      DR Charlotte Mills

      Summary:

      This module will explore the best practices for communicating nutrition.  Different communication mediums and different audiences will be considered. Students will have the opportunity to develop their skills for communicating as a nutritionist and gain awareness of the legal, moral and ethical considerations in evidence-based nutrition communication and nutritional professionalism.

      Assessment Method:

      Assignment 50%, Oral 50%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Nutrition Concepts

      Code:

      FBMNUT

      Convenor:

      PROF Jeremy Spencer

      Summary:

      This module introduces and expands fundamental concepts of nutrition, including – but not limited to – macro- and micronutrients, water, alcohol, anti-nutrients and bioactives, the development of dietary reference values and recommendations and techniques used in nutrition research. It will also introduce current research topics in the area of nutrition and health.

      Assessment Method:

      Assignment 70%, Oral 30%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Food Product Reformulation

      Code:

      FBMPRE

      Convenor:

      DR Julia Rodriguez-Garcia

      Summary:

      Detailed consideration of the interdisciplinary approach for food product reformulation. On completion of this module you will gain an understanding on the business catalysis for change and innovation, ingredient technological functionality, the evaluation of the product nutritional and quality attributes (taste, texture and microbial and chemical shelf life), the technological processes involved as well as considerations for any sustained health claims. Students will apply this core knowledge and will develop new employability skills through the module by working in multidisciplinary groups to solve a specific case study on product reformulation.

      Assessment Method:

      Dissertation 90%, Project 10%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Public health nutrition and consumer food choice

      Code:

      FBMPUB

      Convenor:

      DR Miriam Clegg

      Summary:

      This module will be examining two elements, food choice and nutrition behaviour change in the context of public health nutrition. Factors that influence food choice across the lifespan will be explored. Students will then be asked to conduct research to ascertain a real word nutrition issue in their local environment. They will then develop a behaviour change intervention based on their findings.

      Assessment Method:

      Assignment 60%, Oral 30%, Report 10%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      X

      Module details


      Title:

      Research Skills and Professional Development

      Code:

      FBMRSD

      Convenor:

      DR Emma Bennett

      Summary:

      This module is designed to equip you with the necessary skills and tools for completing your research project by exploring some approaches to conducting research and describing the research process. In addition, the module provides the opportunity to enhance your self-awareness and personal effectiveness along with developing strategies to facilitate the decision making processes that will enhance your career development.

      Assessment Method:

      Assignment 50%, Report 50%

      Disclaimer:

      The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

      Code Module Convenor
      FBMFPR Research Project DR Emma Bennett
      FBMLNP Lifestyle, Nutrigenetics and Personalised Nutrition DR Vimal Karani
      FBMMHD Microbes in Health and Disease DR Anisha Wijeyesekera
      FBMNCP Nutrition Communication and Professional Practice DR Charlotte Mills
      FBMNUT Nutrition Concepts PROF Jeremy Spencer
      FBMPRE Food Product Reformulation DR Julia Rodriguez-Garcia
      FBMPUB Public health nutrition and consumer food choice DR Miriam Clegg
      FBMRSD Research Skills and Professional Development DR Emma Bennett

      These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

      Fees

      New UK/Republic of Ireland students: £12,100

      New international students: £25,800

      Fees and funding information

      The fees listed are for full-time study, unless otherwise stated. Fee information will be confirmed in offer letters sent out to successful applicants. You can find further information, including information for part-time study, through our dedicated fees and funding page.

      EU student fees

      With effect from 1 August 2021, new EU students will pay international tuition fees. For exceptions, please read the UK government’s guidance for EU students.

      Additional costs

      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

      For information about the University of Reading’s master’s scholarships, please visit our master’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.

       

      Careers

      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.

      Overall, 95% of graduates from Food and Nutritional Sciences are in work or further study within 15 months of graduation; of those in full-time employment, 90% are in graduate-level roles. (Based on our analysis of HESA data © HESA 2022, Graduate Outcomes Survey 2019/20; includes all Food and Nutritional Sciences responders)

      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.

      Learn nutrition at the Hugh Sinclair Unit


      Students working in Hugh Sinclair unit

      Scholarships


      We have scholarships available for our international master's students.

      Find out more in our How much will it cost section.

      Take the next step


      Apply online now

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      Related Subjects


      • Food and Nutritional Sciences
      • Nutrition

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