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Nutrition

MSc or PGDip or PGCert

Find out more by joining a live webinar

Start dates: September 2026 / September 2027

Full time: MSc: 12 months, PGDip: 10 months, PGCert: 4 months

Part time: MSc: 24 months, PGDip: 20 months, PGCert: 8 months

Location: Headington

School(s): School of Sport, Nutrition and Allied Health Professions

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Overview

Nutrition plays a vital role in health, wellbeing and disease prevention, making it one of the most important areas of science today. Whether you want to build on your existing knowledge, change career direction, or develop specialist expertise, our MSc Nutrition will help you develop the skills, confidence and scientific understanding to make an impact.

You'll explore nutrition from a range of perspectives, including public health, food science, physical activity and chronic disease. You'll develop practical skills through laboratory work, research projects and opportunities to engage with the Oxford Brookes Centre for Nutrition and Health.

We welcome students from a wide range of academic and professional backgrounds, including those who have not previously studied nutrition or a science subject (our Essentials of Human Nutrition short course will help you prepare). You'll learn from expert academics and active researchers in a supportive environment that encourages you to challenge yourself and achieve your best.
 

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Why Oxford Brookes University?

  • Designed for diverse backgrounds

    Whether you're a science graduate, career changer or returning to study, we'll help you build the knowledge and confidence to succeed.

  • Research-led learning

    Learn from active researchers and engage with the Oxford Brookes Centre for Nutrition and Health and other professionals, gaining insight into the latest developments.

  • Beyond nutrition science

    Develop expertise across nutrition, food science, public health and research methods, giving you a broad and versatile skill set.

  • Career-ready skills

    Build practical, scientific and professional skills valued in nutrition, health, food industry, research and public health careers.

  • Develop professional confidence

    Benefit from expert guidance in a supportive learning environment that encourages critical thinking, independence and professional growth.

  • Accreditation(s)

    The course is accredited by the Association for Nutrition

    • Association for Nutrition 235

Course details

Course structure

The MSc Nutrition can be studied full-time over one year or part-time over two years. To achieve the MSc you'll complete 180 credits, or you can complete fewer credits and exit with a PGDip or PGCert.

You'll develop knowledge and skills across nutrition, food science, public health, physical activity, health promotion and research methods. You'll also complete an independent research project, giving you the opportunity to explore an area of nutrition that aligns with your interests, career goals or future study plans.

You'll also have opportunities to build your experience, professional network and employability. You can get involved with research and community projects, make connections with organisations across the food, health and nutrition sectors, and attend our annual careers event to learn more about careers with many top nutrition employers.
 

Group of students cooking

Learning and teaching

You'll learn knowledge and practical skills through a variety of learning approaches including lectures, seminars, workshops, directed reading, practical sessions and project work.

Each module requires approximately 200 hours of student input in each semester. There are approximately 36 hours of staff contact time, and typically nine hours teaching each week for 12 weeks.

Teaching is delivered by experienced academics from the School of Sport, Nutrition and Allied Health Professions, alongside guest speakers from industry, healthcare, government, research organisations and higher education. Their expertise brings current nutrition issues and real-world challenges into the classroom.
During the course, you'll be supported to develop your confidence as an independent learner, critical thinker and future nutrition professional.

You'll also benefit from the Oxford Brookes Centre for Nutrition and Health, gaining insight into the latest developments in nutrition and food research.
 

Assessment

Assessments are designed to help you demonstrate your knowledge, practical skills and ability to apply nutrition science to real-world challenges.

We use a range of assessment methods, so you develop different skills throughout the course, from critical thinking and problem solving to communications and professional practice. These methods include:

  • essays
  • seminar papers
  • formal written examinations
  • in-class tests
  • project case work
  • design and verbal presentations
  • workshops
  • simulations
  • practical exercises.
     

Study modules

Our modules are designed for you to develop knowledge and skills across the key areas of nutrition practice, including nutritional science, food science, public health, behaviour change, health and wellbeing, and professional practice.

The MSc Nutrition is accredited by the Association for Nutrition (AfN) and has been mapped against the AfN core competencies required for professional practice. Students who successfully complete all compulsory modules and graduate with the MSc may be eligible to apply for direct entry onto the AfN Associate Nutritionist (ANutr) register.

Module content is reviewed regularly to ensure it reflects current research, industry developments and professional standards.

For the PGDip and PGCert awards, your module choices may be different. Please contact us for more details.
 

Taught modules

Compulsory modules

  • Fundamentals of Human Nutrition (20 credits)

    This module provides you with a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. You'll also critically evaluates methods used to assess nutrient intake at an individual and population level. The relationship between lifestyle and body composition will also be covered.

  • Food Science (20 credits)

    In this module, you'll cover the properties of food components and their role in foods. You'll specifically address the measurement of food quality (including nutritional composition and manipulation), food safety, sensory and physical attributes, microbiological aspects of food production and preservation, new product development and the role of functional foods.

  • Research Methods (20 credits)

    This module provides you with a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation.

  • Nutrition, Physical Activity and Health (20 credits)

    In this module, you'll examine the relationships between nutrition, physical activity and health outcomes in humans. In particular, the influence of diet and physical activity on cardiovascular disease, diabetes, cancer and obesity will be considered along with counselling and goal-setting for diet, nutrition and exercise.

  • Global Nutrition and Public Health (20 credits)

    In this module, you'll cover nutrition in the context of world health. It examines current global nutrition problems and their social context in low-income countries, together with their treatment and prevention. It is oriented to a practical approach for their control. The subject gives emphasis to mother and child health and nutrition.

  • Health Promotion and Professional Practice Across the Lifespan (20 credits)

    In this module, you'll explore the concept of health promotion and where it originated from through goal setting for diet, nutrition, and exercise in health and disease. The class will develop you to act as a professional nutritionist within the AfN Standards of Ethics, Conduct and Performance.

Final project

Compulsory modules

  • Research Project (60 credits)

    In this module, you'll conduct original research in the study of a specific topic in nutrition. Past research projects include the effect of cocoa beverages on blood pressure, nutrient losses in cooking, and fruit and vegetable consumption of the elderly according to WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.

Please note: As our courses are reviewed regularly as part of our quality assurance framework, the modules you can choose from may vary from those shown here. The structure of the course may also mean some modules are not available to you.

Research

Our teaching is informed by research taking place within the Oxford Brookes Centre for Nutrition and Health, giving you insight into the most recent views about issues in nutrition and health today.

Our centre includes academics with a range of research interests and expertise, and this diversity allows for a multi-disciplinary research approach with significant clinical and public health impact. The role of nutrition in maintaining health and quality of life is of increasing public health importance. Our research actively engages with the most current and world-leading evidence base in nutrition science and policy. 

You may also have opportunities to engage with this research through your independent research project. This allows you to investigate a topic that aligns with your interests, career ambitions or future study plans, while developing valuable research and analytical skills.

Student researching on a laptop

Careers

This course will prepare you for opportunities in the health, food and nutrition sectors. Career destinations could be:

  • health promotion as food and health coordinators
  • industry with food and drink manufacturers and retailers
  • medical food companies
  • food service providers
  • government and policy to improve the health of the population
  • research in universities, food companies or research institutes
  • public health nutritionist 
  • global nutritionist. 

Recent graduates have gone on to careers with organisations including the NHS, Médecins Sans Frontières, Coca-Cola, research laboratories and independent healthcare agencies. 

The MSc can also provide a foundation for further professional training, including dietetics, or progression to doctoral study
 

Student profiles

Danai Petropoulou

"I like that Oxford Brookes has many laboratories that are suitable for my field"

Read more about Danai
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Related courses

Related course
Nutrition
Related course
Applied Sport and Exercise Nutrition
Related course
Dietetics (Pre-Registration)
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Entry requirements

International qualifications and equivalences

How to apply

Application process


Apply now

Tuition fees

Please see the fees note
Home (UK) full time
£9,950
Home (UK) part time
£4,975
International full time
£18,900
Home (UK) full time
£10,250
Home (UK) part time
£5,125
International full time
£19,900

Questions about fees?

Contact Student Finance on:

financefees@brookes.ac.uk

Tuition fees

2026 / 27
Home (UK) full time
£9,950
Home (UK) part time
£4,975
International full time
£18,900
2027 / 28
Home (UK) full time
£10,250
Home (UK) part time
£5,125
International full time
£19,900

Questions about fees?

Contact Student Finance on:

+44 (0)1865 534400

financefees@brookes.ac.uk

Fees quoted are for the first year only. If you are studying a course that lasts longer than one year, your fees will increase each year.

The following factors will be taken into account by the University when it is setting the annual fees: inflationary measures such as the retail price indices, projected increases in University costs, changes in the level of funding received from Government sources, admissions statistics and access considerations including the availability of student support.

How and when to pay

Tuition fee instalments for the semester are due by the Monday of week 1 of each semester. Students are not liable for full fees for that semester if they leave before week 4. If the leaving date is after week 4, full fees for the semester are payable.

  • For information on payment methods please see our Make a Payment page.
  • For information about refunds please visit our Refund policy page

Additional costs

Please be aware that some courses will involve some additional costs that are not covered by your fees. Specific additional costs for this course are detailed below.

Funding your studies

Financial support and scholarships

Featured funding opportunities available for this course.

£2,000 International Student Scholarship September entry Postgraduate Master's Loan - England 20% Alumni Discount Scheme

All financial support and scholarships

View all funding opportunities for this course

Programme changes:
On rare occasions we may need to make changes to our course programmes after they have been published on the website. For more information, please visit our changes to programmes page.