MSc students are required to complete 180 level 7 credits (ie all the following modules). PGDip students are required to complete 120 level 7 credits (ie all modules excluding the research project) and PGCert students are required to complete 60 level 7 credits including Human Nutrition, either International Nutrition and/or Food Science, and one other module.
- Human Nutrition (20 level 7 credits) provides a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. It 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 level 7 credits) covers the properties of food components and their role in foods. It specifically addresses the measurement of food quality (including nutritional composition and manipulation), sensory and physical attributes, microbiological aspects of food production and preservation, new product development and the role of functional foods.
- Research Methods (20 level 7 credits) provides 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 level 7 credits) examines 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 level 7 credits) covers 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 (20 level 7 credits) explores 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 students to act as a professional nutritionist within the AfN Standards of Ethics, Conduct and Performance.
- Research Project (60 level 7 credits) involves 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 cf WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.
Please note: as courses are reviewed regularly as part of our quality assurance framework, the list of modules may vary from that shown here.
Teaching and learning
Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.
Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.
Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies, research bodies and other universities.
The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.
As one of the biggest European Centres for Glycaemic Index testing, the Oxford Brookes Centre for Nutrition and Health (formerly Functional Food Centre) boasts impressive facilities including a dedicated product development kitchen and fully equipped sensory booths. Find out more
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