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Applied Human Nutrition
PGDip or PGCert or MSc
Applied Human Nutrition is a practical, research driven master course. It details the science behind the nutritional requirements of humans from pre-conception to old age.
Poor nutrition is causing increasing public health problems in all sectors and ages. This is especially clear among the young and the elderly. On this course you will examine:
- the specific problems of global nutrition and the implications for public health
- the provision of food and nutrients to the body, facilitating optimum physical and mental development and health maintenance.
Our Oxford Centre for Nutrition and Health (OxBCNH) is the UK's first research centre dedicated to functional foods. The Centre has excellent links with the food industry.
As part of your research project you will have opportunities to work with the Oxford Centre for Nutrition and Health. You can get involved with cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.
How to apply
Questions about fees?
Contact Student Finance on:
Questions about fees?
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.
Please be aware that some courses will involve some additional costs that are not covered by your fees. Specific additional costs for this course, if any, are detailed below.
Financial support and scholarships
Learning and assessment
Depending on the course you are studying, you will be required to complete the following:
- MSc students - 180 level seven credits
- PGDip students - 120 level seven credits
- PGCert students - 60 level seven credits.
Our research areas and clusters include:
- glycaemic control and the development of low glycaemic index foods
- female nutrition and the role of the menstrual cycle in energy regulation
- appetite and satiety
- childhood obesity and the factors influencing it
- sensory testing of foods
- weight management
- management of type two diabetes with nutrition and physical activity
- functional food ingredients and their effect on energy regulation
- antioxidant properties of foods.
After you graduate
Graduates pursue a range of nutrition-related careers, particularly in:
- health promotion as food and health co-ordinators
- industry with food and drink manufacturers and retailers
- medical food companies
- food service providers
- trade associations
- government and policy to improve the health of the population
- research in universities, food companies or research institutes.
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.