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Nutrition at Oxford Brookes boasts an interdisciplinary approach rooted in wide expertise of research and experience covering the areas of nutrition, metabolism, food science, public health, psychology, applied skills, professional practice and research
Our undergraduate and taught postgraduate courses are accredited by the Association for Nutrition (AfN). We also provide foundation, post-qualifying and research study opportunities, including a number of flexible part-time and full-time research degree opportunities (Masters by Research, MPhil and PhD).
Nutrition at Oxford Brookes includes the Oxford Brookes Centre for Nutrition and Health (OxBCNH). OxBCNH (formerly the Functional Food Centre) forms a hub from which active researchers and PhD students contribute to undergraduate and postgraduate teaching and helps our students to develop a strong research ethos.
Dr Shelly Coe, Senior Lecturer in Nutrition at Oxford Brookes University, has led a study into how a hot chocolate drink could be effective in tackling the fatigue associated with multiple sclerosis (MS).
Shelly Coe, Lecturer in Nutrition at Oxford Brookes, was interviewed on BBC Breakfast this morning (14 January 2019) to talk about the University’s research with those taking part in the Indian Ocean Row 2018.