2015/16 Taught Postgraduate Programme Catalogue

PGDip Nutrition

Total credits: 120

Entry requirements:

- BSc qualification or equivalent in a relevant Biological, Health or Food-related science subject.
Minimum qualification 2ii.
- English requirement for international students is IELTS 6.0 or above, with a minimum score of 5.5 in each component.

School/Unit responsible for the parenting of students and programme:

School of Food Science and Nutrition

Examination board through which the programme will be considered:

School of Food Science and Nutrition MSc Exam Board

Relevant QAA Subject Benchmark Groups:

There are no QAA Benchmarks available for programmes at MSc level.
A HESA consultation document discussing MSc benchmarks was consulted.

Programme specification:

Programme Aims

At the end of the programme students should be able to:

- demonstrate in-depth knowledge of the scientific principles underpinning the relationship between diet, human health and wellbeing.
- critically evaluate the current issues and developments pertinent to the nutrition discipline, and propose new insights and solutions to diet-related problems.
- demonstrate research skills including literature evaluation, method design, project planning, data analysis and result dissemination.
- be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.


Distinctiveness of the programme

The programme will produce postgraduate graduates with the knowledge, competences and skills to tackle situations and problems in the field of nutrition and nutritional science. The programme is designed to equip students with subject-specific and generic graduate skills to be successful in future graduate employment.

The programme will foster students ability to be self-evaluative and reflective practitioners, with knowledge of their competences and skills, but also of their limitations and their training needs. This concept will be initiated in the FOOD5400M graduate skills module, where students will develop their own training and development plan in terms of generic skills, and also in FOOD5410M Nutrition: Policy and Practice, where students will reflect on their knowledge and skills as relevant to nutritional practice, but the approach will be embedded throughout the programme.

The programme will use a research-led approach to deliver knowledge and skills at the forefront of the discipline. This approach will be used throughout the programme but will be most apparent in the FOOD5440M Advances in Food Science and Nutrition module. In this module, students will choose a research area relevant to the research grouping of the School (Food Colloids and Processing, Food Chemistry and Biochemistry, Nutrition) and will, with the help of an academic tutor, undertake a critical evaluation of the literature and write a research proposal to answer a research question, as identified by the student and the tutor.


The programme has 50 credits of core modules that will deliver essential knowledge, competence and skill, as required for accreditation purposes (FOOD5420M Personalised Nutrition (20 credits), FOOD5410M Nutrition: Policy and Practice (20 credits) and FOOD5195M Food Processing and Nutritional Quality (10 credits)). The programme incorporates 20 credits of collaborative provision through the ICON5001M Research Methods in Human Nutrition module, taught by staff from the Nutrition Epidemiology Group, Faculty of Medicine and Health.

The programme structure has 30 credits of optional/elective modules that will allow students to specialise in certain areas of interest (eg Food Alllergy, Food and Cancer, Food Analysis). Electives from the School of Medicine and Health may also be available, depending on timetabling and module occupancy.

Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Last updated: 04/04/2017

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