Master of Public Health (Nutrition)

Entry requirements

Applicants should normally have a minimum of a 2:2 honours degree in a subject related to nutrition, healthcare or health sciences; or relevant professional experience in public health, healthcare, nutrition, dietetics or health sciences.

Months of entry

September

Course content

Are you keen to improve public health and improve health and wellbeing via food and nutrition? Do you want to develop the knowledge required to reflect on current concerns and practice issues linked to this field?

Popular with both UK-based and international students, the unique Master of Public Health (Nutrition) programme has been specifically designed for those who wish to develop their career within public health, with a particular focus on nutrition. Typically you will be from a nutrition, food science, bioscience, sport, exercise, nursing, midwifery or integrated health and social care background.

Guided by experts in the field of public health and registered nutritionists, you will combine practical experience with a thorough grounding in relevant areas of theory and research. The practical application of these academic skills will equip you with the knowledge and approaches necessary to implement a broad range of interventions to improve public health outcomes in different employment contexts and in particular relating to food and nutrition, for example tackling a range of relevant societal issues such as, health inequalities in nutritional wellbeing, the increase in diabetes and the high prevalence of obesity.

Upon successful graduation you will possess in-depth research and enquiry skills, and a critical understanding of their application in public health and in a range of employment contexts:

• local authorities
• the community and local partnerships
• the private sector
• charitable organisations
• the NHS and further research

Information for international students

International applicants are required to have a minimum overall IELTS (Academic) score of 6.5 with 5.5 in each component (or approved equivalent).