Animal Nutrition

Entry requirements

Bachelors degree at 2:2 or above in a relevant subject. Those with significant work experience in a related industry may also be considered

Months of entry

January, April, September

Course content

Animal Nutrition: optimise health, wellbeing, productivity and performance in animals

To provide students with knowledge and understanding of the principles and practice of animal nutrition in production and companion animals, enabling them to apply a scientific and research led approach at a practical level to improve performance, health and welfare.

WHY THIS PROGRAMME?

School of Veterinary Medicine ranked Number 1 Vet School in the UK overall (The Complete University Guide) and Number 1 Vet School in the UK for the Quality of Veterinary Research (REF)

Delivered in collaboration with senior academics/nutritionists from SRUC, who along with University staff have an international reputation in the animal nutrition, clinical nutrition and feed industry sectors, with some staff having Registered Nutritionist status (Society for Nutrition).

It is the 1st animal nutrition masters-level programme globally that is delivered entirely part-time and online, within an interactive online learning environment.

The programme design and delivery makes it a particularly attractive option for busy working professionals looking to advance their knowledge and skills-set to support them in their career aspirations, whether they want to work within the animal nutrition sector or want to continue their development into further study for a PhD

It addresses a critical gap for those aspiring to work in the feed industry a lack of appreciation of nutrition in the context of the commercial animal feed industry, in-part through our links with industry and contributions from industry members

It will enhance your conceptual, analytical and presentation skills to use effective and modern methods of describing and analysing scientific, research and dietary ration data to inform decisions on managing, designing and evaluating diets in the contexts of the interactions between diet, production, health and disease