Nutritional Sciences

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The aim of this programme is to equip students with the necessary skill-set to understand the key issues in the field of nutritional sciences and apply critical thinking skills to solve problems in nutrition

PLEASE NOTE THAT THIS IS NOT A CONVERSION PROGRAMME INTO NUTRITIONAL STUDIES.

On successful completion of this programme, students should be able to:

* Present, as a thesis, original research in nutritional sciences and an evaluation of the associated scientific literature.
* Explain the principles of, and apply in practice, techniques used in nutritional sciences research.
* Gain an understanding of the relationship between nutrition and the development of disease and disorders.
* Recognise the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life.
* Apply critical thinking skills to solve problems in nutrition.
* Communicate effectively on nutrition-related issues with different stakeholders
* Develop the capacity to undertake lifelong learning.

Moduels will be chosen with the approval of the Programme Board depending on the students' background

Students take 90 credits as follows:

Core Modules
Students take 45 Credits as follows:

* PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 Credits)

* NT6104 Library Project in Nutritional Sciences (10 Credits)

* NT6105 Research Project in Nutritional Sciences (30 Credits)

Students submit their library and research projects in April and June, respectively.

Students take another 45 Credits from the following
* NT6103 Functional Foods: New Frontiers for Food and Health (5 Credits)

* NT6106 Current Topics in Public Health Nutrition (10 Credits)

* NT6107 Integration and Regulation of Nutrient Metabolism (5 Credits)

* NT6108 Sensory Analysis in Nutrition Research (5 Credits)

* NT6109 Minerals in Health and Disease (5 Credits)

* NT6110 Food Security and Implications for Human Nutrition (5 Credits)

* NT6111 Advances in Vitamins and Other Dietary Bioactives (5 Credits)

* FE6101 Food Business: Markets and Policy (5 Credits)

Depending on the background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:
* FS3009 Science and Technology of Food Products A (10 Credits)

* NT3001 Clinical Nutrition (5 Credits)

* NT3002 Food Toxicology (5 Credits)

* NT3009 Determinants of Food Choice and Eating Behaviour (5 Credits)

* NT3010 Nutrition in Growth, Developing and Ageing (5 Credits)

Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology and a minimum of a second class honours Grade 1 or equivalent. Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission. Decisions on eligibility will be taken by the Head of the Food and Nutritional Sciences (or nominee), subject to approval by the College of Science, Engineering & Food Science.English Language Requirements:IELTS 6.0 or TOEFL equivalentPart-Time Taught Postgraduate ProgrammesPlease note that non-EU applicants are not eligible to study part-time programmes English Language Requirements IELTS band: 6.5