MSc/PgDip Human Nutrition

How can you help an obese client to manage her weight? Which foods should a client with kidney disease avoid? What effect does fructose have on a child’s health?

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Through this one-year course, you’ll develop the skills and knowledge to work as a nutritionist in both the health and food sectors.

You’ll study the theory behind nutritional sciences, exploring topics from food guidelines to biochemistry to the distribution and control of disease. You’ll also have sessions in our laboratories where you’ll complete practical evaluations.

During practical sessions, we’ll help you to understand the assessments you might conduct as a nutritionist. We use patient case studies, so you might complete a nutritional assessment for a patient with Crohn’s disease or diabetes, or perhaps analyse a person’s diet.

Many of our students complete public health nutrition-based projects for their dissertations, focusing on areas they’re hoping to develop a career in. Recent topics include how diet and calorie intake might affect the efficacy of chemotherapy treatment, and exercise barriers for young women.

Features and Benefits

  • Practical sessions - You’ll have practical sessions where you explore topics such as food composition and how to conduct a nutritional assessment.
  • Industry-standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.
  • Teaching excellence - Our teaching team includes registered nutritionists, food scientists and a dietician.
"Studying Human Nutrition and working alongside staff who are experts in the field will give you the knowledge and skills to make a real difference to the health of future generations.” Anne Turner - Principal Lecturer: Food and Nutrition

Career Prospects

From nutrition-related roles within government organisations to working in the media to food industry research and development, there are a variety of career paths you could take as a nutritionist.

You might work in a health setting (such as a hospital) or perhaps set up a consultancy business as a nutritionist, or develop your career within research or teaching nutrition. 

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Entry requirements

You will have a minimum 2:2 undergraduate degree in a bioscience subject. A recent relevant bioscience–based degree is desirable, however students without a bioscience-based degree may be eligible if they can demonstrate a sound underpinning knowledge in the biosciences.

Overseas applicants will require IELTS with an overall score of 6.5 with no less than 5.5 in any category, or an equivalent accepted English qualification. Accepted English qualifications can be viewed here.

Course details

Our Human Nutrition course aims to provide you with an in-depth understanding of the relationships between diet, disease and health.

It’s designed to give you the skills to analyse and critically evaluate nutrition and food science theory and practice, so that you can develop a career as a nutritionist in the health and food sectors.

On this one-year course, you’ll have days with a mix of lectures, seminars and practical sessions, where you’ll explore some of the evaluations you might conduct as a nutritionist.

Topics you might cover in practicals include dietary assessments, clinical nutrition to help people understand health conditions such as diabetes, and how to assess nutritional status.

You’ll also learn about ethics for scientific research, research methodologies and statistical analyses, including how to appraise scientific research studies.

This is to introduce you to methods you’ll most likely use in your future career, as well as to prepare you for the independent research study you’ll conduct for your final assessment.

For your dissertation, you’ll typically submit a 2,000-word research proposal and a 16,000-word dissertation with your research findings. You’ll have support of a supervisor to help guide you through your project.

Our academic team at Manchester Met includes registered nutritionists, food scientists and a dietitian. Many conduct research projects in their area of expertise, and you’ll normally have the opportunity to volunteer to help with projects.

Recent research projects include 5:2 diet studies in managing acute disease outcomes, a community project to encourage residents to grow and eat their own food, and various field and laboratory projects exploring the pharmacodynamics and kinetics of molecular nutrition in the human body.

Over the duration of this course, you'll cover the following core units:

  • Fundamental Nutrition
  • Sustainable Diets
  • Nutritional Epidemiology
  • Nutrition in Practice
  • Nutritional Assessment
  • Molecular Nutrition and Biochemistry
  • Health Promotion
  • Food Composition and Analysis
  • Dissertation with Research Methods

For the full unit descriptions, click read more about this year of study below.

Read more about this year of study

Core Units

Fundamental Nutrition

In this unit, we'll provide you with core knowledge of dietary sources of energy, nutrients and bioactive constituents of food, nutrient deficiencies and excesses in the human diet. You'll consider the impact on the development of disease across the lifespan. You'll also develop a comprehensive understanding of nutrients and non-nutrient bioactive compounds. You'll discuss dietary recommendations and analyse programmes with the aim to improve the health of the population and the nutritional adequacy of a variety of diets.

Sustainable Diets

In this unit you'll evaluate the various approaches towards achieving sustainable diets, including giving equal weight to nutrition and public health, the environment, socio-cultural issues, food quality, economics and governance.

Nutritional Epidemiology

This unit explores the evidence base including scientific study and design, for the role of food and nutrient intake in health and disease from a community and population perspective. The unit further expands on the links between key health determinants around poverty, food choice and nutrition.

Nutrition in Practice

We've designed this unit to provide you with an understanding of meal planning and food preparation. You'll explore the sociological, economic and cultural influences on food choice, diet and health behaviours, developing practical understanding of the culinary barriers to optimum nutrition, health and wellbeing. You'll work practically and creatively with a range of foods to plan menus, prepare food, estimate portion size and nutrient content to better understand our relationship with food.

Nutritional Assessment

In this unit, we'll deliver core knowledge and skills to enable you to assess and analyse an individual’s nutritional status using dietary intake and body composition assessment.. You'll do this by measuring an individual’s food intake, calculating their nutritional requirements and developing potential management strategies. You'll learn to assess nutritional status using standard and advanced anthropometric methods. You'll also learn a range of dietary intake assessment methods, the calculation of nutritional requirements and practical management strategies, should you identify the need for nutritional intervention. We'll also teach you about dietary-related diseases and conditions, and covers practical skills in designing individual level dietary support and interventions.

Molecular Nutrition and Biochemistry

In this unit you'll extend your knowledge of the role of nutrients within the human body by exploring molecular and biochemical pathways in which macro and micronutrients are metabolised. You'll explore the role of diet in the development of disease and of the needs and goals of industrialised food formulation and production in meeting human nutritional requirements. This unit also develops your ability to present complex scientific knowledge visually and verbally to both lay and scientific audiences.

Health Promotion

In this unit, you'll examine the theory, methods and applications of health promotion in the context of changing individual and population behaviours for the improvement of society’s health.

Food Composition and Analysis

In this unit you'll undertake activities involving the analysis of food samples from across the production chain, examine and analyse the structure and functionality of food macromolecules (proteins, fats, carbohydrates) and the influence of chemical profile on the characteristics and quality of foods, and how these can be modified by food processing. You'll also become familiar with laboratory techniques in food chemistry analysis of ingredients and composition.

Dissertation with Research Methods

In this unit, you'll design and undertake a significant scientific research study on a topic of professional interest and relevance in your specialist study area.

Assessment weightings and contact hours

10 credits equates to 100 hours of study, which is a combination of lectures, seminars and practical sessions, and independent study. A masters qualification typically comprises of 180 credits, a PGDip 120 credits, a PGCert 60 credits and an MFA 300 credits. The exact composition of your study time and assessments for the course will vary according to your option choices and style of learning, but it could be:


Department of Health Professions

Our Department of Health Professions teaches subjects including physiotherapy, speech and language therapy, and nutritional sciences.

The department is committed to ensuring its courses stay relevant and up-to-date with current professional practice, by maintaining links with colleagues in clinical practice and research.

More about the department

Taught by experts

Your studies are supported by a team of committed and enthusiastic teachers and researchers, experts in their chosen field. We also work with external professionals, many of whom are Manchester Met alumni, to enhance your learning and appreciation of the wider subject.

Meet our expert staff


UK and EU students

UK and EU students: Full-time fee: £8,500 per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

UK and EU students: Part-time fee: £1417 per 30 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

Non-EU and Channel Island students

Non-EU international and Channel Island students: Full-time fee: £16,000 per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

Non-EU international and Channel Island students: Part-time fee: £2667 per 30 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

Additional Information

A Masters qualification typically comprises 180 credits, a PGDip 120 credits, a PGCert 60 credits, and an MFA 300 credits. Tuition fees will remain the same for each year of study provided the course is completed in the normal timeframe (no repeat years or breaks in study).

Additional costs

All of the books required for the course are available from the library. The University also has PC labs and a laptop loan service. However, many students choose to buy some of the core textbooks for the course and/or a laptop. Students may also need to print their assignments and other documents. Campus printing costs start from 5p per page. Estimated costs are £300 for a laptop up to £100 for books and printing. Total optional cost: £400

Postgraduate Loan Scheme

Loans of up to £10,906 for many Postgraduate Courses

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Alumni Loyalty Discount

Rewarding our graduates

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How to apply

The quickest and most efficient way to apply for this course is to apply online. This way, you can also track your application at each stage of the process.

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If you are unable to apply online, you can apply for postgraduate taught courses by completing the postgraduate application form. There are exceptions for some professional courses – the course information on our on-line prospectus will give you more information in these cases.

Please note: to apply for this course, you only need to provide one reference.

You can review our current Terms and Conditions before you make your application. If you are successful with your application, we will send you up to date information alongside your offer letter.


Programme Review
Our programmes undergo an annual review and major review (normally at 6 year intervals) to ensure an up-to-date curriculum supported by the latest online learning technology. For further information on when we may make changes to our programmes, please see the changes section of our Terms and Conditions.

Important Notice
This online prospectus provides an overview of our programmes of study and the University. We regularly update our online prospectus so that our published course information is accurate. Please check back to the online prospectus before making an application to us to access the most up to date information for your chosen course of study.

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