MSc Public Health Nutrition

at University of Chester

The course is designed for graduates with an interest in people, health and nutrition. Our modules focus on core public health nutrition issues such as the relationship between nutrition and health and the way in which sociological and psychological factors influence food choice. All modules are designed to increase your understanding of the scientific evidence related to food, nutrition and health upon which public health nutrition strategies, activities and policies are based.

Modules
 

• Developing Healthier Communities
• Key Concepts of Nutrition
• Nutrition in Health and Disease
• Professional Perspectives
• Public Health Promotion and Policy
• Research Methods and Data Analysis
• Research Project
• Sociology and Psychology and Public Health

Home Students
 

• Applications are invited from graduates who have completed an undergraduate BSc degree (minimum 2:2 honours or equivalent), in human nutrition or biological/health science. The degree must contain components in biochemistry and physiology.
• Applications will be considered from those with other science degrees, providing the applicant has a minimum 2:2 honours (or equivalent) and science A Levels.

International/EU Students
 

• Applications are invited from graduates who have completed an undergraduate BSc degree (minimum 2:2 honours or equivalent), in human nutrition or biological/health science. The degree must contain components in biochemistry and physiology.
• Applications will be considered from those with other science degrees, providing the applicant has a minimum 2:2 honours (or equivalent) and science A Levels.

International/EU Students

full course fee: £13,450

The University of Chester offers generous international and merit based scholarships for postgraduate study, providing a significant reduction to the published headline tuition fee. You will automatically be considered for these scholarships when submitting an application and any award given will be shown on your offer letter.

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