Nutrition in Practice | MSc at Leeds Beckett University

Course Details

Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. By analysing how lifestyle affects food and nutrition, the vested interests of the food industry and the role of food and nutrition in disease, you will gain a solid understanding of current issues, enabling you to make a positive difference in a variety of nutrition-related roles around the world.

You will develop a range of practical skills, including the ability to devise programmes for interventions, secure funding from commissioners and report your findings to wider audiences. By working face-to-face with community groups, you will understand how to successfully engage with clients and influence behaviour change using websites, media presentations, workshops and social media.

Our links with employers in the field of nutrition will ensure you have an opportunity to integrate work experience alongside your academic study, enhancing your employability and enabling you to meet the Association for Nutrition competencies to become a registered associate nutritionist upon graduation.

Course Benefits

You'll undertake a four to six-week placement either in the UK or abroad. It's an opportunity to gain significant work experience in areas such as food product development, weight loss and healthy lifestyles, and consultancy in either the private, public or charity sector. You'll also have access to our state-of-the-art biomedical science laboratories, clinical skills suite and kitchens, which will allow you to hone your practical skills further.

You'll be taught by an experienced team of professionals including Professor Pinki Sahota, an expert in childhood nutrition and obesity with 17 years' experience in the NHS, and Professor Alan White, Chair of the Board of Trustees for the Men's Health Forum.

You'll also hear from other leading professionals in the field as we host regular guest speakers from nutritional practice, the food industry, public health departments, hospital settings and research.