Human Nutrition MSc - 2020/1

Awarding body

University of Surrey

Teaching institute

University of Surrey


FHEQ Level 7

Final award and programme/pathway title

MSc Human Nutrition

Subsidiary award(s)

Award Title
PGDip Human Nutrition
PGCert Human Nutrition

Professional recognition

Association for Nutrition (AfN)
Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).

Modes of study

Route code Credits and ECTS Credits
Full-time PCA61003 180 credits and 90 ECTS credits

QAA Subject benchmark statement (if applicable)


Other internal and / or external reference points

Association for Nutrition (AfN) Core competences for registration

Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences and Medicine

Programme Leader

COLLINS Adam (Biosc & Med)

Date of production/revision of spec


Educational aims of the programme

  • MSc - Provide a fundamental understanding of nutritional science, which takes a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of nutrition in diet-health-disease relationships;
  • MSc - Provide new knowledge and understanding of the role of nutrition in both individual and community health;
  • MSc - Discuss the role of diet in the development of disease;
  • MSc - Evaluate the potential, efficacy and scope of nutritional methods in health and disease;
  • MSc - Examine current knowledge of the specific roles of individual macro- and micronutrient deficiencies and imbalances on short- and long-term disease risk;
  • MSc - Explore the concept of optimal nutrition in various special situations;
  • MSc - Develop an understanding of research methodology in the area of Human Nutrition.
  • MSc - Design, undertake, communicate and defend an original research project in nutrition.
  • MSc - Meet the required standards of competency for registered nutritionists as outlined by the Association for Nutrition
  • PG Dip - Understand the principles of basic and applied nutritional science and have detailed knowledge of selected areas relevant to Human Nutrition;
  • PG Dip - Take a critical and scholarly approach to theory, practice, literature and research findings within the subject;
  • PG Cert - Be able to appraise more critically the theory, practice, literature and research findings within certain areas of nutrition
  • PG Cert - Make more effective use of nutritional methods
  • PG Cert - Have detailed knowledge of selected areas of Human Nutrition research;
  • PG Cert - Understand something of the principles of basic and applied nutritional science;
  • PG Dip - Deal more competently with queries from individuals on issues of nutrition and health
  • PG Dip - Know how to go about evaluating the nutritional status of individuals and make more effective use of nutritional methods for improving health from a secure knowledge base;
  • PG Dip - Understand current consensus views on the dietary requirements of the various population groups for individual nutrients in health and disease;
  • PG Dip - Understand the nutritional adequacies of various dietary practices in terms of meeting nutritional requirements, maintaining health and preventing and treating disease;

Programme learning outcomes

Attributes Developed Awards Ref.
The main principles of current human nutrition K PGCert, PGDip, MSc
The methods and approaches used for the purposes of nutritional assessment K PGCert, PGDip, MSc
Human metabolism in health and in the pathogenesis of disease K PGCert, PGDip, MSc
The main principles of public health in relation to diet and nutrition, both nationally and internationally K PGCert, PGDip, MSc
The application of nutrition principles to sport and exercise K PGDip, MSc
The influence of nutrition at the molecular/genetic level; K PGDip, MSc
The therapeutic use of nutrition in the management of disease K PGDip, MSc
Find and critically evaluate scientific literature and other appropriate sources of material C PGCert, PGDip, MSc
Critically evaluate research design and the methods commonly used in nutrition research C PGCert, PGDip, MSc
Use acquired knowledge and appropriate skills to make professional judgements C PGDip, MSc
Design relevant experiments to test formulated hypotheses. Gather, analyse and interpret qualitative and quantitative data. Gather, analyse and interpret qualitative and quantitative data C PGDip, MSc
Demonstrate competence in commonly used nutrition research methodology P PGCert, PGDip, MSc
Plan and execute an investigation/experiment, act autonomously and demonstrate originality P MSc
Communicate ideas, principles and theories effectively by oral, written and visual means T PGCert, PGDip, MSc

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure


This Master's Degree programme is studied full-time over one academic year, consisting of 180 credits at FHEQ level 7*. All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Postgraduate Diploma (120 credits)
- Postgraduate Certificate (60 credits)
*some programmes may contain up to 30 credits at FHEQ level 6.

Programme Adjustments (if applicable)



Year 1 (full-time) - FHEQ Level 7

Module Selection for Year 1 (full-time) - FHEQ Level 7

Students starting the programme in February will undertake the below modules during the summer period:
They would also undertake MHUM009 in semester 1.

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guest Speakers / Visiting Academics Y
Professional Training Year (PTY) N
Placement(s) (study or work that are not part of PTY) N
Clinical Placement(s) (that are not part of the PTY scheme) N
Study exchange (Level 5) N
Dual degree N

Quality assurance

The Regulations and Codes of Practice for taught programmes can be found at:

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2020/1 academic year.