Nutritional Medicine MSc - 2023/4

Awarding body

University of Surrey

Teaching institute

University of Surrey


FHEQ Level 7

Final award and programme/pathway title

MSc Nutritional Medicine

Subsidiary award(s)

Award Title
PGDip Nutritional Medicine
PGCert Nutritional Medicine

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
Part-time PCA61001 180 credits and 90 ECTS credits

QAA Subject benchmark statement (if applicable)

Other internal and / or external reference points


Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences

Programme Leader

BATH Sarah (Biosciences)

Date of production/revision of spec


Educational aims of the programme

Programme learning outcomes

Attributes Developed Awards Ref.

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure


This Master's Degree programme is studied part-time over two to five years, consisting of 180 credits at FHEQ level 7. All modules are 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)

Programme Adjustments (if applicable)



Unstructured (2-5 years) - FHEQ Level 7

Module Selection for Unstructured (2-5 years) - FHEQ Level 7

MSc choose 7 from the 9 listed optional modules (plus the 2 compulsory modules and the project module)
PG Dip choose 6 from the 9 listed optional modules (plus the 2 compulsory modules)
PG Cert choose 2 from the 9 listed optional modules (plus the 2 compulsory modules)

In each academic year, half the optional modules run, the other half run the following year. Modules BMSM001 and BMSM002 run every year. BMSM013 (45 credits) also runs every year.

Within one academic year, the following 15 credit modules will run:
BMSM001, BMSM002, BMSM003, BMSM004, BMSM005, BMSM006, BMSM007

Within the next academic year, the following 15 credit modules will run:
BMSM001, BMSM002, BMSM008, BMSM009, BMSM011, BMSM012.

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

Other information

1- Direct entry
Prospective students are allowed to apply for direct entry on to the MSc provided they meet the entry criteria for the course. These are: An upper second class undergraduate degree or higher in a recognised relevant subject (e.g. Nutrition, dietetics, biochemistry, pharmacology). Or a registrable qualification in medicine, dentistry or veterinary medicine.

2- Occasional student
Suitability of students not meeting the entry criteria will be considered on a case-by-case basis by the Programme Director for the occasional route. Students must join the programme at the beginning i.e. BMSM001, and within 2 years, complete and pass 4 modules (60 credits), to include the compulsory modules BMSM001 and BMSM002. They will then be allowed to progress by the following options:

o Be awarded a PG certificate for 60 credits
o Be transferred to registration for the MSc

Once registered this programme is studied part-time over a maximum of five academic years. For students entering via the Occasional route the maximum period of registration will be calculated from their first module registration.

3. CPD/short course route
Prospective students can register and attend any one of the optional modules as a short course or for CPD. Students attending as occasional students are still required to have a 2:1 (or equivalent) in a subject relevant to the course although eligibility will be considered by the Programme Director.

Five Pillars
The University of Surrey has an educational commitment to developing learners with strong capabilities in the following five areas: Employability, Digital Capabilities, Global and Cultural Capabilities, Sustainability, and Resourcefulness and Resilience. These are embedded into the programme level for Nutritional Medicine MSc as follows:

The programme is an AfN accredited programme, as such, the programme is already designed to equip students with all the core competencies required of registered nutritionists. Upon completion of the MSc programme graduates are eligible to automatically enter onto the UK Voluntary register as Associate Registered Nutritionist (ANutr). A session on the role of the AfN in nutritional medicine is included in BMSM001, with signposting to the AfN website which includes information on career paths. Throughout the course students will be taught by, and exposed to, a variety of internal and external speakers exposing students to the variety of specific roles nutritionists have in the workplace. The tasks and assessments undertaken across the modules are specifically chosen to equip students with knowledge and skills that are key to the role of modern nutritionists. Key to this, and underpinning everything through this programme, students develop the ability to critically appraise evidence and the appropriate application of this knowledge to specific individuals, groups, or populations, advancing research or creating new health interventions or enterprises.

A mentorship scheme can pair students with their peers, many of whom are well into their career paths, and a chosen specialism within Nutritional Medicine can be requested. Opportunities exist for informal networking with peers and staff during the module, and a WhatsApp group. More formal networking is available through the alumni LinkedIn group.

From the very beginning of the programme students begin to consider the foundations of nutrition knowledge in the context of the UN Sustainable Goals. The sustainability of food biosystems includes provision of diet that maintains health and prevents disease, which is covered in all modules. Broader aspects relevant to sustainability, including food production, processing, distribution, retail and impact on global resources and the environment are topics that are addressed across the programme. Seminars and tutorials give students the opportunity to explore specific topical aspects of sustainability including the National Food Strategy, the EAT Lancet recommendations for Planetary health, sustainable development and factors affecting food security in the UK and globally.

Digital capabilities
Throughout their journey, students will access digital resources, analyse data and disseminate nutrition in an evidence-based manner. They will acquire knowledge, and attitudes that enable confident, critical, and creative
use of a wide range of digital technologies for information, communication, and problem-solving. This includes navigating SurreyLearn, using digital resources for estimating dietary intake (for example using the online resource for UK food tables) and applying statistics to small and large datasets. Resourcefulness and resilience Students will have the opportunity to develop confidence in responding effectively to opportunities, challenges, problems, and setbacks, reflecting and learning from own performance and experiences.

Global and Cultural Capabilities
The programme includes guest speakers in each module, encompassing a range of global and cultural experiences. Randomised controlled trials are often discussed with specific reference to the populations they represent.
Thus students will demonstrate awareness of, and respect for, intercultural variations in food culture, respecting diversity and promoting equality, inclusion and social justice.

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 2023/4 academic year.