Nutritional Medicine MSc - 2026/7
Awarding body
University of Surrey
Teaching institute
University of Surrey
Framework
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
N/A
Faculty and Department / School
Faculty of Health and Medical Sciences - School of Biosciences
Programme Leader
BATH Sarah (Biosciences)
Date of production/revision of spec
18/12/2024
Educational aims of the programme
- Students will gain knowledge and skills necessary to investigate, understand and apply the concepts of Nutritional Medicine in relation to current health issues, such as obesity, Type 2 Diabetes and nutritional deficiencies
- To develop evidence-based knowledge and practice in students in healthcare roles, private practice or industry who provide nutrition-related care or advice
- To enhance the critical and analytical skills of students through taking a critical and scholarly approach to theory, practice, literature and research findings within the subject resulting in a greater understanding of the range and potential of nutritional management of disease risk
- To further the students' knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level
- Our programme will help students to develop critical skills, knowledge and confidence in nutrition applicable to professional practice, within a collegiate environment. To become an advocate for the nutrition profession
- To provide opportunities for professional development, encourage the acquisition of intellectual, scientific, technical and transferable skills to promote self-directed and life-long learning, allowing students to show evidence of their development and support their career progression
Programme learning outcomes
| Attributes Developed | Awards | Ref. | |
| To discuss the type of evidence that underpins current dietary requirements/guidelines and know how to evaluate the nutritional status of individuals | KCP | MSc | |
| To consider the epidemiology of nutritional status and related health in the UK and other populations | K | PGCert, PGDip, MSc | |
| To understand the role of human nutrition and metabolism in health and in the pathogenesis of disease | K | PGCert, PGDip, MSc | |
| To understand the specific roles of macro, micro and phytonutrients in health and disease | K | PGCert, PGDip, MSc | |
| Measure food intake and be aware of the pitfalls in such measurement | KPT | PGCert, PGDip, MSc | |
| Describe food sources of particular nutrients | KP | PGCert, PGDip, MSc | |
| Understand the role of the food matrix and meal composition in the uptake and metabolism of nutrients | K | PGCert, PGDip, MSc | |
| Plan a diet plan for a specific health-related purpose | CP | PGCert, PGDip, MSc | |
| Understand research design and data analysis to interpret published nutrition research | CT | PGDip, MSc | |
| To develop the analytical skills required to allow interpretation of data or evidence and formulate conclusions | KCT | PGDip, MSc | |
| Design/plan/undertake an appropriate research project | KPT | MSc | |
| Develop confidence in communicating ideas, principles and theories effectively by oral, written and visual means, including group work. Work effectively, independently and in small groups and teams towards a common goal | PT | PGDip, MSc | |
| To develop a critical, scholarly and evidence-based approach to theory and practice in Nutritional Medicine | P | PGCert, PGDip, MSc |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Programme structure
Part-time
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)
N/A
Modules
Unstructured (2-5 years) - FHEQ Level 7
Module Selection for Unstructured (2-5 years) - FHEQ Level 7
MSc choose 4 from the 5 listed optional modules (plus the 2 core modules and the 3 compulsory modules and the Project module BMSM013)
PG Dip choose 3 from the 5 listed optional modules (plus the 2 core modules and the 3 compulsory modules)
PG Cert take the 2 core modules plus two other optional modules
Modules BMSM001, BMSM002, BMSM013 run every year.
Within one academic year, the following 15 credit modules will run:
BMSM001, BMSM002, BMSM003, BMSM005, BMSM041, BMSM042
Within the next academic year, the following 15 credit modules will run:
BMSM001, BMSM002, BMSM009, BMSM011, BMSM012, BMSM043.
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:
Employability
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.
Sustainability
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 2026/7 academic year.