Oxford Brookes University

What you'll study

This programme combines core nutritional science with applied modules that emphasise assessment, intervention and research. You will study the physiological and biochemical basis of human nutrition alongside population-level approaches to diet and health, and develop practical skills in nutritional assessment and dietary analysis.

• Core nutritional science: macronutrients and energy metabolism, micronutrient function and requirements, digestion and absorption.
• Nutrition across the life course: maternal and infant nutrition, nutrition in older adulthood, and life-stage specific nutritional needs.
• Diet, disease and public health: relationships between diet and non-communicable diseases, epidemiological methods in nutrition, and nutrition policy and health promotion.
• Applied skills and assessment: dietary assessment methods, anthropometry, biochemical markers, interpreting clinical and population data.
• Research methods and statistics: study design, critical appraisal of evidence, quantitative and qualitative methods relevant to nutrition research.
• Dissertation / research project: an independent research project or applied consultancy project under academic supervision, allowing you to specialise in an area of interest.

Teaching typically involves lectures, seminars, laboratory practicals and case-based learning, with opportunities for group work and engagement with real-world datasets or stakeholder organisations.

Entry requirements

Applicants normally need a good undergraduate degree in a bioscience, nutrition, health sciences or a closely related subject (typically a UK upper second-class honours/2:1 or international equivalent). Candidates with a lower second-class degree (2:2) and relevant professional experience in nutrition, health or food sectors may be considered.

Postgraduate applicants whose first language is not English are normally required to demonstrate proficiency in English; for many applicants this is shown by an approved test such as IELTS or equivalent. Applicants should also provide a personal statement and academic references; those with practical experience may be asked to supply evidence of relevant work or voluntary placements.

Career prospects

Graduates from the MSc Applied Human Nutrition move into a range of roles across the public, private and third sectors. Typical career paths include:

• Public health nutrition and health promotion roles within local authorities, government agencies or NGOs.
• Research assistant or coordinator positions in academic or clinical research groups, leading to PhD study for some students.
• Technical, product development or regulatory roles in the food, beverage and supplement industries.
• Nutrition counselling, consultancy and freelance practice, often with additional professional training or accreditation.
• Clinical support roles in allied health services; graduates often pursue further qualifications if seeking registration as a dietitian where required by professional bodies.

The programme’s emphasis on applied skills and research helps graduates demonstrate practical competence to employers and supports progression to professional training or doctoral study.

Why study at Oxford Brookes University

Oxford Brookes offers an applied, research-informed nutrition programme delivered by staff with experience across public health, clinical practice and industry. The department emphasises practical laboratory and assessment skills alongside critical appraisal of evidence, preparing graduates for employment or further study.

Students benefit from access to campus laboratory facilities, opportunities for collaborative projects with local health services and industry partners, and the university’s broader student support and career services. The university’s location near Oxford also provides a stimulating environment for networking, placements and engagement with regional research and public health organisations.