Nutrition with Public Health Management

On the MSc Nutrition with Public Health Management course you’ll develop a rigorous understanding of nutritional science, with opportunities to apply your knowledge to contemporary scenarios aligned to global public health challenges. This masters course is accredited by the Association for Nutrition, meaning you’ll develop core competencies for nutritionists and transferable knowledge and skills for a wide range of public health sector roles.

Accredited by: Association for Nutrition (AfN) This course is accredited by the Association for Nutrition (AfN). Successfully completing an accredited course allows graduates to apply for Direct Entry Registration (at Associate Level) with the UK Voluntary Register of Nutritionists (UKVRN).

Sheffield Business School accreditation Sheffield Business School is accredited by the Association to Advance Collegiate Schools of Business (AACSB) and has been awarded the Business School Impact System label by the European Foundation for Management Development (EFMD).

How you learn All our courses are designed around a set of key principles based on engaging you with the real-world, collaborating with others, challenging you to think in new ways, and providing you with a supportive and authentic environment in which you can thrive.

On this course you’ll learn in our state-of-the-art nutrition laboratories and kitchens, developing and advancing your practical, professional and transferable skills. This will equip you for a career in the rapidly evolving nutrition and public health sector, providing a foundation for both employment and continued professional development. Our research-active staff will deliver up-to-date taught sessions informed by current thinking. You’ll also have the opportunity to undertake a research or consultancy project that’s relevant to nutrition or public health nutrition.

The course is delivered on-campus over three trimesters, with teaching scheduled based on the length of your course and the academic calendar.

You learn through:

Key themes The course begins by focusing on the underlying science of nutrition – including food composition, nutrient functionality, digestion, absorption and metabolism. We’ll consider the social and behavioural determinants of food choice at individual, population and global levels, along with methods of dietary assessment and analysis, and models of behaviour change.

You’ll take part in practicals and workshops in our specialist labs and kitchens, using specialist software. You’ll develop and apply key skills including anthropometry, the estimation of energy balance, food composition and dietary analysis, and behaviour change techniques.

As you progress through the course, you’ll consider the complex interactions between diet, health and disease across the lifecourse – plus how outcomes can be improved via intervention. You’ll apply your knowledge and skills to address existing public health challenges before progressing to your project – your chance to bring together the practical, theoretical, research and knowledge-based skills you’ve gained throughout the course.