The MSc is an intensive conversion programme intended primarily for graduates in biological sciences or medicine. The PG Dip is appropriate for those who wish to study for a shorter period than the MSc, including those who need to update their knowledge and do not wish to undertake a research project. Both aim to provide you with a broad knowledge and understanding of nutrition and to develop your scientific skills to graduate level.
MSc and PG Dip: The principles of nutrition, public health nutrition, clinical nutrition and nutrition research skills. From May to August MSc students undertake a supervised research project.
Core modules: Principles of Nutrition; Public Health Nutrition; Clinical Nutrition; Nutrition Research Skills; MSc Nutrition Project.
See module list for further details.
Dr. Paul Sharp
Accredited by the Association for Nutrition, allowing graduates to apply for direct entry to the UK Voluntary Register of Nutritionists.
King's College London
Credit value (UK/ECTS equivalent)
UK 180/ECTS 90
MSc: One year FT, September to September; PG Dip eight months, FT September to April.
Nutrition planning, health promotion, nutrition information, teaching or research for health and education services, governmental organisations, the media and food industry.
Year of entry 2014