Program Overview

Program Overview

The online master's programme in Nutritional Epidemiology and Public Health is designed to provide students with a comprehensive understanding of human biology, nutrition, epidemiology, and public health. The programme values a broad influx of students from different backgrounds and stages in their careers.

Admission Requirements

The admission requirements for the online master's programme in Nutritional Epidemiology and Public Health are defined to ensure that students can successfully complete the programme in two years. The requirements include:

• A WUR BSc degree in Nutrition and Health, or equivalent.
• An assessment of the candidate's expertise in at least two or more of the following topics:
  • Biology (Human biology)
  • Nutrition
  • Epidemiology or Public health
  • Research methodology with statistics

Method of Assessment

The method of assessment includes:

• Transcript of records displaying the content of previous course subjects and project work.
• Curriculum vitae displaying relevant work, internship, and/or project experience on an academic level in a relevant field, if applicable.

Scores Attributed by the Admission Board

The Admission Board may attribute the following scores:

• Admitted
• Not admitted
• Admitted under condition obtaining the BSc or MSc degree
• Not admitted with offer of pre-master

Compensation of Knowledge Gaps

The Admission Board may allow and/or suggest compensation of knowledge gaps by:

• A GPA ≥ 7.0 for the previous education for small discrepancies.
• A GPA ≥ 7.0 and an individual pre-master's programme for larger discrepancies that can be compensated in ≤ 30 ECTS and one year of study.

Additional Context for Admission

Study programmes of which the graduates may meet the knowledge requirements of Nutrition Epidemiology and Public Health include:

• Nutrition Sciences
• Medicine
• Biomedical Sciences
• Health Sciences
• Nutrition and Dietetics (with research focus)

Students with other degrees can be admitted based on the actual courses in their previous study programme and/or relevant work experience.