Program Overview

Introduction to the Nutritional Medicine MSc Program

The University of Surrey offers a Master's degree program in Nutritional Medicine, 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).

Awarding Body and Teaching Institute

• The awarding body for this program is the University of Surrey.
• The teaching institute is also the University of Surrey.

Framework and Final Award

• The program is structured at the FHEQ Level 7.
• The final award and program/pathway title is MSc Nutritional Medicine.

Subsidiary Awards

• Award: PGDip, Title: Nutritional Medicine
• Award: PGCert, Title: Nutritional Medicine

Professional Recognition

The program is accredited by the Association for Nutrition (AfN), allowing graduates to register as Associate Registered Nutritionists (ANutr) with the UK Voluntary Register of Nutritionists (UKVRN).

Modes of Study

Faculty and Department/School

The program is offered by the Faculty of Health and Medical Sciences, School of Biosciences.

Programme Leader

The program leader is BATH Sarah, from the School of Biosciences.

Date of Production/Revision of Specification

The program specification was produced or revised on 27/01/2026.

Educational Aims of the Programme

The program aims to:

• Develop critical skills, knowledge, and confidence in nutrition applicable to professional practice.
• Provide knowledge and skills necessary to investigate, understand, and apply the concepts of Nutritional Medicine.
• Develop evidence-based knowledge and practice in students.
• Enhance critical and analytical skills through a scholarly approach to theory, practice, literature, and research findings.
• Further students' knowledge of the mechanisms underlying disorders with nutritional aetiologies.
• Provide opportunities for professional development and encourage the acquisition of intellectual, scientific, technical, and transferable skills.

Programme Learning Outcomes

The program learning outcomes include:

• Discussing the type of evidence that underpins current dietary requirements/guidelines.
• Considering the epidemiology of nutritional status and related health.
• Understanding the role of human nutrition and metabolism in health and disease.
• Understanding the specific roles of macro, micro, and phytonutrients in health and disease.
• Measuring food intake and being aware of the pitfalls in such measurement.
• Describing food sources of particular nutrients.
• Understanding the role of the food matrix and meal composition in the uptake and metabolism of nutrients.
• Planning a diet plan for a specific health-related purpose.
• Understanding research design and data analysis to interpret published nutrition research.
• Developing analytical skills required to interpret data or evidence and formulate conclusions.
• Designing/planning/undertaking an appropriate research project.
• Developing confidence in communicating ideas, principles, and theories effectively.
• Developing a critical, scholarly, and evidence-based approach to theory and practice in Nutritional Medicine.

Attributes Developed

The attributes developed through this program include:

• C: Cognitive/analytical
• K: Subject knowledge
• T: Transferable skills
• P: Professional/Practical skills

Programme Structure

The program is studied part-time over two to five years, consisting of 180 credits at FHEQ level 7. Possible exit awards include:

• Postgraduate Diploma (120 credits)
• Postgraduate Certificate (60 credits)

Modules

The modules for the part-time program include:

• BMSM013: The Project (Core, 45 credits)
• BMSM001: Principles of Nutritional Science (Core, 15 credits)
• BMSM009: Dietary Minerals in Health and Disease (Core, 15 credits)
• BMSM012: The Brain, Nervous System, Diet & Behaviour (Optional, 15 credits)
• BMSM003: Antioxidants, Phytoprotectants and Disease (Optional, 15 credits)
• BMSM042: Nutrition in Diabetes and Clinical Diseases (Optional, 15 credits)
• BMSM002: Principles of Applied Nutrition and Epidemiology (Core, 15 credits)
• BMSM043: Obesity, Lipids and Cardiovascular Disease (Core, 15 credits)
• BMSM041: Nutrition Across the Life Course (Core, 15 credits)
• BMSM005: Diet, the Gut, Food Allergy and Intolerance (Optional, 15 credits)
• BMSM011: Nutrition & Exercise for Health & Sports Performance (Optional, 15 credits)

Module Selection

• MSc students choose 4 from the 5 listed optional modules (plus the 5 core 15-credit modules and the 45-credit project module BMSM013).
• PG Dip students choose 3 from the 5 listed optional modules (plus the 5 core 15-credit modules).
• PG Cert students take BMSM001 and BMSM002 plus two other 15-credit modules.

Opportunities for Placements/Work-Related Learning/Collaborative Activity

• Associate Tutor(s)/Guest Speakers/Visiting Academics: Yes
• Professional Training Year (PTY): No
• Placement(s) (study or work that are not part of PTY): No
• Clinical Placement(s) (that are not part of the PTY scheme): No
• Study exchange (Level 5): No
• Dual degree: No

Other Information

1. Direct Entry: Prospective students can apply for direct entry onto the MSc provided they meet the entry criteria.
2. Occasional Student: Students not meeting the entry criteria will be considered on a case-by-case basis by the Programme Director.
3. CPD/Short Course Route: Prospective students can register and attend any one of the optional modules as a short course or for CPD.

Five Pillars

The University of Surrey has an educational commitment to developing learners with strong capabilities in the following five areas:

• Employability: The program is designed to equip students with core competencies required of registered nutritionists.
• Digital Capabilities: Students will access digital resources, analyze data, and disseminate nutrition in an evidence-based manner.
• Sustainability: Students will consider the foundations of nutrition knowledge in the context of the UN Sustainable Goals.
• Global and Cultural Capabilities: The program includes guest speakers encompassing a range of global and cultural experiences.
• Resourcefulness and Resilience: Students will develop confidence in responding effectively to opportunities, challenges, problems, and setbacks.