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Nutrition and Psychological Sciences (MSc) - At the institution - Newcastle - Tyne and Wear - Tyne and Wear
The MSc in Nutrition and Psychological Sciences aims to: # Provide a broad understanding of nutrition, dietetics and food policy; nutrients and their sensory properties; human psychopharmacology; eating disorders; and the interaction between diet, the brain and behaviour. # Equip the student with a range of research skills, by providing a broad and practical education in research methods, research planning and philosophical issues in research, culminating in a thesis research project. # Equip students with a range of transferable academic and employment-related skills. # Provide a unique and distinctive specialist postgraduate programme which synthesises relevant content from across the disciplines of nutrition and psychology. # Equip students with the critical skills to enable them to plan, execute, analyse and disseminate high-quality research.
Standard Entry All students should normally possess a first or upper second class degree in psychology or equivalent, or a degree relevant to nutrition or food science. Applicants whose first language is not English will be expected to have proficiency in English at IELTS level 6.5 or equivalent.
Nutrition and Psychological Sciences (MSc)
There is increasing interest in how specific foods and our diet affect our physiological and psychological performance. All of the major food manufacturers are actively engaged in research in these areas. The MSc in Nutrition and Psychological Sciences will explore aspects of nutrition, and how diet and foods interact with our brain and behaviour. An important aspect of the course will be the acquisition of core research skills that can be transferred either into the industrial workplace or academic context.
Successful graduates will be able to:
# Demonstrate a critical understanding of relevant areas of nutrition and psychological sciences, and the interaction between the two.
# Communicate effectively using oral and written means.
# Work productively with others and also work independently.
# Use computers for word processing, data management, statistical analysis.
# Use the Internet for learning, research and communication.
# Demonstrate competency in research design, planning, data collection, analysis, interpretation and report writing.
# Identify appropriate research questions, translate them into scientific hypotheses and design, plan, implement and disseminate a research study of scientific merit.
The MSc is a modular course consisting of 180 credits, covering 12 months of study. It is designed to provide subject specific knowledge (80 credits), generic research skills and knowledge through taught modules common across masters programmes (40 credits) and to allow the acquisition and practice of specific knowledge and research skills through completion of the Thesis (60 credits).
Research Philosophies and Issues
Nutrient Analysis and Sensory Perception 1
Nutrition and Food Policy 1
Diet, Brain and Behaviour 1
Advanced Quantitative Methods
Nutrient Analysis and Sensory Perception 2
Nutrition and Food Policy 2
Diet, Brain and Behaviour 2
Thesis - the thesis provides students with an opportunity to carry out an extensive empirical investigation related to a topic of their own choice. It is completed between June & September.
Year 1 Modules
CH0623 Nutrient Analysis and Sensory Perception A (CORE, 20 Credits)
CH0625 Nutrition and Food Policy (CORE, 20 Credits)
CH0650 Nutrition and Psychological Science MSc Thesis (OPTION, 60 Credits)