MSc Programme in Human Nutrition
The programme is organised in accordance with Danish Ministerial Order no. 814 of 29 June 2010 on bachelor and master’s programmes (candidatus) at universities (the ministerial order of the study programmes). The programme is offered under the Food Science Study Board.
Graduates of the MSc programme are awarded the Danish title ‘cand.scient. (candidatus/candidata scientiarum) i human ernæring’ and the English title ‘Master of Science (MSc) in Human Nutrition’.
Chapter 1. Programme objective and competence profile
1. 1 Programme objective
The main purpose of the MSc in Human Nutrition programme is to educate, on an interdisciplinary basis, academics who have insight into human nutrition science and related subjects about the optimum function and the prevention of disease as well as about the factors affecting the eating habits of the population.
1.2 General programme profile
The programme comprises, among others, the following main subjects: Metabolic functions of nutrients, nutrition and health, diet and food culture of the general public, prevention policy and nutrition as well as the importance of the diet in the prevention of the most common widespread diseases such as cardiovascular disease, cancer, obesity, type 2 diabetes and osteoporosis. Through course participation and project work, the students will acquire academic knowledge and theoretical and methodological qualifications enabling them to:
- Apply selected elements within the disciplines and methodologies of the field of nutrition
- Act as a bridge between nutrition research and the public
- Participate in scientific development and fact-finding work
- Further develop their academic knowledge in line with developments in nutritional science
- Participate in the planning and realisation of nutrition-related prevention of disease
- Supplement their training in a research training programme (PhD programme)
1.3 Programme employment prospects
The programme is aimed at job functions related to consultancy, guidance, administration, research and education within manufacturing industries, public authorities and research and educational institutions.
1.4 Programme competence profile
During the master’s programme, the student will acquire the following knowledge, skills and competences within nutrition and health, the diet and food culture of the general public as well as prevention policy and nutrition. In addition, the student will acquire a number of individual qualifications through elective courses and writing an MSc thesis.
After completion of the programme, a person holding an MSc in Human Nutrition should be able to:
1.4.1. Knowledge
- Describe the metabolic and physiological functions of nutrients – in general and in relation to the prevention of disease
- Summarise the links between nutrition and welfare and deficiency diseases
- Reformulate and reflect on the diets of various population groups in Denmark – including the interaction between diet and nutritional status
- Demonstrate general knowledge of key social and cultural aspects that influence people’s relationship to food
- Describe the effects of nutrients on bodily functions under different physiological conditions
- Express knowledge on the effects of nutrients on growth, development and health
- Summarise theories, methodologies and research finding within the discipline
1.4.2. Skills
- Apply conventional measuring techniques from nutritional science for the evaluation of nutritional status
- Apply evidence-based principles of nutritional science in connection with fact-finding
- Evaluate key methodologies in the field of human nutrition with regard to validity, reliability and applicability
- Plan, collect and assess dietary data in relation to stated goals
- Analyse and assess social science study designs and methodologies in relation to specific food and nutrition-related issues
- Communicate specialist knowledge clearly and precisely – in writing and orally – to other specialists as well as laymen
- Select and use appropriate information and communications technology in all relevant work processes
- Evaluate and be critical of the scientific literature within the field of human nutrition
1.4.3 Competences
- Initiate and manage prevention initiatives, including identifying target groups, setting intervention levels, selecting activities and planning evaluations
- Identify the players in the health sector and the distribution of responsibilities in Denmark, and participate in monodisciplinary and interdisciplinary collaboration with these players
- Understand the interests and opportunities of the international, national and local players in relation to nutrition-oriented health promotion
- Advise and provide guidance on as well as administer nutrition-related issues and tasks
- Monitor and consider the many and sometimes contradictory aspects that influence people’s relationship to food today
- Teach and conduct research in human nutrition
- Independently assess and organise own learning processes and assume responsibility for own professional development with a view to life-long learning
Chapter 2. Programme content
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Compulsory courses and thesis |
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Elective course |
2.1 Content
The programme is set at 120 credits. The following courses are compulsory:
270010 Folkesundhed og ernæring (Public Health and Nutrition – 7.5 credits
270101 The Sociology of Food – 7.5 credits
270036 Thematic Course: Human Nutrition – 15 credits
270094 Experimental Nutrition Physiology – 7.5 credits
270095 Nutrition Related Diseases – 7.5 credits
270081 Evidence, Diet and Health – 7.5 credits
270084 Nutrition, Growth and Development – 7.5 credits
270096 Nutrition Physiology – 7.5 credits
Thesis – 30 or 45 credits
The thesis subject must be within the scope of the discipline.
The compulsory courses and the thesis constitute the academic topics of the programme.
There are a maximum of 22.5 credits for electives – depending on the length of the thesis. The elective credits can also be used to increase the size of the thesis from 30 to 45 credits.
The course 270086 Sygdom og kost cannot be taken as one of the elective courses due to an overlap with the course 270081 Evidence, Diet and Health.
400040 Project in Practice cannot form part of the programme. It is possible, however, to apply to the Food Science Study Board for an exemption, and the Study Board will then make a decision in each specific case.
For students enrolled before 1 September 2010:
270101 The Sociology of Food can be replaced by 270020 Madens sociologi (offered last time in 2009-10)
270095 Nutrition Related Diseases can be replaced by 270080 Diet and Health - Theoretical Part (offered last time in 2009-10) or by 270067 Kost og sygdomsforebyggelse (offered last time in 2007-08)
270084 Nutrition, Growth and Development can be replaced by 270061 Life Cycle Nutrition (offered last time in 2007-08).
270096 Nutrition Physiology can be replaced by 270087 Dietary Intake and Nutrition Physiology (offered last time in 2009-10) or 270070 Kostindtag og ernæringsfysiologi (offered last time in 2008-09).
Chapter 3. Admission requirements and admission
3.1 Admission requirements
Applicants holding a BSc in Food Science who have followed the Food, Health and Nutrition subject-specific course package are qualified for direct admission to the MSc in Human Nutrition.
Applicants holding a BSc degree in a science or health science discipline (e.g. Sport Sciences, Biology, Food Science, Health and Production) may be considered for admission to the MSc in Human Nutrition. It is recommended that such applicants have passed courses corresponding to the same level as the BSc in Food Science in the following areas:
- Biochemistry
- Physiology
- Statistics
Applicants holding a Professional Bachelor in Nutrition and Health with a specialisation in Human Nutrition or Clinical Dietetics may be considered for admission to the MSc in Human Nutrition. It is recommended that such applicants have passed courses corresponding to the same level as the BSc in Food Science in the following areas:
- Biochemistry
- Physiology
- Statistics
After admission to the programme, but before the commencement of studies, these students must participate in a one-week lab course in biochemistry at the Department of Human Nutrition if they have not previously participated in laboratory exercises in biochemistry.
Applicants holding other Professional Bachelor degrees, e.g. nurses, physiotherapists, bioanalysts etc., may be considered for admission to the MSc in Human Nutrition. It is recommended that such applicants have passed courses corresponding to the same level as the BSc in Food Science in the following areas:
- Biochemistry
- Nutrition
- Statistics
Bioanalysts, however, only need the following:
If practical laboratory work has not been part of their BSc study programmes, applicants admitted to the MSc in Human Nutrition must participate in a one-week course on methods in practical biochemistry at the Department of Human Nutrition before the commencement of studies.
Applicants holding a BSc degree from a relevant study programme with similar competences from a Danish or international university/educational institution may apply for admission. Such applications will be processed individually.
3.2 Admission
Students are admitted once a year, and studies commence on 1 September.
Students holding a BSc in Food Science who have followed the Food, Health and Nutrition subject-specific course package, however, may apply for admission as at 1 February if there are places available.
If the number of qualified applicants exceeds the permitted intake, the applicants will be assessed and prioritised by an admissions committee on the basis of an overall assessment, taking into account, among other things:
Subject combination:
- A relevant subject combination in the course of study so far is given high priority. In this context, emphasis is placed on a coherent choice of courses within health science and/or science.
Prerequisite courses:
- Applicants with good qualifications within the qualifying subjects biochemistry, statistics and physiology are given high priority.
Marks:
- Marks from the qualifying exam are included in the assessment.
Relevant work experience:
- Applicants with a certain amount of relevant work experience will be given high priority. The work experience may, for example, be of a research nature within the areas of health science and/or science.
Studying abroad:
- Studying abroad in connection with studies within relevant areas may be included in the assessment.
Ingelise Lundgaard, - siden er sidst opdateret d.1. december 2010