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Vegetables laid out on a plastic tray with lab equipment around it

Postgraduate Nutrition, Food and Health

Our taught Masters degree in Public Health Nutrition enables you to develop the competencies required to register as an associate nutritionist with the Association for Nutrition.

The programme is ideal if you have a degree in nutrition or a related subject such as biology, food science, health and social care, or sports science. You will gain a comprehensive knowledge of the application of nutrition to the prevention and management of dietary related diseases, as well as exploring the relationship between nutrition and psychological models of behaviour.

A global perspective on nutrition is adopted to equip you with an advanced understanding of the societal factors that may influence food choice.

Apply to study at Edge Hill University

Ready to apply? Find out more about the application routes for postgraduate study, including applying to GOV.UK and directly to Edge Hill University.

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Emmanuel Ayeni

Studying this degree has brought me the consciousness of what to eat and the need to check food labels before buying, to see the amount of fats, salt and other nutritional values.

Emmanuel Ayeni

MSc Public Health Nutrition

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When I started this Master's degree I really didn’t expect it to change my life in the way that it has. How I look at the world has really altered. I’m more critical and questioning but also more confident in my own abilities.

Katherine Jones

MSc Public Health Nutrition

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It’s been great to be around different health professionals and the guest lecturers have been fantastic.

Paige Costello

MSc Public Health Nutrition

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Sarah Norburn wearing a graduation and cap and gown

The skills I developed on the course meant that I could go into public health campaigning, weight management, diabetes prevention, even health and lifestyle journalism. There are so many avenues available to you.”

Sarah Norburn

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A professional food science laboratory and kitchen space enables Nutrition students to undertake a variety of practical work with foods in a purpose-built environment.

This dedicated space and the University’s modern Biosciences laboratories are used to test how certain foods are manufactured and produced, investigate the physical properties of food, and conduct sensory evaluations. You will also have opportunities to participate in enterprise initiatives and research activity using the Nutrition facilities.

Learning resources for Nutrition students include sphygmomanometers (for measuring resting blood pressure to indicate cardio vascular risk), bariatric and geriatric suits to experience physical and mobility restrictions, wrist-based global positioning systems (garmin devices) that measure exercise duration, energy expenditure and heart rate, and actigraphs which estimate exercise intensity and track sleep quality and duration.

Faculty of Health, Social Care and Medicine