MSc Public Health Nutrition

Study mode

Full-time (1 year)

Part-time (2 years)

Start date(s)

September 2020

Tuition fees 20/21
Home (full-time, per year): £7,250
Home (per credit): £40.28
International (full-time, per year): £15,600
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About this course

The Masters in Public Health Nutrition, from Liverpool John Moores University, helps you develop the knowledge and skills required to work in this growing industry.

  • Benefit from staff expertise in nutrition and public health
  • Join a research active team and take part in ongoing projects
  • Experience interactive practical sessions and workshops alongside theoretical learning
  • Boost your career options with employment opportunities in the public and private sectors

Aimed at those who want to work in public health nutrition, this newly-launched, expert-led programme explores the impact of nutrition on population groups and develops the knowledge and skills required by professional practitioners. 

It will investigate the nutritional requirements of population groups, teach you to convert nutrient requirements into dietary advice and show competent use of dietary recommendations.

You will learn to conduct nutritional surveillance, critically evaluate current research in nutrition and public health and critically appraise rationales concerning healthy diet and achieving dietary change.

AfN Accredited programmeThis programme is accredited by the Association for Nutrition.


In essence, the programme will provide the theoretical knowledge and practical skills required to perform as an effective employee in the multi-faceted field of human nutrition.

Known for its high standards of student support, the Food and Nutrition department at LJMU has an open door policy, ensuring you get the help you need when you need it. You will be appointed a personal tutor and an academic supervisor to oversee your dissertation.

Teaching will be divided between the IM Marsh campus in the suburb of Aigburth and the Tithebarn Street building in the city centre.

Fees and funding

There are many ways to fund postgraduate study for home and international students


The fees quoted at the top of this page cover registration, tuition, supervision, assessment and examinations as well as:

  • Library membership with access to printed, multimedia and digital resources
  • Access to programme-appropriate software
  • Library and student IT support
  • Free on-campus wifi via eduroam

Additional costs

Although not all of the following are compulsory/relevant, you should keep in mind the costs of:

  • accommodation and living expenditure
  • books (should you wish to have your own copies)
  • printing, photocopying and stationery
  • PC/laptop (should you prefer to use your own)
  • mobile phone/tablet (to access online services)
  • field trips (travel and activity costs)

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  • placements (travel expenses and living costs)
  • student visas (international students only)
  • study abroad opportunities (travel costs, accommodation, visas and immunisations)
  • academic conferences (travel costs)
  • professional-body membership
  • graduation (gown hire etc)


There are many ways to fund postgraduate study for home and international students. From loans to International Scholarships and subject-specific funding, you’ll find all of the information you need on our specialist postgraduate funding pages.


Further your career prospects

LJMU has an excellent employability record with 96% (HESA 2017) of our postgraduates in work or further study six months after graduation. Our applied learning techniques and strong industry connections ensure our students are fully prepared for the workplace on graduation and understand how to apply their knowledge in a real world context.

A Public Health Nutritionist influences the food choice and eating behaviour of a population. In developed and developing countries, many causes of ill health are the result of malnutrition. 

Nutritionists can work for organisations whose aim is to assist people suffering from diet-related illness or those where ill health can be improved by dietary intervention, such as obesity, heart disease and diabetes. They can also work in health promotion through government organisations and initiatives to improve nutrition in the elderly, improve school food, promote fruit and vegetable consumption and increase physical activity.

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As a graduate of this course you may be employed by NHS Trusts (Public Health England, Clinical Commissioning Groups, Health & Wellbeing Boards and NHS England), health promotion organisations, government departments, NGOs, charities and the food industry. 

As an alternative, you may choose to go into teaching, progress to PhD study or take up a position in academic research.

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Course modules

Discover the building blocks of your programme

Your programme is made up of a number of core modules which are part of the course framework. Some programmes also have optional modules that can be selected to enhance your learning in certain areas and many feature a dissertation, extended report or research project to demonstrate your advanced learning.

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Core Modules

Professional Practice in Nutrition
10 credits

This module encourages you to translate the theory of nutritional messages into practical advice for individuals and groups. It studies the practical techniques of nutritional assessment, advanced communications skills and aspects of the promotion of healthier eating (from an individual and community perspective). It relates health policy to community initiatives and emphasises the complexity of achieving dietary changes and the need for evaluation.

Population Nutrition
20 credits

The module provides an understanding of the nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population. It will:

  • encourage you to think about population nutrition from a global perspective
  • consider nutritional issues linked to economically, geographically and socially disadvantaged communities
  • provide an understanding of current dietary guidelines (how they are derived, and why they might vary for different population groups or different global regions)
  • identify different international nutrition priorities and look at how public health nutrition intervention strategies can be designed, implemented and evaluated

Public Health: Policy and Practice
20 credits

This module introduces concepts and theories within the field of public health. It:

  • enhances your knowledge and understanding of population-based health issues and public health response in light of policy and practice
  • enables you to examine health inequalities
  • enables you to identify local, national and international health-related strategies

Research Methods
20 credits

This module encourages you to develop your skills as a potential producer of research, as well as your ability to systematically evaluate research outcomes from a variety of sources. It:

  • provides a critical knowledge base of the philosophical foundations of public health research
  • enables you to develop expertise in qualitative and quantitative data analysis
  • prepares you to carry out empirical and literature-based research

Nutritional Science
20 credits

This module discusses nutritional science advancements in health and disease.

Food Chain, Sustainability and Health
10 credits

The module introduces staple foods and food commodities. It provides an overview of the structure of the global food supply chain; an understanding of the political and ethical issues of food production and supply and covers issues associated with food sustainability.The module encourages you to think about the global complexity and context of various food supply issues and to appreciate the concepts of global food policy and food politics.

60 credits

This module aims to develop the skills necessary to plan and execute a research project relevant to your area of study and to effectively communicate research outcomes to an appropriate audience. It enables you to explore, in-depth, an area of personal or professional interest 

Epidemiology and Basic Statistics
20 credits

This module will cover the foundations of epidemiology, including basic concepts underpinning study design, how to pose an answerable question and how to design a study to answer that question. It will provide a thorough exposure to basic statistical techniques used in quantitative analysis.


An insight into teaching on your course

Study hours

The programme is delivered on Tuesdays and Wednesdays.

Teaching methods

As well as formal lectures, you will attend seminars and tutorials, have the opportunity to carry out community project work and use LJMU’s virtual learning environment.

Applied learning

The academic team work closely with a wide range of public, private and voluntary organisations nationally and internationally and you will have the opportunity to carry out community project work.

Staff from the teaching team include members of professional bodies such as the Nutrition Society and British Dietic Association (including active involvement in committee work). They have successfully secured internal and external research funding and regularly present at national and international conferences. 

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Staff members are also involved in a range of collaborative research activities with universities within the UK and internationally. They work with international organisations such as the World Health Organization and national bodies such as the National Institute of Health Research, Department of Health and the National Institute for Health and Care Excellence (NICE). On a local level, they also work closely with health services, local authorities and community groups.

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How learning is monitored on your programme

To cater for the wide-ranging content of our courses and the varied learning preferences of our students, we offer a range of assessment methods on each programme. Assessment techniques vary from module to module to reflect relevant assessment approaches and the key learning points of each topic.

Course assessment is via a combination of exams and coursework involving essays, presentations, reports, case studies, critical reviews, research protocols, a data analysis exam and the dissertation. 

Supervisors have previously suggested the following areas for dissertations: restrictive eating, research intervention feasibility study, nutrition intakes of ethnic minority groups, dietary intake, physical activity and restrictive eating in pregnancy, impact of physical activity on health, diet and fitness.

Course tutors

Our staff are committed to the highest standards of teaching and learning

Katie Lane

Katie Lane

Programme Leader

Dr Katie Lane’s research interests centre on providing food solutions for population-based nutrition problems. Her PhD focused on the invention of vegetarian omega-3 nanoemulsion enriched functional foods in 2013. As part of her PhD she has a product patent entitled 'Nanoemulsions, methods of forming the same and uses thereof.' She is involved in ongoing projects including: Omega 3 habitual intakes, metabolism and dietary requirements throughout the human life cycle; Analysis into the nutrient intakes of the British ethnic minority groups and the potential health impacts of dietary deficiencies and the physical properties, oxidation stability and bioavailability of fatty acids when used to enrich foods in the form of oil in water nanoemulsion systems.

I particularly enjoy meeting our students and helping them develop their skills. I have enjoyed watching this year’s intake blossom and secure jobs in this growing field.

School facilities

What you can expect from your School

The Public Health Nutrition team is based at the IM Marsh Campus located just outside of Liverpool city centre in the leafy suburb of Aigburth. The campus is large and self-contained with its own unique identity and a real sense of community. It has great public transport links providing easy access to all that the city has to offer. 

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Entry requirements

You will need:

  • a minimum 2:2 honours degree in Nutrition, Dietetics, Public Health or another relevant discipline (Food Science, Physiology, Biology, Health Promotion, Biochemistry) 


  • a professional qualification recognised as carrying honours degree equivalence  


  • a Pre-Masters qualification in a related subject area with a minimum of 65% in English 


Additional information:

  • RPL is accepted on this programme
  • IELTS 6.5 (minimum 6.0 in each component)
  • Pearson 58-64 (minimum 51 in each component for UKVI purposes)

If you have any specific queries, please contact

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If you already have a Postgraduate Certificate, Diploma or other Masters-level qualification, deemed by the programme leader to be equivalent to respective parts of the MSc programme, you may be permitted to enter with exemptions, subject to the University's regulations on Advanced Standing in Postgraduate Awards and with the approval of R(E)PL Committee. The R(E)PL system will be explained to all students.

Please note: All international qualifications are subject to a qualification equivalency check via NARIC.

View country specific entry requirements

Contact LJMU's International Admissions Team for guidance on visa information. Further information is also available from our international web pages.

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Application and selection

Securing your place at LJMU

You will apply for the majority of postgraduate courses using our online application form. You should complete the form thoroughly and provide a detailed personal statement which reflects your suitability and aptitude for the programme.

The University reserves the right to withdraw or make alterations to a course and facilities if necessary; this may be because such changes are deemed to be beneficial to students, are minor in nature and unlikely to impact negatively upon students or become necessary due to circumstances beyond the control of the University. Where this does happen, the University operates a policy of consultation, advice and support to all enrolled students affected by the proposed change to their course or module.
Further information on the terms and conditions of any offer made, our admissions policy and the complaints and appeals process.