About the program
The School of Molecular Bioscience at the University of Sydney has a long history of teaching Nutrition and Dietetics, providing excellence in clinical nutrition education since 1967. The School is recognised for its strengths in nutrition, food science and public health nutrition research, and has strong links with the medical and clinical dietetic staff at Sydney’s major teaching hospitals.
The Master of Nutrition and Dietetics is a 2-year, full time course in which you cover all aspects of human nutrition including food science, nutritional science, dietary assessment and research methodology, medical nutrition, public health, community nutrition and food service management. Members of the dietetic profession participate in teaching the course.
Who is this course for?
The Master of Nutrition and Dietetics is designed for science degree graduates (including medical science and applied science) who have taken at least two semesters of study in chemistry, at least two semesters of study in intermediate biochemistry or molecular biology, and at least two semesters of study in human physiology.
Whilst studying the Master of Nutrition and Dietetics at the University of Sydney, you will have access to eminent dietitians and scientists at the cutting edge of dietetic, nutrition and medical research and practice. Teaching is research driven to ensure you have exposure to all the latest developments and advances in evidence-based dietetics, in the science of nutrition, and in community and public health nutrition.
What you will study
The first year of study is devoted to coursework and the second year to a 20 week professional placement in clinical, community and food service health services. Students undertake a full semester of research (worth 25% of total marks) in which they work with academic and research staff who are world leaders in research into chronic lifestyle-related disease and obesity prevention and management, glycaemic index and evidence-based practice of nutrition and dietetics.