This course is designed to help recent graduates and health professionals specialise in public health nutrition; the specialist knowledge and skills taught allow students to enter the profession or advance into leadership roles; the course was developed following the Association for Nutrition guidelines, and in consultation with other public health partners; students study human nutrition from a sub-cellular level to a population level and cover food composition, nutrient metabolism, epidemiology , and policy implementation; to support the subject knowledge, students gain the managerial and leadership skills that employers require; students develop their ability to: work with and manage groups of people with different needs; secure and implement finances in the public health arena; better understand cross-agency working in public health and its importance; communicate at all levels; students learn to deliver health and nutrition information and messages to the public and other health professionals effectively through marketing and promotion techniques; the knowledge and skills developed throughout the course are brought together with project-based modules; during these students complete real research relevant to their own interests or area of employment; some of the projects involve working with industry and the public health sector or the research team; projects may focus on topics such as: human appetite and feeding behaviour; fibre in the diet; effective public health nutrition interventions in weight management; consumer perceptions of food-label ling advice; barriers and solutions to achieving a healthy diet; practice-based commissioning and the nutritionist.