Faculty name: Faculty of Health and Sciences

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Brief description of the programme 

The programme aims to address current challenges in nutritional science by emphasizing a preventive approach. The subjects are based on the latest scientific findings and provide both theoretical and practical knowledge. During the Master’s programme in Nutritional Sciences, students acquire advanced nutritional expertise, with the option to specialise in preventive, therapeutic, or sports nutrition, as well as in food science. They study the physiological and biochemical processes of human nutrition in depth, including the epigenetic background, the role of the microbiome, and the consumption of fermented food ingredients. Nutrition-related disorders, the evaluation of body composition, the analysis of foods, and the functional mechanisms of food ingredients are also covered in detail.

Structure of studies:

The programme includes 4 semesters and 90 hours of professional practice carried out outside the institution, organised in a timetable that aligns with the training period.

Academic Requirements:

The following may be taken into account at full credit value: programmes in the medical and health sciences field, including the basic academic programmes in nursing and patient care, nursing and dietetics specializations, the basic academic programme in health care and prevention, and the public health inspector and dental hygienist specializations; programmes in the agricultural field, including the basic academic programme in food engineering; programmes in the natural sciences field, including the basic biology a programme; as well as the college-level basic academic programmes in nursing, dietetics, public health and epidemiological inspection, food technology, engineering, biology teaching, and biological laboratory operation, in accordance with Act LXXX of 1993 on Higher Education. 

Upon completion of the required credits, the following programmes may be taken into consideration: in the field of sports science, human kinesiology, and the health-development specialization of the Recreation Organization and Health Development undergraduate programme; in the agricultural field, plant engineering, animal engineering, horticultural engineering, and agricultural engineering; in the natural science training field, chemistry;
and in the technical field, bioengineering and environmental engineering undergraduate programs. 

The following may also be taken into account upon completion of specific credits:
bachelor’s and master’s degree programs, as well as programs established under Act LXXX of 1993 on Higher Education, that are accepted by the credit transfer committee of the higher education institution on the basis of a comparison of the knowledge underlying the credit determination.

Language requirements:

• TOEFL 513 / IELTS 5.5 /oral examination, TOEFL IBT test score of 66 (issued in the last two years)
• Certificate of any standardised international English language exam corresponding with Hungarian B2 at the Bachelors level and C1 at Master’s level issued by an accredited language centre/ academic institution.
• In case the student has completed his/her previous level of studies in English, proof can be uploaded about the fact that the language of instruction was English, issued by the institution.
• If the uploaded document(s) do(es) not meet the above-mentioned requirements, the University relies on an online language interview.

Programme Educational Objectives:

The Nutritional Sciences MSc programme at Széchenyi István University is designed to equip graduates with the knowledge, skills, and attributes necessary for successful careers in the field of nutritional science. Our Programme Educational Objectives (PEOs) are as follows:

PEO#1: Nutritional Science Practices:
Integrating research findings into training and product development.

PEO#2: Applied Health Science:
A comprehensive approach to examining the connections between foods, herbs, and diseases.

PEO#3: Economic Approach:
Applying management knowledge to food-industry product development.

PEO#4: Preventive Nutrition:
Understanding the role of modern kitchen technologies in health preservation.

Student Outcomes:

The student outcomes (SOs) of our programme represent the skills, knowledge and behaviours that our curriculum aims to impart to our students. The Nutritional Sciences MSc. programme defines seven SOs (1) to (7) to guide student development as follows:

1. An ability to identify, formulate and solve complex nutritional science-related problems by applying principles of nutritional science.

2. An ability to apply theory and practice to produce solutions that meet specified needs with consideration of public health and wellbeing, as well as global, cultural, social, environmental and economic factors.

3. An ability to communicate effectively with a range of audiences.

4. An ability to recognize ethical and professional responsibilities in nutritional science and make informed judgments, which must consider the impact of nutritional solutions in global, economic, environmental and societal contexts.

5. An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks and meet objectives.

6. An ability to develop and conduct appropriate experimentation, analyse and interpret data and use scientific skills to draw conclusions.

7. An ability to acquire and apply new knowledge as needed, using appropriate learning strategies.

Job Opportunities:

The skills acquired can support graduates in a wide range of areas. In addition to nutritional counselling, education, and research, they may work in the development of food, herbal, and food-supplement products. Nutritionists are increasingly involved in food industry projects—such as food safety or quality monitoring—as well as in management, business and economic activities, facilities management, maintenance and operations, public health support, and managing relationships with individuals, communities, and the environment.

Nutritionists are qualified to work in hospitals, health institutions, and the private sector (e.g., hotels, sports clubs, wellness centres). They may also carry out food product development in the food or pharmaceutical industries, or work independently.

Subject matter details:

Please find here the subject list of the program

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