The two-year course builds on major concepts from the study of human biochemistry and physiology to discuss the roles of nutrients, nutritional contents of food and diet in health and disease. The program covers all the content and skills needed for you to become a career-ready professional across public health, medical nutrition therapy, food service management, communication, management, and research and evaluation. The Master of Nutrition and Dietetics at the University of Sydney draws on the expertise of researchers and clinicians in nutrition science, public health, medicine and dietetics. Being in central Sydney gives us the advantage of calling on external guest lecturers. We have access to members of the Science and Medicine faculties and utilise leading University teaching hospitals (Sydney and rural if preferred) for placement experiences. The master’s program includes a full semester of supervised research training which meets requirements for entry to a PhD. The university's academics teach from a research-driven base but understand the importance of the translation of the research into evidence-based dietetic practice. The course will equip you with the skills for life-long professional development as a dietitian/nutritionist whether you want to work in the clinical or public health fields, in a hospital or primary care private practice, in a community health facility or a research organisation.

Admission to the degree requires a Bachelor of Science degree from the University of Sydney, or equivalent qualification, with at least an average result of Credit. The applicant must also have successfully completed the following prerequisite units of study within the last 10 years: a) 12 credit points of junior chemistry, or equivalent; and b) 12 credit points of junior biology, or equivalent; and c) 12 credit points of intermediate or senior Biochemistry and/or Molecular Biology, or equivalent; and d) 12 credit points of intermediate or senior Human Physiology, or equivalent; and e) 6 credit points of intermediate or senior Nutrition Science, or equivalent; and f) 6 credit points of intermediate or senior Food Science, or equivalent.