• Duration (years): 2 years
  • Qualification Awarded: Clinical Dietetics (MSc, 2 years or 4 semesters)
  • Level of Qualification: 2nd Cycle (Master Degree)
  • Language of Instruction: Greek
  • Mode of Study: Full time/part time
  • Minimum ECTS Credits: 120

Profile of the Programme


  1. To impart knowledge and develop capacitate of the students through state-of-the-art higher education in the area of Clinical Nutrition & Dietetics and Medical Nutrition Management;
  2. To develop students to become health care professionals for services in various fields of clinical nutrition and medical nutrition management and related areas such as hospitals, academics, research, industry, clinical nutrition departments, training, extension and community service;
  3. To develop capacities and abilities and enable students to pursue higher education and research in Clinical Nutrition and Dietetics

Career Prospects

On successful completion, each student is eligible to apply for registration as a clinical dietitian at the Cyprus Registration Board for Food Scientists, Technologists, and Dietitians (CyRBFSTD).

The only MSc in Clinical Dietetics in Cyprus.

Fulfils the requirements and expectations of the Cyprus Registration Board for Food Scientists, Technologists and Dietitians, Cyprus Dietetic and Nutrition Association, Health and Care Professional Council for the title of RD.

Our graduates may be employed in the following sectors/areas:

  • Teaching
  • Research
  • Work as Clinical Dietitians in Hospitals/Clinics with Consultants with health care centres/schools/corporate organizations/NGOs
  • Technical marketing in Pharmaceutical and Nutraceutical Industry for nutritional support products/nutraceuticals
  • Clinical Research
  • Independent practice
  • Clinical Dietitians in Food Industry
  • Freelance Clinical writing

Student destinations:

As public interest in food and health grows, career opportunities for qualified dietitians are expanding every year. The largest employer of the graduates is either in hospital or community health services, in a range of organizations including research institutes, consumer groups, food retailers, and government departments and agencies. Others can become successful as food and health journalists or developed careers in the food and pharmaceutical industries.

Access to Further Studies

Graduates of the MSc programme (Thesis Option) may continue their studies towards a Ph.D./DProf degree


Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, midterms, projects, and class participation.

Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.

Graduation Requirements

The student must complete 90 ECTS and all programme requirements. A minimum cumulative grade point average (CPA) of 3.0 is required.

Learning Outcomes

With the University of Nicosia MSc in Clinical Dietetics degree, the student is eligible for the title of the Clinical Dietitian. The graduate students will gain the knowledge, skills and professional attitudes necessary to practice as a clinical dietitian. The programme includes courses, practical placements, and a research thesis.

1. Scientific and Evidence Base of Practice: integration of scientific information and research into practice

Students will be able to:

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols.

2. Professional Practice Expectations: beliefs, values, attitudes, and behaviours for the professional dietitian level of practice.

Students will be able to:

  1. Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
  2. Demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation.
  3. Demonstrate counselling techniques to facilitate behaviour change.
  4. Locate, understand and apply established guidelines to a professional practice scenario.
  5. Identify and describe the roles of others with whom the Clinical Dietitian collaborates in the delivery of food and nutrition services.

3. Clinical and Customer Services: development and delivery of information, products, and services to individuals, groups, and populations

Students will be able to:

  1. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention, and health promotion.
  2. Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups
  3. Develop an educational session or programme/educational strategy for a target population.

4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

Students will be able to:

  1. Apply management and business theories and principles to the development, marketing and delivery of programmes or services.
  2. Determine the costs of services or operations prepare a budget and interpret financial data.
  3. Apply the principles of human resource management in different situations.
  4. Apply safety principles related to food, personnel, and consumers.
  5. Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making.
  6. Explain the impact of a public policy position on dietetics practice.
  7. Explain the impact of health care policy and administration, different health care delivery systems and current reimbursement issues, policies, and regulations on food and nutrition services.
Program taught in:
  • Greek
University of Nicosia

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This course is Campus based
Start Date
Sep 2020
2 years
18,120 EUR
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