Interview with Prof. Christine Yung Hung
Could you start by explaining what this new accreditation means for the MSc in Nutrition and Food Systems?
Professor Yung Hung: ‘It means our programme is now recognised not only academically, but also professionally. The accreditation confirms that we train students to the standards expected of future nutritionists, while maintaining our strong focus on food systems, sustainability and real-world impact.’
And why is direct entry to the UK Voluntary Register of Nutritionists an important opportunity for our graduates?
‘It gives our graduates a faster path at a lower cost into a recognised professional register. Instead of having to prove everything through a long portfolio route, they can apply through the direct-entry route. Once accepted, use the title Registered Associate Nutritionist (ANutr), which will immediately strengthen their professional profile.’
What does this accreditation tell prospective students about the programme?
‘It tells them that the programme is of high quality and recognised beyond Belgium and the EU. They will gain not only scientific knowledge, but also the competences needed to work as nutrition professionals in international contexts.’
‘While the accreditation originates from the UK system, its value goes beyond that. It provides an internationally recognised benchmark for what constitutes a well-trained nutrition professional, which is increasingly important in a global job market.’
Does that also strengthen career opportunities for graduates?
‘Certainly. It provides external recognition of their competences. It opens doors especially in the UK and global job markets where professional registration matters. While the title ‘nutritionist’ is not legally protected in many countries, registration signals to employers that our graduates meet recognised standards. Nowadays, for example, many social media influencers call themselves nutritionists.’
‘Even in countries without a formal or protected title, this type of registration still carries weight. It serves as an internationally understood quality label, especially for roles in international organisations, NGOs, research institutes and policy environments where comparability of qualifications across countries is important.’
What kind of student benefits most from the MSc in Nutrition and Food Systems?
‘All students benefit from this programme, especially those who want more than just nutrition science. It is ideal for those interested in the entire food system, from production to consumption, connecting agricultural economics with human nutrition, and who want to work in international, policy, research or applied settings.’
So, what changes in practical terms for students?
‘The main change is a simpler, faster and less expensive route to professional registration. Graduates can now apply through direct entry within three years of graduation and pay £103 rather than £258 for the portfolio route in 2026. Instead of compiling an extensive portfolio of evidence, they complete a streamlined application, provide proof of identity, make the required declarations and pay the registration fee.’
Had students from the programme already successfully registered before the accreditation?
‘Yes, some went through the full procedure and were accepted. As a programme, this gave us the confidence that we might be eligible for the accreditation.’
Why is this recognition especially valuable in the UK and the wider Anglophone context?
‘Because professional recognition plays a very strong role in those systems. The UK Voluntary Register of Nutritionists (UKVRN) is the only register of qualified nutritionists that is recognised by public bodies such as UK Health Security Agency and the National Health Service (NHS). That means registration is a key signal of credibility and competence. So having a degree that leads directly to that register can strengthen their professional profile, particularly where employers value UKVRN registration.’
Ghent University is the first university in mainland Europe to achieve this accreditation. What does that mean for the university?
‘It positions Ghent University as a frontrunner, also in the field of nutrition and food systems. We are bridging European academic excellence with internationally recognised professional standards, which is still quite unique on the continent.’
And finally, what are you personally most proud of?
‘That we achieved this without compromising the identity of the programme. It is quite a unique programme that combines nutritional science with agricultural economics and includes a mobility window for students. We demonstrated that a programme rooted in strong science, global relevance and a food system perspective can also meet a respected professional standard.’
‘It is a strong recognition of the collective effort behind the programme: the academic staff, the curriculum design and the quality-assurance work. I am very proud that the accreditation is creating tangible benefits for students.’
‘This accreditation shows the value of aligning strong academic programmes with recognised professional standards. I would encourage colleagues across UGent to explore similar external accreditations where relevant, as they provide an additional, internationally visible quality label for our degrees. Beyond recognition, they make a real difference for our students by improving credibility and employability in an increasingly competitive global job market.’