COURSE CURRICULUM

The Master of Science in Functional Foods and Product Development offers a comprehensive curriculum designed to provide students with an in-depth understanding of the science, development, and impact of functional foods. The course includes a series of specialized modules totaling 90 credits. Students begin with FT6011, which focuses on advanced industrial food fermentations and their role in enhancing food functionality. FT6021 explores protein-based ingredients, examining their nutritional value and potential as functional food components. FT6031 delves into the clinical implications of functional foods, investigating their effects on human health and their role in disease prevention. FT6041 covers product development and sensory properties, equipping students with skills in food design and consumer preference evaluation.The module MP6051 introduces students to managing creativity and innovation, helping them develop strategies for fostering innovation in food science industries. FT6012 looks at how industrial by-products can be repurposed into functional foods, promoting sustainability in food production. BY6002 examines nutraceuticals and their roles in disease management, offering insights into bioactive compounds and their therapeutic benefits. FT6022 shifts the focus to lipid-based ingredients, investigating their functional roles and health implications. PH6032 is dedicated to scientific communication and literature review, training students to effectively interpret, critique, and communicate scientific information.FT6002 introduces nutritional epidemiology and translational research methods, teaching students how to bridge the gap between scientific findings and practical applications in public health nutrition. Finally, the program culminates in FT6003, a 30-credit research project exclusive to MSc students. This project allows students to apply their knowledge and skills to a real-world research question, gaining hands-on experience in functional food development and evaluation. Overall, the program offers a rich blend of science, innovation, and applied research, preparing graduates for careers in the food, health, and nutrition sectors.