COURSE CURRICULUM

The MSc Food and Nutrition Sciences program provides a comprehensive understanding of food science, nutrition, and health, combining theoretical knowledge with practical application to prepare students for careers in food development, research, and the nutrition sector. Core modules such as Developing Food Products focus on the design, formulation, and evaluation of innovative food products, equipping students with practical skills applicable to industry. Global Food Systems, Quality and Sustainability examines the broader context of food production, quality control, and sustainable practices, ensuring students understand the environmental, social, and economic impacts of the food industry. Life-Course Approach to Nutrition explores nutritional needs across different stages of life, integrating coursework and examinations to develop critical understanding of diet and health outcomes. Nutrition, Physiology and Biochemistry provides the scientific foundation for understanding metabolic processes, nutrient function, and the physiological effects of diet, supporting evidence-based decision-making in food and health contexts. Elective modules, including Consultancy and Dissertation, enable students to specialise in areas of interest, conduct independent research, and apply analytical and problem-solving skills to real-world projects. Through practical exercises, research projects, and industry-relevant learning, students develop technical expertise, critical thinking, and professional competencies. Graduates are well-prepared for roles in food development, nutrition consultancy, health promotion, research, and the broader food and nutrition industries.