COURSE CURRICULUM

The Food Science and Nutrition MSc provides comprehensive training in the scientific principles, practical skills, and professional competencies required to excel in the food and nutrition sectors. The program covers key areas including food safety and regulatory practice, food chemistry and biochemistry, and food processing, ensuring students understand the biochemical, physical, and chemical transformations in food and the critical parameters for maintaining quality and safety. Students develop expertise in product design, learning to conduct focus groups, formulate products, assess consumer sensory responses, and apply analytical techniques. Nutrition-focused modules explore the relationship between diet and health, examining how foods can prevent or manage conditions such as diabetes, gut disorders, cancer, and bone or liver health. Students also investigate nutritional needs across the lifespan and factors influencing food choices. Sustainability and food systems are considered through global frameworks, highlighting environmental challenges, circular economy approaches, and One Health perspectives. The program emphasizes professional and research skills, including scientific communication, laboratory practice, ethics, and data analysis. A capstone research project allows students to apply their learning in a real-world context, undertaking lab-based, computational, or field-based investigations. Graduates gain the expertise needed for careers in food product development, nutrition, quality assurance, and research.