COURSE CURRICULUM

The Food Science and Nutrition MSc provides a comprehensive exploration of the complex relationship between diet, health, and disease. In the first semester, students build a strong foundation through core modules such as Fundamentals of Human Nutrition, Food Chemistry and Health, and Food and Nutrition Research Methodologies. These courses equip learners with essential knowledge of nutrient functions, food composition, and the scientific principles underpinning nutrition research, while also developing practical skills in experimental design and analysis. In the second semester, the program addresses global and public health issues through modules like Food Security, Gut Health and the Role of Food, and International and Public Health Nutrition. These subjects highlight the societal and environmental impacts of nutrition, emphasizing strategies for promoting wellbeing at both individual and population levels. Across both semesters, students engage with Food Processing and Development, gaining hands-on experience in the transformation of raw ingredients into safe, nutritious, and innovative food products. The program culminates in an independent Research Project, enabling students to apply their theoretical knowledge and technical skills to real-world challenges, develop critical thinking, and contribute to advancements in the field. Graduates are prepared for careers in food science, nutrition research, public health, product development, and related sectors, equipped to improve health outcomes and innovate within the global food industry.