Nutrition represents the provision of necessary material to the cells and organisms in order to survive. Nutrition of the human beings is constituted by the food and drinks we ingest.
The field of nutrition and dietetics specializes in understanding the effects of alimentation on the human body. Food is necessary for us to survive, but since food is also a human pleasure, an art and an industry, food can also harm us. By regulating our food ingestion we can prevent certain unhealthy developments of the body, or we can remedy them if they happened already. Nutritionists can advise a person on what and how to eat and drink to become or maintain healthy. This area is much more complex than it first seems since, the diet one should adopt is not standard, but has to be customized for each person according to his/her state of health, previous or existing conditions, necessities or requirements.
Nutrition and dietetics is the science that helps us when we want to lose weight, improve our athletic capabilities, go through physical transformation or undergo surgical procedures. This discipline is closely related to medicine, physiology and chemistry.
The master will be oriented towards contemporary and historical meanings and expressions of food through the study of food production, processing and consumption. Both ‘main stream’ and ‘alternative food networks’ gastronomy and nutritional aspects and meanings of food will be presented and elaborated with innovation and sustainability as two common key words.
Washington State University’s Food Science and Management master’s degree combines WSU’s world-renowned food-science graduate program with business courses in executive management.
Help tackle the big three public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. We'll provide you with a solid understanding of the current issues, giving you the opportunity to make a positive difference in a variety of settings around the world. Whether it's looking at how lifestyle affects food and nutrition, the vested interests of the food industry, or the role of food and nutrition in disease, we'll show you how to use what you learn in whichever area you choose to specialise.
The Erasmus Mundus Master Course in Food Innovation and Product Design (EMMC-FIPDes) is scheduled over two academic years. The EMMC-FIPDes has been developed to train students who wish to contribute to the development of innovative, sustainable and healthy food products.
Students will receive academic training on all aspects of the relation between Nutrition and Health, including the biomedical aspects of metabolism, epidemiology and public health nutrition.
Program with a focus on the combination of technological and management theories and models, in order to predict food systems behavior and to generate adequate improvements from a chain perspective.
The MSc course allows honours graduates of the Postgraduate Diploma in Co-operative Organisation, Food Marketing and Rural Development to specialise, through research, in their chosen area of interest. Every attempt is made to match your interests with an identified research need, enabling you to make a social contribution as well as meeting the academic requirements.
Food Safety with a focus on microbial, chemical, toxicological, legal, immunological, aspects of food safety and food safety management. Majors in; microbiology; toxicology; and law.
The Public Health and Health Promotion MSc is intended for all those interested in promoting health and well-being. The course is intended for all those interested in promoting health and well being. It includes core modules on: Research methods; Health Economics; Social and Behavioural Sciences; Epidemiology. These modules are taken together with the two other MSc courses to promote inter-professional learning.
The programme teaches you how the food industry works, providing the theoretical and practical skills necessary to gain employment. The department is highly rated for its research interests, which include food microbiology, food chemistry and composition, food texture and properties, food processing, product development, fermentation and novel foods. Further research concerns aspects of carbohydrate biosynthesis, chemical and physical aspects, nutritional properties and industrial applications.
This is an advanced course in human nutrition which draws content from related disciplines such as food science, biochemistry, physiology, epidemiology, psychology, sociology and politics and policy. This course provides you with the opportunity to undertake a diverse range of elective study options, thus giving you the ability to pursue topic areas that align with your interests and career aspirations.
The MProf Food & Drink Innovation (Packaging & Sustainability) offers a unique postgraduate experience, specifically designed in discussion with industry bodies (Scotland Food & Drink, Skills Development Scotland, Interface Food & Drink). As postgraduate students, highly talented individuals will work in mixed-discipline teams to develop innovative food and drink packaging and sustainable solutions.