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 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.
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.
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.
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 programme is designed to meet the needs of professionals and practitioners in a range of sectors. The programme combines theoretical studies and practical elements, which can be applied in the modern food and nutrition environment.
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.
This course aims to develop scholar practitioners of nutritional therapy who can work with individuals and groups in autonomous clinical and community settings. Grounded in functional medicine principles, nutritional therapy draws on current and emerging research to inform assessment methods and prescriptions for diet, nutraceuticals and lifestyle change to manage patients´ health concerns and promote optimal health through all life stages.
The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. This program enables its students to take on responsible tasks in national and international enterprises in the food business, as well as in food certification organisations.
The MSc in “Sustainable Food Technology and Management” aims at training managers according to the current needs of the food companies settled in developing countries or willing to develop their business with these countries.
Animal nutrition incorporates fodder and crop production, fodder conservation, also feed manufacture, and the quality control of feeds. Quality of the animal-origin foods is affected mainly by quality of the animal feeds, and therefore this latter one has crucial importance in human nutrition.
EM Food of Life is a cross-disciplinary Masters Course in the science of animal-derived foods. In a unique way, the course combines animal science and food science and technology focusing on social as well as cultural and, of course, scientific aspects of the food production chain.
The Master of Management in Food & Beverage blends culture and methodology with lessons focused on a specific knowledge base and skill sets fundamental for managing firms in the industries in F&B, Food Service and Hospitality Business. Lessons from top academia, executives, experts and professionals are at the core along with the privileged access to the true Italian culture and traditions.