There is a growing awareness of the important roles played by functional foods and components in the prevention of chronic diseases across many national and international jurisdictions. A major aim of the postgraduate course in nutraceuticals, functional foods and supplements is to provide reliable and impartial appraisal of scientific and technological developments in the sector. The course is aimed at those interested in the relations between food, nutrition and health, including health and allied professionals, the food industry and the general public.
Visit the website: https://www.ulster.ac.uk/courses/course-finder/201617/nutraceuticals-functional-foods-and-supplements-12832
- Description -
Candidates enrolled for the Postgraduate Certificate (PgCert) in Nutraceuticals, Functional Foods and Supplements take 60 credit points of modules. Students wishing to proceed towards the Postgraduate Diploma (PgDip) take a total of 120 credit points of modules. After succeeding with all of the taught modules, candidates may chose to progress to the MSc (180 credit points) by completing an approved research project.
- Teaching and learning assessment -
The e-teaching is based on a virtual classroom model involving diverse activities online including; lectures, presentations, set reading. Students have opportunities to participate in discussion group, collaborative learning, coursework, and independent work. Masters students will complete a dissertation based on research according to their circumstances and supervisors expertise.
Assessment methods include presentations, reports, essays, quizzes, moderated on-line discussions and (for MSc) a written project report and supervisors comments.
- Work placement / study abroad -
The course is fully distance learning. Candidates taking the MSc must either arrange appropriate laboratory access at their location or can come to undertake their project at the Coleraine campus.
Successful completion of this course should enhance employment prospects within the functional foods, and general food and health sector from food manufacture to retail and legislation. The skills base is relevant also for nutritionists, dieticians, and members of pharmaceutical professions, Government services, teachers, Universities, higher education institutions, as well as independent or private laboratories. Graduates are expected to develop professional competencies related to either research and development, quality control, analysis, education or training. The course will benefit professionals charged with the maintenance and/ or promotion of public health. Elements from the course will be available in the short-course format, suitable for continuous professional development (CPD).
How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg
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