This programme will enable students to: Develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality.
Critically appraise the chemical, physical and quantitative changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage. Understand the concept of food quality and relevance of nutritional quality to total food quality.
Develop an understanding of the functions of food components and nutrients and strengthen the understanding of global issues related to nutrition and health of individuals and population subgroups.
Develop a capacity to critically analyse a problem, action plan and scientific investigation. Develop skills such as effective communication and presentation.
The programme aims to develop an understanding of nutrition from an international perspective and encourages the development of research projects that satisfy both the course requirements and the interests of individual students.