MSc Food Science and Nutrition
This is a key area in food science looking at technological advances in food production to improve nutrition, safety and security of food for human consumption.
Providing nutritious food is a key target for government who are keen to encourage industry and academic experts to work together to improve food standards.
Other issues include the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality.
The course will also address current health topics including diabetes, obesity & heart disease, nutrition from an international perspective, antioxidants and their health benefits, obesity and dietary assessment methods.
You will also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.
For further details see the programme catalogue.