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This program provides excellent preparation for careers in public health nutrition and the food sector. Students can enhance their experience by studying overseas and gaining professional advantages through a year-long industry placement.
The curriculum covers food science, biochemistry, physiology, pharmacology, immunology, and microbiology. Contemporary nutrition topics like genetic modification, food fortification, dietary supplements, and functional foods are explored. The connection between nutrition and health is examined across both industrialized and developing nations.
Students will conduct independent research on topics of their choice, which may include public health nutrition, nutritional biochemistry, food technology, or sociological perspectives on dietary habits and food consumption.