Overview
Food ingredients, the effects of food and diets on the human body, the links between diet and health/illness, and much more relating to human nutrition – the Master’s degree programme in Nutritional Sciences allows you to build on the knowledge you gained during your Bachelor’s degree. The academic focus of the degree programme perfectly prepares graduates for the world of work: for the highly qualified professionals of tomorrow.
Overview
What are individual foods made of, and what biochemical effects do they have on our bodies? What impact does diet have on illness? How can changes in eating habits help prevent illness? How can the quality of food be assessed? How do food constituents affect cells and molecules? Building on the Bachelor’s degree programme, the Master’s in Nutritional Sciences takes an in-depth look at various issues relating to human nutrition.
During their studies, students acquire expertise in nutritional science, with the option to specialise in either preventive and therapeutic nutrition or food science. They study in depth the physiological and biochemical processes involved in human nutrition, disorders affecting these processes, the composition and analysis of food, and the functional effects of food constituents.
Students develop their skills in academic work within the field of research and development and are trained to engage critically with relevant academic literature.
The degree programme covers the following topics, amongst others:
- Human nutrition
- Biochemistry and molecular biology
- Food sciences
- Nutrition in prevention and therapy
- Nutrition and the immune system
- Molecular nutrition research
- Psychology of nutrition