Master of Science in Applied Human Nutrition
The Master’s Programme in Applied Human Nutrition focuses on human nutrition and related behaviour from the perspective of public health nutrition, nutrition physiology and social sciences. The innovative, thought-inspiring programme is built around human nutrition, food behaviour and food consumption.
The goal of the Master’s programme is to enable you to
- Understand the significance of nutrition to bodily functions and health
- Learn to analyse the physiological, psychological, social and cultural aspects that determine food choices of individuals and communities
- Recognise the diversity of food and nutritional issues and ways to influence them
FN501 – HUMAN NUTRITION
This module will cover different nutrients required by humans throughout the life cycle for maintaining good health, their food sources, functions, deficiency disease and toxicity of excessive intake.
FN502 – FOOD SCIENCE
This module will provide knowledge on the current trends in functional foods and nutraceutical markets. The major functional ingredients, their bioactivities, sources, and health benefits will also be discussed.
FN503 – NUTRITION, PHYSICAL ACTIVITY & HEALTH
This module will provide students with an understanding of influence of nutrition on physical performance. It will cover metabolism of nutrients during training, performance and recovery. Students will be able to give specific nutritional support to people who participate in sport.
FN511 – HEALTH PROMOTION & PROFESSIONAL PRACTICE
This module will focus on the management of diseases with nutritional support. Students will understand the importance of diet modifications in preventing and treating different diseases.
FN512 – PUBLIC HEALTH NUTRITION
This module will focus on the concepts of public health and key issues associated with nutrition in community. It also covers the assessing, planning, implementing and evaluating of nutrition intervention programs.
FN501 – RESEARCH METHODS & PROJECT
Provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation. Finally, involves original research in the study of a specific topic in nutrition. Students are required to plan, conduct and write up a research report in their chosen area of nutrition. Choice of topic is by negotiation between student and an appropriate member of teaching staff acting as supervisor.