Programme information
Today, poor diet choices, often in combination with an inactive lifestyle, are known to be associated with a variety of chronic diseases, such as obesity, heart disease and diabetes. Nutritional health care has become a main driver for innovation in the food and beverage industry. However, the rate of product failure is high. Therefore, scientific knowledge of the following key factors in this process is essential to effectively bridge research with business:
- Biomedical sciences addressing the impact of nutrition components on health and disease prevention;
- Consumer research into the areas of health concerns, disease risks and benefit communications;
- New technologies of ingredient extraction, modification and processing impacting on product application opportunities;
- Food regulatory/law developments, health benefit claim possibilities.
The unique master's programme in Health Food Innovation Management deals with these aspects and aims to develop the skills that will help students fulfil demanding roles in the business of healthy eating and develop a solid base for employment in research.
"This master’s is based on using my knowledge and creativity, and working with consumers and other specialists" >>