Courses & curriculum
The programme is centred on four main topics:
- 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
Want to view the courses of previous years?
Choose one of the academic years below to view the pdf.