The program will give students an in-depth understanding of various scientific aspects of human nutrition and food, including the composition and chemical properties of foods; nutrient functions and requirements; nutrient metabolism; physiological and biological aspects of foods and nutrients; food quality and safety; and the role of food in promoting health and the well being of individuals and communities.
1.1 The common regulations for the Master of Science degree in the university shall apply
1.2 The general regulations for the Master of Science degree in the Faculty of Agriculture shall apply
1.3 Candidates for the Master of Science degree in Food Science and Nutrition must have, at least, Second Class Honors (Upper Division) degree in Food Science and Postharvest Technology, Food Science and Technology or Food Science and Nutrition or its equivalent from a university recognized by the University Senate.
1.3.1 Candidates for the Master of Science degree in Food Science and Nutrition, who have, at least, a Second Class Honors (Upper Division) degree, or its equivalent in Agricultural Sciences, Chemistry, Biochemistry and Microbiology from a university recognized by the University Senate, shall also be considered for admission.
1.3.2 A holder of a Second Class Honors (Lower Division) degree in Food Science and related field of study, shall be considered provided that the candidate can produce evidence of ability to conduct research from an institution recognized by the University Senate.
- AFP 3101 Advanced Food Chemistry
- AFP 3110 Advanced Food Biotechnology
- AFP 3102 Advanced Food Microbiology
- AGS 3101 Experimental Design and Statistical Methods
- AGS 3102 Research Methodology
- AFN 3101 Nutrition and Immunity
- AFN 3102 Nutrition and Food Security
- AFN 3103 Nutrition and Chronic Diseases
- AFN 3104 Nutritional Epidemiology
- AFN 3105 Functional Foods and Nutraceuticals.