M.Sc. in Food and Nutrition is a 2-year postgraduate program that provides advanced training in the science of food, nutrition, and their impact on human health. The curriculum covers topics such as food chemistry, nutritional biochemistry, clinical nutrition, and community nutrition. Students gain expertise in designing and evaluating nutritional interventions, conducting research, and translating scientific findings into practical applications. Graduates of this program are equipped to work as nutritionists, dietitians, or researchers in healthcare, food industries, and government organizations, contributing to the promotion of healthy eating habits and the prevention of nutrition-related diseases.
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