Food Science and Nutrition

This course provides an in-depth exploration of the regulation and dysregulation of human metabolism, with a focus on the mechanistic understanding and evidence-based analysis of nutrient function an…

This comprehensive introduction to food science and technology covers the interdiscipilnary subjects within food science (chemistry, microbiology, engineering, and nutrition), towards an understandin…

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This required major course provides students with fulltime work experience for a minimum of 15 working days in a clinical nutrition setting in tertiary care hospitals.  The purpose of the experience …

The course provides the students with an opportunity to observe and begin to develop core skills needed in implementing the nutrition care process with individuals in community nutrition.

The course provides the students with an opportunity to observe and begin to develop core skills needed in implementing the dietetic care process with individuals in food service facilities.

The systematic Nutrition Care Process (NCP) provides high-quality care. NCP gives dietetics and nutrition professionals a framework for critical thinking and decision-making, improving care and recog…

This course is designed to provide students with foundational knowledge of fat-soluble vitamins and water-soluble vitamins, minerals, and trace elements. Emphasis is placed on their occurrence in foo…

2.12.0.0

This course deals with the concept of food properties in relation to its definition, measurements, predictions and applications in product development, process design, storage stability and sensory a…

This course deals with the basic concepts of sensory analysis and consumer preference. Three major areas will be discussed. They are the basic concepts of sensory properties, methods of sensory analy…

2.12.0.0

The Course focuses on methods of human nutritional assessment, including anthropometric (A), biochemical (B), clinical (C), and dietary (D) approaches. Students will learn how to apply nutrition asse…