Master of Science in Nutrition and Food

1) Knowledge and Understanding (K):

– K (1): Possesses advanced knowledge in nutrition, food science, and medical fields which help in developing a nutritional care plan for different cases.
– K (2): Knows advanced scientific research methodologies.
– K (3): Knows how to manage nutritional institutions.
– K (4): Identifies the detailed composition of various food items in terms of macronutrients, micronutrients, functional components, and contaminants.

2) Intellectual Skills (I):

– I (1): Identifies the accuracy of health claims and nutrition information circulated on the internet.
– I (2): Evaluates the components of food items and balanced nutrition and their impact on the health of clients in both health and disease status for the purpose of nutritional planning.
– I (3): Interprets results of laboratory tests that analyze the composition of various food items.

3) Professional and Practical Skills (P):

– P (1): Manages food production and analysis operations.
– P (2): Performs and evaluates results of physical, chemical, microbiological, and sensory tests to evaluate various food items.
– P (3): Writes a scientific report in a professional and accurate manner in the fields of nutrition and food sciences.
– P (4): Employ their information in the fields of agriculture, biological, food sciences, and food technology in human nutrition and in the management of food projects.

4) General and Transferable Skills (T):

– T (1): Effective and professional communication with clients and the public with regards to food and nutrition at different settings.
– T (2): Able to work as part of a team.
– T (3): Continuous learning.

Bachelor’s with Good GPA, English score 5.5 IELTS or equivalent.

503711 – Advanced Clinical Nutrition (3:3-0)

This course provides an in-depth exploration of metabolic, physiological, and biochemical disturbances associated with various pathological conditions. Emphasis is placed on clinical, histological, and functional alterations affecting body organs. Topics include weight disorders, diabetes, metabolic syndrome, selected gastrointestinal, hepatic, renal, and pancreatic diseases, cardiovascular disorders, burns, surgical stress, metabolic and respiratory stress, enteral and parenteral nutrition, cancer, and HIV/AIDS. The course highlights recent advancements in nutritional assessment and the development of dietary plans, particularly for chronic diseases and organ-transplant cases.

503712 – Advanced Assessment of Nutritional Status (3:3-0)

This course focuses on the practical approaches and methodologies used to evaluate nutritional status across different age groups and populations. Students learn to analyze and interpret data obtained from nutritional surveys, dietary analysis software, laboratory tests, anthropometric indicators, growth charts, and clinical assessments. The course includes the design and implementation of a research project or case study that involves assessing the nutritional status of a target population and interpreting the resulting data.

503721 – Macronutrients in Nutrition and Metabolism (3:3-0)

An advanced study of the functions, metabolism, and clinical significance of macronutrients, including carbohydrates, fats, proteins, and dietary fiber. The course also provides a comprehensive review of biochemical and molecular regulatory mechanisms, metabolic pathway integration, and physiological aspects of nutrient metabolism at the cellular, tissue, and whole-body levels.

503722 – Vitamins in Nutrition and Metabolism (2:2-0)

This course provides an in-depth examination of the metabolism, physiological roles, and clinical importance of vitamins. It covers factors influencing bioavailability, nutrient interactions, daily requirements, and the symptoms and diseases that result from deficiencies or excessive intake of micronutrients.

503723 – Processing and Development of Healthy Food Products (3:2-1)

This course introduces the principles of designing and developing healthy food products tailored to the needs of specific patient groups, such as individuals with diabetes. Students learn the importance of product development, along with the methods and mechanisms used to formulate, modify, and evaluate food products. The course includes a theoretical component and a practical laboratory section.

503782 – Advanced Analysis Methods in Food and Nutrition (3:2-1)

A study of the technical foundations and applications of chemical, biochemical, and physical analytical methods used in food and nutrition research. The course also covers modern instruments, laboratory tools, and analytical techniques relevant to food science and nutritional evaluation. It includes both theoretical instruction and practical laboratory experience.

503781 – Biostatistical Analysis (2:2-0)

This course introduces the fundamental statistical methods used in food and nutrition research. Topics include descriptive statistics, sampling distributions, statistical inference, hypothesis testing, correlation, linear regression, and analysis of variance. Additional topics may include multiple regression, data analysis techniques, and nonparametric statistics. Emphasis is placed on practical application using statistical software.

503791 – Seminar and Research Methodology (2:2-0)

An introduction to the principles of scientific research design and methodology in the fields of food and nutrition. Topics include sampling, measurement tools, survey design, questionnaire development, data validity and reliability, data analysis techniques, and ethical standards in scientific research. Students critically evaluate published studies and practice developing research proposals. The seminar component includes oral presentations and discussions of recent research to enhance communication skills and scientific documentation.

503744 – Food Standards and Legislation (3:3-0)

This course examines the development of food standards, regulations, and legislation and their impact on food quality, safety, and public health. It covers national and international food laws and standards, emphasizing three key areas:

• Protecting public health by ensuring safe food supplies

• Providing accurate information to consumers for informed food choices

• Preventing misleading or deceptive practices in the food industry

503733 – Food and Nutritional Epidemiology (3:3-0)

An introduction to the fundamental concepts of nutritional epidemiology, including measures of disease frequency, prevalence, incidence, and study design. The course explores the relationship between diet and major public-health issues such as coronary heart disease, cancer, and neural-tube defects. Students analyze epidemiological research and examine the implications of public-health policies on nutrition.

503735 – Nutrition and Immunity (3:3-0)

This course examines immunological principles with a focus on the impact of nutrition on immune function. Students explore the effects of malnutrition and micronutrient deficiencies on innate and adaptive immunity, as well as recent research linking dietary components to immune health. Emphasis is placed on understanding how nutritional status influences immune responses and susceptibility to disease.

503724 – Advanced Food Microbiology (3:2-1)

An advanced study of microorganisms affecting food, including conditions promoting microbial growth, methods of isolation and identification, and quantitative microbial analysis. The course covers sterilization methods, foodborne pathogens, parasitic infections, and biological processes used in food production such as fermentation. Practical laboratory work includes quality-control analysis and the detection of microorganisms in food, milk, and dairy products.

503741 – Policies and Planning in Food and Nutrition (3:3-0)

This course provides an overview of the frameworks and processes involved in developing nutrition-related health policies. Students analyze political and economic factors influencing policy design, particularly in low- and middle-income countries. The course also includes an evaluation of national programs, global health initiatives, and the effectiveness of implemented nutrition strategies.

503732 – Maternal and Child Nutrition (3:3-0)

A detailed study of nutritional needs and challenges during pregnancy, lactation, infancy, and early childhood. The course addresses physiological changes, nutrient requirements, and modern nutrition issues affecting mothers and children. It also examines global malnutrition trends, complementary feeding practices, and related intervention programs.

503743 – Food Toxicology (3:3-0)

This course explores the fundamentals of food toxicology, including biological and chemical hazards, microbial toxins, naturally occurring toxic compounds, pesticide residues, food additives, and environmental contaminants. Students learn about sources of toxicity, mechanisms of action, and risk-assessment principles relevant to food safety.