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CONSUMER/NUTRITIONMaster of Science in Food Systems (path title)

University of Reading
United Kingdom, Reading
Tuition fee €16,500.00 per year

Overview

Semester 1 – Personalised Nutrition and the consumer – University of Reading
Semester 2 – Functional food compounds from natural sources – University of Torino
Semester 3 – AgriFood Science and Engineering – University of Hohenheim
Semester 4 – Thesis – University of Reading

Programme structure

Semester 1 – Personalised Nutrition and the consumer – University of Reading
The track will focus on an individual’s nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer.

Semester 2 – Functional food compounds from natural sources – University of Torino
In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those “active” components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health.

Semester 3 – AgriFood Science and Engineering
This track will cover the “front” end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. Two new introductory modules – AgFoodTech 1 and 2 will provide students with an introduction and overview to the specific track.

Semester 4 – Thesis – University of Reading

Apply now! Academic year 2019/20
Application deadline
Aug 31, 2019 23:59
Europe/Brussels time
Notes
Open soon.
Studies commence
Sep 1, 2019

Application deadlines apply to citizens of: United States