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Food safety, Functional Food and Personalised nutrition (QUB-UNITO-UOR)

Tuition fee €16,500 per year

The participation fee covers tuition fees for participating universities, mandatory travel during a semester (e. g. for off-site modules & activities) and participation in joint modules & activities (e. g. Summer School, Graduate Conference). It does not cover travel from one partner university to the next between semesters.
The participation fee will be charged per semester (8250 euro per semester).

Deposit €250 one-time

After being accepted by the programme, you will be offered to accept or decline the enrollment. When you accept the offer, you will be required to pay a deposit fee of 250 euro. The deposit fee will be deducted from the invoice for your first semester fee. If payment is not received within 7 days after accepting the offer, it is possible you will no longer be accepted within the programme.
The deposit fee is non-refundable.

Overview

Subject to approval of Queen’s University of Belfast

Semester 1 – Food integrity of the supply chains. Applied and advanced systems for food control – Queen’s University of Belfast
Semester 2 – Functional food compounds from natural sources – University of Torino
Semester 3 – Personalised Nutrition and the Consumer – University of Reading
Semester 4 – Thesis – Queen’s University of Belfast

Programme structure

Semester 1 – Food integrity of the supply chains. Applied and advanced systems for food control – Queen’s University of Belfast
This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation.

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 – 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 4 – Thesis – Queen’s University of Belfast

Apply now! Academic year 2020/21
This intake is not applicable

Deadline applies to applicants who are citizens of a country in the European Union (EU)

Studies commence
Sep 1, 2020

Application deadlines apply to citizens of: United States

Apply now! Academic year 2020/21
This intake is not applicable

Deadline applies to applicants who are citizens of a country in the European Union (EU)

Studies commence
Sep 1, 2020

Application deadlines apply to citizens of: United States