|
|
 |
| Objectives |
|
| Upon completion of this programme, graduates are expected to develop: |
 |
an understanding of the subjects at the interface of human nutrition and food science |
|
an understanding of the chemical, physical and microbiological characteristics of food and food products in the context of their manufacture and storage and in relation to food technology and their safety and nutritional attributes |
|
an understanding of current research in nutrition related to diet and health issues and its implications for public health as well as its impact on the food chain and associated industries locally and globally |
|
skills in gathering, critically evaluating, incorporating, refining and effectively communicating new scientific data and knowledge |
|
 |
|
