Home > Food Innovation, Nutrition and Health (FINH)

Food Innovation, Nutrition and Health (FINH)

School of Environment Resources and Development | Department of Food, Agriculture, and Bioresources

The academic program is created and developed within the framework of the project Erasmus+ Capacity Building-MSc Food Processing and Innovation (FOODI), reference number 598987 with co-funding from the EU.

This program encompasses particularly unraveling the food-health nexus and addresses the issues that have not been addressed up to now. This program will develop students’ higher-level thinking skills to gain a deep understanding of the multi-dimensional and multi-sectoral nature of the food security, food safety, and nutrition challenges and to be able to identify the innovative solutions to these challenges, such as the necessity to maximize the utilization of resources and to global supply chain strategy and to integrate the food and nutrition security, food safety homogeneously in all the region. This course aims to address in a sustainable manner to develop the modules as Professional Master Program (1 year), Full Master Degree Program (2 Years), and Doctoral Degree Program (3.5 years) in “Food Innovation, Nutrition, and Health (FINH)” to cater the graduates with the holistic knowledge. The course will provide the students with the skills necessary to function in roles in the food industry, public health sector, and food regulatory agencies.

Graduates will develop enhanced knowledge, skills, and competencies in relation to food and nutrition security, particularly in areas of innovative food product development, policy analysis and implementation in food safety, product design, implementation and management, and impact assessment. These skills will be situated in an understanding of the multi-sectoral nature of the challenges of food insecurity, malnutrition, and designer foods (Superfoods). Within the industry, graduates will work in areas such as research and development, product innovation, hygienic design, technical sales, product quality enhancement with the distinct advantage of bringing a nutrition perspective to all aspects of the food industry including product development, marketing, and sales. Within public health and regulatory agencies, graduates will work in the areas of nutrition and health promotions, food labeling regulations, and/or safety and Quality Standardization.

FOCUS AREAS

  • Food Innovation,
  • Design Thinking and Healthy Food Product Development
  • Nutrition, Diet and Health
  • Food Waste Valorization and Bio-circular Green Economy.
  • Traditional Foods, Bioprocessing and Biotransformations
  • Functional Foods and Neutraceuticals
  • Nutrigenomics and Personalized Foods
  • Food Safety Management Systems
  • Nanotechnology in Food Product Design and Delivery Systems
  • Delivery and pharmacokinetics of bioactive molecules 

PREFERRED BACKGROUND

What is the background a student must have to attend the program

  • Food Science, Food Technology, Food Engineering
  • Nutrition Science
  • Biotechnology, 
  • Bioprocess Engineering and Technology
  • Chemical Engineering and Biochemical Engineering
  • Industrial Technology
  • Science in Microbiology
  • Science in Animal Produce Food Safety
  • Pharmacy
  • Science in Agriculture, Fisheries and Livestock.  
  • Science in Food Safety
  • Veterinary Medicine 
  • Agriculture, Fisheries and Animal Science related Degree.
  • Medicine

COURSE STRUCTURE

Course CodeCourseNumber of CreditsDescription/Course ObjectiveSemester
ED87.01Food Safety Standardizations, Risk Management, and Traceability Systems4 (4-0)

The course emphasizes food quality control as the mechanism for the prevention of food spoilage at the “farm-to-fork” level and food-borne illness, thus securing good public health. This subject helps the student to understand how food science and business stakeholders will be able to control the food safety hazards associated with the food including minimization of risk by understanding the food safety management systems, food quality management systems, hygienic design and processes and innovations in traceability systems.

Aug Sem
ED87.02Gut Physiology, Metabolic Diseases, and Health3 (3-0)

This course aims to explain how humans can extract energy from macronutrients (i.e. carbohydrates, proteins and lipids) with the progression from their digestion, absorption and transportation. Selected metabolic pathways, their regulatory mechanism and interaction of the metabolic pathways and their effects on human health.This course enables the students to understand the complex relationship between gut and health in a simple manner.

Aug Sem
ED87.03Sustainable Food Process Design3 (3-0)

This course aims to provide the scientific knowledge of food manufacturing and its link with the sustainable and innovative food processing technology by emphasizing on the principles and design of the systems including minimal thermal processing and green technology. In this subject, students will be exposed to the latest technologies and will focus on process control, food quality and safety, food packaging, and sustainable food processing.

Aug Sem
ED87.04Molecular Nutrition, Food Toxicology, and Health3 (3-0)

This course aims to provide knowledge on the molecular interactions of food macromolecules and micromolecules and their effects on processing, formation of hazardous, non-hazardous compounds and nutritional attributes in complex food systems and their effects on human health. In this subject, the students will be able to learn to understand the principles and mechanisms at molecular and cellular levels, to discover the mechanism driving the relationship between food nutrition and health.

Jan Sem
ED87.05Design Thinking, and Innovations in Healthy Food Product Development2 (2-3)

This course will offer an immersive experience in Design Thinking as a tool for innovative ideas and strategy development in Food Processing. Students will start in the field, where they discover the needs of the industry as a challenge. The students will be able to iterate application/ industrial oriented ideas to develop a range of promising possible solutions, create rough prototypes to take back out into the field and try to test it with real people in the target audience.

Jan Sem
ED87.06Properties of Food Biomaterials and Nutrients3 (1-6)

This course familiarizes students with various physicochemical properties of foods, biomaterials and nutrients. At the end of the course, students will be able to: 1. Identify the properties of foods and biomaterials 2. Describe and perform related measurement methods 3. Relate engineering properties of food and biological material to process design and quality control.

Jan Sem
ED87.07Sustainable Food Production3 (3-0)

This course has been designed with a rationale to identify and formulate the global challenges of sustainable food production and consumption. Alongside, it aims to define sustainable food production from multiple perspectives through critical thinking skills. The students are expected to take an active role in dealing with the challenges of our time through envisioning opportunities and challenging values of food production.

Aug Sem
ED87.08Consumer Behaviour, Diet Preferences, and Marketing3 (3-0)

This subject helps students to understand the consumer behavioral patterns of food demand and helps students develop an in-depth understanding of dietary preferences and marketing of the food industry.

Aug Sem
ED87.09Food Supply Chain Management and Sustainability3 (3-0)

This subject helps students to provide advanced knowledge of various management issues related to food supply chains, including farm to post-harvest management, and on innovative concepts of sustainability and traceability for maintaining the food quality during processing, storage, and distribution.

Jan Sem
ED73.15Processing Effects on Functional Components of Foods3 (3-0)

This subject helps students to provide knowledge on the molecular interactions of components and their effects on processing, nutritional attributes in complex food systems.

Jan Sem
ED80.10Statistical Methods for Research3 (3-0)

This subject aims to impart knowledge on the essential statistical methods for designing, conduct, data analysis, and interpretations of both experimental and observational data. This course will provide the students with statistical skills and techniques to apply them to data analysis and interpretation.

Jan Sem
Thesis/ Dissertation24/72
Internship0

PROGRAM BROCHURE

PROGRAM VIDEO

CONCERNED FACULTY