The Master of Science (M.S.) with a concentration in Food and Nutrition, specialization in Food Science and Nutrition Science offers a unique resource geared to advanced and traditional interest of the region’s food and nutritional science-based economies. Academic programs that support applied food biotechnologies, food science technology and food engineering, as well as nutritional biochemistry, can be tailored to meet the thesis or non-thesis needs of graduate students.

Upon completion of the program, students will be able to:

• demonstrate knowledge of fundamental concepts in functional foods.
• evaluate complex situations in the food industry and provide appropriate solutions.
• produce high quality written reports and present their contents effectively.
• demonstrate the ability to thoroughly review scientific literature.
• perform high quality research in specific areas relevant to functional foods.