The program focuses on a range of topics including quality evaluation of food, formulation of nutritional and functional foods, nutritional and safety evaluations of food, food processing and nutritional quality, quality systems for food industry, and principles of food business management.

Course Requirements

Plan A2

Prerequisite Courses

Nufn663 : Food Processing Technology

Required Courses

Nufn602 : Quality Evaluation Of Food

Nufn664 : Food, Nutrition And Health

Nufn665 : Food And Nutrition Updates

Nufn666 : Seminar In Food Science For Nutrition I

Nufn667 : Research Methodology In Food Science For Nutrition

Nufn668 : Formulation Of Nutritional And Functional Foods

Nufn669 : Nutritional And Safety Evaluations Of Food

Nufn670 : Food Processing And Nutritional Quality

Nufn671 : Seminar In Food Science For Nutrition Ii

Nufn672 : Quality Systems For Food Industry

Nufn681 : Principles Of Food Business Management

Nufn682 : Food And Nutrition Activities Field Trip

Elective Courses

Nufn673 : Statistical Analysis For Research In Food Science For Nutrition

Nufn674 : Laboratory Practice In Analyses Of Carbohydrates And Minerals

Nufn675 : Laboratory Practice In Determination Of Starch Properties 1

Nufn676 : Laboratory Practice In Analyses Of Fats And Oils

Nufn677 : Writing For Research Publications In Food Science And Nutrition

Nufn678 : Sensory Science For Nutrition

Nufn679 : International Academic Experience On Food And Nutrition

Nufn680 : Laboratory Practice In Food Analysis Using High Performance Liquid Chromatography

Nufn683 : Emerging Technology In Food Production

Nufn684 : Laboratory Practice In Sensory Evaluation Of Food

Nufn685 : Laboratory Practice In Texture Analysis Of Food

Nufn686 : Laboratory Practice In Rheological Analysis Of Food

Nufn687 : Laboratory Practice In Shelf Life Study Of Food

Nufn688 : Laboratory Practice In Application Of Enzymatic Method For Food And Nutrition Research

Thesis Credit

Nufn698 : Thesis