Master’s Program in Health and Nutrition
Annual intake: 5
Full quota: 10
Master’s (Home Economics)

In recent years, advances in food-processing technology have led to a remarkable diversification of available food
choices, intensifying the pleasure we obtain from eating and preparing food. However, eating too much and
consuming nutritionally imbalanced meals have undermined human health and become major factors in the
promotion of disease.
The Master’s Program in Health and Nutrition provides students with sophisticated knowledge and skills relating
to food, nutrition, and health in order to provide specialist professionals, educators, and researchers with the
research and practical skills and specialist technical expertise required to solve a broad range of problems.
The program covers three main fields of study—the science of food, nutrition, and food preparation; life sciences;
and practical research for registered dietitians—and includes practical training exercises for developing advanced
specialist expertise.
The program’s goal is to produce individuals who have developed the research skills and mastered the practical
techniques necessary to work professionally and effectively in real-world settings.