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This is a key area in food science looking at technological advances in food production to improve nutrition, safety and security of food for human consumption.
Providing nutritious food is a key target for the government who are keen to encourage industry and academic experts to work together to improve food standards.
The course also addresses other issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality.
The course addresses current health topics including diabetes, obesity & heart disease, nutrition from an international perspective, antioxidants and their health benefits, obesity and dietary assessment methods. You also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.
Modules studied include:
* Microbiological and Chemical Food Safety
* Food Processing
* Food Chemistry
* Food Processing and Nutritional Quality
* Nutrition and Health
* Food Analysis
* Functional Foods
* Research Project
You will also select 20 credits of optional modules from other subjects offered by the school.