Master in Nutrition and Food Biotechnology

Program Overview

The Master in Nutrition and Food Biotechnology program provides advanced knowledge in nutrition and food biotechnology, with a focus on scientific advancements in genomics, proteomics, and food technology. The program includes core modules in biochemistry and bromatology, compulsory modules in food biotechnology and safety, elective modules in specialized areas, an internship, and a final research project. Graduates are qualified for careers in nutrition, food research, and food industry management.

Program Outline

Degree Overview:

The Master in Nutrition and Food Biotechnology is a program designed for university graduates in fields like Nutrition and Dietetics, Nutrition Technology, Chemistry, Biotechnology, and Biology (specializing in Nutrition). It also welcomes other graduates seeking specialization in this area. The program aims to provide advanced knowledge in nutrition, incorporating recent scientific advancements in genomics, proteomics, and food biotechnology. Specific objectives include developing interdisciplinary nutritional assessment programs for adults and the elderly, understanding advancements in food technology and its impact on food quality, and familiarizing students with functional foods and their health effects. Upon successful completion, students receive a Master in Nutrition and Food Biotechnology degree from the university where they enrolled.

Outline:

The Master's program comprises 90 credits and takes 12-24 months to complete, depending on the student's dedication. The program is structured into five parts:

• Part 1: Core Modules (150 hours, 15 credits): This section lays the groundwork in biochemistry and bromatology, covering theoretical and conceptual foundations and analyzing current food trends.
Modules include: Advances in Food and Nutrition (5 credits), Nutritional Biochemistry (3 credits), Foods (5 credits), and Food Consumption Trends (2 credits).
• Part 2: Compulsory Modules (350 hours, 35 credits): This part delves into food biotechnology, omics sciences, food preservation, production, and safety.
Modules include: Principles of Biotechnology, Genomics and Proteomics in Food and Nutrition (5 credits), Nutrigenomics (5 credits), Functional and Transgenic Foods (5 credits), New Technologies for Food Preservation (5 credits), Risk Analysis in Food Production (5 credits), Food Safety: International Standards of Quality and Auditing (5 credits), and Scientific Research Methods (5 credits).
• Part 3: Elective Modules (200 hours, 20 credits): Students specialize in one of three areas: Design of Healthy Foods, Food Microbiology, or Nutrition.
Each elective module contains four subjects (5 credits each).
• Design of Healthy Foods: Design of New Products in the Agri-food Industry, Shelf-life of Foods, Diet, Health and Communication, and Project Planning and Management.
This elective requires compulsory virtual lab exercises in the first two subjects.
• Food Microbiology: Transmission of Pathogenic Microorganisms in Food, Detection Methods for Pathogenic Bacteria in Food, Control of Microorganisms in Foods, and Processing of Fermented Foods.
• Nutrition: Nutrition and the Immune System, Inflammation and Nutrition, Child Nutrition and Fetal Origin of Diseases, and Nutrition, Aging and Antiaging.
• Part 4: Supervised Face-to-Face Internship (160 hours, 16 credits): This is compulsory only if required by the student's enrolled university.
Students undertake professional tasks in a real work setting, finding their own internship institution subject to program director approval. It only mentions that students must successfully complete all evaluated activities and approve the Final Project to graduate.

Teaching:

The program uses an integrative methodology combining knowledge and skill acquisition through integrative exercises and project practices. The duration is indicative, as the methodology integrates knowledge and skills through exercises. The teaching staff includes numerous Doctors and Professors from various universities, with expertise in areas such as biochemistry, nutrition, food technology, microbiology, and genomics. A list of faculty members and their affiliations is provided in the text.

Careers:

Graduates can pursue careers as professionals in health sciences specializing in nutrition and food biotechnology; educators in formal and informal settings; managers or employees in catering companies (schools, hotels, hospitals, etc. ); scientific researchers in food biotechnology; technicians in R&D, marketing, or quality management departments of food or pharmaceutical industries; and related positions in food companies with functional product lines or specific nutritional characteristics. Note that professional practice is subject to each country's legislation.

Other:

FUNIBER periodically offers FUNIBER Training Scholarships. The program's content is subject to minor modifications for updates or improvements.