Master of Science Degree in Food Science and Nutrition

The Master of Science Degree in Food Science and Nutrition (MFSN) develops advanced knowledge and skills for troubleshooting current and forecast technical challenges in the food industry. It also covers nutrition and health aspects of food production and processing, and an ethical interface between technically oriented professionals, stakeholders, and the general public. Learning outcomes include advanced public health nutrition skills and research capabilities.

The programme is structured across Level 1 Semester 1 and Semester 2, then Level 2 Semester 1 and Semester 2. Level 1 includes Food Production and Processing systems, Food Microbiology and Biotechnology, Nutrition and Public Health, Professional Ethics, Food Analysis and Sensory Science, Communication Skills in Nutritional Health, Total Quality Management and Food Safety, Food Policy and Programme Planning, and Nutrition Through the Lifecycle. Level 2 includes Research Methods and Statistics, elective modules, and a Dissertation.

Modules

• MFSN 731* Food Production and Processing systems
• MFSN 732* Food Microbiology and Biotechnology
• MFSN 733* Nutrition and Public Health
• MFSN 734* Professional Ethics
• MFSN 736* Food Analysis and Sensory Science
• MFSN 737* Communication Skills in Nutritional Health
• MFSN 738* Total Quality Management and Food Safety
• MFSN 739* Food Policy and Programme Planning
• MFSN 740* Nutrition Through the Lifecycle
• MFSN 831* Research Methods and Statistics
• MFSN 839 Dissertation

Normal Entry

Applicants should be holders of at least an upper second class degree in any of the following degree programmes: Food Science and nutrition, Biosciences, Biochemistry, Chemistry, Agriculture (Animal Science), Nutritional Sciences or any other related degree from any university recognized by Midlands State University.

Special Entry

A holder of lower second or third class any of the above-mentioned programmes or equivalent and relevant post-qualification experience.

• Public health nutrition research and teaching
• Operational work in the field or community nutrition programmes
• Work in public health nutrition, including health promotion and nutrition education
• Policy and programme planning in nutrition
• Employment with local and national governments
• Employment with NGOs
• Employment with international agencies
• Employment with academic institutions
• Work ranging from food emergencies to research on nutrient-gene interactions