Food Innovation, Nutrition and Health (FINH)

COURSE STRUCTURE

Course Code Course Number of Credits Description/Course Objective Semester

ED87.01 Food Safety Standardizations, Risk Management, and Traceability Systems 4 (4-0)

The course emphasizes food quality control as the mechanism for the prevention of food spoilage at the “farm-to-fork” level and food-borne illness, thus securing good public health. This subject helps the student to understand how food science and business stakeholders will be able to control the food safety hazards associated with the food including minimization of risk by understanding the food safety management systems, food quality management systems, hygienic design and processes and innovations in traceability systems.

Aug Sem

ED87.02 Gut Physiology, Metabolic Diseases, and Health 3 (3-0)

This course aims to explain how humans can extract energy from macronutrients (i.e. carbohydrates, proteins and lipids) with the progression from their digestion, absorption and transportation. Selected metabolic pathways, their regulatory mechanism and interaction of the metabolic pathways and their effects on human health.This course enables the students to understand the complex relationship between gut and health in a simple manner.

Aug Sem

ED87.03 Sustainable Food Process Design 3 (3-0)

This course aims to provide the scientific knowledge of food manufacturing and its link with the sustainable and innovative food processing technology by emphasizing on the principles and design of the systems including minimal thermal processing and green technology. In this subject, students will be exposed to the latest technologies and will focus on process control, food quality and safety, food packaging, and sustainable food processing.

Aug Sem

ED87.04 Molecular Nutrition, Food Toxicology, and Health 3 (3-0)

This course aims to provide knowledge on the molecular interactions of food macromolecules and micromolecules and their effects on processing, formation of hazardous, non-hazardous compounds and nutritional attributes in complex food systems and their effects on human health. In this subject, the students will be able to learn to understand the principles and mechanisms at molecular and cellular levels, to discover the mechanism driving the relationship between food nutrition and health.

Jan Sem

ED87.05 Design Thinking, and Innovations in Healthy Food Product Development 2 (2-3)

This course will offer an immersive experience in Design Thinking as a tool for innovative ideas and strategy development in Food Processing. Students will start in the field, where they discover the needs of the industry as a challenge. The students will be able to iterate application/ industrial oriented ideas to develop a range of promising possible solutions, create rough prototypes to take back out into the field and try to test it with real people in the target audience.

Jan Sem

ED87.06 Properties of Food Biomaterials and Nutrients 3 (1-6)

This course familiarizes students with various physicochemical properties of foods, biomaterials and nutrients. At the end of the course, students will be able to: 1. Identify the properties of foods and biomaterials 2. Describe and perform related measurement methods 3. Relate engineering properties of food and biological material to process design and quality control.

Jan Sem

ED87.07 Sustainable Food Production 3 (3-0)

This course has been designed with a rationale to identify and formulate the global challenges of sustainable food production and consumption. Alongside, it aims to define sustainable food production from multiple perspectives through critical thinking skills. The students are expected to take an active role in dealing with the challenges of our time through envisioning opportunities and challenging values of food production.

Aug Sem

ED87.08 Consumer Behaviour, Diet Preferences, and Marketing 3 (3-0)

This subject helps students to understand the consumer behavioral patterns of food demand and helps students develop an in-depth understanding of dietary preferences and marketing of the food industry.

Aug Sem

ED87.09 Food Supply Chain Management and Sustainability 3 (3-0)

This subject helps students to provide advanced knowledge of various management issues related to food supply chains, including farm to post-harvest management, and on innovative concepts of sustainability and traceability for maintaining the food quality during processing, storage, and distribution.

Jan Sem

ED73.15 Processing Effects on Functional Components of Foods 3 (3-0)

This subject helps students to provide knowledge on the molecular interactions of components and their effects on processing, nutritional attributes in complex food systems.

Jan Sem

ED80.10 Statistical Methods for Research 3 (3-0)

This subject aims to impart knowledge on the essential statistical methods for designing, conduct, data analysis, and interpretations of both experimental and observational data. This course will provide the students with statistical skills and techniques to apply them to data analysis and interpretation.

Jan Sem

Thesis/ Dissertation 24/72

Internship 0