Earn your Master of Public Health (MPH) from UNC-Chapel Hill's top-ranked Gillings School of Global Public Health in as few as 20-36 months. Our CEPH-accredited online learning experience offers three concentrations. No GRE required.

The Master's Degree Programme in Food Development provides you with competence for meeting the challenges in research and development in the food industry and academia.

Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry.

On our MSc/PgDip Sport Nutrition course, you’ll examine the evidence surrounding nutrition, performance and health, and gain the nutritional and physiological skills needed to work in the rewarding field of sport and exercise nutrition.

What do they eat now? What is behind the good taste of food? Raw materials? Processing technologies? How to improve the healthiness, safety, ecology and ethics of food and food processing? If this is for you, apply to the Master's Programme in Food Sciences the University of Helsinki.

The Global Public Health Nutrition MSc is designed for students interested in pursuing a career focused on using their knowledge of food to improve health outcomes for communities on a local, national and global level. This four-year course integrates undergraduate and postgraduate education into a single degree, where each year has been designed to develop your personal and professional skills as you progress.

With the Master in Nutrition and Health you will become a health professional specializing in food and nutrition, contributing to the nutritional improvement and the promotion of healthy lifestyle habits of the groups and / or patients with whom you work, thus improving their physical well-being. and emotional. In today's society, there is a high demand for professionals who can respond to the growing health concern and the lack of information in the food and nutrition field due to the demonstrated importance of diet in the development of certain diseases in the life cycle, as well as in the quality of life of people in general. Throughout the training program, you will train and develop in human nutrition and its different applications, learning to design and execute an adequate nutritional plan based on the profile of the group to which it is directed. Likewise, you will be trained in the latest trends in food, thereby obtaining an updated and innovative professional profile.

Food is a cross-cutting development issue that concerns hunger, food insecurity, malnutrition, environment sustainability, power politics, social justice and cultural identity. It is about the global and the local, and the hard trade-offs that the globalisation era has brought about. This MA draws on wide-ranging expertise of faculty at both IDS and School of Global Studies at Sussex (where you’ll be based).

This Master’s programme is ideal if your goal is to become an expert in sustainable food systems and strive to take on challenges throughout the food chain.

The Master in Nutrition, Technology and Food Safety aims to provide advanced and multidisciplinary scientific training in the field of Human Nutrition, Food Technology and Food Safety in order to train professionals who can take actions to improve the quality of subjects. raw and finished food products, always seeking the development of a production and distribution system for safe food, nutritionally adequate and attractive to the consumer.

Train innovative and sustainable product-service designers through an experimental approach that combines design, theory, strategy, and learning.

The international Master of Science in Nutritional Sciences (non-clinical) prepares students to become leading professionals in the field of nutritional sciences and to apply their newly acquired knowledge to nutritional challenges in their home countries. Students learn the fundamentals of nutrition based on the most recent scientific findings.

With the MSc in Molecular Nutrition and Food Technology, you can acquire the tools and knowledge required to develop nutritious foods – foods designed to reduce the risk of developing the lifestyle diseases of obesity, diabetes, heart disease, allergy, and cancer. As the media reminds us on a daily basis, we are what we eat.

Eating Disorders (TCA) have a multifactorial origin (genetic, psychological, sociocultural factors). In Spain, the latest studies coincide in indicating a prevalence rate of eating disorders in the adolescent population of around 4-4.5%. Although its degree of incidence and prevalence is increasing in both women and men, at different stages of life. The prevailing beauty models and social pressure regarding image are precipitating factors, but there are others that are predisposing. The Master in Eating Disorders responds to the need to train specialized professionals in this field and with a multidisciplinary approach. These are disorders that due to their severity and complexity require specific training, so the objective is to provide students with the technical and personal skills necessary for the evaluation, diagnosis, intervention and prevention of these disorders, mainly from a perspective cognitive-behavioral, to carry out an effective and responsible intervention.

The Faculty of Biotechnology and Food Engineering offers a study track in Biotechnology and Food Engineering.