Mini Master of Nutrition and Food Science

Overview

Welcome to the Mini Master of Nutrition and Food Science Program at AIES, a six-month intensive course designed for professionals and individuals seeking to deepen their knowledge in the field of nutrition and food science. The program consists of five carefully selected courses that cover essential topics such as human nutrition, food safety, food chemistry, and diet planning. This program equips students with the tools to understand the complex relationship between food, nutrition, and health, preparing them for impactful roles in the food, health, and wellness industries.

Learning Outcomes

Upon completing the Mini Master of Nutrition and Food Science Program, students will be able to:

Understand Advanced Nutritional Science: Graduates will gain a deeper understanding of human nutrition, focusing on the role of macronutrients and micronutrients in health and disease prevention.
Analyze Food Composition and Safety: Students will develop the skills to assess the nutritional quality of food products and ensure food safety by understanding foodborne risks and compliance with safety regulations.
Design and Implement Dietary Plans: Graduates will learn to create evidence-based dietary plans tailored to meet individual and population health needs, considering different life stages and health conditions.
Apply Food Science in Product Development: Students will learn to apply food science principles in food processing and product development, ensuring nutritional value while maintaining food quality and safety.
Promote Public Health Nutrition: Graduates will be equipped to design and promote public health nutrition programs that address nutritional deficiencies and promote healthy eating behaviors in various populations.

This program provides an advanced and practical education in nutrition and food science, empowering graduates to make significant contributions to improving public health and food systems.

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Program Structure

The program is structured to be completed in one level over six months, with five carefully curated courses designed to provide comprehensive knowledge and skills in key public health areas.

NFS301Nutrition Communication for the Consumer

NFS302Vitamins and Minerals

NFS303Health Coaching Process and Skills

NFS304Nutrition and Aging

NFS305Project

Career Opportunities

Graduates with a Mini Master of Nutrition and Food Science are well-prepared for a variety of roles in the nutrition and food sectors, including:

Nutrition Program Coordinator: Manage and coordinate community or institutional nutrition programs, focusing on promoting healthy eating habits and addressing nutritional deficiencies.
Food Safety Specialist: Ensure food products meet safety regulations by monitoring food production processes, conducting safety audits, and implementing quality control measures.
Dietary Consultant: Provide tailored nutritional advice to individuals or groups, designing dietary plans that address health goals, such as weight management, chronic disease prevention, or performance enhancement.
Product Development Specialist (Food Industry): Assist in the development of new food products, focusing on improving nutritional content, quality, and safety, while meeting consumer preferences.
Public Health Nutritionist: Work with government or non-profit organizations to design and implement public health nutrition initiatives aimed at improving population health through better dietary habits.