Master of Science in Nutrition and Food Systems

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master-na-bacheloropleiding

2 jaar 120 studiepunten

Faculteit Bio-ingenieurswetenschappen

Engels

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Eerste jaar

(versie 2 )

1 Algemene opleidingsonderdelen

Cursus	MT1	Semester	Taal	Lesgever	SP
Applied Statistics	1	sem 1	en	Louis Coussement	5

Human Nutrition and Health	1	sem 1	en	John Van Camp	5

Food Chemistry	1	sem 1	en	Bruno De Meulenaer	5

Sustainable Agriculture: a Global Perspective	1	sem 1	en	Eduardo de la Pena	5

Nutrition Disorders	1	sem 1	en	Carl Lachat	5

Food Marketing and Consumer Behaviour	1	sem 1	en	Wim Verbeke	5

Sustainable Processing for Safe and Nutritious Foods	1	sem 2	en	Frank Devlieghere	5

Functional Foods	1	sem 2	en	John Van Camp	5

Food and Nutrition Epidemiology	1	sem 2	en	Carl Lachat	5

Sustainable Food Systems	1	sem 2	en	Marijke D'Haese	5

Project Design in Agri-food Systems	1	sem 2	en	Hans De Steur	5

2 Keuzeopleidingsonderdelen

Op te nemen: 25 studiepunten uit 1 tot 3 modules uit de onderstaande lijst.

2.1 Master Specific Courses

Op te nemen: minstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Food Safety and Risk Analysis	sem 1	en	Liesbeth Jacxsens	5

Development Economics	sem 1	en	Marijke D'Haese	5

Agricultural and Rural Policy, EU Perspective	sem 1	en	Jeroen Buysse	5

Sociological Perspectives on Rural Development	sem 1	en	Joost Dessein	5

Applied Rural Economic Research Methods - Partim I	sem 1	en	Hans De Steur	5

Sensory Analysis	sem 1	en	Joachim Schouteten	5

Community Health Promotion	sem 2	en	Maïté Verloigne	5

Advanced Marketing and Agribusiness Management	sem 2	en	Wim Verbeke	5

Global Perspectives of Food Science and Nutrition	jaar	en	Mieke Uyttendaele	5

2.2 Internship

Op te nemen: hoogstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Internship 1	jaar	en	Katleen Raes	5

Internship 2	jaar	en	Katleen Raes	5

Extended Internship	jaar	en	Katleen Raes	10

2.3 Ghent University Courses

Op te nemen: hoogstens 10 studiepunten te selecteren uit het studieaanbod van UGent, waaronder de universiteitsbrede keuzevakken. Na goedkeuring door de faculteit.

Tweede jaar

(versie 2 )

1 Algemene opleidingsonderdelen

Cursus	MT1	Semester	Taal	Lesgever	SP
Food and Nutrition Policies	2	sem 2	en	Joost Dessein	5

Professional Conduct in Biosciences: Business, Consultancy and Research	2	sem 2	en	Christine Yung Hung	5

2 Keuzeopleidingsonderdelen

Op te nemen: 25 studiepunten uit 1 tot 3 modules uit de onderstaande lijst.

2.1 Master Specific Courses

Op te nemen: minstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Food Safety and Risk Analysis	sem 1	en	Liesbeth Jacxsens	5

Development Economics	sem 1	en	Marijke D'Haese	5

Agricultural and Rural Policy, EU Perspective	sem 1	en	Jeroen Buysse	5

Sociological Perspectives on Rural Development	sem 1	en	Joost Dessein	5

Applied Rural Economic Research Methods - Partim I	sem 1	en	Hans De Steur	5

Sensory Analysis	sem 1	en	Joachim Schouteten	5

Community Health Promotion	sem 2	en	Maïté Verloigne	5

Advanced Marketing and Agribusiness Management	sem 2	en	Wim Verbeke	5

Global Perspectives of Food Science and Nutrition	jaar	en	Mieke Uyttendaele	5

2.2 Internship

Op te nemen: hoogstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Internship 1	jaar	en	Katleen Raes	5

Internship 2	jaar	en	Katleen Raes	5

Extended Internship	jaar	en	Katleen Raes	10

2.3 Ghent University Courses

Op te nemen: hoogstens 10 studiepunten te selecteren uit het studieaanbod van UGent, waaronder de universiteitsbrede keuzevakken. Na goedkeuring door de faculteit.

3 Masterproef

Cursus	Ref	MT1	Semester	Taal	Lesgever	SP
Master's Dissertation		2	jaar	en	Carl Lachat	30

Volledig programma

(versie 2 )

Afdruk

1 Algemene opleidingsonderdelen 65

Cursus	MT1	Semester	Taal	Lesgever	SP
Applied Statistics	1	sem 1	en	Louis Coussement	5

Human Nutrition and Health	1	sem 1	en	John Van Camp	5

Food Chemistry	1	sem 1	en	Bruno De Meulenaer	5

Sustainable Agriculture: a Global Perspective	1	sem 1	en	Eduardo de la Pena	5

Nutrition Disorders	1	sem 1	en	Carl Lachat	5

Food Marketing and Consumer Behaviour	1	sem 1	en	Wim Verbeke	5

Sustainable Processing for Safe and Nutritious Foods	1	sem 2	en	Frank Devlieghere	5

Functional Foods	1	sem 2	en	John Van Camp	5

Food and Nutrition Epidemiology	1	sem 2	en	Carl Lachat	5

Sustainable Food Systems	1	sem 2	en	Marijke D'Haese	5

Project Design in Agri-food Systems	1	sem 2	en	Hans De Steur	5

Food and Nutrition Policies	2	sem 2	en	Joost Dessein	5

Professional Conduct in Biosciences: Business, Consultancy and Research	2	sem 2	en	Christine Yung Hung	5

2 Keuzeopleidingsonderdelen 25

Op te nemen: 25 studiepunten uit 1 tot 3 modules uit de onderstaande lijst.

2.1 Master Specific Courses

Op te nemen: minstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Food Safety and Risk Analysis	sem 1	en	Liesbeth Jacxsens	5

Development Economics	sem 1	en	Marijke D'Haese	5

Agricultural and Rural Policy, EU Perspective	sem 1	en	Jeroen Buysse	5

Sociological Perspectives on Rural Development	sem 1	en	Joost Dessein	5

Applied Rural Economic Research Methods - Partim I	sem 1	en	Hans De Steur	5

Sensory Analysis	sem 1	en	Joachim Schouteten	5

Community Health Promotion	sem 2	en	Maïté Verloigne	5

Advanced Marketing and Agribusiness Management	sem 2	en	Wim Verbeke	5

Global Perspectives of Food Science and Nutrition	jaar	en	Mieke Uyttendaele	5

2.2 Internship

Op te nemen: hoogstens 10 studiepunten te selecteren uit de onderstaande lijst.

Cursus	Semester	Taal	Lesgever	SP
Internship 1	jaar	en	Katleen Raes	5

Internship 2	jaar	en	Katleen Raes	5

Extended Internship	jaar	en	Katleen Raes	10

2.3 Ghent University Courses

Op te nemen: hoogstens 10 studiepunten te selecteren uit het studieaanbod van UGent, waaronder de universiteitsbrede keuzevakken. Na goedkeuring door de faculteit.

3 Masterproef 30

Cursus	Ref	MT1	Semester	Taal	Lesgever	SP
Master's Dissertation		2	jaar	en	Carl Lachat	30

Opleidingscompetenties

Competentiegebied 1: Competency in one or more scholarly disciplines

Apply knowledge in sustainable food systems to contribute to better nutrition and healthy diets.
Apply socio-political, economic and marketing theories to the governance of sustainable food systems.
Apply epidemiological concepts to address nutrition disorders and unhealthy diets from a public health perspective.
Evaluate the potential and limits of food system interventions to improve nutrition.

Competentiegebied 2: Scholarly competency

Evaluate the determinants of nutrition disorders and unhealthy diets to prioritize food system interventions.
Develop appropriate research designs in nutrition and food systems interventions, based on a critical analysis of existing evidence.
Develop evidence-based recommendations to improve nutrition through the different dimensions of sustainable food systems.

Competentiegebied 3: Intellectual competency

Understand that scientific and policy debates about nutrition, diets and sustainable food systems are informed by different scientific and societal paradigms.
Take an evidence-informed position in ongoing scientific and policy debates that are central to food systems science and policy, by assessing and using scientific publications.
Develop innovative, multi-disciplinary interventions to address challenges in nutrition in food systems, which serves as a basis for lifelong learning.

Competentiegebied 4: Competency in collaborating and communicating

Communicate orally and in writing one’s own research and solutions to problems and scientific findings in nutrition and food systems to specialists, non-specialists and other parties involved.
Collaborate with people of different cultural backgrounds and disciplines.
Take leadership in a multi-disciplinary team to develop food systems interventions to improve nutrition.

Competentiegebied 5: Societal competency

Consider ethical aspects in nutrition and food system interventions and governance.
Critically evaluate the activities of local, national and international organizations active in nutrition and food systems.