19.03.04 Food Technology and Catering. Functional Foods and Nutrition



Major: Functional Foods and Nutrition

Level: Bachelor (BSc.)

Duration of training: 4 years (8 semesters)

Degree certificate: Diploma

Mode of study: full-time

Language of study: English

Tuition fee for year 2021-2022: 205000 rubles (per year)

Programme manager: Prof. El-Sohaimy Sobhy 

Tel.: 8 992 514 28 25, e-mail: alsukhaimisa[at]susu[dot]ru 

Professor Al-Sohaimy Sobhy Ahmed says functional nutrition is one of the most promising field of science in the world at the present time.

For more information see the document.

Description of the educational programme:

This Bachelor’s program will describe functional foods including their health benefits, development, and regulations. Functional foods provide health benefits beyond our basic nutrient requirements. These benefits improve the quality of life by promoting optimal health and reducing the risk of chronic diseases. This academic programme will explore the components of functional foods and highlight key mechanisms that may counteract current health issues and diseases. Furthermore, the programme provides a detailed insight into understanding the composition, molecular interaction and bio-mechanisms of the food metabolites. It has a multidisciplinary emphasis providing a broad base of knowledge and understanding of the wide role of nutrition in sustaining health and preventing diseases. It introduces students to most advanced aspects of food to serve public nutrition, sports nutrition, understand genetically modified food, functional foods etc.

The current academic program will prepare high-skilled specialists in the field of functional foods and nutrition, students will be able to:

  • Define functional foods and Nutrition
  • Evaluate the health implications of current functional foods
  • Develop the concept for a functional food product
  • Learn how novel treatment of important diseases may be addressed through improved nutrition
  • Learning the development of targeted health promoting foods and beverages.
  • Describe the education and research on the health benefits of functional foods and nutraceuticals, identifying strengths, limitations, and future directions
  • Describe the international regulations with respect to functional foods and nutraceuticals.
  • Develop skills in teaching and oral communication by giving an intensive education, research and presentation on the topic of functional foods and nutrition.
  • They are able to use the knowledge they have acquired in a way appropriate to practicing the profession of the Food and Nutrition Scientist and have the skills they typically demonstrate through problem solving and functional foods production.
  • They are able to communicate information, ideas, problems and solutions to both qualified and non-specialized people about functional foods and nutrition.
  • Take responsibility for professional of individuals and groups by providing nutrition advice, suggesting functional foods.


About the Program







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