MASTER OF SCIENCE DEGREE IN FOOD SCIENCE AND NUTRITION (MFSN)
PROGRAMME OVERVIEW
LEARNING OUTCOMES
- Possess advanced knowledge and skills required in troubleshooting the current
and forecast technical challenges of the food industry
- Have an understanding of nutrition and health aspects of food production and
processing
- An ethical interface between technically oriented professionals, various
stakeholders and the general public
ENTRY REQUIREMENTS
Normal Entry
Applicants should be holders of at least an upper second class degree in any of the following degree programmes: Food Science and nutrition, Biosciences, Biochemistry, Chemistry, Agriculture (Animal Science), Nutritional Sciences or any other related degree from any university recognized by Midlands State University.
Special Entry
A holder of lower second or third class any of the above-mentioned programmes or equivalent and relevant post-qualification experience.
CAREER OPPORTUNITIES AND FURTHER EDUCATION
PROGRAMME STRUCTURE
N.B * Denotes core modules
CODE MODULE DESCRIPTION CREDITS
Level 1 Semester 1
MFSN 731* Food Production and Processing systems 24
MFSN 732* Food Microbiology and Biotechnology 24
MFSN 733* Nutrition and Public Health 24
MFSN 734* Professional Ethics 24
Level 1 Semester 2
MFSN 736* Food Analysis and Sensory Science 24
MFSN 737* Communication Skills in Nutritional Health 24
MFSN 738* Total Quality Management and Food Safety 24
MFSN 739* Food Policy and Programme Planning 24
MFSN 740* Nutrition Through the Lifecycle 24
Level 2 Semester 1
MFSN 831* Research Methods and Statistics 24
Elective Modules: Choose any two
MFSN 735 HIV/AIDS Nutritional aspects of food 24
MFSN 832 Advanced Laboratory technology 24
MFSN 833 Advanced Food Packaging 24
MFSN 834 Clinical Nutrition 24
MFSN 835 Dietetics 24
MFSN 836 Advanced Food Chemistry 24
MFSN 837 Environmental Management in Food Science 24
MFSN 838 Food Toxicology 24
MFSN 840 Food Systems for Sustainable Diets 24
MFSN 841 Global Nutrition and Health 24
Level 2 Semester 2
MFSN 839 Dissertation 48
SYNOPSES
MFSN 731 Food Production and Processing Systems
An applied module investigating various food processing techniques and their underlying principles. The outline should cover raw materials used in food processing. Sorting and grading of agricultural products. Food processing techniques, to include microbiological, biochemical, nutritional and technological aspects. Principles of processing foods and Techniques to include, freezing, chilling, canning, intermediate moisture foods, and new technologies such as extrusion and aseptic processing. Brewing, fermentation, meat, dairy, cereal technologies are also covered. Visits to local food processing units. Research within the field of food science and technology is both wide ranging and rapidly changing. This gives rise to an increasingly diverse number of interesting and important applications.
MFSN 732 Food Microbiology and Biotechnology
This module informs on the part played by each of the major groups of micro-organisms in the production and spoilage of foodstuffs. In addition the changes, which occur in foods during spoilage, are highlighted as are the risks associated with such changes. Topics include Food and Microorganisms, Principles of Food preparation, Food Spoilage, contamination and Preservation, Food Fermentations, Food borne diseases and Food poisoning, Food sanitation, control and inspection. Food biotechnology focuses on Basic tool in Biotechnology (molecular tools and bioreactors), Applications of Food biotechnology, Biosafety and Bio-ethics.
MFSN 733 Nutrition and Public Health
This module aims to provide comprehensive training in public health nutrition in a global setting with the choice of specializing in a number of topics and in a range of contexts. It provides an integrated programme covering dietary, epidemiological, public health, social and biological aspects of nutritional science. Specialist topics include maternal and child nutrition, nutrition in emergencies, nutrition programme planning, evaluation and monitoring, and nutritional epidemiology. The course attracts graduates from various disciplines who wish to equip themselves for public health nutrition research and teaching, operational work in the field or community nutrition programmes, work in public health
nutrition, including health promotion and nutrition education, and for policy and programme planning in nutrition. Graduates work for local and national governments, NGOs, international agencies, academic institutions, and in fields ranging from food emergencies to research on nutrient-gene interactions. The module has been designed to focus on nutritional problems in developing countries and transitional societies. By the end of this module students should be able to: demonstrate an advanced knowledge of public health nutrition, at biological, social and policy levels; assess critically, select and apply a range of appropriate research skills and techniques, from anthropometry and information on dietary intake to broader analytical skills; interpret and synthesize different types of data used to analyze and assess nutritional problems at population and population sub-group levels; evaluate critically the findings of scientific studies of public health nutrition; disseminate and present findings of research in a range of formats and contexts; identify and formulate appropriate responses and intervention strategies to address nutritional issues, taking into account the public health and social policy contexts, and apply knowledge of effective teamwork and communication skills to solve problems and achieve goals.
MFSN 734 Professional Ethics
As part of ethical development, students are required to complete the Professional Ethics module. This will give exposure to a range of ethical perspectives and includes several self-tests which require to reflect on one’s own ethical behavior and values. The Code of Professional Ethics lays down the standards of integrity, professionalism and confidentiality.
MFSN 735 Nutrition and HIV/AIDS
The coexistence of high rates of malnutrition and HIV/AIDS creates a challenge for nutritionists. Providing adequate nutrition at community and individual level remains a problem. The new challenge calls for the acceleration of both short-term and long-term effects to combat malnutrition and its effects on morbidity and mortality associated with HIV/AIDS. The module covers aspects involving: Introduction to HIV/AIDS, Link between nutrition and HIV/AIDS, Food security components in HIV/AIDS nutrition care and support, Nutrition management of HIV/AIDS- related symptoms, Nutritional care and support for vulnerable groups and Management of drug and food interactions in HIV/AIDS therapy.
MFSN 736 Food Analysis and Sensory Science
This module will be of value to students from a broad range of backgrounds who wish to develop their understanding of the scientific principles and practical methods which underlie the analytical techniques and methods used to assess food standards and quality, and the sensory perception of food products, with an emphasis on evaluating development of products. The principles underlying a range of analytical methods [e.g. Kjeldhal, Soxhlet, calorimetry] used to perform nutrient analysis will be discussed and performed in order to evaluate the nutrient content of food samples. The principles of sensory evaluation of food will be discussed, including the relevant physiological aspects of the senses such as taste thresholds. Sensory evaluation methodology such as taste panels and the statistical analysis of results (including profiling) will be studied. The procedures involved in developing new and existing products from product concept to product launch (including packaging, labelling, marketing, pricing and advertising) will be undertaken in the context of recipe/ product development case studies and practical exercises.
MFSN 737 Communication Skills in Nutritional Health
This module is designed to improve communication skills for the nutritionists in information dissemination. It focuses on: Communication skills (i.e., oral and written communication, listening; Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, interviewing; Professionalism skills (i.e., ethics, integrity, respect for diversity); Life-long learning skills; Interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills, etc.); Information acquisition skills (i.e., written and electronic searches, databases, Internet; Organizational skills (i.e., time management, project management, etc.); Commit to the highest standards of professional integrity and ethical values. The students should also be able to independently research scientific and nonscientific information as well as work and/or interact with individuals from diverse cultures.
MFSN 738 Total Quality Management and Food Safety
This module is designed to provide the student with an appreciation of the value of quality assurance and quality control procedures in the production of food, satisfying both legal requirements and the customer’s need for quality and safety. Awareness of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis Critical Control Point (HACCP) should be increased, together with the ability to apply them in setting up of an effective food safety management system. An overview of current food quality and safety systems to include Quality Control, Quality Assurance, Total Quality Management and relevant legislation. Quality programmes, practices and systems such as ISO9001:2000, ISO9004:2000, Good Manufacturing Practice, HACCP. The management of food safety includes the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP.
MFSN 739 Food Policy and Programme Planning
This module gives students the opportunity to examine a number of current food policies, both in terms of how they are formulated and also the impact they have on a given population. The student will be encouraged to critically analyse policies and their associated issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and international policy makers and case studies will be used to illustrate the process of policy formulation and the impact that policies have in a wider context. The assessment will allow students to individually assess a given policy and consider the wider implications for ever-evolving polices. Various common themes are likely to emerge including Food and Nutrition policies in Zimbabwe, and around the world, including agencies involved in their evolution and implication. Several examples of current policies will be reviewed as case studies, including consideration of their impact on relevant stakeholders. Issues relating to food processing, food policy and the consumer. Genetically modified foods and their impact on health, policy and the consumer.
MFSN 740 Nutrition Through the Life Cycle
This module is intended to provide an overview of nutrition by looking at it from the perspective of each life stage. The module provides a brief on basic nutrition science principles and looks at the nutrition assessment parameters to give a background on how nutrition problems are identified. It also focuses on selected life-stages to outline nutritional needs and discusses conditions commonly associated with each of the life-stages. In addition, it looks at current nutrition-related issues of concern in Zimbabwe.
MFSN 831 Research Methods and Statistics
This module is for all students on the MSc programme. It includes: Design of experiments, Variables and distributions; summarising data, Sampling variability of a mean, Analysis of quantitative data; comparing two means, Sampling variability of proportions, Analysis of categorical data; comparing two proportions, Regression and correlation (computer session practical), ANOVA and multiple regression (paper critique practical). Emphasis will be on practical and applied skills. Methods will be illustrated using examples of relevance to Food Science and Nutrition students. By the end of this module students should be able to: describe the role of statistical methods in food/ public health research; present results effectively by making appropriate displays, summaries, and tables of data; appreciate the problem of sampling variation, and the role of statistical methods in quantifying this; select an appropriate statistical method for the analysis of simple data sets; correctly interpret the results of statistical analyses reported in the food/health literature; perform simple statistical analyses using software packages; and interpret their findings from statistical analyses and present these findings in a clear, concise, and logical manner.
MFSN 832 Advanced Laboratory Technology
Application of food preparation principles and techniques in the preparation of standard food products. Analytical techniques involving Spectroscopy, chromatography, Microbiological techniques, Immunoassay and electrophoresis are covered. Other useful topics include Method selection and validation, Good Laboratory practice (GLP), Laboratory Management, Safety and Health.
MFSN 833 Advanced Food Packaging
Emphasis should be given to aspects of food packaging including Materials, Design techniques, Environmental considerations, Food ethics and Economics. There is also an element of improved technologies for the problems unique to food packaging like flexible packaging. It is also a topical issue in Food product development and clean technology concepts.
MFSN 834 Clinical Nutrition
This module examines the metabolic demands on nutrients in acute and chronic illness; a critical evaluation will be made of recent advances in specific nutrition therapies for each disease category, incorporating clinical case studies. As the field of nutritional health sciences continues to develop at a rapid pace the key skills to access, interpret and evaluate critically current literature are integral to this programme. It is designed to facilitate an understanding of the processes that underlie methods of artificial nutrition support; this programme includes digestive physiology, energy and nutrient requirements, nutritional assessment, and formulation of enteral and parenteral formulae. Aspects of the current best feeding practice are reviewed together with the organisation of nutrition support teams in the hospital and community settings. There is also need to focus on Evidence-based approach to the effect of nutritional status on disease outcome, Nutrient metabolism in health and disease, Gastrointestinal physiology and the uptake of nutrients, Nutrition support, encompassing oral nutritional supplements, enteral and parenteral nutrition, in the hospital and community setting, Nutritional Assessment in the hospital and community setting, How different diseases affect nutritional status, Gene-nutrient interactions, Metabolic stress during critical illness, Nutritional modulation of immune response, Energy imbalance; under- and over-nutrition.
MFSN 835 Dietetics
The dietician is a practitioner who applies the principles of nutrition in a variety of settings. The dietician assists clients in managing their diet either as part of disease management (clinical setting) or as part of the wider prevention of nutrition-related disease in communities. The Master’s level dietician is able to lead and contribute to ongoing developments that will enhance the professional status of the dietician together with enabling implementation of clinical governance and clinical effectiveness in particular ways: through effective and evidence-based practice, justified clinical decision making and identifying the need for reflective practice. This module focuses on current practices in dietetics in relation to trends in diet issues. It focuses on topics as clinical Dietetics, Research Strategies in Nutrition & Dietetics, Professional Studies, Behavioural Sociology, Awareness of Dietetic Practice, Community Dietetics and Contemporary Nutrition Issues, Psychology of Behaviour, Building on Dietetic Practice.
MFSN 836 Advanced Food Chemistry
Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling processing and storage. Food chemists are typically concerned with identifying the molecular determinants of material properties and chemical reactivity of food matrices, and how this understanding is effectively applied to improve formulation, processing and storage stability of foods. The module covers a broad range of topics ranging from the chemistry of food components (Water, carbohydrates, lipids, and proteins) to minor food components (Vitamins, Minerals, Colorants, Flavors, Sweeteners, Food Additives, neutraceuticals and toxicants). Aspects of Food systems are also covered including dispersal systems, and physical and chemical interactions of components in food systems.
MFSN 837 Environmental Management in Food Science
This module is of relevance to students interested in the assessment and control of environmental problems associated with food production and public health. This module consolidates knowledge of key methodological tools: risk assessment as a structured method to estimate quantitative health impacts, especially for chemicals; risk management as a framework for assessing and controlling environmental hazards. Teaching considers the roles of scientific, socio-cultural, historical, economic and political factors in influencing the management of environmental risk. The module should cover the principles and legislation governing, as well as techniques in Environmental management.
MFSN 838 Advanced Food Toxicology
The module focuses on general aspects and regulatory aspects of food toxicology There is need to look at pesticides and other industrial chemicals, hormones, mycotoxins, mutagens and carcinogens in heat-processed food; modification of carcinogen response by antioxidants, food irradiation, food intolerance, methylxanthines; use and safety of novel foods, and the future of food toxicology.
MFSN 839 Dissertation
The module is aimed at engendering students with a spirit of enquiry into a research-based dissertation. A broad range of research is encompassed within the expertise based in the Food Science and Nutrition field may include a single focused investigation, or a series of discipline specific investigations, ranging from ‘wet’-laboratory based, ICT-based, questionnaire/ survey- based, to ‘dry’ theoretically-based projects.
MFSN 840 Food Systems for Sustainable Diets
In this module, food systems are explored from a dietary perspective and components related to the diet gaps for different population groups at national, regional and global level are discussed. Possible actions to transform the food system to address the gaps and how these actions can be leveraged in a sustainable way are discussed.
MFSN 841 Global Nutrition and Health
The module dwells on the emerging current issues of concern in Zimbabwe and other low-middle income countries as well the global arena. The module also focuses on the vital nutrition programming concepts as well the Sustainable Development Goals (SDGs) and the global targets in relation to nutrition.