MSc in Nutritional Sciences

Next program: Oct 2019 - Sep 2020
Applications will be accepted from November 1, 2018 - March 1, 2019. How to Apply

Applications for 2017-18 program: 
Deadline June 30, 2017 for self-funding students.  Please contact the program coordinator: nuritbe@savion.huji.ac.il

 

Academic Co-Chairs of the International MSc in Nutritional Sciences 

Dr. Aliza Stark Prof. Betty Schwartz
Dr. Aliza Stark
Senior Faculty

 
 Prof. Betty Schwartz
Professor of Nutritional Sciences 

 

 

About the Program

Nutritional and Food Sciences are rapidly expanding areas of research making major contributions to health promotion and new developments in the food industry. As the relationship between diet and disease is better understood, advancements are being made to improve the nutritional value of foods and to increase the variety of products on the market that have added health and nutritional benefits.

 

The international Master of Science in Nutritional Sciences prepares students to become leading professionals in the field of nutrition and apply their new knowledge to nutritional challenges in their home countries. Students learn the fundamentals of nutrition based on the most recent scientific findings. The program also prepare students for participation in doctoral level programs.   

The one-year program leads to a non-thesis M.Sc. in Nutrition. After successful completion of the first year, qualified graduates can be reviewed for admission to the thesis track for a second year of studies to earn a thesis degree, and continue for a PhD degree either in Israel or elsewhere. Following graduation, the majority of alumni return to their home countries, where they hold key positions in health and nutrition promotion, education, academics, research, NGOs and government organizations. Several of our alumni have chosen to continue their studies towards a PhD degree in programs around the world including leading universities in Canada, Switzerland, Denmark and Japan.  

One of the key factors of the success of the program is the close relationship between the Faculty of Agriculture and clinical and public health nutritionists, along with research and development teams in the food industry and the academic community. On-going collaboration allows for access to state-of-the-art research developments in the field and innovative approaches to address practical needs. At the heart of this academic community is the Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem.

The Hebrew University is one of the most prominent and respected institutions in the world. As the leading Israeli institution awarding academic degrees in Nutritional and Food Sciences, the Robert H. Smith Faculty of Agriculture, Food and Environment has a unique status in the country. Our graduates include executives in the Ministries of Health and Agriculture and leading members of the food industry. Within the Faculty, the Institute of Nutritional and Food Sciences is comprised of the School of Nutritional Sciences and the Department of Food Sciences. Institute staff include many of the principal Israeli researchers in these fields. 

 

 

2017-18 Nutritional Sciences Curriculum

2017-18 Nutritional Sciences Curriculum

Semester A

  • Topics in Endocrinology
  • Scientific Writing and Presentation
  • Intro to Molecular Biology
  • Nutrition in Health and Disease
  • Experimental Design and Statistical Analyses & Practice
  • Biochemistry
  • Advanced Biochemistry
  • Maternal & Child Nutrition
  • Food Safety
  • Nutritional Epidemiology
  • Basic Immunology

Semester B

  • Introduction to Bioinformatics
  • Food Preparation in Health & Disease
  • Nutrition & Aging
  • Neurobiology of Feeding
  • International Public Health
  • Nutrient Gene Interactions
  • Topics in Clinical Nutrition
  • Advanced Immunology

Summer Semester

  • Vitamins and Minerals
  • Malnutrition & its Management
  • Nutrition Insecurity & its Prevention
  • Research Exercise
  • Seminar