Biochemical processes for the metabolism and functions of carbohydrates, proteins, lipids, and vitamins.

An introduction to the broad field of nutrition. Intended for entering graduate students, the course provides a conceptual framework for research and study in the nutritional sciences.

The digestion, absorption/transport and metabolism of carbohydrates, protein/amino acids and lipids; their functions, metabolic pathways and interrelationships; mechanisms regulating their metabolism; methodologies for studying metabolism and assessing nutrient requirements in man and animals.

Assessment of immune function in the pathophysiology of various diseases including allergy, autoimmune diseases, cancer, infectious diseases, and metabolic syndrome with an emphasis on the roles of diet and host microbiota in shaping immune development and function. Patient case studies will be used to facilitate learning outcomes.

Development of new nutrition products; regulations applicable to foods, medical foods, dietary supplements and ingredients; accurate and appropriate representation of scientific evidence for substantiating label claims and advertisements.

Comprehensive study of vitamins and macro-/trace minerals on the levels of biochemical and physiological functions, metabolic pathways, interactions, and deficiencies/toxicities.

Basic concepts and methodologies of research in public health and observational and clinical nutritional sciences, research proposal writing and in-class presentation.

Nutritional assessment as a systematic process of obtaining and interpreting data to characterize nutritional status in association with health and nutrition-specific problems for individuals and selected populations. Interpretation of dietary, anthropometric, and laboratory data as applied to case studies.

An overview of analytical techniques and instrumentations commonly used in the food industry to determine food quality. Laboratories involve hands-on trainings on analytical equipment to collect and analyze experimental data on various food samples.

A comprehensive overview of key elements involved in identifying critical needs and key elements for the commercialization of food and agriculture-based technologies.

Supervised field studies of community nutrition problems and visits with community agencies and families. Readings, conferences and reports required.

Students develop the skills required for the analysis and presentation of current literature and research problems.

Advanced study in a given area of nutritional science.

Research problems or critical review of literature in any area of nutrition.

Provide hands-on experience performing basic molecular nutrition techniques and cover theoretical bases and application.

Application of principles of human nutrition, physiology, and biochemistry to progressive pathology of selected diseases and associated effects on nutritional status, nutritional needs, nutrient intake and utilization in the context of the nutrition care process.

Comprehensive study on properties and structures of food colloids, including lipids, proteins and carbohydrates, from nanotechnology perspective. Development of food colloids-based nanoscale systems for applications in the context of food and nutrition.

The nutritional and health aspects of various plant-based food groups with emphasis on the nutrient composition and their roles in health promotion and disease prevention. It also provides the principles of designing and implementing healthy plant-based diets and its implications.

Healthy and sustainable plant-based food alternatives to animal food products, including alternatives of meat, fish, egg, milk and other dairy products. Current research and innovations in plant-based foods and their nutritional implications, socioeconomic and environmental impacts.

Biochemical, physiological and molecular aspects of energy metabolism and inflammatory pathways involved in pathogenesis of metabolic diseases; diet and dietary component contribution to pathogenesis.

Studies the foundation of precision nutrition which encompasses research focusing on the interaction between nutrients and human/microbial genes and identifies genetic backgrounds contributing to individual differences in macro and micronutrient metabolism. Examines the effects of dysregulated nutrient-gene interactions in pathophysiological conditions.

Central and peripheral regulation of energy balance and how this affects body weight and risk for chronic disease. Relative contribution of genetic and metabolic factors, diet, and exercise on the pathophysiology of obesity.

Studies the regulations of eukaryotic gene expression by various macro-/micronutrients and their metabolites in the scope of epigenetic, transcriptional, post-transcriptional, translational, and post-translational mechanisms.

Comprehensive study of lipid and lipoprotein metabolism. Influence of diet, drugs, exercise and obesity. Overview of relationship between genetics, lifestyle factors and chronic disease.

Principles and applications of nutritional epidemiology with emphasis on research design.

Interrelationships of physiology and biochemistry of disease and dietary intervention involving complex conditions, alternative approaches to therapeutic nutrition and extension to special populations. Clinical nutrition research in the context of therapeutic practice and case studies.