MPhil营养科学

学校营养科学研究小组的总体主题是对人类和动物营养的科学理解和改善。主要研究领域包括控制和操纵动植物产品的营养和加工质量，包括水果和肉类产品的质地，增加动物脂肪和蛋白质含量的营养，控制农场动物尤其是营养基因的生长交互作用和能量和氮的供应同步化，动物饲料的营养评估，例如单宁对寄生虫感染的影响，胎儿编程和人类健康饮食健康的相互作用，包括营养基因的相互作用，影响饮食中的脂肪酸，胆固醇和抗氧化剂对动脉粥样硬化的发展，基于食物的过敏的分子基础，人类营养与饮食学中基于人群的研究，食物认证。
The overarching theme of the school's nutritional sciences research group is the scientific understanding and improvement of nutrition for both humans and animals.<br><br>The main areas of research include,<br><br>control and manipulation of the nutritional and processing quality of animal and plant products, including texture of fruit and meat products<br>nutritional enhancement of fat and protein content in animals<br>control of growth of farm animals, especially nutrient-gene interactions and synchronising the supply of energy and nitrogen<br>nutritional evaluation of feed for animals, such as the effect of dietary tannins on parasitic infections<br>programming and health<br>diet-health interactions in man, including nutrient-gene interactions<br>the effect of dietary components (fatty acids, proteins, micronutrient and antioxidants) on health and disease processes<br>the molecular basis of nutrient signalling<br>population based studies in human nutrition and dietetics<br>food analysis and authentication (micronutrient assessment, proximate analysis, food bioactives)