It covers the whole food chain from the properties of raw ingredients to the dietary effects of food and food components in humans, including:
Clinical nutrition
- nutrition in disease states
- nutritional support: enteral and parenteral feeding
- therapeutic diets, hospital food, dietetics
- nutrient-drug interactions
- food allergies and intolerance
- foodborne diseases
Food preservation, processing and the supply chain
- biotechnology
- fermentation and brewing
- food additives
- food safety, hygiene and contaminants
- food service
- marketing
- packaging
- preservation and storage
- processing
- transport and distribution
Food products
- animal products (meat, fish, eggs, milk and seafood)
- beverages (fruits, wine, teas, beers, etc)
- food supplements
- Functional foods
- novel foods and ingredients
- Plant products (fruit, vegetables, cereals, nuts)
- processed foods (baked, canned, dried, convenience foods, etc)
Food sciences
- consumer studies
- food chemistry
- food composition and quality
- food microbiology
- food technology
- physical properties of food
- sensory science
- techniques and analysis
Public health nutrition
- diet and behaviour
- diet studies
- food aid, emergency feeding, food programmes, school food
- food and nutrition policy
- nutrition and growth
- nutrition at different life stages (breastfeeding, infants, children, mothers, elderly)
- nutrition education
- nutritional epidemiology, role of nutrients in disease
- obesity and malnutrition
- sociological and cultural aspects of food and diet
Nutrition physiology and biochemistry
- effects of nutrients on the body: tissues, blood values, biochemical parameters, body composition, - gastroenterology
- effects of antioxidants and phytochemicals
- appetite, taste, smell, satiety
- digestion, absorption, physiology and metabolism of nutrients
- nutrient requirements
- nutrition and exercise, sports nutrition