Program Details

Nutritional and food sciences are rapidly expanding research areas that significantly contribute to public health promotion. As the relationship between diet and disease and/or health is better understood, the nutritional value of foods has significantly improved and an increasing variety of products with health and nutritional benefits are being released to the market. Hebrew University’s MSc in Nutritional Sciences program provides international students with a strong foundation in this dynamic and fascinating field.

Taught at the Faculty of Agriculture, Food and Environment, this program prepares students to become leading professionals in the field of nutritional sciences and to apply their newly acquired knowledge to nutritional challenges in their home countries. Students learn the fundamentals of nutrition based on the latest research and benefit from the faculty’s close connections with clinical and public health nutritionists, R&D teams in the food industry and the academic community. This ongoing collaboration enables students to develop innovative approaches that address practical needs.

Students will graduate with a non-thesis MSc degree in biochemistry, food science and nutrition. While graduates of the program are highly qualified for a variety of career paths, this MSc program does not award a clinical degree and, therefore, graduates are not able to practice as licensed dieticians upon completion.

Qualified graduates may apply to the thesis track, which comprises a second year of studies, allowing students to continue their studies toward a PhD degree.

Career & Networking 

During their studies, the program participants enjoy many opportunities to meet and network with professionals and peers from different countries on campus and during site visits, field trips, and social events.

As the principal Israeli institution awarding academic degrees in nutritional and food sciences, the faculty enjoys a unique status. Its graduates include leading executives in Israel’s food industry, directors in the Ministries of Health and Agriculture and prominent researchers and practitioners.

Many graduates of the MSc in Nutritional Sciences program return to their home countries, where they hold key positions in the fields of health and nutrition, education, academia, research, NGOs and government organizations. Several alumni have chosen to continue their studies toward a PhD degree in programs around the world, including leading universities in Canada, Switzerland, Denmark and Japan.  

 

Teaching Faculty

Students benefit from the extensive experience of the teaching staff, who are leading academics and scientists with global reputations. Within the faculty, the Institute of Nutritional and Food Sciences is comprised of the School of Nutritional Sciences and the Department of Food Sciences.

The program’s academic co-chairs are Dr. Aliza Stark, whose research projects focus on nutrition education and health promotion to improve dietary habits, and Prof. Betty Schwartz, whose lab researches the role of diet in modulating cancer risk.

The Robert H. Smith Faculty of Agriculture, Food and Environment

Ranked among the top 30 agricultural schools worldwide, the Robert H. Smith Faculty of Agriculture, Food and Environment is committed to the responsible preservation of the environment for future generations and to developing ways of increasing sustainable food and water resources. The long list of world-changing breakthroughs developed by the faculty’s researchers include modern drip irrigation methods, the cherry tomato, returning fragrance to flowers, environmentally safe pesticides, improving pollination by manipulating honeybee behavior, and a slew of other advanced environmentally responsible agricultural techniques, especially under conditions of scarce water. Teaching and research activities at the institution consistently advance modern agriculture while training tomorrow's scientists and agriculturists.

The faculty welcomes international students from all over the world. Faculty graduates hold key positions in the agricultural industry in Israel and around the globe, and use their knowledge to compete in world markets.

Admissions Requirements

Applicants to the program must hold a BSc degree or equivalent from a recognized university in a relevant field, such as nutrition, food science, dietetics, biochemistry, chemistry, or medicine. Other requirements include undergraduate level biochemistry and molecular biology courses, a GPA of 80 or above (B-), and a high level of English proficiency, documented by one of the following:

• a minimum score of 89 on the Internet-based TOEFL test
• a minimum score of 6.0 on the IELTS test
• record of previous academic studies conducted in English.

Visit this website for information about the admissions process and to apply.

The program begins every two years, with the upcoming program scheduled to begin in October 2023. For more information, click here.

Relevant experience is recommended but not mandatory.

For detailed information on admission requirements, based on the country where you completed your undergraduate studies, please click here.

Tuition & Scholarships

The program’s tuition is US$10,500.

Further Information

Administrative Inquiries:

Ms. Keren Ohayon, International MSc Program Coordinator: kerenoha@savion.huji.ac.il
Ms. Edit Hakim, International MSc Program Coordinator: Editha@savion.huji.ac.il

PROGRAM WEBSITE

 

 

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