There are four reasons for openning the program. 1-The correct presentation of the relationship between food, health and metabolism can be revealed by scientific evidence based on evidence. It is important to educate scientists who can do research on this area. 2- Clinical nutrition, special nutrition solutions are applied to a large majority of patients. Individual nutritional solutions require specific training by those who will be involved in the process of remotely following a patient and in the process of identifying nutritional needs, identifying indications, making decisions, and implementing them in different clinical situations in hospitalized patients. This training should be multidisciplinary. It is important that the people who will work in this area have to take special, interdisciplinary approach and comprehensive training and scientific education 3- It is planned to train scientists who have basic knowledge and comprehensive approach in national and international standards in the development and evaluation of food and beverage products with health indications. 4- These areas are among the priority areas on national and international platforms. Furthermore, From this program to the academic careers of graduates 02. HEALTH (Senior Field) 02.02. Medicine - Clinical Sciences (Field), 02.02.07. Coded Clinical nutrition and 02.02.9. Coded Metabolism and Chronic Diseases postgraduate programs and Basic Science and Engineering upper field (01 code) 01.03. Health and Molecular-Cellular Engineering (field), 01.03.05. It is also compatible with the food-metabolism interaction subfield

The aim of this program is to train graduates of Medical Doctors, Pharmacists, Nutrition and Dietetics departments, nurses and veterinarians, food engineers, biochemistry and biology graduates who aim to work in this area in different steps from the development process of the targeted food and clinical products to the clinical application principles It is aimed to give a training to provide. In addition, a program that can guide health and food relations will be performed in our country. Through providing health-food interaction policy, clinical nutrition indications and health impact of foods, and health economics education at contemporary and universal level, the purpose of the programme is to train graduates who reached enough level in the field, open to development in his/her field, communicate with colleagues, carry out the requirements of working individually or collaborative work, sophisticated, clear sighted, make the commitment to ethical issues as a principle.

In this programme students have the principles of interdisciplinary working as having theoretical and practical knowledge in the field of food health nutrition and metabolism. By performing data analysis in the field, have capasity to analysis of nutritional status evaluation in healthy individuals and clinical situations in clinical nutrition area, the establishment of nutritional support indications and appropriate formulations, and competence in clinical follow-up. Understanding the evaluation methods and effect mechanisms of food which have health claims, performs laboratory applications related to product development, nutrient analysis, impact mechanism, health effect and factors affecting product quality and gain competence in research, product development and project design for this area. It implements and identifies progress on national and international legal regulations and policies that are determinative in this process.

Turkish

Associate Prof. Dr. Banu KAŞKATEPE E-mail : Banu.Kaskatepe@ankara.edu.tr CV :

Head of Sub-Department Prof. Dr. Nuray YAZIHAN E-mail : nurayyazihan@yahoo.com CV :

Lecture Evren ÖZDEMİR E-mail : ekocabas@ankara.edu.tr CV :