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The Institute of Food, Nutrition and Human Health (IFNHH) is a leading provider of knowledge for food and health innovation in New Zealand.
The Food Science and Technology Division specialises in all aspects of food manufacture to satisfy the current needs of the world’s population. Our graduates are in high demand, as they develop theoretical and practical knowledge that enable them to work in the international food industry. Our courses are taught in New Zealand and abroad.
The science of human nutrition encompasses all interactions between dietary nutrients and the human body. By studying how individual food components are digested, absorbed, metabolised, and utilised, we can understand their effects on genes, cells, organs, and the whole person. Deliberate manipulation of these food interactions can lead to improved health.
Human physiology is the science that encompasses the normal functions of the human body, including its organ systems. From foetal development to geriatric diseases, physiology is at the core of the biological sciences. By learning how the body works normally, scientists can then identify what is abnormal and work to find ways to improve health, longevity, and wellbeing.
Health promotion is becoming increasingly important, with an increased focus on wellness and disease prevention combined with knowledge and understanding of the contribution the natural environment may make to community health. Environmental factors (natural and mechanical) have a major impact on human health and wellbeing. Research in the division focuses on detection, examination and determination of the risk these environmental factors play on human health.
Page authorised by Head of Institute, Institute of Food, Nutrition and Human Health
Last updated on Monday 14 January 2013