The Master of Nutrition Science Study Program at the Faculty of Health Sciences, Universitas Brawijaya, was established in 2023 as the 7^th Master of Nutrition Science in Indonesia. The program is managed by the Department of Nutrition, which has a wealth of experience in overseeing two programs: the Bachelor of Nutrition Science program since 2004 and the Dietitian Profession program since 2012.

The Master of Nutrition Science Study Program is designed to focus on advancing knowledge in the comprehensive prevention and management of complex nutrition issues. Graduates of this program are equipped to become managers of nutrition services and programs, advocates and communicators for nutrition programs, leaders in nutrition education and training, as well as providers of food services. Graduates are also encouraged to be pioneers and innovators, capable of supervising research that leads to innovations in addressing complex nutrition issues comprehensively.

Vision of Scientific expertise

Vision of the Nutritional Science Master’s Program

Becoming lead and innovative of the Nutritional Science Master’s Program in preventing and managing multiple nutrition problems with international competitiveness

1. Nutrition Services Manager
2. Nutrition Programs Manager
3. Research Supervisor
4. Nutrition Programs Advocate and Communicator
5. Nutrition Education and Training Manager
6. Food Service Provision Manager

The selection process for new students in the Master of Nutrition Science Study Program includes meeting admission requirements, following registration procedures, adhering to examination schedules, receiving announcements regarding candidate acceptance, and completing the registration process. All of these steps are facilitated through the website https://selma.ub.ac.id. Admission information is also communicated through the website and social media platforms of the Department of Nutrition and the Faculty of Health Sciences at Universitas Brawijaya.

Lecturers within the Master of Nutrition Science Study Program consist of academics who hold a minimum Doctorate and Professor titles. They represent diverse fields of expertise from both national and international backgrounds, all contributing to the achievement of the established Graduate Learning Outcomes (CPLs). To enhance students’ perspectives and experiences, practitioner instructors from various sectors, including government, industry, hospitals, and national and international institutions, are actively engaged in the teaching process.

1. Demonstrate proficiency in creatively designing, implementing, and resolving complex nutrition challenges by employing logical, critical, systematic, and empirically tested analyses or experiments. This expertise extends to both individual and community contexts, harnessing the power of science and technology (IPTEK).
2. Exhibit the capability to design, implement, and develop comprehensive solutions to comprehensively tackle complex nutrition issues within the framework of national healthcare and food security systems, employing interdisciplinary and multidisciplinary methodologies.
3. Possess the competence to effectively communicate and advocate for solutions to complex nutrition problems within professional networks while embracing and applying humanistic values, garnering recognition at both the national and international levels.
4. Excel in applying and advancing comprehensive nutrition interventions related to food and health, founded on logical, critical, systematic, creative, innovative, and rigorously tested reasoning.
5. Demonstrate proficiency in conceiving, implementing, and advancing functional foods rooted in local, halal, and safe ingredients, in alignment with nutrition requirements throughout the lifecycle.
6. Capable of meticulously planning and executing innovative research endeavors, guided by logical, critical, systematic, and creative thinking, all while upholding research ethics to comprehensively address complex nutrition issues through interdisciplinary or multidisciplinary approaches, culminating in the formulation of scientific concepts and research findings presented in a thesis.
7. Display adeptness in disseminating designs, research findings, and research outcomes to policymakers, the academic community, or the general public through various media and communication channels, including accredited and reputable scientific journals, while ensuring authenticity and preventing plagiarism.
8. Demonstrate competence in identifying fields of knowledge for investigation, cultivating responsible scientific ideas, thoughts, and arguments, and conducting academic validation and studies to make informed decisions in resolving nutrition challenges at the individual, community, and food industry levels, carried out with a commitment to and application of humanistic values through network development.
9. Uphold human values while fulfilling responsibilities, grounded in religious norms, morals, ethics, laws, and a sense of duty to the nation and state, aimed at enhancing the quality of communal, national, and state life, fostering societal progress in accordance with Pancasila.
10. Collaborate with social sensitivity and dedication to society and the environment, exemplifying respect for cultural diversity, religions, beliefs, opinions, or the original contributions of others, and also internalize academic values, norms, and ethics, along with the spirit of self-reliance, perseverance, nationalism, and entrepreneurship.