National Institute of Nutrition and Seafood Research
Research on nutrition;
feed for fish and fish as food

Master in nutrition

NIFES currently have 20 - 25 Master students with admission every half year. Master students are affiliated with either the Faculty of Medicine and Dentristy or the Faculty of Mathematics and Natural sciences.

NIFES - A good place to take your master degree

NIFES see students as an important resource. At the beginning of a Master study a letter of intent is made between the student, supervisor and the institute. This secures necessary progression of work towards the Master degree. The students have their own study rooms with a good working- and social environment.

They are also deeply integrated into the different activities of the institute; participating in the practical work at the laboratories and in the regular meetings (laboratory-, research program- and project meetings). The students are, together with the employees, responsible for running the association "Ernæringsbiologisk forening" (approximately 70 members) which on a regular basis hold meetings illuminating specific scientific topics.

The Faculty of Medicine and Dentristy:

I. Human Nutrition
Contact person: Prof. Livar Frøyland
Lecture notes

Admission

Students need 180 study-points to start a Master degree, gathered within the first semester of the Master degree education. At The Faculty of Medicine and Dentristry you need to have a minimum of average C. More information can be obtained from the administration at National Institute of Nutrition and Seafood Research (contact person: Prof. Livar Frøyland) or University of Bergen, Institute of Medicine

The Faculty of Mathematics and Natural sciences:

II. Nutrition of Aquatic Organisms
Contact person: Prof. Rune Waagbø
More

Admission

Students need 180 study-points to start a Master degree, gathered within the first semester of the Master degree education. At The Faculty of Mathematics and Natural sciences you also need to have a minimum of average C.

More information can be obtained from the administration at National Institute of Nutrition and Seafood Research (contact person: Prof. Rune Waagbø) or University of Bergen, Institute of Biology, Senior Executive Officer Tommy Strand.

 

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