MA/MS in Food Science and Nutrition

This two-year programme builds combined competencies spanning food science, safety and nutrition, including the planning, implementation and evaluation of complex research, aimed at solving issues in food composition, production technology, quality, safety and proper nutrition using sustainable food-technology principles. It integrates knowledge of food toxicology, quality and safety management, and applied food chemistry together with microbiology and biotechnology, and combines this with dietetics, personalised nutrition and the functional and toxicological assessment of food supplements and ingredients, building the ability to compare analytical methods and equipment for studying food composition and nutritional value, and to design new products that meet consumer needs and sustainability principles. Students learn to identify and analyse undefined problems across the food system, critically evaluate food-science innovations against social, health, environmental and ethical requirements, conduct independent scientific research with statistical processing of results, and communicate findings and advanced solutions to varied audiences in at least one foreign language.