MA/MS in Food Sciences

This master's programme trains specialists to apply food (bio)technology models for creating safe, higher-value food while using quality- and business-management knowledge to optimise how a food company is run. Coursework covers food biotechnology, how toxic compounds form during processing, organising food research, assuring and managing product quality, the link between nutrition and health, applied statistics, functional food, and developing new food products and planning their production, alongside food ethics, organisational psychology and small-business management. Learning outcomes include applying theoretical knowledge of food technology to production planning and new-product design, understanding how to set up and organise a food-processing business, and analysing recent scientific findings on nutrition to shape prototype food technologies. The degree includes industrial practice and concludes with a thesis begun in the first year, and graduates are described as working as technologists or quality managers in food-processing companies, in laboratories and scientific institutions, or establishing their own food-processing businesses.