A Master of Science or MSc is a postgraduate degree typically in the fields of sciences and social sciences. MSc may be course-based, research-based, or a mixture of the two.
Food sciences provides important knowledge about nutritional resources by applying scientific principles to the creation, development, and maintenance of food sources. Individuals who study food science may choose to work as food product developers, quality control specialists, or as sales representatives for food and food technology companies.
The flagship Master in Food Systems programme is EIT Food's unique offering to develop top talent for the food sector. The programme is based on a combination of essentia
The flagship Master in Food Systems programme is EIT Food's unique offering to develop top talent for the food sector. The programme is based on a combination of essential skills to become effective innovators and entrepreneurs in the food sector along with key technical skills that are tailored to the individual career pathway for each student.
The approach of the programme is unique in how students can select study pathways from a wide range of profiles at different European Universities to suit their career ambitions.
The integrated Master in Food Systems will equip a new generation of top talent with the skills, competences and knowledge to become innovators and entrepreneurs in the Food sector. The Master degree will provide a best in class, innovative educational programme that overcomes a number of challenges in the sector - the collaboration of industry in the development and execution of the programme ensures key employability criteria are secured and students have access to resources and insights from industrial partners and entrepreneurial ventures alike. With geographic and organisational mobility as a core feature, students will study at three different universities and be exposed to a range of organisational settings to enhance their understanding of the food sector. Sustainability is built in through a focus on systems thinking to expose current and future challenges and to inspire highly creative solutions....
Poland, Warsaw, Germany, Stuttgart, Italy, Turin, United Kingdom, Reading, Belfast, Spain, Madrid+ 7 More
The Nutrition and Food Science program provides knowledge and skills in human nutrition, principles of food management, food science, and practice in problem-solving and
The Nutrition and Food Science program provides knowledge and skills in human nutrition, principles of food management, food science, and practice in problem-solving and decision making. The curriculum encourages critical and creative thought, development of skills in human relations and communications and the value of life-long learning. The academic program is sensitive to changes in our dynamic society; it emphasizes personal and professional growth as well as research. There are diverse opportunities for the graduate in the areas of food service management, education, administration, nutritional care, and health promotion.
Applicants must have either an undergraduate degree in the discipline or sufficient coursework in the field to provide the background required or may complete additional undergraduate or graduate prerequisites. For more information regarding the MSc in Nutrition and Food Science, please click here....
ISA Lille - Graduate School of Agriculture and Bioengineering
ISA Lille offers a Master of Science and Engineering degree program specializing in Food Science, taught in English or in French, cover topics in the Sustainable Manageme
Master of Science and Engineering,
Major in Food Science
ISA Lille offers a major in Food Science, taught in English or in French, in the Sustainable Management of Food Production, quality, safety and industrial environment.
The objective of this program is to train future food industry managers to be able to deal with the environmental impact of this sector in a globalization context.
Our Food Science program combines theory and practice through site visits, study trips, food technology experiments, serious games, research and industrial projects and professional immersions.
In addition, ISA Lille students spend 40% of their time immersed in professional experiences. These experiences include working on industrial projects or doing internships in companies or research laboratories, in France and abroad....
A certified food science and technology engineer is skilled in the fields of production, technology, planning of operations, management of economic processes, development
About the Program
A certified food science and technology engineer is skilled in the fields of production, technology, planning of operations, management of economic processes, development of products, quality assurance, tender-writing, and is capable of undertaking management tasks while taking into account technical and economic aspects. Food engineers are involved in the development of innovative applications in agricultural technology, biotechnology, and processing of raw food materials to produce healthy food products. Between the 2nd and the 3rd semester, there is a vocational practice (4 weeks) at multinational, local company or laboratory of food.
Basics of nutritional science;
Biotechnology in the food industry;
Measuring technics and automatization,
Packaging in the food industry,
Product development and innovation,
Planning of food plants,
Novel and alternative food processing technologies;
Novel food preservation technics,
The technology of fermented food products, etc.
Ghent University - Faculty of Bioscience Engineering
The Master of Science in Food Technology will prepare you to become a highly skilled professional in food technology, equipped with the necessary technical and managerial
Inter-university programme - Joint degree offered by the two leading universities in Flanders
High-level research-based education to solve food security problems in developing countries
Farm to fork multi-disciplinary approach
Food should not only be produced, but it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand, processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.
Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer....
The Master in Health Food Innovation Management prepares students to understand the process of innovation in the food and beverage industry, with a specific focus on impr
MSc in Health Food Innovation Management
The Master in Health Food Innovation Management prepares students to understand the process of innovation in the food and beverage industry, with a specific focus on improving consumer health and healthy eating behaviour. Through a multidisciplinary learning approach, students will be prepared to help transfer health science aspects into sound new product and marketing concepts.
The programme will be offered at the Maastricht University satellite location in Venlo, under the responsibility of the Faculty of Health, Medicine and Life Sciences.
The Master in Health Food Innovation Management is a two-year, full-time programme taught in English....
The master’s degree programme in food development provides you with competence for meeting the challenges in the research and development in the food industry and academi
Master's Degree Programme in Food Development
Nordic expertise in natural foods.
The master’s degree programme in food development provides you with competence for meeting the challenges in the research and development in the food industry and academia.
The Programme is designed to provide you with an understanding of the connections between the different aspects and functions of food. Special attention is paid to the influence of various factors on the composition, sensory properties and health effects of food at a molecular level. Application of food metabolomics and modern biotechnological methods in food research and food development is an important part of the curriculum. The curriculum also covers various aspects of food safety and European food laws and legislation....
The MSc in Food Safety and Quality is designed to develop your undergraduate knowledge and improve it through application and research.
The field of Food Science is broad and the programme reflects this diversity, with emphasis on Raw Material Qualifying, Processing Technology, Quality Analysis and Quality Assurance. Throughout your stay at Debrecen University, as a postgraduate student of Food Safety and Quality, you will have a personal academic tutor to guide you through your studies and to meet your individual goals and interests. We offer you a 4 week field practice in summer. Areas of study: Organic and Biochemistry, Food Safety and Quality, Food Processing Technology, Economics, Physical, Chemical and Microbiological Analysis, Laboratory Practices
The Interuniversity Program in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation; the
To fulfill its nutritional destiny, food must be both safely produced and safely delivered to its end consumer. This requires, on the one hand, processing technologies for converting edible raw materials into foods with decreased inherent stability, and, on the other, preservation technologies for increasing the stability and shelf life of foods.
What is the Master of Food Technology all about?
The Interuniversity Program in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:
the transformation (processing) of raw materials into products suited for human consumption
the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.
The online Master of Science in Nutrition offered by the Adelphi University College of Nursing and Public Health provides you with the scientific knowledge and educationa
Leverage your passion for health and wellness to take advantage of career opportunities in a growing field.
The online Master of Science in Nutrition offered by the Adelphi University College of Nursing and Public Health provides you with the scientific knowledge and educational credential you need to effectively promote health, prevent disease and advance your career.
To help you maximize your educational investment, we offer a streamlined curriculum concentrating on competencies that both reflect the latest nutrition science research and align with current professional opportunities.
Our fast-paced, flexible, 100 percent online M.S. in Nutrition program helps you balance all your obligations and quickly prepares you for diverse opportunities in an expanding field....
The MSc programme in Organic Agriculture and Food Systems (EUR-Organic) is a unique degree combining high-ranking research environments with state-of-the-art knowledge fr
MSc in Organic Agriculture and Food Systems
Agrobiology double degree
The MSc programme in Organic Agriculture and Food Systems (EUR-Organic) is a unique degree combining high-ranking research environments with state-of-the-art knowledge from industry leaders in organic food production. It prepares students to develop the solutions of tomorrow, focusing on goals such as high crop yields, high animal welfare, and low environmental impact. Students also learn how agriculture systems and current methods of food production work. At Aarhus University organic agriculture is an integrated part of all courses, and therefore the programme for students specialising in organic agriculture also includes courses focused on farming in an organic setting....
What do they eat now? What is behind the good taste of food? Raw materials? Processing technologies? How to improve the healthiness, safety, ecology and ethics of food an
What will people eat in the future?
What do they eat now? What is behind the good taste of food? Raw materials? Processing technologies? How to improve the healthiness, safety, ecology and ethics of food and food processing? If this is for you, enroll in Food Sciences master’s program at the University of Helsinki.
Goal of the program
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enroll in Food Sciences master’s program....
Food security is one of the major concerns of our time. The production of adequate and nutritious food for everyone, using the available recourses in a sensible and susta
Food security is one of the major concerns of our time. The production of adequate and nutritious food for everyone, using the available recourses in a sensible and sustainable manner is a key priority worldwide, especially considering the expected effects of climate change on food production.
The Future Food Sustainability MSc aims to provide students with the key skills and knowledge that would enable them to work on ensuring food security and sustainability at a technical and/or strategic level. Cutting edge technologies and emerging trends are presented and discussed in the context of sustainability, while visits to relevant industrial sites aim to expose the students to the most industry-relevant technology and provide them with a real feel of the food supply chain challenges....
Syracuse University - David B. Falk College of Sport and Human Dynamics
The 36 hour M.S. in Food Studies offers graduate students an interdisciplinary and holistic approach to food systems, food economies, and sustainable livelihoods and envi
The 36 hour M.S. in Food Studies offers graduate students an interdisciplinary and holistic approach to food systems, food economies, and sustainable livelihoods and environments that influence public health and nutrition outcomes and overall well-being. The core focuses on multi-scale interpretations of the political economy of the food system, human rights to adequate food, as well as transnational food movements and related public policy. The MS in Food Studies complements student interest in other areas including economic and social development, public health, agriculture and food policy, civil rights, effective organizational communication strategies, and entrepreneurship, among others. Upon completion of the program, graduates will be prepared to bring substantive knowledge and analytical skills to engage in employment at food-oriented organizations of all types or continue with graduate or professional studies....