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

Green Mountain College’s online Masters of Science in Sustainable Food Systems is the first distance learning program of its kind in the country, offering an in-depth interdisciplinary understanding of sustainable agricultural production.

In today’s world of complex food and agriculture systems, we need leaders with a deep knowledge of the economic, ecological, and social forces driving food systems.

Our Master of Science in Sustainable Food Systems program prepares you for a graduate level interdisciplinary understanding of sustainable agricultural production, and a deep knowledge of the economic, ecological, and social forces driving food systems.

At Green Mountain College, we’ve been teaching about sustainability for two decades. Our distance MSFS program—built on the success of the College’s undergraduate major in sustainable agriculture and on the surging interest in food and agriculture in the U.S. and beyond—is accredited by the New England Association of Schools & Colleges (NEASC), and is designed to provide students with the skills to conduct in-depth interdisciplinary investigations into the complex arena of their own bioregional food systems. MSFS students graduate with the knowledge and confidence to become leaders and join a cutting-edge community ready to make a difference.... [-]

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.... [-]

The principal aim of the course is to enable you to gain the specialised knowledge, understanding, skills and attitudes necessary to contribute effectively and ethically to strategic decision making, opinion forming and operational management for the sustainable development of agricultural and food supply systems.

Who is the course for? Anyone who is concerned that our food production systems will not be fit for purpose by the middle of this century! This is the ideal course for those looking for a career in production, policy, and sustainable development focusing on food or resource consumption in agriculture. You should have a degree in a related subject or an interest in a career in one of the key themes. This course attracts students from a wide age group and a wide range of backgrounds and is particularly appropriate for more mature students who are re-directing their careers. The following themes will be developed: Human exploitation of the Earth's resources for food production and the global and local implications of human development.... [-]

Food should not only be produced, 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.... [-]

masters.utu.fi

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.... [-]

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.... [-]

Official Program Description

This Degree Course is designed to be the natural continuation of studies graduates in Food Science and Technology, Catering Science and Gastronomic Science, but it can also be of interest to graduates in other scientific-technical areas of chemistry, biology, and engineering, in possession of an appropriate curriculum.

At the end of the course, second cycle graduates in Food Science and Technology will have gained the following knowledge and abilities:

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.

The Interuniversity Program in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:

Developing solutions for healthy food production while decreasing environmental impact and increasing animal welfare is the main focus in the agrobiology programme at Aarhus University. Topics of study are genetics, biotechnology, production systems, and the interaction of agriculture with nature, among others. The programme is broadly science-based with a focus on applicability and problem-solving, and takes an integrative approach to learning about the biology behind food production.

The core of this programme is biology, with perspectives on sustainability, environmental impact, animal health and welfare, plant health, and product quality. Students can choose between specialisations including animal nutrition, plant nutrition, animal health and welfare, plant health, and pest management, or combine animal and plant sciences. Because this is a cross-disciplinary master’s, students can also choose courses from other academic programmes.... [-]

Professional title: Master

Study Profile: general academic

Start Month: February

Semester Tuition Fee: 1600 EUR

Overview

Food technology and human nutrition second cycle study program (Master level) is designed to provide a solid education in the field of product quality assessment, processing, preservation and storage of raw materials of plant and animal origin. The course covers the basics of microbiology and food biotechnology, administration and management and human nutrition of different age and social groups. The student will gain the knowledge of modern techniques and technologies used in the food and human nutrition industry and also he will do research work in these fields. Furthermore, the course will give insight into the principles of planning and carry out the experimental work, as well as calculate and presenting the research results.... [-]

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.... [-]

Food security and the sustainability of our existing food supply chains are major challenges of our time that mankind will be facing in the coming decades. These problems are being currently exacerbated by climate changes occurring globally. Thus, studying this course will inspire you to make an important mitigating contribution and reduce the impact that Climate Change is and will be having on food chains in the future.

Developed through intensive collaboration and consultation with industry, NGOs and governmental agencies, our graduates are highly valued, both nationally and internationally, in the area of sustainable food production and thus we have a very high employment rate of 94.5%* for our School. Therefore, joining Future Food Sustainability could contribute to enhancing your career in the food sustainability arena.... [-]

This program is taught in FRENCH.

Read the official French description and apply here: MS Marketing, Communication et Ingénierie des Produits Agroalimentaires

This online Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast.

This unique food safety course will comprise specialist modules such as chemical and microbiological feed and food safety, health, global food legislation, food fraud and advanced analytical methods for detecting food safety issues. The course is particularly suitable for those working in the agri-food industry, regulatory agencies and analytical communities who wish to develop their knowledge to a higher level.... [-]