Master Program in Food Sciences in South America

Best Master Programs in Food Sciences in South America 2017

Food Sciences

Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject. Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.

Food sciences focuses on the study of food, with an emphasis on creating reliable, sustainable, and safe food sources. Understanding food sciences may lead to important discoveries in food technology as well as the production and maintenance of a healthy food supply.

Spanning many countries and island territories, South America is home to many Spanish-speaking countries. Here, students can literally walk through history on their way to class and soak up the culture of ancient societies. 

Master Degree in Food Sciences in South America

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Specialized Master Collaborative Management Of Food Innovation

Audencia Business School
Campus Full time September 2017 France Nantes

The vocation of the Specialized Master in Management Collaborative Innovation Food is to train students to control and management of collaborative food innovation projects in a multicultural context. [+]

Top Masters Degrees in Food Sciences in South America 2017. The vocation of the Specialized Master in Management Collaborative Innovation Food is to train students to control and management of collaborative food innovation projects in a multicultural context. With this training, students will gain the skills and attitudes needed to manage collaborative projects food innovation while reinforcing their expertise and their original specialty. This Specialized Master is unique: its orientation: innovative food projects, by its active learning: Learning For Problems and Projects For related agribusiness partners by its innovative training devices: a co-design space, an experimental kitchen, prototyping equipment, food technology hall, a room for sensory analysis and laboratory store. These devices allow to realize projects and new ideas to confront the difficulties inherent in innovation issues. The diagram below shows the organization of the program: [-]