Master Food Science

The aim of Food Science is to ensure the global nutrition of people. This is achieved by providing safe, high quality and healthy food products from sustainable use of natural resources.

The Master's degree programme is structured as follows:

• One Major
• Two supplementary areas (Minor I and Minor II), or one supplementary area (Minor I) plus electives
• Master’s thesis (28 weeks)

A professional internship is not compulsory, but is recommended.

Graduates with a Master's degree in Food Science have a high level of theoretical and methodological abilities, skills in analysis and development as well as personal and social skills:

• Specialist knowledge in one of the four Majors
• Ability to analyse and work on complex food science issues
• Ability to design safe processes in food production
• Ability to assume responsibility in a team, reflect on own knowledge and skills, and contribute constructively to projects

Specialisations

• Food Processing
  
• Food Quality and Safety
  
• Nutrition and Health
  
• Human Health, Nutrition and Environment