The aim of MSc programme in Food Technology is to provide a general understanding of food properties and production, and knowledge in technologies involved in the production of safe and healthy food that qualifies the recipient not only to analyse and control, but also to design, innovate and develop food production systems and food products.
Those completing the MSc in Food Technology can integrate research and development (R&D) institutions/departments, food company’s technical staff or work at intermediate/senior management level in the food industry. The acquired skills will enable them to carry out activities associated with e.g. the processing and analysis of food and (alcoholic) beverages, research and development of new food products and processes, food safety and quality, assessment and mitigation of environmental impact of the food industry, traceability and authenticity of food products.
Holders of a 1st cycle or a University-level Degree or a relevant academic, scientific or professional curriculum (recognized by the Institute’s Scientific Council) in Food Engineering / Science / Technology, Biology, Chemistry, Agronomy, Biotechnology, Biomedical Sciences or related areas.