Part time Master's Degree in Food Sciences in Europe

Search Part time Masters Programs in Food Sciences in Europe 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.

In all, there are over 4000 Higher Education Institutions in Europe offering a wide range of courses at Bachelor, Masters and Doctorate level. With more and more of these organizations offering English as the language of education for at least some of their degree programs, universities in Europe are now of higher quality than ever before. Universities in Europe offer a friendly welcome to foreign students and to give a course of knowledge that meets their profession needs in today’s global demand.

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Master Study Program Sustainable Service- And Food Industries (Ndue)

FH Münster University of Applied Sciences
Campus 4 semesters October 2017 Germany Münster

Sustainability is one of the great challenges of our time. Economic, environmental and social aspects, not least must be reconciled in order to secure a good or better quality of life for present and future generations in the long term ... [+]

Top Part time Masters in Food Sciences in Europe. Sustainability is one of the great challenges of our time. Economic, environmental and social aspects, not least must be reconciled in order to secure a good or better quality of life for present and future generations in the long term. The food industry - in addition to energy and mobility one of the key economic sectors - it has an important role. Environmentally friendly production methods, conservation of resources and the provision of healthy food are crucial factors. The 4-semester Master's program "Sustainable services and food industry" at the Department of Nutritional Sciences addresses these challenges. Innovative, interdisciplinary and with an international look professionals are trained in four semesters, which introduce as leading players new ideas, methods and concepts for sustainability in the future-oriented economy. The involvement of companies in the food science shows the proximity to practice. Case studies, company visits and sustainability checks are standard elements of the master program, the covers everything from food production to the end consumer. The graduates opens up a wide selection of current professional fields with the orientation "sustainability". The course contents include the difficult balance between market demands and ecology or the responsible use of resources in production, processing and transport. An analysis of the market situation in the food industry, the development of related services, consumer information and finally the positioning sustainable products and services on the market are among the skills that are taught the sustainability managers of tomorrow. The combined expertise of two universities a flow: The Master program is offered as a cooperation project of colleges Münster and Osnabrück since winter semester 2008/09. The study is broad aspects of economic development, environmental protection and social justice, offers students still ways to develop a profile. With three days of attendance per week (plus some Saturdays) allows job and study combined well. The increased interest of the economy in the subject illustrates the funding an endowed chair for "Sustainable Nutrition / Diet Ecology" at the Department of Oeotrophologie MUAS by a donor consortium. More than ten companies and foundations with ecological background of the region are involved. This is also a proof of the high practical and necessary orientation of the Master's program. Modules in the Master's program Sustainable services and food industry compulsory modules Lifestyles and sustainability communications Human Resource Management sustainability management Service systems Project Sustainable consumption Research fields of sustainable services and food industry Research Methods Challenges to sustainable food from a global perspective case studies Current aspects of sustainable business in practice Elective Modules Health communication Sustainable production and processing in the food chain Sustainability Marketing Product and concept optimization in the innovation process Sustainable catering services Ecology and Sustainability Ressourceneffizeienz of products and services Consumer and Food Culture Sustainable Product Development Sustainability in political spaces Environment and Justice Current issues of sustainable food industry [-]

Master Management de la sécurité alimentaire des villes

Institut Polytechnique LaSalle Beauvais
Campus 16 months September 2017 France Beauvais

Le Master "Management de la sécurité alimentaire des villes", habilité par le Ministère de l’enseignement supérieur et de la recherche, a pour objectif de former des architectes locaux du développement de la sécurité alimentaire. [+]

Master Management de la sécurité alimentaire des villes Please note that this program is entirely taught in FRENCH Le Master "Management de la sécurité alimentaire des villes", habilité par le Ministère de l’enseignement supérieur et de la recherche, a pour objectif de former des architectes locaux du développement de la sécurité alimentaire. Ces cadres expérimentés sont capables de construire une méthode pragmatique et efficace d’évaluation de cette dernière. Ils sont amenés à occuper des postes à responsabilités dans différents secteurs. Compétences visées Acquérir les connaissances techniques nécessaires à la compréhension des multiples facettes de la sécurité alimentaire ; Acquérir et/ou approfondir les compétences permettant de gérer des équipes pluridisciplinaires impliquées dans l’analyse des problèmes de sécurité alimentaire, à savoir : animer, coordonner, travailler en équipe, savoir s’entourer, avoir un sens de l’organisation et de la planification (...) ; Être capable d’avoir une vision très large de la problématique sécurité alimentaire tant dans le diagnostic que dans l’élaboration des propositions en y associant tout autant un esprit analytique que synthétique. Le contexte Malgré les progrès considérables réalisés tant au niveau de la production agricole qu’à celui de la transformation et de la conservation des produits, ou encore de la distribution des denrées alimentaires, le nombre de personnes souffrant de la faim ou de malnutrition dans le monde augmente. La forte hausse du prix de certaines matières premières, amorcée en 2007, a démontré de manière flagrante "la fragilité du système alimentaire mondial et la vulnérabilité de la sécurité alimentaire" (Sommet mondial de l’alimentation, 2009). Cette situation ne devrait cesser de se dégrader, eu égard aux simulations portant sur l’évolution démographique mondiale et, plus encore, régionale, avec une part relative accrue des populations des pays en développement et en transition. Enfin, l’urbanisation croissante rend encore plus complexe la gestion de cette sécurité alimentaire. Concevoir la mise en œuvre des moyens permettant de gérer la disponibilité et l’accessibilité des ressources alimentaires ainsi que ceux permettant la satisfaction de la prise alimentaire constitue l’objectif de cette formation. Le Master "Management de la sécurité alimentaire des villes" dure 16 mois, dont 12 en France. La formation est organisée autour de 8 Unités d’enseignement (UE) se déroulant de septembre à avril. Les enseignements sont dispensés en français. Les Unités d’Enseignement : Les UE transversales : Le système d’approvisionnement et de distribution alimentaire : sécurité et insécurité alimentaires, notion de filière, approche systémique dans l’approvisionnement et la distribution alimentaire (...) ; Politiques agricoles, marchés agricoles et souveraineté alimentaire : évolutions des politiques agricoles, l’OMC, (dé)régulation des échanges mondiaux, importations et facture alimentaire (...) ; L’accompagnement des projets : accompagnements technique et financier, les systèmes d’assurance... Les UE sectorielles : La production agricole et ses agricultures : les agricultures (vivrière, paysanne, écologiquement intensive, commerciale, industrielle, périurbaine) et leurs facteurs de production ; La récolte, la transformation et la distribution des produits alimentaires : les groupes d’aliments, les outils analytiques, les méthodes de stabilisation, de conservation, de transformation des produits alimentaires, la gestion de l’hygiène (...) ; L’approvisionnement et la distribution des produits alimentaires : l’analyse des filières, l’étude des flux de biens et de services relatifs à la sécurité alimentaire, les (infra)structures, le fonctionnement des marchés (...) ; Les approches nutritionnelle, socio-culturelle et éducative de l’alimentation : les notions nutritionnelles de base aux principaux stades de la vie, les contaminants, les pathologies nutritionnelles, les déterminants d’un modèle de consommation alimentaire, le modèle de consommation urbaine, les outils et méthodes d’éducation nutritionnelle (...) ; Démographie, urbanisation, utilisation des territoires et sécurité alimentaire : diagnostic initial, anticipation des évolutions territoriales... [-]

MSc in Food Engineering

Szent István University, Faculty of Food Science
Campus 2 years September 2017 Hungary Budapest

Aim of the master’s degree program, professional competences to be acquired: The aim of the master’s degree program is to train food engineers who know and apply the [+]

Top Part time Masters in Food Sciences in Europe. Majors in the degree: - Food Biotechnology - Process Engineering in the Food Industry - Postharvest and Logistics in the Food Trade - Technology and Product Development in the Food Industry - Vintage Master Length of program: - number of terms: 4 terms - number of credits required for obtaining degree: 120 Degree programs accepted as prerequisites for admission to the master’s degree program: Degree programs that can be accepted with full credit: - agricultural field: BSc in Food Engineering; - technical field: BSc in Bioengineering, BSc in Chemical Engineering. Aim of the program Aim of the master’s degree program, professional competences to be acquired: The aim of the master’s degree program is to train food engineers who know and apply the latest scientific knowledge of the special field, and are also familiar with the various fields of natural and technical sciences. The graduates will be able to apply the acquired professional knowledge in a creative way in the different branches of the food industry. Having the knowledge acquired in the master’s degree program, they will be able to participate in further major training programs, or continue their studies in a doctoral (PhD) program. Practical Training Centre helping the education: - Operational technology practice plant – to teach the basic operations of food production - Operational practice unit for fermentation – to teach technologies for the distilling industry and fermentation - Sensory Laboratory - Demonstration cellars in Budafoki Road and Menesi Road – to teach wine-production technologies - Pilot plant for processing food – to teach operational elements of food preservation technologies - Pilot beer plant – to teach the technology for beer making Graduated student’s options: The students of the master’s degree program initially can join in the work of the following scientific workshops in the fields of food engineering, food science, and food business: - Automation, food industry and environmental operations - Strategic development in the food trade - Analytics and quality assurance in the food industry - Technologies and new preservation procedures in the food industry - Procedures of the fermentation industry - Microbiology, biotechnology, and food safety For more information, please visit our website: http://www.uni-corvinus.hu/index.php?id=57853 [-]

ME Biosystems & Food Engineering

UCD College of Engineering and Architecture
Campus 2 years September 2017 Ireland Dublin

Delivered by a School which consistently wins up to €3 million in annual research funding.This Masters will provide graduates from an engineering or mathematical based science background the opportunity to specialise in the application of engineering science... [+]

ME Biosystems & Food Engineering Graduate Taught (level 9 nfq, credits 120) Delivered by a School which consistently wins up to €3 million in annual research funding.This Masters will provide graduates from an engineering or mathematical based science background the opportunity to specialise in the application of engineering science and design to biological materials and systems especially in: Food process engineering Sustainable energy Environmental protection Biosystems Engineers are at the forefront of the search for practical solutions to global problems and this specialisation will lead graduates to a wide variety of employment opportunities with companies focussing on processing of food and other biological materials, environmental protection, waste recycling, sustainable energy and green technologies. The ME Biosystems & Food Engineering involves lectures, tutorials, assignments, laboratory work, a research project and includes a 6-8 month professional work experience internship. Who should apply? Full Time option suitable for: Domestic(EEA) applicants: Yes International (Non EEA) applicants currently residing outside of the EEA Region. Yes Career Opportunities This is one of Ireland's most important industries and our graduates have excellent prospects finding employment in: Bioprocess and food companies Environmental protection and waste recycling companies Sustainable energy and green technology companies There are also opportunities to pursue PhD research in UCD and worldwide. Fees, Funding and Scholarships ME Biosystems & Food Engineering (T299) Full Time EU Year 1 - € 7490 nonEU Year 1 - € 23800 ***Fees are subject to change Student Internships This two years masters offers 6-8 months paid professional work experience, the practical skills acquired during this placement will give graduates a competitive advantage when applying for positions upon graduation. Entry Requirements A 3 or 4-year Bachelor's degree with minimum upper second class honours (NFQ level 8) or international equivalence in an engineering degree programme or mathematically-based science subject. Strong results (not less than Grade B or equivalent) in cognate subjects of agricultural and food engineering, biological engineering, fluid mechanics, heat transfer, unit operations. Facilities and Resources The School of Biosystems and Food Engineering has recently invested in excess of €600,000 in state-of-the-art facilities in spectroscopy, hyperspectral chemical imaging and chemometrics. *Courses will remain open until such time as all places have been filled, therefore early application is advised [-]

Specialized Master in Collaborative Management in Food Innovation

ID4FOOD
Campus September 2017 France Nantes

Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues. [+]

Top Part time Masters in Food Sciences in Europe. Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues. The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) aims to respond to these issues and to the needs of companies wishing to recruit cross-disciplinary executives and managers who play a major role in the innovation processes. The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) is organized in partnership with: Oniris, the Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering Audencia, The school of management of Nantes Groupe ESA, the Higher Education Institute of Agriculture L’École de design Nantes Atlantique, the school of Design The University of Nantes The diploma is endorsed by the CGE and is awarded jointly. http://www.audencia.com/ http://www.lecolededesign.com/ http://www.oniris-nantes.fr/ http://www.groupe-esa.com/ecole-agricole-groupe-esa-ecole-superieure-d-agriculture-2.kjsp?RH=GESA http://www.univ-nantes.fr/ For whom ? The program is designed to train students in the running and management of collaborative projects in food innovation. Thanks to this course, students will acquire the necessary skills for the management of cross-disciplinary projects whilst at the same time reinforcing their expertise and their original specialization. This one-year course is intended for students with a variety of profiles (engineers, marketers, designers, legal experts, etc.): who already have a 2-year master’s degree or equivalent who have validated a Master 1 or 4-year Bachelor’s course with 3 years of professional experience and for Continuing education Why choosing the Program? This course is unique thanks to: its orientation: innovative food projects, its multidisciplinary, its active teaching: learning through problems and projects linked to our partner food industry companies, Its innovative training facilities: a co-design area, an experimental kitchen, prototyping equipment, a food technology platform, a sensory analysis room and a laboratory shop. Students choosing this program will: Acquire dual skills in a sector where businesses are expressing a real need whilst at the same time reinforcing their expertise or their original skills Be more professional thanks to a program geared towards innovative teaching and active learning: Learning through Problems and via Project, work on concrete cases, etc. Become a key player in the innovation process of food industry businesses: the Coordinator of innovative projects Immerse yourself in multicultural collaborative innovation projects via a multidisciplinary and multi-skill approach The students also benefit from innovative facilities resulting from the pooling of resources provided by our partners in order to: Co-construct and realize projects in a multidisciplinary way Compare ideas to the inherent difficulties in innovation problematics Understand the different aspects in the innovation value chain They will, thus, have access to: Tools for creating, generating ideas and collaborating: co-design area, new food practice laboratory Tools for prototyping and making: experimental kitchen, food technology platform Tools for evaluating and understanding: sensory analysis rooms, analysis laboratories, artificial mouth For more information or to enroll: www.id4food.fr/mastere masteremcia@id4food.fr [-]

Professional Master in Food Hygiene

Latvia University of Agriculture
Campus 14 months September 2017 Latvia Jelgava

The food industry is in constant development: new products and production processes go hand in hand with the ever-increasing risks and dangers of the modern world. By specializing in Food Safety, you can play a role in contributing to improving public health. [+]

The food industry is in constant development: new products and production processes go hand in hand with the ever-increasing risks and dangers of the modern world. By specializing in Food Safety, you can play a role in contributing to improving public health. Academic profile The study programme is aimed to educate highly qualified and creative specialists – Professional Masters with specialization in food hygiene with competence to work in the establishments of food chain as well as in the state services. The Master study programme provides proficiency on safety and harmlessness of food chain, quality criteria of foodstuffs, knowledge on elaboration and maintenance of safety systems of the food establishments, as well as ability for scientific research on food safety. The programme is completed with the elaboration and defense of the Master thesis. Admission Requirements Bachelor’s degree or the second level professional higher education in the following groups of study programmes: veterinary medicine, medicine, food technology, agriculture, biology or chemistry. English requirements: IELTS score 6.0, TOEFL score 547, TOEFL-iBT score 76. Career prospects and further studies The graduates work in all kind of establishments of food chain. Master`s degree entitles graduates to continue studies in a respective doctoral programme in the universities in Latvia or abroad. Why study Food Hygiene at the Latvia University of Agriculture? You will develop multidisciplinary understanding about management and maintenance of the food safety systems. You will be offered to participate in research projects and volunteering activities. You will acquire knowledge and skills on technology of food production, criteria of food safety, quality and hygiene, food infections as well as on legal aspects of international food trade, which allow you to develop your future career in many professional domains. We offer you an interactive study process with dynamic and experienced academic staff and opportunities of e-learning. We ensure the student-centred approach to the study process and focus specifically on your needs and interests in each study course. [-]

Specialized Master Collaborative Management Of Food Innovation

Audencia Business School
Campus 1 year 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 Part time Masters in Food Sciences in Europe. 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: [-]

Master in Food System Management (CLAMEM-FoodSys)

University of Bologna School of Economics, Management and Statistics
Campus 2 years September 2017 Italy Bologna Forli

Food System Management (FoodSys) is a 2nd Cycle Degree programme taught in English. The programme builds on the connections between different fields of knowledge FOCUSED ON FOOD SYSTEMS to train prospective decision-makers in facing real management problems in international contexts and diverse organizational settings. [+]

International Master’s Degree programme in Economics and Management – curriculum: Food System Management (FoodSys) Food System Management (FoodSys) is a 2nd Cycle Degree programme taught in English. The programme builds on the connections between different fields of knowledge FOCUSED ON FOOD SYSTEMS to train prospective decision-makers in facing real management problems in international contexts and diverse organizational settings. It is an economics-centred and multidisciplinary programme, providing a combination of analytical and quantitative skills with an emphasis on management, policy and practice. The first year programme will be held in Forlì and the second year programme will take place in Bologna (at the School of Agriculture and Veterinary Medicine). LEARNING OUTCOMES As future managers, public servants, researchers, consultants and entrepreneurs, students will acquire advanced knowledge and skills in business administration and food system management, with a particular focus on organizational and managerial competences, innovation, business start-up, sustainability management and governance, problem-solving attitudes, communication and co-operation. PROGRAMME CONTENTS: The degree programme has a study load of 120 ECTS. First year modules are common for all students and cover decision-making and strategy, quantitative methods, law, international economics, accounting, food supply chain management. Second year FoodSyS modules include food system economics and policy, global food marketing, food quality management, agricultural and food policy, rural development, bioenergy economics. Some of the courses are designed and taught in collaboration with recognized professors from the University of Missouri (USA) and INRA - Ivry (F). CAREER OPPORTUNITIES: Graduates will develop strong economic competencies in the field of food systems management and sustainability and may join PhD programmes and successfully fulfil the roles of managers, consultants, professionals, entrepreneurs, chief officers in national and international businesses and start-ups, transnational corporations, international organizations, public authorities and consulting or surveillance bodies. REQUIREMENTS AND ADMISSION PROCEDURES: Places available are limited. Admission is subject to an assessment of the candidates’ skills and an interview. The programme has a restricted access number. To find out more about the number of admitted students and the selection methods, please refer to the Call for admission for the a.y. 2017/18. Curricular requirements a.y. 2017/18 To enter the programme candidates must meet the following specific curricular requirements: A - Italian qualifications belonging to one of the following disciplinary fields according to the Italian Ministerial Decree D.M. 270/04: L-14 Legal Services L-15 Tourism L-16 Administration and organization sciences L-18 Environmental economics and management L-25 Agriculture and forestry L-26 Food science and technology L-33 Economics L-36 Political science and international relations L-37 Peace studies L-41 Statistics or an equivalent Italian qualification obtained according to the previously effective regulation or any other equivalent qualification obtained from a non-Italian University; or B – to have obtained, by the date of the enrolment to the selection, a total amount of 48 ECTS credits in learning activities in the following scientific disciplinary sectors (below listed in the respective groups) such as Business, Economics, Law, Mathematics-Statistics, among which 30 ECTS credits at least in the area of business. As far as the qualifications obtained from non-Italian Universities, the committee in charge of the selection process for admission will evaluate/consider the correspondence between the disciplinary field of the candidate’s studies and the Course Classes mentioned at letter A, according to the Italian Ministerial Decree D.M. 270/04, as well as the amount of credits in the scientific disciplinary sectors mentioned at letter B. [-]

Master's Programme in Food Innovation and Product Design

Lund University
Campus 2 years September 2017 Sweden Lund France Paris Ireland Dublin Italy Napoli + 5 more

The Erasmus Mundus Master's in Food Innovation and Product Design (EMM-FIPDes) is a two year academic programme in the field of food science and product development, operated by AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. [+]

Programme overview

The European joint Master’s in Food Innovation and Product Design (FIPDes) is a two year academic programme in the field of food science and product development, operated by Université Paris Saclay and AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. The FIPDes Master's aims to provide a European dimension in the knowledge-intensive area of food research and development and is highly relevant for both EU and third-country students who wish to be employed in the agri-food and drink sector. The programme was approved by the EU Commission in 2010 and started in 2011.

Programme modules/courses

Semester 1: Food Science and Technology, Sustainability, R&D Project Management. Semester 2: Culinary Innovation, Business Creation, Marketing. Specialisations: Semesters 3 & 4: Food Design and Engineering, Healthy Food Design, Food Packaging Design and Logistics, Master’s degree project.... [-]

Master In Food Science And Nutrition

University of Cagliari
Campus 2 years October 2017 Italy Cagliari

The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of health effects ... [+]

The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of the effect on the health and welfare of individuals. In reference to assets classified by ISTAT can be recognized as part of job opportunities: professional activities and entrepreneurial free- within the Life Sciences (2.3.1.1 Biologists and similar); professional qualified in the ASL activities (5.4) as part of the health services, food and nutrition (SIAN). This course also allows access to research and graduate schools doctorate courses and provides an outlet also in research (2.6.2 Researchers and technical graduates). Employment opportunities for graduates of the class can relate to: - information and education, addressed to institutional investors and the general population, the food guidelines and food safety. - Collaboration to the accreditation procedures and monitoring of laboratories and health care facilities with regard to the preparation, storage and distribution of food. - Collaboration to investigate sometimes food consumption monitoring, nutritional knowledge of trends and effects on body composition of the population. - Investigations on the bioavailability of nutrients in foods and their effects. - Monitoring activity on food quality working with the structures of the National Health Service. The LM-61 Sciences of Human Nutrition is recognized by the National Order of Biologists, and is entitled to admission to the relevant state examination, after which it can be signed up for the relevant Professional Register. final test characteristics. The Master of Science in Food Science and Nutrition is achieved by passing the final exam (exam Degree) which consists of the discussion in public in front of a committee of teachers, a written paper prepared by the student under the guidance of a professor of the Faculty of Biology and Pharmacy, regarding an exploratory original research carried out at a facility of the University of Cagliari or other public or private body (subject to the favorable opinion of the CCS). The final test is intended to demonstrate the maturity of the candidate in terms of operational autonomy, the equipment management, methodologies and evaluation tools, its ability to link the different knowledge learned over the course of studies as well as their communication skills and knowledge transfer. Skills required for access To be admitted to CdLM Sciences Food and Nutrition students must have the degree or the University Diploma of three years, or another qualification obtained abroad and recognized as valid. The Academic Regulations for the course of study determines the requirements for access in terms of CFU and SSD base and core and the criteria for the assessment of individual preparation. The minimum knowledge required in the different disciplines, and the detailed rules of evidence for the assessment of individual preparation are shown in detail in the Academic Regulations of the LM. In the event that previous tests highlighting deficiencies in relation to requirements, the applicant, before completing the enrollment, will have to give evidence to the overcoming of (such) deficiencies in the manner prescribed in the Academic Regulations for the Course itself . The maximum number of students admitted to the Master of Science is scheduled according to the availability of teaching facilities (classrooms, laboratories) used for the conduct of practical activities. Language / and official teaching, and assessment of the preparation ITALIAN Applying knowledge and understanding Biomedical disciplines (BIO / 09 Physiology; BIO / 10 Biochemistry) Acquiring application skills for biochemical nutritional assessment of the main nutrients, biological mechanisms of metabolism and the control mechanisms of the metabolic pathways in normal and special conditions (physical activity, fasting), and the application of the main needs assessment techniques nutrition in different physiological conditions (newborn, when body growth, adult, pregnancy, etc.). Disciplines of human nutrition (BIO / 14 Pharmacology; MED / 12 gastroenterology; MED / 13 Endocrinology; MED / 42 General and applied hygiene) Application of methods of analysis, prevention and control of health risks. Acquisition of application expertise for the evaluation of the role of specific foods / components on health as well as for the evaluation of food safety and their fitness for human consumption. Disciplines for the characterization of food and management of the agri-food system (CHIM / 01 Analytical chemistry; CHIM / 10 Food chemistry) Acquisition of application skills for the study by means of spectroscopic techniques of chemical-physical characteristics of food matrices. Ability to interpret the analytical data with a statistical approach. Related (BIO / 08 Anthropology; CHIM / 02 - Physical Chemistry; CHIM / 09 technological application Pharmaceutical; MED / 04 General pathology) Acquisition of application knowledge of techniques and methods of measurement of body composition through anthropometry and methods aimed at dietary surveys and the nutritional screening. application skills of some instrumental analytical techniques and the processing of the test data. Acquisition of application skills related to laboratory diagnostics, in particular in relation to lipid and glucose metabolism and to the determination of markers of cardiovascular risk and atherosclerosis. Knowledge and understanding Biomedical disciplines (BIO / 09 Physiology; BIO / 10 Biochemistry) Depth knowledge of the chemistry of the main classes of macromolecules of nutritional interest (proteins, sugars, lipids), their function and the relationship between structure and function, as well as the physiological and functional aspects of the processes that allow you to edit and use and maintenance matters mechanisms of power adjustment; knowledge of the main methods of assessment of nutritional status, energy needs and nutrients in various age and physiological conditions; knowledge of the reactions of the main metabolic pathways (catabolic and anabolic) and their subdivision in organs and human tissues. The knowledge listed above are verified by means of oral and / or written tests. Disciplines of human nutrition (BIO / 14 Pharmacology; MED / 12 Gastroenterology; MED / 13 Endocrinology; MED / 42 General and Applied Hygiene) Depth knowledge of gastrointestinal diseases that alter the absorption and utilization of nutrients, the nutritional changes during gastrointestinal diseases, liver, pancreas and kidney, of the technical evaluation of the state of nutrition, prebiotic and probiotic properties. Knowledge on the pathophysiology of endocrine and metabolic diseases which avail themselves, in clinical practice, a behavioral and nutritional therapeutic support. Solid understanding of the nutritional and sanitary properties of the various components of food, even at the molecular level, and the epidemiological characteristics of the main diseases transmitted via food. Knowledge of the main eating disorders and eating behavior and its drug therapy. The knowledge listed above are verified by means of oral and / or written tests. Disciplines for the characterization of food and management of the agri-food system (CHIM / 01 Analytical chemistry; CHIM / 10 Food chemistry) Depth knowledge on contaminants in foodstuffs, with special attention to the sources of pollution, the way in which food can be contaminated and their toxic action mechanisms of different xenobiotic, as well as knowledge of the changes that occur in food with particular reference to the mechanisms of the reactions involved, the consequences on the matrix and nutritional implications. analytical chemistry, classics and instrumental methods applied to the analysis of foods. The knowledge listed above are verified by means of oral and / or written tests. Related (BIO / 08 Anthropology; CHIM / 02 - Physical Chemistry; CHIM / 09 technological application Pharmaceutical; MED / 04 General pathology) Depth knowledge on the action power on micro- and macro-evolutionary processes and behavioral relationships between food, nutrition and epidemiology of malnutrition by excess and by default. Detailed knowledge of the chemical and physical properties of nutrients and non-nutrients found in food, and changes brought about by cooking and processing industry and conservation. Knowledge of the legislative aspects of the special food and dietary supplement industry. Depth knowledge on the relationship between multifactorial diseases and eating, with reference to the role of nutrition in the onset is that in the prevention of such diseases. Knowledge of specific analytical methods for evaluating the toxicity or the contribution of the real benefits of certain food components in relation to particular diseases. The knowledge listed above are verified by means of oral and / or written tests. Learning ability Graduates will be able to learn independently sources of professional development, including those available online (eg. specialized data banks), and to use them in an appropriate way to deal with the constant updating of scientific knowledge and skills necessary to the profession, considering that this is a sector characterized by large rate of change of both the issues of methodologies. Making judgments Graduates will be able to gather and interpret the theoretical and experimental data in the literature in their field of study, in order to develop, evaluate and solve problems, both simple and complex, they occur in the various circumstances of the profession, tending into account the social and ethical implications related to their work. By learning provided by the courses that include laboratory activities and courses as part of the related activities, it will also have acquired knowledge and skills in research laboratory techniques and investigation on the assessment of nutritional status and body composition, which allow, for example, to know how to take nutritional strategies to prevent the onset of diseases. The monitoring of the achievement of learning outcomes in terms of independent evaluation will be carried out during the verification of income of the individual teachings, through the evaluation of the ability to discuss in groups or with individual teachers and during the preparation, drafting and discussion of the thesis. communication skills Graduates, thanks to the knowledge acquired in the course, will have the ability to clearly and uses appropriate language to communicate information, ideas and solutions to problems interlocutors to specialists and non-specialists, nationally and internationally, through proper oral and written forms. It will clearly communicate the Directives issued by the National and European authorities, which ranks as one of the interfaces between the different expertise available in their respective workplaces. He will be able to interact and communicate effectively in the workplace, with different figures level of specialization, not only in the food industry and will own attitudes to teamwork and mastery of common IT tools. These skills will be acquired through individual and group activities in the course of your training, both in the preparation for oral argument scheduled for overcoming some tests, both in seminars or workshops for the development of specific projects . The assessment of these skills will be the occasion of the passing of examinations of individual teachings and, in particular, the final examination. employment and career opportunities for graduates Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition. The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of the effect on the health and welfare of individuals. In reference to assets classified by ISTAT can be recognized as part of job opportunities: professional activities and entrepreneurial free- within the Life Sciences (2.3.1.1 Biologists and similar); qualified professional activities in the structures of the National Health Service (5.4) in the context of health services, food and nutrition (SIAN). This course also allows access to research and graduate schools doctorate courses and provides an outlet also in research (2.6.2 Researchers and technical graduates). Skills associated with the function Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition. Biologist Nutritionist: determination of optimal diets for canteens, communities, sports teams, etc. in relation to their composition and the characteristics of the subjects; determination of the optimal human diet identifiable in relation to ascertained pathophysiological conditions. Researcher at public and private institutions: setting experimental designs, using principal analytical laboratory techniques, data analysis, field sampling methods. Consultant food companies: collaboration with the accreditation and surveillance procedures with regard to the preparation, storage and distribution of food. Professional activities at the National Health Service structures: information activities and education, addressed to institutional investors and the general population, about nutrition and food safety standards; collaboration in food consumption surveys sometimes supervision, knowledge of nutritional trends and effects on body composition of the population. Function in the context of work Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition biologist nutritionist Researcher at public and private institutions Consultant food companies Professional activities at the National Health Service structures Description specific educational goals The central importance of nutrition in health promotion is underscored in recent years by initiatives and campaigns World Health Organization, the FAO, the European Union and the Italian Government. Power is indicated as one of the three central themes of the Ministry of Health and is part of the strategic objectives of the Sardinia Region. protective factors of great effectiveness, to myocardial infarction, vascular diseases, and digestive diseases, are contained in different traditional foods. In fact, the consolidated results of epidemiological studies show a potential benefit to human health deriving from proper nutrition and conscious, which allows to avoid a cancer case on three in the general population. Specifically, the "Mediterranean diet" is particularly appreciated for the whole of its high protection level components. Monitoring of body composition for different human types is an essential tool for the prevention of multifactorial diseases, such as diabetes, obesity, certain cardiovascular disorders, and for the detection of subclinical effects on health status. In addition, knowledge of the genetic predisposition to multifactorial diseases helps to understand the different effects of food on different individuals. The CdLM in Food Science and Nutrition, launched in collaboration between the former Faculty of Pharmacy and Physical and Natural Sciences, now pertaining to the Faculty of Biology and Pharmacy, aims to produce graduates with specific knowledge, which will also be achieved through a thorough understanding of the most innovative analytical methodologies, and related, in the physiology and biochemistry of nutrition industry, chemistry, with a focus on highlighting the components of xenobiotics and additives in food, the food pathophysiology in children and adults, the problems related to the relationship between diet and multifactorial diseases, epidemiology, food hygiene and toxicology. The student must know and detect the presence of microbiological changes in stored food and industrial production, risks related to the presence of allergens and additives, hygiene and organizational characteristics of the community nutrition. There will also be a highly specialized courses that address issues of food chemistry, functional foods and food supplements, and nutritional aspects related to the health of mankind. Finally, annual seminars are planned, taught by researchers and experts in the relevant fields of the science of nutrition. Graduates also master must possess a remarkable mastery of mathematical, computer and statistics that can allow him to be able to effectively use the techniques for the acquisition and analysis of data. Graduates also master will be familiar with the scientific methods of investigation that will ensure scientific autonomy and design capability that can be used in different fields, with particular regard to scientific research and the diagnostic activities in the food sector. The training activities are directed to the study epidemiologically, physiological, pathological and sanitation of the relationship between diet and health status (from the product specifications of the food matrix or the health of the individual). The course is aimed at training experts in: activities and promotion of scientific and technological development as well as management and design of technologies in the field of food and human nutrition; Professional work and project-related fields with the power, in the fields of industry, agriculture, health and public administration, particularly with regard to the dissemination and use of such knowledge (biological and microbiological analysis laboratories; biological control and food quality). Graduates in CdLM in Food Science and Nutrition must acquire knowledge and skills, with different levels of depth, targeted to: - Gain a thorough understanding of the pathophysiology of digestion and absorption. The training activities of the disciplines of the BIO / 09 fields (Physiology), MED / 04 (Pathology), MED / 12 (Gastroenterology) meet these requirements. - Apply the main laboratory techniques for the evaluation of the quality of food and learn to interpret the results. The training activities of the disciplines of the MED / 42 (hygiene sectors), CHIM / 01 (Analytical Chemistry), CHIM / 02 (Physical Chemistry) meet these requirements. - Use the new technologies applied to food and human nutrition in order to evaluate and improve nutritional quality and food safety. The training activities of the disciplines of the MED / 42 (hygiene sectors), CHIM / 10 (Food chemistry), CHIM / 02 (Physical Chemistry) meet these requirements. - To evaluate the nutritional status and know the nutritional problems of the population in specific physiological conditions such as pregnancy, lactation, growth, aging, and have a thorough knowledge on the action power on the micro and macro-evolutionary processes. The training activities of the disciplines of the BIO / 09 fields (Physiology), BIO / 10 (Biochemistry), BIO / 14 (Pharmacology), BIO / 08 (Anthropology), MED / 04 (Pathology), MED / 12 (Gastroenterology), MED / 13 (Endocrinology) meet these requirements. - Having developed skills to the work of the multidisciplinary team and a good grasp of the scientific method of investigation and design. - Being able to use fluent English (or another language of the European community as well as Italian), with reference to disciplinary vocabularies. [-]

Master’s Program - Food of Life (Erasmus Mundus Program)

Swedish University of Agricultural Sciences
Campus 2 years August 2017 Sweden Uppsala Denmark Fredriksberg Finland Helsinki Spain Barcelona + 5 more

Food of Life is a cross-disciplinary master’s program within the science of animal-derived foods. In a unique way the course combine animal science, food science and technology. [+]

Master’s Program - Food of Life

Food of Life is a cross-disciplinary master’s program within the science of animal-derived foods. In a unique way the course combine animal science, food science and technology.

Food of Life is a part of the Erasmus Mundus program initiated by the European Commission to enhance and promote European higher education throughout the world. The two-year Master’s program builds on the expertise of four European universities:

-- University of Copenhagen,

-- Swedish University of Agricultural Sciences,

-- Universitat Autònoma de Barcelona,

-- University of Helsinki... [-]


Specialty Food Safety Management

Formato Educativo
Online & Campus Combined Part time 6 months September 2017 Spain Madrid

Aimed at Latin American professionals in order to provide knowledge management and immediate practical application in their professional activity and in particular [+]

Gadex Program. Specialty Food Safety Management Aimed at Latin American professionals in order to provide knowledge management and immediate practical application in their professional activity and in particular executive management, and human linkages, cultural professionals and between professionals and American and Spanish companies.

Requirements

- Higher degree or professional experience that guarantees a level of responsibility and a sufficient applied knowledge of the subject of the Master. - Be a citizen of a country in Latin America (including Spain).

Duration

Number of hours: 425 hours of effective training include: ... [-]


Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus 6 months September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

Master´s course in Culinary Techniques and Products

 

Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.

 

An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.

 

Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.... [-]


Master of Management in Food & Beverage (MFB)

SDA Bocconi School of Management
Campus 12 months January 2017 Italy Milan

he Master of Management in Food & Beverage (MFB) is a full-time, international, one-year program that is taught entirely in English and attracts students from all over the world. The program focuses on management of F&B and related companies, such as restaurants, hotels, resorts and advanced retailers, from an innovative and effective perspective. MFB has a multidisciplinary approach and adopts an experiential method. [+]

The Master of Management in Food & Beverage (MFB) is a full-time, international, one-year program that is taught entirely in English and attracts students from all over the world. The program focuses on management of F&B and related companies, such as restaurants, hotels, resorts and advanced retailers, from an innovative and effective perspective. MFB has a multidisciplinary approach and adopts an experiential method. Lectures by professors and guest speakers are alternated with group exercises, team and individual projects, simulations, role-playing and case study analysis. You will have many Q&A sessions on contemporary issues the industry faces now and in the perceived future. MFB regards management as a unique recipe that requires many carefully-measured ingredients, including strong theoretical and practical knowledge, vision, drive, determination and the ability to identify opportunities and bring together people, cultures and traditions. MFB is the Master for you if You aspire to take up a managerial role in the intriguing field of Food & Beverage and related industries You want to discover how to be successful in restaurant and hotel business You need to be more specialized in order to progress in your career You want the opportunity to interact with international leaders in this sector You are ready for the challenge of a specialized and intense business program You are ready for an innovative curriculum from an internationally recognized School of Management. What MFB can offer you Solid foundations in management, including practical, creative and professional skills Strong knowledge to operate successfully in the F&B sector, a market that is an important part of the global economy Direct contact with excellent companies and their leaders, who are often guest speakers on the program A dynamic environment, a focus on the global market and a multidisciplinary approach An exceptional faculty, involving worldwide recognized Partners, top executives and managers who will provide their specific professional knowledge and perspective. [-]

Master in Agro-biosciences AgroFood Chain

INP Toulouse - Institut National Polytechnique de Toulouse
Campus 2 years September 2017 France Toulouse

The purpose of this Master course, opened to students worldwide, is to create awareness of the scientific, social and economic realities of the modern agrofood industry and to provide scientific [+]

Applications for this program are closed for the year 2014/2015. Please contact us in January 2015.

Master in Agro-biosciences AgroFood ChainThe purpose of this Master course, opened to students worldwide, is to create awareness of the scientific, social and economic realities of the modern agrofood industry and to provide scientific and practical training in an international context. The 2-year program prepares future researchers and executives for international careers in the sectors of agriculture, agrofood, environment, non-food valorisation of agro-resources. The purpose of this Master is also to face the major changes in the agricultural and agrofood sectors, and to meet the issues of sustainable development.... [-]