The MSc. in Food Science and Nutrition is a full-time taught course running for 3 semesters.
Candidates for registration in this MSc. course must first hold at least Bachelor of Science degree in any of the following subjects:
- Food Science & Technology;
- Chemistry or Applied Chemistry;
- Chemical, Biochemical or Agricultural Engineering;
- Human Nutrition
International applicants must have obtained an academic Bachelor of Science degree or Engineer degree in a discipline related to the content of the program. Candidates are expected to have basic science training in at least two of the following fields: mathematics, chemistry, and biochemistry, biology and microbiology
Each application will be evaluated by the Educational Committee for admission and the personal interview with the applicant might be necessary.
Applicants are expected to speak English enough to make an oral presentation and participate actively in the courses and use the internet to search for relevant information.
Learning outcomes of the whole program
On successful completion of this program, students should be able to:
- present as an original research in food science and an evaluation of the associated scientific thesis
- apply critical thinking skills to solve problems in food science.
- explain the principles of, and apply in practice, techniques used in food research scientific literature
The expected outcomes are that students should acquire and demonstrate:
- an understanding of the technological and science base for the production and preservation of foods;
- an understanding of methods for the assessment and control of food safety;
- an understanding of the science base of diet and health issues as they influence the food industry;
- an ability to elaborate methods to modify and control food quality by means of chemical, microbiological and sensory analysis techniques;
- a capacity to undertake research in food science
- critical, presentational and interpersonal skills.
This school offers programs in: