This programme is aimed at students who want to learn more about food and who want to work with innovative future foods, for instance as a part of the solution to major health issues such as malnutrition and obesity. The programme covers the design and production of foods with health benefits. You will learn about subjects such as food chemistry, food processing, surface and colloid chemistry, microbiology, nutrition and food analysis. It is also possible for students to choose courses with a focus on environment and sustainability.
The programme is closely aligned to market needs and there is a strong emphasis on engineering sciences. During your studies, you will meet not only world-leading researchers within the department but also guest lecturers from various food companies working with, for example, product development and marketing. Our links to local industry are strong and our focus on innovation is high; many of our researchers have converted research results into successful entrepreneurial enterprises, such as Oatly, Optifreeze, Probi and Solve.
Courses feature both theoretical and practical learning, and we ensure our students understand both the ‘why’ and the ‘how’ of the subjects they study. Many projects are highly product-focused, and often include visits to local companies as well as industry advisors who help guide students through their projects. In order to cope with the programme, we recommend that the students have knowledge of unit operations, thermodynamics and laboratory skills from their Bachelor’s degree.
After completing this programme, you will:
Have achieved a high level of broad skills in food technology and nutrition to meet the global challenges of food security.
Have improved your communication skills through discussions, debates and by practising written and oral presentations of projects.
Be able to suggest processing conditions for the industrial manufacture of high-quality food products in terms of nutritional and sensory properties and with regard to raw materials, convenience, energy and sustainability.
Food Chemistry and Nutrition (7.5 credits)
Food Microbiology (7.5 credits)
Food Engineering (7.5 credits)
Food Technology for Formulation (7.5 credits)
The Relationship Between Food Industry, Society and Consumers (7.5 credits)
Project in Food Product Development (15 credits)
Alternative compulsory courses, ‘Specialisation’:
At least one of:
Enzyme Technology (7.5 credits)
Probiotics (7.5 credits)
Surface and Colloid Chemistry (7.5 credits)
Alternative compulsory courses, ‘Sustainability’:
At least one of:
Environmental Issues (7.5 credits)
Industrial Environmental Management (7.5 credits)
Quality and Product Safety (7.5 credits)
Chromatographic Analysis (7.5 credits)
Environmental Biotechnology (7.5 credits)
Green Chemistry and Biotechnology (7.5 credits)
Unit Operations in the Biotech and Food Industry (7.5 credits)
Swedish for Beginners (7.5 credits)
Heat Transfer (7.5 credits)
Design of Experiments (7.5 credits)
Packaging Logistics (7.5 credits)
Bio Analytical Chemistry (7.5 credits)
Downstream Processing in Biotechnology (7.5 credits)
Advanced course in any field (15 credits)
Courses in total: 90 credits, Master’s degree project (30 credits)
Your future job could be anywhere in the world; in a small or large multinational company, a research institute, a university or a government authority. About half of our graduates have found jobs at companies like Arla Foods, Tetra Pak, Optifreeze, Albina Snacks, Glucanova and AAK. Roughly 25% have continued to studies at the doctoral level and the rest have found a job in the public sector or at a research institute.