A Master of Science in Food Science is a graduate degree that prepares people to work in various aspects of food production and development. As a Master of Science, the program takes an in-depth, multidisciplinary approach to give students a deeper understanding of food safety and science.
What is an MSc in Food Science? This degree focuses on health, food quality and safety, and food production. Degree candidates learn about every step of production, from growing or harvesting to cooking and consuming. The degree pulls from a wide range of disciplines including chemistry, biology, nutrition, and chemical engineering. Students learn about the properties that give food its flavor and health benefits, the processes commonly used in food production, and various methods of improving food quality or safety.
An advanced degree in food science can be valuable because of the increasing public focus on producing food sustainably and consuming only healthy food. Candidates with a Master of Science in this discipline are uniquely equipped to take on jobs focusing on healthy or eco-friendly food production.
The cost of earning a Master of Science can be considerably different from one region and institution to the next. Prospective students should carefully research the different programs to identify one with manageable expenses.
People who have studied food science may work in food production, product development, or quality control. Specific jobs include improving growth or production processes, developing new foods, and preventing contamination or other food safety issues. Food scientists may work for employers ranging from large corporations to government agencies.
Today, the MSc in Food Science can be earned online. Since many institutions still do not offer this degree, online courses can be an excellent option for people who want to complete an education without moving or giving up a current job. Anyone interested in this degree can easily learn more about curricula, pricing, and other degree program details. Search for your program below and contact directly the admissions office of the school of your choice by filling in the lead form.
Green Mountain College’s online Masters of Science in Sustainable Food Systems is the first distance learning program of its kind in the country, offering an in-depth int
Green Mountain College’s online Masters of Science in Sustainable Food Systems is the first distance learning program of its kind in the country, offering an in-depth interdisciplinary understanding of sustainable agricultural production.
In today’s world of complex food and agriculture systems, we need leaders with a deep knowledge of the economic, ecological, and social forces driving food systems.
Our Master of Science in Sustainable Food Systems program prepares you for a graduate level interdisciplinary understanding of sustainable agricultural production, and a deep knowledge of the economic, ecological, and social forces driving food systems.
At Green Mountain College, we’ve been teaching about sustainability for two decades. Our distance MSFS program—built on the success of the College’s undergraduate major in sustainable agriculture and on the surging interest in food and agriculture in the U.S. and beyond—is accredited by the New England Association of Schools & Colleges (NEASC), and is designed to provide students with the skills to conduct in-depth interdisciplinary investigations into the complex arena of their own bioregional food systems. MSFS students graduate with the knowledge and confidence to become leaders and join a cutting-edge community ready to make a difference....
Ghent University - Faculty of Bioscience Engineering
The Master of Science in Food Technology will prepare you to become a highly skilled professional in food technology, equipped with the necessary technical and managerial
Inter-university programme - Joint degree offered by the two leading universities in Flanders
High-level research-based education to solve food security problems in developing countries
Farm to fork multi-disciplinary approach
Food should not only be produced, but it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand, processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.
Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer....
The master’s degree programme in food development provides you with competence for meeting the challenges in the research and development in the food industry and academi
Master's Degree Programme in Food Development
Nordic expertise in natural foods.
The master’s degree programme in food development provides you with competence for meeting the challenges in the research and development in the food industry and academia.
The Programme is designed to provide you with an understanding of the connections between the different aspects and functions of food. Special attention is paid to the influence of various factors on the composition, sensory properties and health effects of food at a molecular level. Application of food metabolomics and modern biotechnological methods in food research and food development is an important part of the curriculum. The curriculum also covers various aspects of food safety and European food laws and legislation....
ISA Lille - Graduate School of Agriculture and Bioengineering
ISA Lille offers a Master of Science and Engineering, major in Food Science, taught in English or in French, in the Sustainable Management of Food Production, quality, sa
Master of Science and Engineering,
Major in Food Science
ISA Lille offers a major in Food Science, taught in English or in French, in the Sustainable Management of Food Production, quality, safety and industrial environment.
The objective of this program is to train future food industry managers to be able to deal with the environmental impact of this sector in a globalization context.
Our Food Science program combines theory and practice through site visits, study trips, food technology experiments, serious games, research and industrial projects and professional immersions.
In addition, ISA Lille students spend 40% of their time immersed in professional experiences. These experiences include working on industrial projects or doing internships in companies or research laboratories, in France and abroad....
Developing solutions for healthy food production while decreasing environmental impact and increasing animal welfare is the main focus in the agrobiology programme at Aar
MSc in Agrobiology
Food production in a challenging future
Developing solutions for healthy food production while decreasing environmental impact and increasing animal welfare is the main focus in the agrobiology programme at Aarhus University. Topics of study are genetics, biotechnology, production systems, and the interaction of agriculture with nature, among others. The programme is broadly science-based with a focus on applicability and problem-solving, and takes an integrative approach to learning about the biology behind food production.
Cross-sectional knowledge and approaches
The core of this programme is biology, with perspectives on sustainability, environmental impact, animal health and welfare, plant health, and product quality. Students can choose between specialisations including animal nutrition, plant nutrition, animal health and welfare, plant health, and pest management, or combine animal and plant sciences. Because this is a cross-disciplinary master’s, students can also choose courses from other academic programmes....
The Nutrition and Food Science program provides knowledge and skills in human nutrition, principles of food management, food science, and practice in problem-solving and
The Nutrition and Food Science program provides knowledge and skills in human nutrition, principles of food management, food science, and practice in problem-solving and decision making. The curriculum encourages critical and creative thought, development of skills in human relations and communications and the value of life-long learning. The academic program is sensitive to changes in our dynamic society; it emphasizes personal and professional growth as well as research. There are diverse opportunities for the graduate in the areas of food service management, education, administration, nutritional care, and health promotion.
Applicants must have either an undergraduate degree in the discipline or sufficient coursework in the field to provide the background required or may complete additional undergraduate or graduate prerequisites. For more information regarding the MSc in Nutrition and Food Science, please click here....
This Degree Course is designed to be the natural continuation of studies graduates in Food Science and Technology, Catering Science and Gastronomic Science, but it can al
Official Program Description
This Degree Course is designed to be the natural continuation of studies graduates in Food Science and Technology, Catering Science and Gastronomic Science, but it can also be of interest to graduates in other scientific-technical areas of chemistry, biology, and engineering, in possession of an appropriate curriculum.
At the end of the course, second cycle graduates in Food Science and Technology will have gained the following knowledge and abilities:
a solid foundation knowledge in those areas of mathematics, physics, computer science, chemistry and biology relating to the applied aspects of the food sector;
a solid knowledge of the scientific method needed to apply basic and practical knowledge to the solution of the many technical and organizational problems of the food sector;
the ability to optimize production, preservation and distribution processes and to manage industrial research and development projects;
the ability to manage and promote food quality and safety in accordance with regulations on workers’ safety and protection of the environment;
the ability to perform efficiently complex supervision and management activities in the agri-food sector;
a high level of technical expertise in monitoring the organoleptic, hygienic and nutritional quality of food, also using innovative methods;
advanced skills in the management and organization of companies, agri-food supply chains and consultancy firms and services connected with them;
the ability to communicate, to work within multidisciplinary groups and to show good judgment both on the technical and economic level and on the human and ethical one;
proficiency in at least one...
The Interuniversity Program in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation; the
To fulfill its nutritional destiny, food must be both safely produced and safely delivered to its end consumer. This requires, on the one hand, processing technologies for converting edible raw materials into foods with decreased inherent stability, and, on the other, preservation technologies for increasing the stability and shelf life of foods.
What is the Master of Food Technology all about?
The Interuniversity Program in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:
the transformation (processing) of raw materials into products suited for human consumption
the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.
The MSc in Food Safety and Quality is designed to develop your undergraduate knowledge and improve it through application and research.
The field of Food Science is broad and the programme reflects this diversity, with emphasis on Raw Material Qualifying, Processing Technology, Quality Analysis and Quality Assurance. Throughout your stay at Debrecen University, as a postgraduate student of Food Safety and Quality, you will have a personal academic tutor to guide you through your studies and to meet your individual goals and interests. We offer you a 4 week field practice in summer. Areas of study: Organic and Biochemistry, Food Safety and Quality, Food Processing Technology, Economics, Physical, Chemical and Microbiological Analysis, Laboratory Practices
Food security is one of the major concerns of our time. The production of adequate and nutritious food for everyone, using the available recourses in a sensible and susta
Food security is one of the major concerns of our time. The production of adequate and nutritious food for everyone, using the available recourses in a sensible and sustainable manner is a key priority worldwide, especially considering the expected effects of climate change on food production.
The Future Food Sustainability MSc aims to provide students with the key skills and knowledge that would enable them to work on ensuring food security and sustainability at a technical and/or strategic level. Cutting edge technologies and emerging trends are presented and discussed in the context of sustainability, while visits to relevant industrial sites aim to expose the students to the most industry-relevant technology and provide them with a real feel of the food supply chain challenges....
The Master in Health Food Innovation Management prepares students to understand the process of innovation in the food and beverage industry, with a specific focus on impr
MSc in Health Food Innovation Management
The Master in Health Food Innovation Management prepares students to understand the process of innovation in the food and beverage industry, with a specific focus on improving consumer health and healthy eating behaviour. Through a multidisciplinary learning approach, students will be prepared to help transfer health science aspects into sound new product and marketing concepts.
The programme will be offered at the Maastricht University satellite location in Venlo, under the responsibility of the Faculty of Health, Medicine and Life Sciences.
The Master in Health Food Innovation Management is a two-year, full-time programme taught in English....
The online Master of Science in Nutrition offered by the Adelphi University College of Nursing and Public Health provides you with the scientific knowledge and educationa
Leverage your passion for health and wellness to take advantage of career opportunities in a growing field.
The online Master of Science in Nutrition offered by the Adelphi University College of Nursing and Public Health provides you with the scientific knowledge and educational credential you need to effectively promote health, prevent disease and advance your career.
To help you maximize your educational investment, we offer a streamlined curriculum concentrating on competencies that both reflect the latest nutrition science research and align with current professional opportunities.
Our fast-paced, flexible, 100 percent online M.S. in Nutrition program helps you balance all your obligations and quickly prepares you for diverse opportunities in an expanding field....
Wroclaw University of Environmental and Life Sciences
Food technology and human nutrition second cycle study program (Master level) is designed to provide a solid education in the field of product quality assessment, process
Duration: 1,5 years (3 semesters)
Professional title: Master
Study Profile: general academic
Start Month: February
Semester Tuition Fee: 1600 EUR
Food technology and human nutrition second cycle study program (Master level) is designed to provide a solid education in the field of product quality assessment, processing, preservation and storage of raw materials of plant and animal origin. The course covers the basics of microbiology and food biotechnology, administration and management and human nutrition of different age and social groups. The student will gain the knowledge of modern techniques and technologies used in the food and human nutrition industry and also he will do research work in these fields. Furthermore, the course will give insight into the principles of planning and carry out the experimental work, as well as calculate and presenting the research results....
Syracuse University - David B. Falk College of Sport and Human Dynamics
The 36 hour M.S. in Food Studies offers graduate students an interdisciplinary and holistic approach to food systems, food economies, and sustainable livelihoods and envi
The 36 hour M.S. in Food Studies offers graduate students an interdisciplinary and holistic approach to food systems, food economies, and sustainable livelihoods and environments that influence public health and nutrition outcomes and overall well-being. The core focuses on multi-scale interpretations of the political economy of the food system, human rights to adequate food, as well as transnational food movements and related public policy. The MS in Food Studies complements student interest in other areas including economic and social development, public health, agriculture and food policy, civil rights, effective organizational communication strategies, and entrepreneurship, among others. Upon completion of the program, graduates will be prepared to bring substantive knowledge and analytical skills to engage in employment at food-oriented organizations of all types or continue with graduate or professional studies....