This programme aims to equip students with the advanced skills, knowledge, and expertise to undertake technical and production management roles in the globally important
This programme aims to equip students with the advanced skills, knowledge, and expertise to undertake technical and production management roles in the globally important agri-food sector.
The agri-food sector is intrinsically linked to challenges around land and water use, climate change and health and well-being.
Students will have the opportunity to study areas such as advanced crop science, advanced food manufacturing, new product and process development, food safety & technical management, as well as commercial, operational, supply chain and agile management.
Students will also have access to industry-relevant specialist technologies and new equipment at both the University of Lincoln’s food and agricultural campuses, the National Centre for Food Manufacturing at Holbeach, and at Riseholme Park....
With more than 170 billion euros in annual turnover, the agri-food sector is a major player in France, Europe and worldwide. Normandy, a historically agricultural and agr
Key informationduration of training: 12 monthsrecruitment from bac 5training venue: Rouen campusTuition fees: 12 000 €certified training Conference of Grandes Ecoles
"With more than 170 billion euros in annual sales, the agri-food sector is a major player in France, Europe and worldwide. Normandy, a historically agricultural and agri-food region, remains today one of the most important in France in this sector. It is an exceptional home for cooperatives, SMEs and multinational agribusinesses.
The Advanced Master "Marketing, Communication and Engineering of Food Products" (MS MCIPA) is a training designed with and for these companies. This training, based on a field pedagogy, aims to equip future managers of the agri-food sector with a dual competence, marketing and technical, complementary and essential to meet the challenges of development of the food industry. The MS MCIPA, built in partnership with the Normandy School of Management, is accredited by the Conférence des Grandes Ecoles. It trains tomorrow's decision-makers: inspired, involved, social and innovative. "...
The University of Nottingham - Faculty of Engineering
This course is designed to equip you with the skills, knowledge and ability to become a professional food process engineer.
This master’s course in Food Process Engineering will give you the theoretical and practical knowledge needed in the food industry, which, combined with relevant industrial training and experience, can help you on the path towards becoming a chartered engineer.
Your training will give you a detailed understanding of food process engineering theory, methods and practice, and is delivered by a team of specialists including lecturers from the food industry, or with food industry experience.
Your learning will be informed by lecturers from the food industry, or with food industry experience.
This course provides specialized training, informed by industry and the faculty’s research strengths, in processing properties of food materials, from farm to fork.
The University of Nottingham has a strong research reputation in the field of food science. Our school of Biosciences is ranked no. 1 research environment in the UK for Agriculture, Veterinary and Food Science (2014 Research Excellence Framework).
This Erasmus Mundus Joint Master's aims to provide a European dimension in the knowledge-intensive area of food research and development and is highly relevant for both E
The Erasmus Mundus Joint Master Degree 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.
Semester 1: Food Science and Technology, Sustainability, R&D Project Management. Semester 2: Culinary Innovation, Business Creation, Marketing....
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....
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....
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 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.