Nordic expertise in Natural Foods
The Master's Degree Programme in Food Development provides you with competence for meeting the challenges in research and development in the food industry and academia.
The Master's Degree Programme in Food Development 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. The 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.
Through the Programme, you will gain education and qualification for working as an expert, for example in food authorities.
Academic Excellence & Experience
The Food Chemistry and Food Development Unit is an essential element of the core strength of food science and technology in Finland. The Unit has an internationally edge-cutting profile in research on:
The chemistry and biochemistry of food lipids and secondary metabolites.
The molecular basis of food quality and the health-promoting properties of food with a special focus on the northern crops and wild resources.
Significance of northern climate as factors influencing crop quality.
Food development research and technological innovation for the sustainable utilization and value addition of food resources.
With an internationally well-established record in berry research, oils and fats, human milk, and cow milk, the Unit has expanded its research into other food resources such as cereals, legumes, and mushrooms. The research also targets new food resources for future food security, healthy diet, and business growth.
The ultimate goal is to support a sustainable bio-future based on internationally top science. State-of-art targeted and non-targeted food metabolomics is an important tool for research. In addition to basic sciences, the research of the Unit includes a strong applied angle supporting the research and innovation in the food industry.
Master's Thesis & Topics
The final project aiming for the Master’s thesis in technology is based on an independent, experimental research project in a laboratory. The research work is made under the guidance of a supervisor. The results obtained at the research project will be presented in a Master’s seminar using common procedures known from scientific meetings. The Master’s thesis will be written based on the results from the experimental work and a review of relevant background literature.
Examples of thesis topics:
Triacylglycerol fatty acid composition and expression levels of related biosynthesis genes in seeds and pulp of developing sea buckthorn (Hippophaë rhamnoides) berries
Effects of wine yeast on the chemical composition of black currant wine – anthocyanins and alcohols
Development of Lupin (Lupinus angustifolius L) based Mayonnaises
Optimization of a UHPLC method for analysis of cafestol and kahweol in various coffee types
Sensory contribution of glycosylated phenolic compounds
Possibility for Double Degree
The University of Turku has a double degree programme in Food Development with Jiangnan University (Wuxi, China). Food Development students have a possibility to join the double degree programme pursuing Degrees of Master of Science in Technology at the University of Turku and the Master Degree of Engineering at Jiangnan University
The students fulfilling the degree requirements of the Master’s Degree Programme in Food Development will obtain a Master of Science in Technology degree at the University of Turku. To obtain a double degree from both universities, a student has to, in addition, complete:
At least 30 ECTS, or one semester equivalent, of coursework in the Jiangnan University,
Jointly supervised a Master’s thesis.