There is a professional idiom that describes the nature of Food Science: studying food “from field to fork”. With a Master in Food Sciences, you will indeed study all aspects of food, from harvesting and producing to cooking and consumption. The field of Food Sciences has developed immensely over the last years, and today, a Master in Food Sciences is a highly interdisciplinary applied… Read more
There is a professional idiom that describes the nature of Food Science: studying food “from field to fork”. With a Master in Food Sciences, you will indeed study all aspects of food, from harvesting and producing to cooking and consumption.
The field of Food Sciences has developed immensely over the last years, and today, a Master in Food Sciences is a highly interdisciplinary applied science that uses achievements of different fields, such as chemical engineering, microbiology, biochemistry, and many others. This is the reason for a considerable number of sub-disciplines that this field of science includes. Some of the most exciting and advanced sub-disciplines that you can explore with a Master in Food Sciences are food chemistry and analysis, food preservation and packaging, food technology, and many others. All these studies try to raise the quality of food. At the same time they provide information for safety and ways to produce food that meet the requirements of the overpopulated and overstimulated modern world. Food science is not only about cooking; it is also about some hard scientific research, real challenges, and unraveling riddles.
Start looking for your future Master in Food Sciences right away! Don’t hesitate to find out more about the specific Master in Food Sciences programs by clicking on the links below.
This two-year master programme provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the ... +
The programme is aimed to educate academically educated specialists and new scientists with creative thought and competence to make decisions for promoting future development ... +
This engineer has the dual specialty Food and Health. This training also highlights the many relationships they have with each other, as in humans.
AQFood focuses on the production of aquatic food throughout the entire production and food supply chain, linking primary production including aquaculture and wild catch with p ... +
The Master degree in Environmental and Food Economics (EFE) is an internationally oriented high-quality programme designed to provide students with both an excellent academic ... +
The Degree Course in Food Science and Technology is designed to produce graduates possessing good basic and practical knowledge in the main sectors of food science and technol ... +
Engineered by a pedagogical team of over 80 experts: research professors from a variety of disciplines (agronomy, medicine, veterinary studies, biology, pharmacy, law, economi ... +
MP2 is a 2 year, course-based, full-time international research Master’s Degree focused on Microbiology and physico-chemistry applied to food and wine processes. This master a ... +
The primary purpose of the MTech Food Technology is to provide students with specialised advanced education and training while meeting the requirements of a specific research ... +
General Objective: To offer a framework of specialized academic training to graduates of Biological Sciences, Chemical-Biologists, Chemical Engineering, Agronomists and relate ... +
The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital caterin ... +
The MEngSc in Food Engineering provides comprehensive coverage of bioprocess and food manufacturing systems engineering. On this programme you will develop new technical compe ... +
The Executive Master in Quality Systems and Agri-food Safety is a specialization course aimed at those who want to professionalize and / or specialize their knowledge and skil ... +
Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory, and nutritional changes in ... +
FEBT focuses on two areas of specialization: Food Process Engineering and Bioprocess Technology.