The Master in Safety and Food Quality allows to adapt scientific knowledge in the food field to the legal provisions in continuous change and to update the norms of quali
The Master in Safety and Food Quality allows to adapt scientific knowledge in the food field to the legal provisions in continuous change and to update the norms of quality, applicable in the alimentary area. Studying this Master also allows to obtain knowledge about the diversity of food industries that exist in the market and the processes that apply to each of them.
The economic development of the food industry, European Union regulations and legislation, make producers and suppliers more responsible for providing food to safer and healthier consumers. It is in this context that a professional is increasingly sought by organizations, the food quality and safety technician, responsible for ensuring and guaranteeing the quality of products and processes and therefore the satisfaction of customers and consumers. The role of the auditor of food safety and quality control, who is responsible for the design, development, implementation and audits of food safety and hygiene systems, is essential....
Instituto Politécnico de Viseu – Escola Superior Agrária (ESAV)
The general objectives of this course of Master in Food Quality and Technology, the acquisition and further development of scientific and technical knowledge in Food Qual
Objectives and competencies
The general objectives of this course Master in Food Quality and TechnologyThe acquisition and deepening of scientific and technical knowledge in Food Quality and Technology.
The specific objectives of the course of study leading to the degree of Master in Food Quality and Technology:
Increasing knowledge of operations and processes in the food industry, in order to control the reactions in food during processing and storage thereof;
Understand and have the ability to execute and implement modern analytical techniques associated with food, as well as demonstrating expertise in the application of modern laboratory techniques of analysis;
In this University Master's Degree, the first official Master to offer specialisation in research in the culinary, hospitality and food sector, you'll learn about the res
Become a highly qualified professional, thereby allowing you to work in areas related to scientific and technological research and innovation in food and gastronomy.
The culinary, food and catering sector is constantly developing. As a result, there is a need for professionals who are familiar with and apply valid research tools in order to allow the sector to move forward in any of its forms.
In this university Master's Degree, the first official Master to offer specialisation in research in the culinary, hospitality and food sector, you'll learn about the research methodologies used in the gastronomy sector and how to apply them in order to create innovative business propositions, managing multi-disciplinary teams. You'll also gain expertise in the development of new products and services, with a scientific-technological base. You'll acquire in-depth knowledge of the market and you'll be able to identify new business models. This Master's Degree will also open the doors to teaching and doctoral studies....
The way food is produced, processed and what is eaten has changed significantly over time. Whereas it is likely that our great-grandparents ate predominantly local and se
Last few days to enroll!
The way food is produced, processed and what is eaten has changed significantly over time. Whereas it is likely that our great-grandparents ate predominantly local and seasonal foods, today, it is estimated that the average meal travels over 2,400 km, from the field to fork. As our food is transported around the world, it is subject to myriad rules and regulations.
Food plays a central role in our societies, cultures, economies and personal lives, but few understand how food makes it to our plates. The Master's in Food, Society, and International Food Governance clarifies this process.
This programme is designed for individuals interested in enhancing their understanding and analysis of agriculture and food policy and increasing their understanding of the social, cultural and economic factors that influence and shape the development and enforcement of agriculture governance. This combination presents an opportunity to explore connections between the historical, political, scientific, strategic and ethical considerations involved in the organization of food policy and agriculture internationally. The programme trains students to identify and generate solutions for just and sustainable food systems. It attracts a diversity of learners from professionals to those just starting their careers. All of our students share an interest in the organization of food systems and in food governance....
The Master programme in Food and Meal Science enable students to use an independent, critical and cross-disciplinary holistic approach to work with research and developme
The Master programme in Food and Meal Science enable students to use an independent, critical and cross-disciplinary holistic approach to work with research and development of food and meals for different groups. From the starting point of the meal consumer, relevant research will be reviewed in order for the student to deepen, broaden and update their knowledge, apply it in various activities, and participate in research projects.
Structure and content
The programme comprises 60 credits. The work placement is an elective course of 7.5 credits. The programme is taught online.
Compulsory courses (45 credits) are marked with *
* The Complexity of Food Choice: The Public Meal from a Consumer Perspective, 7.5 credits
* Food, Overconsumption and Consumer Critique, 7.5 credits
* Applied Statistics in the Health Sciences, 7.5 credits
* Food for Many: Interdisciplinary Approach and Methodology, 7.5 credits
Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the f
Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues.
The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) aims to respond to these issues and to the needs of companies wishing to recruit cross-disciplinary executives and managers who play a major role in the innovation processes....
The Master Degree in Food Science and Technology/Department of Nutrition and Food Technology is awarded by the Faculty of Graduate Studies at Jordan University of Science
First: Thesis Track
1. Compulsory Requirements:
AP 701 Experimental Design and Statistical Analysis
NF 703 Advanced Laboratory Techniques in Food and Nutrition
NF 758 Advanced Food Chemistry
NF 762 Advanced Food Technology
NF 791 Seminar
2. Elective Requirements:*
PP 726 Post-harvest Physiology
NF 754 Advanced Food Microbiology
NF 756 Food Analysis
NF 764 Enzymes in Food
NF 766 Fat in Food
NF 768 Food Proteins
NF 772 Dairy Technology
NF 773 Vitamins and Minerals in Nutrition
NF 774 Cereal Technology and their Products
NF 776 Biotechnology in Food
NF 792 Selected Topics in Food Science
*The student may study not more than 3 credit hours from courses of 700 or 800 level offered by other programs related to his field of study upon approval of the Dean of Graduate Studies based on the recommendation of the departmental graduate studies committee....
Explanation of physical and chemical interactions between various constituents resulting from processing
operations often lead to physical sensory, and nutritional change
Master in Food Science and Technology
The program includes following courses:
Physiochemical aspect of foods
Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory and nutritional changes in foods. Combination of important information on processing and food quality. This course describes the effects of various processing technologies on quality changes of different major foods in an integrative manner
Advanced Food Engineering
Discuss the modeling, design, and simulation of the most important food processes mainly the heat and mass transfer processes. This is done by explaining the fundamental engineering and economics relationships, and literature data on physical and transport properties of food....
Asian Institute of Technology School of Environment, Resources and Development (SERD)
FEBT focuses on two areas of specialization: Food Process Engineering and Bioprocess Technology.
Master of Food Engineering and Bioprocess Technology (FEBT)
FEBT focuses on two areas of specialization: Food Process Engineering and Bioprocess Technology. Food Process Engineering focuses on the application of engineering principles to the design of postharvest and food processing equipment; changes that may occur within products during handling, processing, and storage; measuring and controlling the quality of raw food materials; food supply chain safety; the handling and utilization of wastes generated during on-farm processing. Bioprocess Technology dedicated to the developments in biotechnology and its applications in agro/food, functional food, biopolymers, dairy and meat science, cosmetics and pharmaceuticals. Industrial bioprocess technology for the conversion of raw agricultural products to useful food products, biomaterials with specific growth promoting properties are developed for application in organic farming. To strengthen applicability of microorganisms for specific purposes, courses are given in genetic engineering of microorganisms. DNA with interesting properties is transferred to produce strains for industrial applications....
The Master’s degree program in Food Science was created to educate professionals and researchers with deep knowledge in science and food technology, with initiative and c
Food Science Master's Degree
The Master’s degree program in Food Science was created to educate professionals and researchers with deep knowledge in science and food technology, with initiative and creativity that make them able to participate as agents of innovation in academic activities (teaching and research) or inside the productive sector, or being capable of doing a doctoral program in the area of food in Mexico or abroad.
Universidad de las Americas Puebla has developed over the past 15 years, without interruption, research in food science and technology transfer in the region near its facilities. The master's degree program in Food Science is of prime importance for the institutional development due to its socio-economic impact in the region....
Food of Life is a cross-disciplinary master’s program within the science of animal-derived foods. In a unique way, the course combines animal science, food science, and t
Master’s Program - Food of Life
Food of Life is a cross-disciplinary master’s program within the science of animal-derived foods. In a unique way, the course combines animal science, food science, and technology.
Food of Life is a part of the Erasmus Mundus program initiated by the European Commission to enhance and promote European higher education throughout the world. The two-year Master’s program builds on the expertise of four European universities:
-- University of Copenhagen,
-- Swedish University of Agricultural Sciences,
-- Universitat Autònoma de Barcelona,
-- University of Helsinki
Food of Life is a cross-disciplinary Master’s program integrating Animal Science, Food Science, and Technology. In a unique way, the education combines these sciences focusing on social as well as cultural and, of course, scientific aspects of the food production chain....
The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food s
The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.
Business development of the food industry, regulations and legislation of the European Union, make producers and suppliers responsible for providing consumers with safe and healthy food. In this context an increasingly professional organizations defendant arises, technical quality and food safety manager to ensure and guarantee the quality of products and processes and thus the satisfaction of customers and consumers. Figure auditor's food safety and quality control responsible for the design, development, implementation and system audits hygiene and food safety is needed....
The Master in Safety and Food Quality has as objectives the train university graduates in health sciences and science, control and certification of quality and food safet
The Master in Food Safety and Quality Aims to train university graduates in health and science sciences in the control and certification of food quality and safety in line with national and supranational legislation in force, allowing them to design, develop, apply and certify techniques and procedures For the bromatological, nutritional, toxicological and biological control of food, as final product, and the assurance of its quality and hygiene.
This degree integrates faculty whose teaching and research activity is related to different fields of safety and quality of food. It also has the collaboration of professionals from the health administration of the Canary Islands, as well as representatives of the business sector with responsibilities for inspection and quality control of food. Cooperation agreements with various public institutions and food businesses allow students to learn firsthand the procedures, rules and techniques discussed in the training program and complement their training....
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 rese
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 component so that students can master the required experimental and technological skills and necessary fieldwork competencies such as innovation, decision-making, strategic thinking and organisational skills.
A dissertation-based MTech Food Technology consists of a comprehensive study of a specialized area in the field of specialisation, reported on and submitted in the form of a dissertation at the end of the programme. The degree demands a high level of intellectual and theoretical knowledge and insight into problems related to the field of study and of critical reasoning, formulation, analysis and evaluation of a specific problem in the field of study....
OUS Royal Academy of Economics and Technology in Switzerland
At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program, the graduates will combine theory with their work experience and displa
3 TOP UNIVERSITIES = 1 EUROPEAN DEGREE All students will have in addition to ABMS Diploma a Joint Diploma with University of Dąbrowa Górnicza (WSB) and Taras Shevchenko National University. 3 Top European Universities = Best Virtual/Distance Program = 1 Top European Diploma SWITZERLAND + EU + TOP RANKED 500 Advance Your Expertise at ABMS Connect with learners and leaders just like you in our online master's programs. You will go as far as your mind will take you as a master's student at ABMS. For Professionals The Master's of Nutrition and Culinary Arts (Food Service Management; MBA) signifies the next level of achievement in any academic discipline. At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program, the graduates will combine theory with their work experience and display a sound knowledge of the Nutrition and Culinary Arts (Food Service Management). Students are equipped with useful health consultant tools to enter the labor market and more contribute effectively and efficiently to organizations within this field. The Master in Nutrition and Culinary Arts is a study program for students that want to strengthen their skills in the health and food focusing mainly on the managerial elements. This study program will consist of a 12-month study period in which students will be taught through lectures. In our master's programs, you will:...