Master in Food Science and Safety

Why @KTU?

KTU master’s in Food Science and Nutrition are the only postgraduate studies in the Baltic States that have been awarded the international EQAS-Food Label quality label. These studies will set you on a highway leading to the exciting places in a European job market or, should you choose so, to a brilliant research career. MSc Food Science and Nutrition study programme educates smart food science and Nutrition professionals, focusing on future food technologies with an emphasis on the bio-economy and functionality.

This programme has been developed to educate wide profile food science specialists both for the food industry and the companies conducting food products’ research. Our students learn the theory, methods and technology behind the development of new products enriched by advanced natural antioxidants, antimicrobial substances, they acquire the skills needed for analysing the rheological characteristics and texture of various components. During your studies, you will learn the skills and competencies needed to lead interdisciplinary projects and will be educated on food production safety and quality management.

After graduation, you will be able to conduct food innovation groups or even build your own business. Your education will allow you to become an influential speaker able to form public opinion in the fields of food science, safety, technology and nutrition.

• Access to the four unique semi-industrial food technology lines (bread, beer, meat, fish, dairy products) at the Lithuanian Food Science and Technology Competence Centre at KTU
• Possibility to join internationally renowned food science research groups
• • A unique to Lithuania MA+ study model allows students either to aim for excellence in a chosen speciality field or to strengthen their interdisciplinary competencies by choosing different elective study paths

What will you study?

• Healthy food: food additives, toxicology, food supplements
• Biotechnologies: processes, management, optimisation, improvement, technological processes
• Food quality: impact on health, chemical hazard, microbiological hazard
• Food safety: standards, regulations, legal acts, environmental protection