"Dunarea de Jos" University of Galati
MSc in Food Science and Engineering
Galaศi, Romania
DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
On-Campus
Key Summary
About: The MSc in Food Science and Engineering focuses on advanced food processing, preservation techniques, food quality control, and safety management. Students will gain knowledge in food chemistry, microbiology, and engineering principles, preparing them for real-world challenges in the food industry. The program typically spans one year for full-time students.
Career Outcomes: Graduates can pursue careers as food technologists, quality assurance managers, food safety consultants, and product development specialists in various sectors, including food manufacturing and research institutions.
Scholarships
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Introduction
Partnership for Performance
The Faculty of Food Science and Engineering (FFSE) is the oldest food faculty in Romania and has top research and educational programs at the national level. It encompasses two departments:
- Food Science and Engineering and Applied Biotechnology
- Aquaculture, Environmental Science and Cadastral Measurements
FFSE offers a broad range of educational programs in food science and engineering and environmental protection at Bachelor, Master and Ph.D. level
- 6 Bachelor programs
- 7 Master of Science programs
- 3 Ph.D. programs
Research subjects developed by the Faculty of Food Science and Engineering
Research directions
- New processing technologies that ensure food safety equilibrated nutrition and sustainability
- Food safety strategies correlated with equilibrated nutrition and sustainability
- Sustainability of aquatic bioresources
- Management of natural bioresources
Research themes
- Optimization of the food processing technologies and unit operations
- Valorization of the by-products and raw materials
- Functional foods tailored for different categories of consumers
- Microencapsulation and control released of the bioactive compounds
- Studies on food products` minimal durability and extended shelf life
- New packaging materials for foods and modified atmosphere packaging techniques
- Food reformulation
- Researches on emerging pathogens control
- New bioactive compounds obtained with enzymatic hydrolysis
- Rapid methods for food components identification
- New foods obtained by minimal processing technologies
- Phytobiotics and probiotics applications in aquaculture
- Evaluation of the fish populations from Danube river
- Stress control and illnesses occurrence in recirculating aquaculture systems
- Optimization of the recirculating aquaculture systems design
- New fishes species growth in recirculating aquaculture systems
- Biosyntheses of functional compounds using enzymes synthesized by microorganisms
- Enzyme kinetics from different vegetal matrixes and valorization of functional products
- Fermentation processes design, control of the microorganisms and simulations
- New methods for understanding biomolecules properties applying in-silico methods
- Strategies for bioremediation de-pollution and valorization of the byproducts