186 Food Science and Technology Masters Degree Programs

The Master Degree is an inter-university degree course coordinated by the University of Parma. One of three curricula included in the Master titled "Risk Management", will be performed at the University of Bologna providing to the students knowledge and skills on management of biological risk at farm and human level by using food technologies, epidemiological and predictive analysis.

The Master’s Degree program in Food Industry Engineering aims to create professionals capable of conceptualizing, planning, designing, and managing processes, systems, and services in the food industry, with a strong emphasis on safety. The educational path is structured around six areas: - food technology, microbiology, safety; - chemical and process engineering; - design and management of automatic machines and integrated automatic systems; - thermal exchange and energy sustainability; - supply chain management, data digitalization, traceability, and quality; - risk analysis and control.

Food system changes are required to improve human diets, promote planetary health, and achieve sustainable development. The MSc Nutrition and Food Systems program focuses on human nutrition and diets from a food system perspective.

The Master of Science in Food and Nutritional Sciences is designed to develop the basic knowledge and skills necessary to undertake research in Food and Nutritional Sciences and other related areas. It also develops competencies to work as food and nutrition specialists in education, or with other community nutrition agencies and food industries. The program also develops theoretical and experimental competencies necessary to pursue additional graduate studies or obtain professional degrees.

Graduates in Food Technology and Human Nutrition are equipped with knowledge and skills in technical, technological, nutritional, and economic science.

The Master’s Degree in Food Science and Engineering provides advanced training in food science, technology and innovation. It covers food processes and products, quality and safety, healthier and sustainable foods, digital transformation, automation, waste and by-product management, and research and development. Students can follow a specialization in Food Process and Product Engineering or Research in Food Technology.

Food technology is an interdisciplinary, technological field with closely interlinked areas of knowledge. The focus is on the new and further development of technologies and products. The conservation of natural resources, process optimization and production efficiency are the driving forces in the food industry in order to be able to offer the healthiest possible products at competitive prices and at the same time the highest possible quality.

Help create future sustainable perspectives on food by learning about the relation between food, people and places.

The objective of the Master of Food Technology is to provide a multi-disciplinary and specialized professional education in food technology, with special emphasis on postharvest and food preservation engineering on the one hand and food science and technology on the other.

The Faculty of Food Science of the UWM in Olsztyn, in collaboration with the Faculty of Mechanical Engineering and Process Engineering of the University of Applied Sciences in Offenburg, offers an opportunity to take up full-time, 3-semester, second degree master studies in the Food technology and human nutrition, in the field of food engineering.

The Master in Biotechnology and Food Science is an expert with high-level knowledge in biotechnologies, bioengineering and food science, with an emphasis on food quality and safety. The broadly designed structure of an intentional connection between chemical, biological, and engineering education.

This interdisciplinary Master's program combines food technology and nutrition with analytics, quality assurance, sustainability, food production, packaging, and legal frameworks. Practical laboratories, industry projects, elective courses, and international study opportunities prepare students for careers in industry, research, and development.

The MSc programme in Food Technology aims to provide a general understanding of food properties and production, and knowledge of technologies involved in the production of safe and healthy food that qualifies the recipient not only to analyse and control but also to design, innovate and develop food production systems and food products.

This two-year master provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The program is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.

Candidates must write a dissertation on their research project in food science and/or food technology and at least a concept research paper for publication in a peer-reviewed scientific journal.

The Food Science and Engineering Master's Degree aims to cultivate quality specialists who are well-developed morally, intellectually, and physically. Students are required to have good character and fine scholarship, rigorous learning spirits, and team spirit; be equipped with a solid theoretical foundation, specialized knowledge, and experimental skills in Food Science; be well informed with the technological developing trends of this discipline; have strong abilities to undertake independent scientific research, design, and teaching assignments. Graduates are expected to be competent to engage in teaching, scientific research, manufacturing, and management jobs in the field of Food Science.

Graduates receive a master's degree in Nutritional Sciences. Students may write their thesis in the field of biochemistry, food science, and nutrition. Students must complete 24 credits for the thesis track and 40 credits for the non-thesis track, of which at least 10 and 18 credits (respectively) are from the closed list of elective courses offered by the teaching program.

The Master of Science "Agricultural & Food Data Management" is at the interface between high technology and agriculture & food. This ranges from the processing of data retrieved by connected objects such as drones, satellites, tablets, telephones, data on the behavior of players in a sector, to the management and analysis of massive data for decision support. By 2020, Big Data will be revolutionizing business, whether in management, R&D or marketing. The rapid development of digital technology is creating a new business for agriculture, and calling for new skills.