This new MSc program incorporates first-time innovation management in the food processing curricula. The purpose of the MSc Program in Food Processing and Innovation is to educate aspiring food entrepreneurs, government officials, and food industry professionals in the end-to-end value chain of food processing – from understanding the elements of food to starting a new venture for disrupting and enriching the food processing industry in Asia.

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.

Be able to process and apply knowledge in food science and integrate related knowledge to solve the problem. Be able to analyze the cause of problems in production, quality control and food safety using food science and technology principles with professional ethics and abide by laws and regulations and concern about consumers’ health and world situation.

The Faculty of Biotechnology and Food Engineering offers a study track in Biotechnology and Food Engineering.

The Course of Food Science and Nutrition is an integrative discipline, in which the principles of biological and physical science are used to study the nature of foods and the consumption and utilization aspects of food and its constituents. Students enrolled in this program are encouraged to study subjects from the molecular level to health and environmental issues relating to food. Through the programs offered in the Food Science and Nutrition course, students are expected to understand the roles of nutrients in supporting vital functions or life functions, the principles underlying the processing and preparing of food, and toxicology. They are also to gain the laboratory disciplines and application skills in biotechnology, toxicology, microbiology, biochemistry, and nutritional sciences. Such knowledge and skills prepare them to work in the food industry in research and development of food products and processes, to serve in government regulatory agencies as food specialists and health advisors, and to find positions in academic institutions as teachers and researchers. Graduates find employment in food and health-related industries and in governmental agencies and laboratories. Those who are certified as junior and senior high school teachers find positions in schools as a teacher of home economics. Some graduates enter the Ph.D. course of food science, nutritional science, and biological sciences.

The Master’s program in Food Biotechnology combines a Master’s program at the Al-Farabi Kazakh National University, Kazakhstan, and Master’s program at ISA Lille, France. It creates opportunities to gain more international knowledge and experience in food science, bioprocesses, and technologies of food manufacture.

Health and food are important topics and are of the greatest concern for humans to live a healthy life, but these topics change with the times. The diet of Japanese people has become richer and Japan now has one of the highest life expectancies in the world. However, meals have become more convenient, and this has brought with it an unmistakable increase in various problems related to diet, such as the imbalance in the intake of nutrients, excessive consumption of certain nutrients, and food safety. To solve these problems, it is necessary to have people with a broad range of specialist knowledge and ability. In the Food Science & Nutrition Program, we aim to nurture talented students who acquire the latest, high level of specialist knowledge in the fields of nutrition and food science, and deepen their knowledge by carrying out their own research, so that they can make a contribution to society by working as specialists and advising people how to maintain their health through eating healthily. Food and health are subjects that we should study for the whole of our life. Recently, there has been an increase in the number of people who have already been active in society, and have come back to university to deepen their knowledge and skills. After completing their graduate studies, they are playing an active part in society as researchers, specialists, or teachers. How about becoming a part of this circle of your seniors?

The Graduate program of the Food Science and Technology at the Central Taiwan University of Science and Technology offers the program of study leading to the Master’s Degree. We have a strong tradition in several research areas including food chemistry and analysis, food microbiology, food processing-bakery, dairy and fermented products, sensory evaluation, fermentation engineering, food biotechnology, and the research and development of functional foods and Chinese medicines. The Master’s program requires 30 semester hours of course work including a thesis based on research for MS students. Established in 2006, the graduate program of the Department of Food Science and Technology has a state-of-the-art facility with well-equipped research and teaching laboratories (Food Chemistry and Analysis, Food Microbiology, Sensory Evaluation, Spectrophotometer Room, Chromatography Room, and Cell Culture Room), pilot plants for bakery, Chinese cuisine and foodservice and faculty and staff offices. The program is designed to prepare individuals for technically based careers in the food industry. Specific job situations include basic research, product development, process engineering, technical sales, and quality assurance.

Food Science and Nutrition Course Nurturing researchers with advanced knowledge who share the viewpoint of consumers We cultivate researchers with advanced expertise in food and diet, and the ability to think from the standpoint of actual consumers of food. Students choose their research theme from one of three areas—food science, nutrition, and cookery science—and undertake research centering on experiments. The research experience and the sense of professionalism gained in this course will open up the possibility of working in a teaching position at a university or college or as a researcher at a business enterprise.

Relying on Major of Food Science and Engineering, Food Engineering (Professional Degree) is Key Disciplines of Henan Province (Level 1), with positions for Henan Province Distinguished Professor. The research directions of this major mainly include Manipulation of Fruits and Vegetables, Food Nutrients and Health, Chemistry and Processing Technology of Polysaccharides, Tobacco Chemistry and Fragrances, Technology and Theory of Tobacco Processing, Tobacco Biotechnology, Food Quality and Safety, Quick Frozen Food, Meat Processing, Vegetal Protein Engineering, etc. The major has been approved for funding support from National Natural Science Funding of China, National 864 Projects, Henan Distinguished Researchers, and Distinguished Youth Funding. The faculties have worked as the Principle Investigators in several key research projects from National Tobacco Bureau. The researchers in the major have published more than 100 research papers annually, among which more than 30 have been indexed by SCI and EI. More than 20 research achievements have been rewarded including Provincial/Ministerial Second Prizes. Tens of millions of profits have been created.

Welcome to Nha Trang University (NTU) which is located in reputedly the most beautiful coastal city in Vietnam. Nha Trang University is one of 50 public universities in Vietnam with more than 50 years of history and development. Nha Trang University was established as, and continues to be, a leading institution for education and training at undergraduate and postgraduate levels for the fisheries sector and other related industries of Vietnam.

The mission of the School of Engineering at USEK is to provide an inspiring and supportive environment for high-quality and effective education, develop students’ creative and critical thinking, and graduate lifelong leaders capable of addressing emerging problems in light of the changes and new challenges in engineering careers.

Today, the world has no borders and faces an era of internationalization, the tourism industry is actively leading the way. Especially in the tourism industry, hotels ․ Catering business and travel ․ Airline. The field of convention science is particularly attracting attention as a representative tourism industry field. In this major, we cultivate high-quality professionals who can contribute to the tourism industry by acquiring the management and management skills necessary for excellent talents who are interested in the tourism industry.