164 Food Sciences Masters Degree Programs

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.

Train innovative and sustainable product-service designers through an experimental approach that combines design, theory, strategy, and learning.

The Master's Degree in Food Design aims at enabling students to become professionals of the food industry and of all the related sectors and to combine marketing and communication skills with sensitivity and with the ability to manage design project methods.

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.

Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry.

What do they eat now? What is behind the good taste of food? Raw materials? Processing technologies? How to improve the healthiness, safety, ecology and ethics of food and food processing? If this is for you, apply to the Master's Programme in Food Sciences the University of Helsinki.

The Second-cycle Degree in Food Science and Technology is aimed at Italian and foreign students interested in the disciplines food technology, food safety and quality. The Second-cycle Degree Course is structured so as to represent the natural continuation of studies for graduates possessing university degrees in Food Science and Technology and in Gastronomic Sciences, but may also be of interest to graduates in other scientific-technical disciplines in the fields of chemistry, biology and engineering in possession of an adequate curriculum.

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.

Develop your knowledge and experience of food science and nutrition in state-of-the-art specialist facilities - applying your skills to real-world food development, manufacturing and retail challenges.

Food and beverage industry is one of biggest and steady growing manufacturing sector in terms of jobs and value added. Over the last century, the global population has quadrupled and food demand is expected to increase anywhere between 59% to 98% by 2050. More and more qualified specialists will be needed who can analyse the nutritional content of food, discover new food products, and research ways to make processed foods safe and healthy.

The master program Food Sciences aims to educate qualified professionals able to use food research results at food factories and develop new products complying with demands of customers and satisfying their needs of healthy nutrition. In addition, graduates get competences in human resource management, organisation of production process and confidence for quick self-adjustment to continuously changing market.

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.

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 Biotechnology and Food Engineering offers a study track in Biotechnology and Food Engineering.

The MSc in Advanced Food Safety is tailored towards students who are seeking to develop a career within the agri-food industry and related sectors and offers the opportunity to obtain a unique internationally recognised qualification from a global leader in the fields of food safety and food security.

The master program Food Sciences aims to educate qualified professionals able to use food research results at food factories and develop new products complying with the demands of customers and satisfying their needs for healthy nutrition. In addition, graduates get competences in human resource management, organization of production process and confidence for quick self-adjustment to continuously changing the market.

The Master’s Degree in Food Safety and Food Risk Management is a Second Cycle (MSc) Degree Course, fully taught in English, jointly offered by the University of Parma in collaboration with the University of Bologna, Catholic University of Piacenza, University of Modena and Reggio Emilia, University of Ferrara.