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.

The Master of Science (MSc) is a two-year degree which encompasses both coursework and research. The first year involves mainly coursework and preliminary research preparation. Students will have the opportunity to contribute to existing fields of research, or to begin to develop new areas.

The Master of Science (MSc) is a two-year degree which encompasses both coursework and research. The first year involves mainly coursework and preliminary research preparation. Students will have the opportunity to contribute to existing fields of research, or to begin to develop new areas.

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.

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.

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 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 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.

JUNIA ISA offers a Master of Science and Engineering degree in Innovation and management in the food industry taught in English or in French, is specializing in the Sustainable Management of Food Production, or Quality Management Systems in the Agrofood industry.

This two-year European Master promotes a transversal and multidisciplinary approach to a broad range of topics related to the 4S-pillars: Science, Sustainability, Safety and Simulation.

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.

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.

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 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.