94 Food Science and Technology MSc 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.

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

The English-taught Master's degree program in Biotechnology (MBT) provides you with the qualification to participate in the solution development for crucial issues of our future.

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.

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.

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.

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 primary purpose of the MSc in Food Technology is to provide students with specialized advanced education and training while meeting the requirements of a specific research component so that students can master the required experimental and technological skills and necessary fieldwork competencies such as innovation, decision-making, strategic thinking, and organizational skills.

MSc in Agricultural and Food Economics boasts one of the world’s most renowned teams of Agriculture academics, scientists, and researchers; a team at the forefront of food innovation and technology whose expertise extends to developing tracking systems for any product transported across the European Union. Joining the degree in Agricultural and Food Economics is to prepare for the world’s fastest-growing industry in a beautiful city in the heart of the Italian food valley.

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 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 in Future Food Sustainability at Cranfield University is the UK’s first programme blending technology, science, strategic foresight, and management skills to equip you for a career in sustainable food systems. Contribute to developing a more sustainable world.

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.

The M.Sc. in Food Processing will enable students to generate new food products and modify existing products and processes, as well as implement new methods to improve food quality. Students will acquire skills regarding scientific and engineering principles in research and development. Still, they will be qualified to prepare and submit product costs based on acquiring raw materials and manufacturing budgets.

KTU master’s in Food Science and Nutrition are the only postgraduate studies in the Baltic States that have been awarded the international EQAS-Food Label quality label. These studies will set you on a highway leading to the exciting places in the European job 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.