M. Sc. – Food Technology

A Master of Science (M.Sc.) in Food Technology is a specialized program designed to provide students with advanced knowledge and skills in the science and technology of food production, processing, preservation, and safety. This interdisciplinary field integrates principles from various disciplines such as food science, microbiology, chemistry, engineering, and nutrition to ensure the quality, safety, and sustainability of food products throughout the entire food supply chain. Coursework typically covers a wide range of topics including food chemistry, food microbiology, food engineering, food processing technologies, food safety and quality assurance, food packaging, and sensory evaluation. Students engage in both theoretical studies and practical applications, including laboratory work, pilot-scale processing, and product development, to gain hands-on experience with the latest technologies and methodologies used in the food industry. Additionally, students may have the opportunity to explore specialized areas within food technology such as functional foods, food biotechnology, novel food processing techniques, or food product innovation. The program often emphasizes the importance of food safety regulations, quality standards, and sustainability practices, preparing students to address emerging challenges in the food industry such as foodborne illnesses, food security, and environmental impact. Graduates of an M.Sc. in Food Technology are well-equipped to pursue careers in various sectors including food manufacturing companies, research and development laboratories, regulatory agencies, academia, and consulting firms, where they can contribute their expertise to develop safe, nutritious, and innovative food products to meet the needs of a growing global population.