This advanced degree program provides students with the technical skills, nutritional and biochemical knowledge needed to drive innovation in the global food industry. The program can be completed in 12 months, with start dates in February or July, and includes a summer semester from November to February. Graduates will develop an understanding of market challenges and the process of creating new food products, as well as knowledge of food quality, composition, processing safety, human nutrition, and sensory evaluation. They will leave with the ability to succeed in both national and international companies, and the capacity to design and develop their own unique products.
The curriculum emphasizes the impact of food composition and processing on food quality, as well as the factors influencing consumer appreciation of foods, food biochemistry, food microbiology, and food toxins. The program also focuses on developing strong skills in applied research and problem-based learning.
