Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving.
Throughout the programme you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. You’ll balance your studies between the scientific studies on food, nutrition and related health aspects.
The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacture of foods. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.
Interested in clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research? Then the Master of Nutrition and Dietetics is for you. This program allows students interested in health and nutrition to choose their own pathway and area of nutrition they want to specialise in, while focusing on practical placement, communication and international engagement.
Not only will you graduate with these career-ready experiences, you'll be stepping into the next chapter of your nutrition and dietetics career by graduating sooner, as with Bond's accelerated degrees you can finish the Master of Nutrition and Dietetic Practice in just two years.
This postgraduate professional program is designed to develop graduates to be work-ready for careers in nutrition and dietetics across practice areas including clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research. This program develops student competencies to exceed the accreditation requirements of the Dietitians Association of Australia, making graduates eligible to apply for accredited practising dietitian (APD) status within the Dietitians Association of Australia. This program is distinctive because of its emphasis on developing evidence-based practitioners that have had intensive preparation in evidence-based dietetic practice, nutrition research and international engagement. All students will be required to participate in an international placement as part of their program.
Graduates of the program will be able to apply their skills and experience across a range of areas including:
The Master of Nutrition and Dietetic Practice is a set program. You must complete all of the following subjects:
Semester 1 (May start)
*Subject names and structure may change
The Bond University Master of Nutrition and Dietetic Practice program uses an education model comprising a combination of lectures, workshops, case studies, field trips, simulations, internships and research. In keeping with the program philosophy of producing dietitians with a difference, the program places an emphasis on real-world experience from the first semester. Students engage in activities such as case-based learning and simulation to develop their competency as nutrition professionals.
Specialist consultant practitioners and dietitians with industry expertise provide students with insight into dietetic practice and career opportunities in the profession. Students also benefit from the extensive professional experience of nutrition and dietetic academic staff in a range of fields, including clinical dietetics, sports nutrition, the food industry, private practice and public health nutrition, as well as their national and international professional networks.
Students will have the opportunity to participate in relevant workshops offered by the Bond University Centre for Research in Evidence-Based Practice (CREBP), providing them access to highly qualified academics with international research track records, some of whom are responsible for developing global evidence-based nutrition guidelines.
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the university goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe.
Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.
On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.
The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.
This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.
You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.
The course is based on three key strands:
Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.
Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months
As a graduate from this course, career opportunities include:
MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety.
This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.
MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.
With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognised Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.
Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.
Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.
The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.
As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.
Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.
Further information about the studies on the Master's programme website.
Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.
Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.
You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.
Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.
Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.
The curriculum puts science first and educates students on the classical aspects of food science.
Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.
The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.
Our well-regarded faculty pursue a wide range of food science research:
Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.
A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.
This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.
We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.
Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.
The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.
We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.
As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.
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Instructions in English:
In the 2016-2017 academic year, the University of Padova inaugurated a new curriculum of the Master Degree “Biotechnology applied to Food Security and Nutrition” (Second Cycle Degree) entitled “Biotechnologies for Food Science " to be entirely taught in English.
The “Biotechnologies for Food Science " Master degree (MSc) is an interdisciplinary and research-oriented Master of Science Programme and explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. It is focused on the application of advanced biotechnologies in food production and safety and it is the ideal trait-d’union between the requests of consumers, of producers in the agro-food sector and research applied to production and food-safety.
The course has a strong component on cutting-edge methods, such as genomics, bioinformatics, proteomics, metabolomics, nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with substantial lab sessions in bioinformatics. Lectures will deal with food production, hygiene and quality, molecular methods of agro-food analyses, effects of agro-biotech products on human beings and environments. Moreover environmental stresses, disease mechanisms, pathogens and pests will be treated as essential to understand how to protect crop and farm animals and how food might impact on human health: the lectures move across animal infectious disease, immunology, microbiology, plant pests and pathogens as well as abiotic stresses to show how biotechnology might help preventing disease and improve food production. As consumers are increasingly worried about the presence of contaminants in food and on the real origin of what they eat; the Programme includes a course in food toxicology and regulation, and one on traceability for food authentication.
Our Programme is based at the Agripolis campus, where are located four departments of the School of Agriculture and Veterinary Medicine of the University of Padova, all of which contribute to the MSc course, offering the best opportunities for a rich, cross-disciplinary experience in a highly qualified scientific environment.
This programme is open to Italian and foreign students from the EU and abroad, interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets. English knowledge must be minimum at B2 level (CEFR). Applying students might possibly have a three-year Bachelor’s degree in a field connected with the Master’s curriculum. Good background in molecular biology, biochemistry, and microbiology is requested.
Biotechnologies for Food Science is a 2-year Master programme (120 ECTS, equivalent to a Master of Science). Requirements for graduation include courses and preparation and defense of the Master thesis. Students will be encouraged to spend a period of their studies abroad, through Erasmus+ or other local programmes and agreements. Financial support to meet part of the cost for thesis work is granted to best students.
Visit the MSc “Biotechnologies for Food Science” page on the Università di Padova web-site (http://www.unipd.it/en/biotecnologie-alimentazione) for more details.
Teaching takes place in an international environment and includes lectures and laboratory activities, practical exercises and seminars by experts; opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in the sector of the food industry or with other relevant organisations in the private or public sphere. The Programme assists students to find suitable internship opportunities with qualified laboratories in Italy and abroad.
Examinations are written or oral and assess students’ participation also through reports, presentations, and group work.
During the first year of the programme the student will acquire knowledge on animal and crop genomics, focusing on the most advanced methods for high throughput genomic analysis (transcriptomics, genome-wide SNP analysis, epigenomics) and on the most recent approaches for selective breeding (genomic selection, genomic prediction). In parallel, the student will learn how bioinformatics tools might be applied to manage large sets of data, how biological data bases are organized and how to link different types of data. Extensive practical training in bioinformatics will be offered with various sessions in a dedicated lab. Food-borne pathogens and the positive role of microorganisms in food processes will be examined in an integrated microbiology course, while the molecular basis of pathology, host-response to infection, epidemiology, and diagnostics of transmissible diseases will form the basis of two courses. A course on biotechnology for crop production will introduce the molecular and physiological basis of crop production. Biotechnological approaches to improve crop yield, with particular attention to fruit production, and to reduce impact of abiotic stresses will examined. Molecular tools for food traceability and an intensive practical lab in DNA/RNA/protein analysis applied to food control will conclude the first year.
In the second year, the first semester have three courses. One will focus on novel technologies (proteomics, metabolomics, nanotechnology) and their application to food production. A second one will extend knowledge on plant biotechnology exploring advanced technologies for crop disease and pest management. A third one will deal with contaminants in food and food legislation. The second semester is completely dedicated to lab internship. It is possible to join a research lab in the campus or to have a working stage in the private sector.
link to the Campus descriptions:
The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.
You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships
You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers
This programme is designed for preparation of wide profile food science specialists both for food industry and the companies performing research of food products and development of new products enriched by advanced natural antioxidants, antimicrobial substances, rheological characteristics and texture of various components. The first and most modern in Lithuania Food Science and Technology Competence Centre facilitates students’ research and applied competences using four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products).
The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills by choosing the Interdisciplinary Expert track emphasising managerial skills or a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.
Internationally known research
KTU research in food science has been recognised internationally driven by the leading professors G. Juodeikienė, R. Ventskutonis and D. Leskauskaitė.
The first Food Science and Technology Competence Centre in Lithuania
The first and most modern Food Science and Technology Competence Centre in Lithuania is active at KTU since 2010; four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products) are installed at the centre.
Master+ model offers either to masterpiece in the specialisation or to strengthen managerial/interdisciplinary skills by choosing individual set of competencies required for career.
Master+ is a unique model within a chosen MSc programme
The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills in addition to the main discipline by choosing the Interdisciplinary Expert track providing a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.
Students of these study programmes can choose between the path of Field Expert and Interdisciplinary Expert. Selection is made in the academic information system. Each path (competence) consists of three subjects (18 credits) allocated as follows: 1 year 1 semester (autumn) – first subject (6 credits), 1 year 2 semester (spring) – second subject (6 credits), 2 year 3 semester – third subject (6 credits). A student, who chooses a path of the Field Expert, deepens knowledge and strengthens skills in the main field of studies. The one, who chooses a path of the Interdisciplinary Expert, acquires knowledge and skills in a different area or field of studies. Competence provides a choice of alternative additional subjects.
Acquisition of the competence is certified by the issue of KTU certificate and entry in the appendix to the Master’s diploma. In addition, students can acquire an international certificate (details are provided next to each competence).
Competences are implemented by KTU lecturers – experts in their area – and high level business and public sector organizations; their employees deliver lectures, submit topics for the student’s theses, placement-oriented tasks for the projects, etc.
– Development of new food products and technologies: healthy food, food additives and supplements, impact of food products on health, biotechnologies, organisation of production of food and catering products, innovative technological processes, their management, optimisation and improvement
– Food safety and quality: control systems and legislation, chemical and microbiological hazard, analysis, control and traceability of risk factors, establishment and assurance of quality standards
– Scientific research: analytical, modelling and experimental research while solving modern problems of food science and safety, analysis and interpretation of results, development and research of innovative food products corresponding to the needs of consumers and latest nutrition science recommendations
– Able to plan, organise and perform scientific and applied research in the areas of food science and safety, apply modern methods and equipment of instrumental analysis , analyse, critically assess and summarise research results, provide conclusions on quality and safety of food products, biological, chemical and other hazards in food and procedures for their elimination
– Able to develop, install and manage innovative food processing technologies, solve tasks of development, research and control of new products based on the latest achievements in food science and safety
– Able to install food safety and quality control systems, execute control of quality and safety of raw materials and products, and production, provide consultations, coordinate new projects for improvement of quality and safety of food products, create and develop original ideas and methods while solving the issues of impact of food products on human health
– Able to work effectively as a member or leader of inter-field and interdisciplinary teams, present work results orally and in writing, make innovative technological, engineering and economic solutions considering their impact on the public and environment
Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. This Human Nutrition degree, established since 1994 and accredited by the Association of Nutrition (AfN), provides students with an expert evidence-based approach to human nutrition, integrating teaching on basic sciences, clinical practice and public health applications.
The programme provides a thorough grounding in the principles, practice and research of human nutrition and the opportunity to follow a successful career in the UK or overseas. You will have the knowledge and experience necessary for engaging in and contributing to current issues in the field of human nutrition. An additional research component allows the development of valuable skills for practising and interpreting nutrition research.
The teaching programme is given in the form of lectures, practical sessions, debates, case studies, team work tasks, self-directed learning, seminars and tutorials. Additional material and electronic resources such as quizzes, online chats and teaching videos are available on moodle, the University’s virtual learning environment, to support and enhance students’ learning experience.
Choose one from the following
As part of their specialisation, all students complete a taught course and research proposal.
Subject to satisfactory results, students progress on to a research project in the area of their specialisation. The project is presented as a written report in the form of a scientific paper for assessment in August and may also provide the basis for publication and presentation at scientific meetings.
This programme includes a range of training in transferable skills, including
PLEASE NOTE: THIS PROGRAMME DOES NOT LEAD TO STATE REGISTRATION IN DIETETICS.
Graduates are well placed for a variety of employment opportunities in the food and health industries, public health, research, health promotion, food policy, the media and relief/development work in less developed countries. There is an expanding role for high quality nutritionists in all these sectors. The programme is intended to meet this demand. This course provides a sound basis from which to apply for employment in advisory positions in industry or government agencies, to undertake professional training in dietetics, or for further doctoral-level research training for academic or teaching careers.
A high proportion of our graduates go on to complete PhDs in Glasgow or other high quality institutions across the world. Careers of some of our recent graduates include