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  • Study Type

    Full time available

  • Subject Areas

    Food Sciences

  • Start Date

    See Course

  • Course Duration

    2 years full time

  • Course Type

    MSc

  • Course Fees

    EUR 4300 / 3737 for the residents of the EU, South and Central America, Azerbaijan, Georgia, Turkey and Ukraine

  • Last Updated

    18 November 2019

The Food Science and Safety Master's study 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.

Why @KTU?

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+

Master+ model offers either to masterpiece in the specialisation or to strengthen managerial/interdisciplinary skills by choosing individual set of competencies required for career.

MA+

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.

  • Field Expert (profound knowledge and skills in the area, required for solution of scientific research tasks);
  • Interdisciplinary Expert: 
  • (fields of different knowledge and skills are combined for solution of specific tasks);

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.

Career

Student’s competences:

– 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

Student’s skills:

– 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


Visit the Food Science and Safety page on the Kaunas University of Technology website for more details!

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