• Xi’an Jiaotong-Liverpool University Featured Masters Courses
  • University of Northampton Featured Masters Courses
  • Cardiff University Featured Masters Courses
  • Northumbria University Featured Masters Courses
  • Birmingham City University Featured Masters Courses
  • University of Surrey Featured Masters Courses
  • University of Bristol Featured Masters Courses
Cranfield University Featured Masters Courses
Queen Mary University of London Featured Masters Courses
Staffordshire University Featured Masters Courses
University College London Featured Masters Courses
Swansea University Featured Masters Courses
0 miles
Food Sciences×

KU Leuven MSc Degrees in Food Sciences

We have 2 KU Leuven MSc Degrees in Food Sciences

  • Food Sciences×
  • KU Leuven×
  • MSc×
  • clear all
Showing 1 to 2 of 2
Order by 
What is the 'European Master of Food Science, Technology and Business' all about?. The new two-year European Master of Science in Food Science, Technology and Business (BiFTec) is jointly organised by . Read more

What is the 'European Master of Food Science, Technology and Business' all about?

The new two-year European Master of Science in Food Science, Technology and Business (BiFTec) is jointly organised by three European partner institutions: KU Leuven, Anhalt University of Applied Sciences (HSA) and Catholic University of Portugal (UCP). It fosters innovation and technology to help you cope with future needs and sustainability. BiFTec adopts a horizontal, multidisciplinary approach to a broad range of topics related to food production, processing and agribusiness. The programme also offers specialisation with state-of-the-art courses on food processing, development, and business. Upon graduation, you will receive a joint degree from the three consortium partners.

BiFTec attracts students from all over the world, which adds a valuable intercultural element to your experience. In addition to positions offered directly by the consortium partners, you will get the opportunity to conduct your professional competence module and/or your master’s thesis research at an associated partner institution or organisation in New Zealand, the USA, Russia, Italy, Poland, or Germany.


The objectives of the programme are to:

  • provide the learning environment necessary for the development of the students.
  • promote an understanding of Food Science, Technology and Business.
  • focus on student-centred learning.
  • provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.
  • promote a critical evaluation of scientific and technological developments and how they impact the selected modules.
  • provide lectures, labs, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.
  • promote a European dimension by facilitating the student to undertake the modules or the project in different European partner institutions.
  • foster a global dimension through exchanges of scholars and students with associated member institutions.

Overall learning outcomes:

  • An ability to critically evaluate recent developments in Food Science, Technology and Business;
  • A critical appreciation of evolving issues and future global directions in general issues and in food production and processing.
  • An enquiring approach and the capability to contribute to innovative research and development in selected modules;
  • An ability to communicate effectively and defend their work in written, oral and poster format, good reporting and presentation skills;
  • Critical knowledge of current developments in Food Biotechnology, Food Safety and Quality Management, Product Development and Process Management, Business and Economics in Food Industry, Innovations in Food Technology and Environmental Practices and Sustainability;
  • An awareness and knowledge of best practice and legislation in food production, development, processing, distribution and economics;
  • The capacity to evaluate and select optimal methodology;
  • Demonstrate professional competencies in a chosen field.

Career perspectives

The BiFTec-programme prepares competent employees for sectors including food production, processing and agribusiness as well as for industry and academia.

Read less
What is the Master of Food Technology all about?.  The Interuniversity Programme in Food Technology (IUPFOOD) focuses on . Read more

What is the Master of Food Technology all about?

 The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:

  • the transformation (processing) of raw materials into products suited for human consumption
  • the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

These two concerns are directly translated in the focus points of the IUPFOOD programme.

The InterUniversity Programme in Food Technology (IUPFOOD) is jointly organised by KU Leuven and Ghent University (UGent). The programme builds on KU Leuven’s and UGent’s combined expertise in research and education in the field of food technology.


The Master of Science in Food Technology (120 ECTS) consists of four major segments:

  • In-depth education segment (60 ECTS)
  • Specialisation segment (18 ECTS)
  • Elective courses segment (12 ECTS)
  • Master’s thesis segment (30 ECTS) 

 In the first year of the Master's programme, students will spend the first semester in Ghent and the second semester in Leuven. The second stage courses of the majors 'Postharvest and Food Preservation Engineering' and 'Food Science and Technology' are taught respectively at KU Leuven and UGent; at both universities, optional courses and thesis research topics are offered.


1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.

2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.

3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.

4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.

5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.

6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.

7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.

10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.

11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.

12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.

13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.

14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

Career perspectives

IUPFOOD's objective is to offer a programme that takes the specific needs and approaches of developing countries into account. The IUPFOOD programme prepares graduates for various tasks, including teaching and research. IUPFOOD alumni are mainly active in the following sectors:

  • academic institutions (as teaching and/or research staff)
  • research institutes (as research staff)
  • nongovernmental organisations (in different capacities)
  • governmental institutes (e.g. in research programmes, quality surveillance programmes or national nutritional programmes)
  • private industry (in particular jobs related to quality control)

Read less

  • 1
Show 10 15 30 per page

Cookie Policy    X