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Master's Degree Programme in Food Development

The Master's Degree Programme in Food Development is a two-year programme amounting to 120 ECTS. The degree is comprised of the following study modules:

• Common Studies (10 ECTS)
• Food Development studies (30 ECTS)
• Master's Thesis in Technology and supporting studies (40 ECTS)
• Thematic Module or Minor subject studies (20 – 25 ECTS)
• Other studies (15 - 20 ECTS) including mandatory languages studies

Extent of the Study Programme

The programme consists of 120 ECTS and is planned to be completed in two academic years.

Tuition Fee

The tuition fee is free for citizens of EU/EEA countries or Switzerland, and €12,000 per academic year for citizens of non-EU/EEA countries.

Qualifications

The qualification awarded is Master of Science (Technology).

Studies Begin

Studies begin in late August 2026.

Location

The programme is located in Turku, Finland.

Language

The language of instruction is English.

Mode of Teaching

The mode of teaching is contact teaching.

Faculty / Department

The programme is offered by the Faculty of Technology, Department of Life Technologies.

Annual Quota

The annual quota for the programme is 20 students.

Application Period

The application period is January 2026.

Entry Requirements

The entry requirements include:

• A nationally recognized first cycle degree (normally a Bachelor's degree) from an accredited institution of higher education
• The degree must correspond to at least 180 ECTS or three years of full-time study
• The degree must be in a relevant field for the Master's degree programme
• Excellent English language skills and a certificate that proves those skills
• Sufficient previous experience in laboratory work, including pipetting and using laboratory equipment and instrumentation

Programme-Specific Admission Requirements

The applicant's previous degree should be in a relevant field of study, such as:

• Food Development
• Food Sciences
• Food Technology
• Food Engineering
• Biochemistry
• Biotechnology
• Agricultural and/or Biosciences

Application Evaluation

The decision of admission will be based on:

• The relevance of the applicant's awarded degree(s)
• The amount, relevance, and grades of the courses in the degree(s)
• The language test result
• The motivation letter and programme-specific questions
• Relevant laboratory working experience
• Possible interview

Programme in Brief

The programme provides in-depth knowledge on the composition, nutritional quality, sensory properties, and health effects of food. Special attention is paid to the influence of environment, genetic factors, and processing at molecular level.

Career Prospects

The programme provides competence for meeting the challenges in research and development in the food industry and academia. Graduates may work as:

• R&D manager
• Quality manager
• Researcher
• Product developer
• Entrepreneur
• Coordinator
• Product specialist
• Health inspector or senior officer in food authorities

Research Areas

The Food Sciences Unit has an internationally edge-cutting profile in research on:

• Structure-function relationship of food components
• Sustainable sources of proteins and other nutrients
• The value addition and sustainable utilization of existing food resources
• Exploration of new alternative sources for food

Master's Thesis & Topics

The final project aims for the Master's thesis in technology, which is based on an independent, experimental research project in a laboratory. Examples of thesis topics include:

• Triacylglycerol fatty acid composition and expression levels of related biosynthesis genes in seeds and pulp of developing sea buckthorn berries
• Effects of wine yeast on chemical composition of black currant wine
• Development of Lupin-based Mayonnaises
• Optimization of a UHPLC method for analysis of cafestol and kahweol in various coffee types
• Sensory contribution of glycosylated phenolic compounds