Food Science and Technology – Master of Science

Program Overview

This program delves into the scientific aspects of food, covering topics such as food chemistry, safety, sensory science, and functional foods for health. It prepares students for careers in food chemistry, food safety, sensory science, and other related fields, equipping them with the knowledge and skills to ensure the safety, quality, and nutritional value of food products.

Program Outline

Careers:

• Food chemistry: Understanding the chemical composition and properties of food, including its nutritional value, safety, and sensory characteristics.
• Food safety and microbiology: Identifying and controlling microorganisms that can cause foodborne illness, ensuring the safety of the food supply.
• Sensory science: Evaluating the sensory properties of food, such as taste, smell, texture, and appearance, to improve consumer acceptance.
• Functional foods for health: Developing and evaluating foods that provide specific health benefits beyond basic nutrition, such as reducing the risk of chronic diseases.
• Food safety engineering: Designing and implementing food safety systems to prevent contamination and spoilage, ensuring the safety of food products.
• Advanced food processing technologies: Developing and optimizing food processing technologies to improve efficiency, safety, and quality.
• Food packaging: Designing and evaluating food packaging materials to protect and preserve the quality and safety of food products.