The Department of Food Science and Nutrition in cooperation with Matis (The Icelandic Food and Biotech R&D Institute) offers a new international masters programme in Food Science. The programme is based on using fundamental principles of food chemistry, food biology, food processing and food engineering to prepare graduates for leading roles in all aspects of the development of new, wholesome and safe food products
The international MS programme in Food Science is based on 120 ECTS units and is a two year programme based on either 60 units in coursework and 60 units of research or 90 units of coursework and 30 units of coursework. The structured course work is designed to cover all major fields within food science and technology and each subject will be organized in-to intensive short-courses presented during the autumn and spring semesters. Graduates will conduct an individual 60 ECTS research project under the direction and in cooperation with faculty or qualified experts at Matis and other research institutions and may be organized with industry involvement. The programme is geared towards international students and will be offered in English. The structured MS programme is designed for students with BS degrees in other disciplines than food science like biology, chemistry, biochemistry, medicine or engineering and technology.
The program is conducted in cooperation of the Department of Food Science and Nutrition at the University of Iceland and Matis ohf the Icelandic Food Research Institute but some of the faculty also works for Matis ohf. The faculty participates in many international research projects and cooperates with renowned researchers in Europe and the USA as well as with the food industry in Iceland as well as other government research institutions in Iceland like the University-Hospital and the Veterinary Research Institute. Graduates will be exposed to the industry and gain experience in cooperating with food professionals in Iceland and abroad forming ties that may last through a successful career.
Opportunities in food research are tremendous and the interest of the general public and consumers in wholesome, palatable, nutritious and safe foods is increasing all over the world calling for well educated food science professionals by the international community.
Research within the department falls into the following categories: