The Faculty of Food Science and Nutrition in cooperation with Matís (The Icelandic Food and Biotech R&D Institute) offers an international Master's programme in Food Science.
The MS programme in Food Science is based on two years, 120 ECTS, either 60 ECTS in coursework and 60 ECTS of individual research project, or 90 ECTS of coursework and 30 ECTS of research. The course work covers all major fields within food science and technology and each subject is organised into intensive short-courses presented during the autumn and spring semesters.
The programme is a great opportunity to study Food Science in a country with pure and clean nature and fantastic assessability to raw materials as well as closeness to the producers. The programme is geared towards international students and is taught in English. It is also designed for students with BS degrees in other disciplines than food science like biology, chemistry, biochemistry, medicine, or engineering and technology.
The application deadline 1 February (each academic year). Nordic citizens are exempted and may apply for graduate studies until 15 April.
The programme is designed to cover all major fields within food science and technology and 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 development and processing of new, wholesome, and safe food products. The programme is directed and in cooperation with the Faculty or qualified experts at Matís and other research institutions and may be organised with industry involvement.
The main study focus is on:
- Quality and Safety
The studies in Food Science are built on the strong foundation of natural sciences, engineering and technology sciences, and provide insight into health science disciplines, amongst others.
The programme is:
- Theoretical and practical
Emphasis is placed on:
- Scientific methods
- Solutions-oriented studies
- Realistic projects
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:
- Food Chemistry
- Food Processing
- Food Engineering
- Food Microbiology
- Food Safety
- Product Development