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 studies are
- Diverse
- Interdisciplinary
- Challenging
- Theoretical and practical
Emphasis is placed on
- Independence
- Scientific methods
- Solutions-oriented studies
- Realistic projects
The Food Science study program is conducted in cooperation of the Faculty of Food Science and Nutrition at the University of Iceland and Matis (the Icelandic Food Research Institute) but some of the faculty also works for Matis. 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:
- Food Chemistry
- Food Processing
- Food Engineering
- Food Microbiology
- Food Safety
- Biotechnology
- Product Development
The Food Science study is designed to cover all major fields within food science and technology and will be organized into intensive short courses under the direction and in cooperation with faculty and Matis, other research institutions and may be organized with industry involvement. The main focus is on:
- Production/Engineering
- Quality and Safety
- Innovation
- Biotechnology