MASTER OF FOOD TECHNOLOGY

Overview

The Master of Food Technology program is designed to provide students with in-depth knowledge of food technology, production processes, quality control, and food safety. The program also equips students with the skills to research and develop food products, meeting the growing demands of the food and agricultural industries. The curriculum not only provides theoretical knowledge but also emphasizes the application of technology and practical research in an international environment.

Major code

8540101

Admission method

- Group 1 (Relevant major): Holds a university degree in Food Technology, Post-Harvest Technology, Agricultural Product Preservation and Processing, Food Quality and Safety Assurance, or Seafood Processing Technology.
- Group 2 (Related fields): Biotechnology, Bioengineering, Applied Biology, Biology, Chemistry, Chemical Engineering
Chemical Engineering Technology, Pharmaceutical Chemistry, Environmental Engineering, Environmental Science , Environmental Engineering Technology
Additional knowledge: Candidates with a bachelor's degree in the aforementioned related fields must complete additional courses.

Training time

1,5 years

Industry code

Master

MASTER OF FOOD TECHNOLOGY

Highlights of the training program

Comprehensive and in-depth training program

The program provides a solid foundation of knowledge in food technology, including areas such as food science, food processing technology, food safety, and product research and development. Students will be equipped with analytical, research, and application skills to real-world situations in the food industry.

Developing practical skills and applying technology

: The program emphasizes the development of practical skills, helping students master advanced technologies in food processing and product quality assurance. Students have the opportunity to practice at food production facilities or in research laboratories.

Taught by highly qualified instructors

The instructors in the training program all have a solid professional background and practical experience in the field of food technology. This helps students access the latest knowledge and trends in the industry.

Modern Technology Application

Students will learn advanced techniques in food technology such as microencapsulation and nanotechnology in food, food drying techniques, and advanced food analysis methods. The program also emphasizes the application of simulation software and data analysis in food research and production.

Diverse career opportunities

After graduation, students can work in research institutions, food manufacturing companies, or international organizations in the field of food safety and quality management. They can also participate in research, new product development, or teaching at educational institutions.

Learning, Teaching & Assessment Methods

Learning Methods

Interactive and innovative learning activities are designed to promote critical thinking, creativity, open-mindedness, and the development of lifelong learning skills in an effective and proactive way, helping students achieve the learning outcomes of the program

Teaching Methods

Using active teaching methods in the training process, encouraging and creating opportunities for learners to actively and creatively engage, thereby enhancing their ability to analyze, develop, and solve problems.

Program structure

Year 1
Year 2

Semester 1

Note: [Course code] – [Course title] (credits)

CB80101 - Philosophy (3)

TA80301 - English B2 (3)

CB80201 - Research Methodology (3)

TP80002 - Advanced Food Microbiology (2)

TP80007 - Food Defense and Food Fraud (2)

TP80008 - Extraction and Application of Bioactive Compounds (3)

Semester 2

Note: [Course code] – [Course title] (credits)

TP80003 - Advanced Food Biochemistry (2)

TP80005 - Advanced Food Analysis (3)

CB70304 - Food Safety Law and Governance (2)

Elective Course Group 1 (Elective: 7 credits)

TP81001 - Application of Irradiation in Food Technology (2)

TP81003 - Logistics and Supply Chain Management (2)

TP81005 - New Product Development (2)

TP81008 - Enzyme and Protein Technology (2)

TP81013 - Food Allergy and Food Interactions (2)

TP81015 - Advanced Food Packaging (2)

TP81016 - Advanced Food Drying Technology (2)

TP81018 - Advanced Oils and Fats Processing Technology (2)

TP81020 - Design and Optimization of Experiments (3)

Semester 3

Note: [Course code] – [Course title] (credits)

TP80001 - Food Safety and Quality of Agricultural Products (3 credits) (3)

TP80004 - Modern Food Science and Engineering (3)

Elective Course Group 2 (Elective: 9 credits)

TP81002 - Selected Modern Physicochemical and Colloid Methods (3)

TP81004 - Hazard Analysis and Critical Control Points (HACCP) Systems (2)

TP80006 - Advanced Food Biotechnology (2)

TP81009 - Numerical Methods and Simulation in Food Technology (3)

TP81010 - Engineering Properties of Foods (3)

TP81011 - Food Processing Technology (3)

TP81012 - Microencapsulation and Nanotechnology in Foods (2)

TP81014 - Food Marketing and Consumer Behavior (2)

TP81017 - Advanced Refrigeration and Freezing Technology for Foods (2)

TP81019 - Project Management (3)

TP81021 - Human Nutrition and Nutraceuticals (2)

Semester 4

Note: [Course code] – [Course title] (credits)

TP80009 - Research Seminar (3)

TP80010 - Master’s Thesis (12)

Career opportunities

Graduates with a Master's degree in Food Technology can take on the following positions:

Food technology engineers – Food processing plants, food manufacturing companies.
Food quality control specialists – Food processing companies, quality inspection and testing facilities.
Food researchers and scientists – Research institutes, universities, and scientific research organizations.
Food production management – Food manufacturing companies, food processing plants.
Food safety consulting expert – A company that provides consulting, testing, and certification services for food safety.
University and vocational training lecturers – Universities, colleges, and training centers.
Product development specialists – Large food companies, food and beverage manufacturers.
Environmental protection experts in the food industry – Food companies, environmental organizations.
Experts in functional foods – Functional food companies, nutrition research institutes.