Food Technology (MFT) / MSc Description Food Technology A - Food Biotechnology B - Food Innovation and Management C - Product Design D - Ingredient Functionality E - Dairy Science and Technology F - European Master in Food Studies G - Sensory Science H - Sustainable Food Processing I - Gastronomy MSc Common part Course Ects CS/RO Phase Period
A - Food Biotechnology Limited choice: Choose at least 2 courses from RO
Course Ects CS/RO Phase Period FHM-21806 Food Fermentation 6.00 CS M1 1MO FCH-31306 Food Enzymology 6.00 CS M1 5MO PDQ-60312 Product and Process Design 12.00 CS M1 6WD ORC-30306 Applied Biocatalysis 6.00 RO1 M1 1AF FHM-22306 Advanced Food Microbiology 6.00 RO1 M1 3WD BPE-21306 Bioreactor Design 6.00 RO1 M1 5AF FHM-30806 Advanced Fermentation Science 6.00 RO1 M1 5AF FCH-30806 Advanced Food Chemistry 6.00 RO2 M1 4WD FPE-30806 Sustainable Food and Bioprocessing 6.00 RO2 M1 4WD FCH-70424 MSc Internship Food Chemistry 24.00 RO3 M2 1,2,3,4,5,6 FHM-70424 MSc Internship Food Microbiology 24.00 RO3 M2 1,2,3,4,5,6 FPE-70324 MSc Internship Food Process Engineering 24.00 RO3 M2 1,2,3,4,5,6 MIB-70424 MSc Internship Microbiology 24.00 RO3 M2 1,2,3,4,5,6 FCH-80436 MSc Thesis Food Chemistry 36.00 RO4 M2 1,2,3,4,5,6 FHM-80436 MSc Thesis Food Microbiology 36.00 RO4 M2 1,2,3,4,5,6 FPE-80336 MSc Thesis Food Process Engineering 36.00 RO4 M2 1,2,3,4,5,6 MIB-80436 MSc Thesis Microbiology 36.00 RO4 M2 1,2,3,4,5,6
B - Food Innovation and Management Limited choice: Choose at least 2 courses from RO1
Course Ects CS/RO Phase Period MST-21306 Advanced Management and Marketing 6.00 CS M1 3WD PDQ-60312 Product and Process Design 12.00 CS M1 6WD MST-80436 MSc Thesis Management Studies 36.00 CS M2 1,2,3,4,5,6 MST-24806 Supply Chain Management 6.00 RO1 M1 4WD MST-23406 New Venture Creation: from Idea to Business Plan 6.00 RO1 M1 5MO MST-30306 Technology, Innovation and Strategy 6.00 RO1 M1 5MO FPE-30306 Food Structuring 6.00 RO2 M1 1AF FCH-30306 Food Ingredient Functionality 6.00 RO2 M1 1MO FHM-21806 Food Fermentation 6.00 RO2 M1 1MO FPH-30306 Advanced Food Physics 6.00 RO2 M1 2AF PDQ-31806 Product Properties and Consumer Wishes 6.00 RO2 M1 2AF HNE-25306 Food Components and Health 6.00 RO2 M1 2MO FCH-30806 Advanced Food Chemistry 6.00 RO2 M1 4WD PDQ-31306 Predicting Food Quality 6.00 RO2 M1 5MO FCH-70424 MSc Internship Food Chemistry 24.00 RO3 M2 1,2,3,4,5,6 FHM-70424 MSc Internship Food Microbiology 24.00 RO3 M2 1,2,3,4,5,6 FPE-70324 MSc Internship Food Process Engineering 24.00 RO3 M2 1,2,3,4,5,6 FPH-70424 MSc Internship Food Physics 24.00 RO3 M2 1,2,3,4,5,6 MST-70424 MSc Internship Management Studies 24.00 RO3 M2 1,2,3,4,5,6 PDQ-70424 MSc Internship Product Design and Quality Management 24.00 RO3 M2 1,2,3,4,5,6
C - Product Design Limited choice: Choose at least 2 courses from RO1
Course Ects CS/RO Phase Period FPE-30306 Food Structuring 6.00 CS M1 1AF PDQ-31306 Predicting Food Quality 6.00 CS M1 5MO PDQ-60312 Product and Process Design 12.00 CS M1 6WD FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO FPE-31306 Transfer Processes 6.00 RO1 M1 2AF PDQ-31806 Product Properties and Consumer Wishes 6.00 RO1 M1 2AF PDQ-35806 Advanced Food Quality Management 1 6.00 RO1 M1 4WD FPH-30306 Advanced Food Physics 6.00 RO2 M1 2AF FPE-30806 Sustainable Food and Bioprocessing 6.00 RO2 M1 4WD MCB-30806 Sensory Perception and Consumer Preference 6.00 RO2 M1 5AF FPE-70324 MSc Internship Food Process Engineering 24.00 RO3 M2 1,2,3,4,5,6 PDQ-70424 MSc Internship Product Design and Quality Management 24.00 RO3 M2 1,2,3,4,5,6 FPE-80336 MSc Thesis Food Process Engineering 36.00 RO4 M2 1,2,3,4,5,6 PDQ-80436 MSc Thesis Product Design and Quality Management 36.00 RO4 M2 1,2,3,4,5,6
D - Ingredient Functionality Limited choice: Choose at least 2 courses from RO1
Course Ects CS/RO Phase Period FPH-30306 Advanced Food Physics 6.00 CS M1 2AF FCH-30806 Advanced Food Chemistry 6.00 CS M1 4WD PDQ-60312 Product and Process Design 12.00 CS M1 6WD HNE-30506 Sensory Science I: Principles of Sensory Science 6.00 RO1 M1 1AF FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO HNE-25306 Food Components and Health 6.00 RO1 M1 2MO FCH-31306 Food Enzymology 6.00 RO1 M1 5MO FPE-30306 Food Structuring 6.00 RO2 M1 1AF FPH-30806 Molecular Gastronomy 6.00 RO2 M1 1AF PDQ-31306 Predicting Food Quality 6.00 RO2 M1 5MO FCH-70424 MSc Internship Food Chemistry 24.00 RO3 M2 1,2,3,4,5,6 FPH-70424 MSc Internship Food Physics 24.00 RO3 M2 1,2,3,4,5,6 FPH-80436 MSc Thesis Food Physics 36.00 RO4 M2 1,2,3,4,5,6 FCH-80436 MSc Thesis Food Chemistry 36.00 RO4 M2 1,2,3,4,5,6
E - Dairy Science and Technology Limited choice: Choose 1 cluster from RO1 - RO3; within the choosen cluster choose all courses
Course Ects CS/RO Phase Period PDQ-33306 Dairy Chemistry and Physics 6.00 CS M1 1AF HNE-25306 Food Components and Health 6.00 CS M1 2MO PDQ-32306 Dairy Science and Technology 6.00 CS M1 3WD PDQ-60312 Product and Process Design 12.00 CS M1 6WD FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO FPH-30306 Advanced Food Physics 6.00 RO1 M1 2AF FCH-30806 Advanced Food Chemistry 6.00 RO1 M1 4WD FHM-21806 Food Fermentation 6.00 RO2 M1 1MO FHM-30806 Advanced Fermentation Science 6.00 RO2 M1 5AF FCH-31306 Food Enzymology 6.00 RO2 M1 5MO FHM-21806 Food Fermentation 6.00 RO3 M1 1MO FPE-30806 Sustainable Food and Bioprocessing 6.00 RO3 M1 4WD PDQ-31306 Predicting Food Quality 6.00 RO3 M1 5MO FCH-70424 MSc Internship Food Chemistry 24.00 RO4 M2 1,2,3,4,5,6 FHM-70424 MSc Internship Food Microbiology 24.00 RO4 M2 1,2,3,4,5,6 FPE-70324 MSc Internship Food Process Engineering 24.00 RO4 M2 1,2,3,4,5,6 FPH-70424 MSc Internship Food Physics 24.00 RO4 M2 1,2,3,4,5,6 PDQ-70424 MSc Internship Product Design and Quality Management 24.00 RO4 M2 1,2,3,4,5,6 FCH-80436 MSc Thesis Food Chemistry 36.00 RO5 M2 1,2,3,4,5,6 FHM-80436 MSc Thesis Food Microbiology 36.00 RO5 M2 1,2,3,4,5,6 FPE-80336 MSc Thesis Food Process Engineering 36.00 RO5 M2 1,2,3,4,5,6 FPH-80436 MSc Thesis Food Physics 36.00 RO5 M2 1,2,3,4,5,6 PDQ-80436 MSc Thesis Product Design and Quality Management 36.00 RO5 M2 1,2,3,4,5,6
F - European Master in Food Studies Limited choice: Education will take place at University College Cork, Cork, Ireland: XUC-codes Education will take place at ENSIA, Massy, France: XEN-codes
Course Ects CS/RO Phase Period FPH-30806 Molecular Gastronomy 6.00 CS M1 1AF FCH-30306 Food Ingredient Functionality 6.00 CS M1 1MO XUC-30303 Sensory Analysis, Flavour and Colour 3.00 CS M1 3 XUC-30803 Consumer Behaviour in Food Markets 3.00 CS M1 3 XUC-31303 Advanced Food Business Management 3.00 CS M1 3 XUC-31803 Food Retail Marketing and Supply Chain Management 3.00 CS M1 3 XEN-30304 Food and Bioprocess Control 4.00 CS M1 5 XEN-30803 Modelling of Food Processes 3.00 CS M1 5 XEN-31303 Solid Food Processing 3.00 CS M1 5 XEN-31802 Hygienic Design 2.00 CS M1 5 XLU-60312 Integrated Food Project 12.00 CS M1 6 YFS-80330 Industrial Thesis European Master Food Studies 30.00 CS M2 1,2,3,4,5 PDQ-60312 Product and Process Design 12.00 CS M2 6WD FPH-30306 Advanced Food Physics 6.00 RO1 M1 2AF HNE-25306 Food Components and Health 6.00 RO1 M1 2MO FCH-70424 MSc Internship Food Chemistry 24.00 RO2 M1/2 1,2,3,4,5 FHM-70424 MSc Internship Food Microbiology 24.00 RO2 M1/2 1,2,3,4,5 FPE-70324 MSc Internship Food Process Engineering 24.00 RO2 M1/2 1,2,3,4,5 FPH-70424 MSc Internship Food Physics 24.00 RO2 M1/2 1,2,3,4,5 PDQ-70424 MSc Internship Product Design and Quality Management 24.00 RO2 M1/2 1,2,3,4,5
G - Sensory Science Limited choice: Choose 1 course of RO1, depending on your background in consultation with the study advisor
Course Ects CS/RO Phase Period HNE-30506 Sensory Science I: Principles of Sensory Science 6.00 CS M1 1AF PDQ-31806 Product Properties and Consumer Wishes 6.00 CS M1 2AF MAT-20306 Advanced Statistics 6.00 CS M1 2MO HNE-30606 Sensory Science II: Instrumental Sensory Science 6.00 CS M1 3WD XCU-30307 Sensory Science III: Advanced Sensory Methods and Sensometrics 7.50 CS M1 4+5 XCU-30407 Sensory Science IV: Food Choice and Acceptance 7.50 CS M1 4+5 XCU-60315 Integrated Sensory and Flavour Research 15.00 CS M1 5+6 FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO MAT-14303 Basic Statistics 3.00 RO1 M1 1MO YMC-61303 Scientific Skills Training 3.00 RO1 M1 1MO XCU-80345 MSc Thesis Sensory Science (at KU) 45.00 RO2 M2 1,2,3,4,5,6 XWU-70315 MSc Internship Sensory Science and Eating Behaviour 15.00 RO2 M2 1,2,3,4,5,6 FCH-80439 MSc Thesis Food Chemistry 39.00 RO3 M2 1,2,3,4,5,6 HNE-80939 MSc Thesis Human Nutrition 39.00 RO3 M2 1,2,3,4,5,6 HNE-83839 MSc Thesis Sensory Science and Eating Behaviour 39.00 RO3 M2 1,2,3,4,5,6 PDQ-80439 MSc Thesis Product Design and Quality Management 39.00 RO3 M2 1,2,3,4,5,6 XCU-70321 MSc Internship Sensory Science (Written assignment) 21.00 RO3 M2 1,2,3,4,5,6
H - Sustainable Food Processing Limited choice: Choose at least 2 courses from RO1
Course Ects CS/RO Phase Period FPE-31306 Transfer Processes 6.00 CS M1 2AF FPE-30806 Sustainable Food and Bioprocessing 6.00 CS M1 4WD PDQ-60312 Product and Process Design 12.00 CS M1 6WD FPE-30306 Food Structuring 6.00 RO1 M1 1AF BPE-21306 Bioreactor Design 6.00 RO1 M1 5AF ORL-31306 Advanced Supply Chain Management 6.00 RO1 M1 5AF PDQ-31306 Predicting Food Quality 6.00 RO1 M1 5MO SCO-20306 Modelling Dynamic Systems 6.00 RO2 M1 2MO ENP-31306 Sustainable Technology Development 6.00 RO2 M1 3MO ORL-30306 Decision Science 2 6.00 RO2 M1 5MO FPE-80336 MSc Thesis Food Process Engineering 36.00 RO3 M2 1,2,3,4,5,6 ORL-80436 MSc Thesis Operations Research and Logistics 36.00 RO3 M2 1,2,3,4,5,6 PDQ-80436 MSc Thesis Product Design and Quality Management 36.00 RO3 M2 1,2,3,4,5,6 SCO-80436 MSc Thesis Systems and Control 36.00 RO3 M2 1,2,3,4,5,6 FPE-70324 MSc Internship Food Process Engineering 24.00 RO4 M2 1,2,3,4,5,6 ORL-70424 MSc Internship Operations Research and Logistics 24.00 RO4 M2 1,2,3,4,5,6 PDQ-70424 MSc Internship Product Design and Quality Management 24.00 RO4 M2 1,2,3,4,5,6 SCO-70424 MSc Internship Systems and Control 24.00 RO4 M2 1,2,3,4,5,6
I - Gastronomy Limited choice: Choose at least 2 courses from RO1
Course Ects CS/RO Phase Period FPH-30806 Molecular Gastronomy 6.00 CS M1 1AF FPH-31306 Advanced Molecular Gastronomy 6.00 CS M1 3WD RSO-21806 Origin Food: a Market for Identity 6.00 CS M1 5MO PDQ-60312 Product and Process Design 12.00 CS M1 6WD FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO FCH-21806 Food Related Allergies and Intolerances 6.00 RO1 M1 2AF FPH-30306 Advanced Food Physics 6.00 RO1 M1 2AF FCH-30806 Advanced Food Chemistry 6.00 RO1 M1 4WD PDQ-31806 Product Properties and Consumer Wishes 6.00 RO2 M1 2AF RSO-22306 Food Culture and Customs 6.00 RO2 M1 4WD MCB-30806 Sensory Perception and Consumer Preference 6.00 RO2 M1 5AF FCH-80436 MSc Thesis Food Chemistry 36.00 RO3 M2 1,2,3,4,5,6 FPH-80436 MSc Thesis Food Physics 36.00 RO3 M2 1,2,3,4,5,6 RSO-80436 MSc Thesis Rural Sociology 36.00 RO3 M2 1,2,3,4,5,6 FCH-70424 MSc Internship Food Chemistry 24.00 RO4 M2 1,2,3,4,5,6 FPH-70424 MSc Internship Food Physics 24.00 RO4 M2 1,2,3,4,5,6 RSO-70424 MSc Internship Rural Sociology 24.00 RO4 M2 1,2,3,4,5,6
