Food Technology (MFT) / MSc Description Food Technology A - Food Biotechnology and Biorefining 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 Process Engineering I - Gastronomy MSc Common part Course Ects CS/RO Phase Period
A - Food Biotechnology and Biorefining Limited choice: RO1: Choose at least 2 courses
Course Ects CS/RO Phase Period FHM-21806 Food Fermentation 6.00 CS M1 1MO FCH-31306 Enzymology for Food and Biorefinery 6.00 CS M1 5MO FQD-60312 Product and Process Design 12.00 CS M1 6WD ORC-30306 Applied Biocatalysis 6.00 RO1 M1 1AF FPE-30806 Sustainable Food and Bioprocessing 6.00 RO1 M1 4WD BPE-21306 Bioreactor Design 6.00 RO1 M1 5AF FHM-30806 Advanced Fermentation Science 6.00 RO1 M1 5AF FHM-22306 Advanced Food Microbiology 6.00 RO2 M1 3WD FCH-30806 Advanced Food Chemistry 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: RO1: Choose at least 1 course
Course Ects CS/RO Phase Period MST-21306 Advanced Management and Marketing 6.00 CS M1 3WD MST-31306 Advanced Business Strategy/Case Studies Management 6.00 CS M1 5AF FQD-60312 Product and Process Design 12.00 CS M1 6WD MST-80436 MSc Thesis Management Studies 36.00 CS M2 1,2,3,5,6 MST-24806 Supply Chain Management 6.00 RO1 M1 2MO, 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 FQD-31806 Product Properties and Consumer Wishes 6.00 RO2 M1 2AF FCH-30806 Advanced Food Chemistry 6.00 RO2 M1 4WD FPE-30806 Sustainable Food and Bioprocessing 6.00 RO2 M1 4WD FQD-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 Physics and Physical Chemistry of Foods 24.00 RO3 M2 1,2,3,4,5,6 FQD-70424 MSc Internship Food Quality and Design 24.00 RO3 M2 1,2,3,4,5,6
C - Product Design Limited choice: RO1: Choose at least 2 courses
Course Ects CS/RO Phase Period FPE-30306 Food Structuring 6.00 CS M1 1AF FQD-31306 Predicting Food Quality 6.00 CS M1 5MO FQD-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 FQD-31806 Product Properties and Consumer Wishes 6.00 RO1 M1 2AF FPE-30806 Sustainable Food and Bioprocessing 6.00 RO1 M1 4WD LAW-30806 Food Law 6.00 RO2 M1 2MO FCH-30806 Advanced Food Chemistry 6.00 RO2 M1 4WD FQD-35806 Food Quality Management Research Principles I 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 FQD-70424 MSc Internship Food Quality and Design 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 FQD-80436 MSc Thesis Food Quality and Design 36.00 RO4 M2 1,2,3,4,5,6
D - Ingredient Functionality Limited choice: RO1: Choose at least 2 courses
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 FQD-60312 Product and Process Design 12.00 CS M1 6WD HNE-30506 Principles of Sensory Science 6.00 RO1 M1 1AF FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO FCH-31806 Advanced Biochemical Analysis of Foods 6.00 RO1 M1 5AF FCH-31306 Enzymology for Food and Biorefinery 6.00 RO1 M1 5MO FPE-30306 Food Structuring 6.00 RO2 M1 1AF FPH-20806 Molecular Gastronomy 6.00 RO2 M1 1AF FPH-31306 Advanced Molecular Gastronomy 6.00 RO2 M1 3WD FQD-31306 Predicting Food Quality 6.00 RO2 M1 5MO FCH-80436 MSc Thesis Food Chemistry 36.00 RO3 M2 1,2,3,4,5,6 FPH-80436 MSc Thesis Physics and Physical Chemistry of Foods 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 Physics and Physical Chemistry of Foods 24.00 RO4 M2 1,2,3,4,5,6
E - Dairy Science and Technology Limited choice: RO1 - RO3: Choose 1 RO-cluster; within the choosen cluster choose all courses
Course Ects CS/RO Phase Period FQD-33306 Dairy Chemistry and Physics 6.00 CS M1 1AF HNE-25306 Food Components and Health 6.00 CS M1 2MO FQD-32306 Dairy Science and Technology 6.00 CS M1 3WD FQD-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 Enzymology for Food and Biorefinery 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 FQD-31306 Predicting Food Quality 6.00 RO3 M1 5MO 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 FPH-80436 MSc Thesis Physics and Physical Chemistry of Foods 36.00 RO4 M2 1,2,3,4,5,6 FQD-80436 MSc Thesis Food Quality and Design 36.00 RO4 M2 1,2,3,4,5,6 FCH-70424 MSc Internship Food Chemistry 24.00 RO5 M2 1,2,3,4,5,6 FHM-70424 MSc Internship Food Microbiology 24.00 RO5 M2 1,2,3,4,5,6 FPE-70324 MSc Internship Food Process Engineering 24.00 RO5 M2 1,2,3,4,5,6 FPH-70424 MSc Internship Physics and Physical Chemistry of Foods 24.00 RO5 M2 1,2,3,4,5,6 FQD-70424 MSc Internship Food Quality and Design 24.00 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
Course Ects CS/RO Phase Period FPE-30306 Food Structuring 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 Food Process Design And Modelling 3.00 CS M1 5 XEN-31303 Food Processing and Packaging 3.00 CS M1 5 XEN-31802 Food Safety & Hygienic Design 2.00 CS M1 5 XLU-60312 Integrated Food Project 12.00 CS M1 6 YFS-60303 Team Project European Masters 3.00 CS M1/2 1+2+3+4+5+6 YFS-80836 Industrial Thesis European Masters Food Studies 36.00 CS M2 1,2,3,4,5,6 YFS-30303 European Masters Special Topics 3.00 CS M2 6 FPH-30306 Advanced Food Physics 6.00 RO1 M1 2AF HNE-25306 Food Components and Health 6.00 RO1 M1 2MO LAW-30806 Food Law 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 Physics and Physical Chemistry of Foods 24.00 RO2 M1/2 1,2,3,4,5 FQD-70424 MSc Internship Food Quality and Design 24.00 RO2 M1/2 1,2,3,4,5
G - Sensory Science Limited choice: RO1: Choose at least 1 course. Note that both HNE-30506 and MAT-20306 (or equivalent) are required if these courses were not part of previous education
Course Ects CS/RO Phase Period MCB-32806 Advanced Sensory Methods and Sensometrics 6.00 CS M1 2MO HNE-30606 Instrumental Sensory Science 6.00 CS M1 3WD MCB-33306 Integrated Sensory Science 6.00 CS M1 4WD FQD-60312 Product and Process Design 12.00 CS M1 6WD FPE-30306 Food Structuring 6.00 RO1 M1 1AF FPH-20806 Molecular Gastronomy 6.00 RO1 M1 1AF HNE-30506 Principles of Sensory Science 6.00 RO1 M1 1AF FCH-30306 Food Ingredient Functionality 6.00 RO1 M1 1MO FHM-21806 Food Fermentation 6.00 RO1 M1 1MO MAT-20306 Advanced Statistics 6.00 RO1 M1 1MO FQD-31806 Product Properties and Consumer Wishes 6.00 RO2 M1 2AF FCH-31806 Advanced Biochemical Analysis of Foods 6.00 RO2 M1 5AF MCB-30806 Sensory Perception and Consumer Preference 6.00 RO2 M1 5AF HNE-30306 Psychobiology of Food Choice and Eating Behaviour 6.00 RO2 M1 5MO FCH-80436 MSc Thesis Food Chemistry 36.00 RO3 M2 1,2,3,4,5,6 FQD-80436 MSc Thesis Food Quality and Design 36.00 RO3 M2 1,2,3,4,5,6 HNE-83836 MSc Thesis Sensory Science and Eating Behaviour 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 FQD-70424 MSc Internship Food Quality and Design 24.00 RO4 M2 1,2,3,4,5,6 HNE-73824 MSc Internship Sensory Science and Eating Behaviour 24.00 RO4 M2 1,2,3,4,5,6
H - Sustainable Food Process Engineering Limited choice: RO1: Choose at least 2 courses
Course Ects CS/RO Phase Period FPE-31806 Sustainability in Food Chains 6.00 CS M1 3WD FPE-30806 Sustainable Food and Bioprocessing 6.00 CS M1 4WD FQD-60312 Product and Process Design 12.00 CS M1 6WD FPE-31306 Transfer Processes 6.00 RO1 M1 2AF BPE-21306 Bioreactor Design 6.00 RO1 M1 5AF ORL-31806 Food Logistics Management 6.00 RO1 M1 5AF FQD-31306 Predicting Food Quality 6.00 RO1 M1 5MO FHM-21806 Food Fermentation 6.00 RO2 M1 1MO BCT-20306 Modelling Dynamic Systems 6.00 RO2 M1 2MO ORL-30306 Decision Science 2 6.00 RO2 M1 5MO BCT-80436 MSc Thesis Biobased Chemistry and Technology 36.00 RO3 M2 1,2,3,4,5,6 FPE-80336 MSc Thesis Food Process Engineering 36.00 RO3 M2 1,2,3,4,5,6 FQD-80436 MSc Thesis Food Quality and Design 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 BCT-70424 MSc Internship Biobased Chemistry and Technology 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 FQD-70424 MSc Internship Food Quality and Design 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
I - Gastronomy Limited choice: RO1: Choose at least 2 courses
Course Ects CS/RO Phase Period FPH-20806 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 FQD-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 FQD-31806 Product Properties and Consumer Wishes 6.00 RO2 M1 2AF RSO-22306 Food Culture and Customs 6.00 RO2 M1 2MO 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 Physics and Physical Chemistry of Foods 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 Physics and Physical Chemistry of Foods 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
