Food Technology (MFT) / MSc
MSc Common part
Common Part
Choose 1 internship after consultation with your study advisor.
Course | Ects | CS/RO | Phase | Period | |
---|---|---|---|---|---|
BCT-70424 | MSc Internship Biobased Chemistry and Technology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
FCH-70424 | MSc Internship Food Chemistry | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
FHM-70424 | MSc Internship Food Microbiology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
FPE-70324 | MSc Internship Food Process Engineering | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
FPH-70424 | MSc Internship Physics and Physical Chemistry of Foods | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
FQD-70424 | MSc Internship Food Quality and Design | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
HNE-73824 | MSc Internship Sensory Science and Eating Behaviour | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
MIB-70424 | MSc Internship Microbiology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
ORL-70424 | MSc Internship Operations Research and Logistics | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
RSO-70424 | MSc Internship Rural Sociology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
A - Food Biotechnology and Biorefining
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
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-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
FHM-80436 | MSc Thesis Food Microbiology | 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 |
MIB-80436 | MSc Thesis Microbiology | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
B - Food Innovation and Management
Limited choice:
RO1: Choose at least 1 course
RO2: Choose at least 4 courses
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 | 1,2,3,4,5,6 |
MST-24806 | Supply Chain Management | 6.00 | RO1 | M1 | 2MO, 4WD |
YSS-32306 | Technology, Innovation and Strategy | 6.00 | RO1 | M1 | 4WD |
MST-23406 | New Venture Creation: from Idea to Business Plan | 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 |
C - Product Design
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
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-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 |
D - Ingredient Functionality
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
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 |
E - Dairy Science and Technology
Limited choice:
RO1 - RO3: Choose 1 RO-cluster; within the choosen cluster choose all courses
RO4: Choose 1 dairy related thesis
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 |
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
Education will take place at Lund University, Lund, Sweden: XLU-code
RO1: Choose at least 1 course; for the additional European Masters Certificate, choose 2 courses.
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 |
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
RO2: Choose at least 1 course
RO3: Choose 1 sensory related thesis
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 |
H - Sustainable Food Process Engineering
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
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 |
I - Gastronomy
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
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 |