Curricular structure

Curriculum Framework/ Grid

For obtaining the Master's Degree in Food Science and Technology, the student who is taking the master’s degree must complete at least twenty-eight (28) credits, distributed in twelve (12) credits in a mandatory course and sixteen (16) credits in elective courses. Six (6) credits will be granted for the thesis. The Master's Degree will have a minimum duration of 12 months and a maximum duration of 24 months.

Curriculum components and class-hours:
- Advanced Food Analysis – 60h
- Advanced Food Chemistry – 60h
- Advanced Food Microbiology – 60h
- Statistics: Food Applications – 60h
- Thermal Processing: Principles and Applications – 60h
- Non-Thermal Processing: Principles and Applications – 60h
- Bioprocesses: Principles and Food Applications – 60h
- Bioavailability and Metabolism of Bioactive Substances – 60h
- Development of New Products – 60h
- Programing Language and Simulation in Science and Food Technology – 60h
- Food Package – 60h
- Post-Harvest Handling and Physiology of Food – 60h
- Special Topics in Science and Food Technology I – 30h
- Special Topics in Science and Food Technology II – 30h
- Seminar in Science and Food Technology – 30h