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Masters in Nutrition and Dietetics
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Master in Food Safety and Quality Management (Postharvest Technology)
Access to a secure supply of safe food is a human right. Everyone who is involved in food production, processing, sale and service has a role in ensuring that the food that reaches consumers plates will not be a hazard to human health. National Food Control systems are designed by governments to ensure the existence of a safe food supply chain and promote good health of national populations.
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Master in International Food Business and Consumer Studies
The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. This program enables its students to take on responsible tasks in national and international enterprises in the food business, as well as in food certification organisations.
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Master in Food Quality Management
Program with a focus on the combination of technological and management theories and models, in order to predict food systems behavior and to generate adequate improvements from a chain perspective.
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Master in Food Technology
The program focuses on aspects of production, composition and design of food products. Majors:product design & functionality; food innovation and marketing; food biotechnology; and dairy science.
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Master in Nutrition and Health
Students will receive academic training on all aspects of the relation between Nutrition and Health, including the biomedical aspects of metabolism, epidemiology and public health nutrition.
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Master in Food of Life
Food of Life is a cross-disciplinary master’s program within the science of animal-derived foods. In a unique way the course combine animal science, food science and technology.
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Master in Nutrition for Global Health
This course aims to provide comprehensive training in public health nutrition in a global setting with the choice of specialising in a number of topics and in a range of contexts.
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Master in Food Technology
To fulfil its nutritional destiny, food must be both safely produced and safely delivered to its end consumer.
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Master in Advanced Epidemiology in Clinical and Genetic Research (MADE)
The MADE programme is a Masters’ programme for students who already have a Masters’ degree in Medicine, Biology, Biochemistry, Pharmacy, Nutrition, Health Sciences and allied sciences.
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Master in Anthropology of Food
The SOAS MA programme in the Anthropology of Food offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America.
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Master in Food, Wine and Culture
This innovative Master's degree allows you to study in both the British and French higher education systems at postgraduate level, leading to the award of a joint degree.
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Master in Food - Innovation and Market
Food production, processing and distribution are associated with adding value in a supply chain. The stake holders in a supply chain, local, national and international actors face the same challenges in meeting consumer needs. These needs are, for example, associated with expectations of production methods, product properties and corporate social responsibility (CSR).
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