SEFOTECH.NUT: European MSc in Food Science, Technology and Nutrition – (M.Sc.)

Contents

The programme will be organised in a modular format and candidates will be required to undertake six compulsory modules and to select four modules from the optional modules listing.

The ten modules will be followed by a semester of a Professional Competence module organised by partner institution(s) in cooperation with companies and/or research laboratories.

Additionally, the programme will require the students to work on a scientific project in one of the partner institutions or in an approved workplace and to submit a thesis.

Part of the MSc course can be completed in one of the associated partner institution in the Third-Country:

* - The Tufts University - Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy – the USA
* - The National Institute of Public Health of Mexico (NIPH) - Mexico
* - The Michurinsk State Agrarian University – Russian Federation
* - The National Dairy Research Institute in Karnal - India
* - Northwest A&F University (A&F) - China

Category A grant holders can spend a learning/training/ research/fieldwork period of a maximum of one trimester (i.e. 3 months or the equivalent of 15 ECTS) in these Third-Countries, under the direct supervision of the partner/associated member concerned and only if this country is different from the student's country of origin; periods in excess of this duration or spent in the students country of origin may not be covered by the EMMC grant;

Category B grant holders can spend a minimum of two months and up to half of their masters course studies in these Third-Countries, under the direct supervision of the partner/associated member concerned; periods in excess of this duration may not be covered by the EMMC grant.

Programme - Compulsory modules

* Module 1: Food Safety
* Module 2: Ecological Aspects of Food Production
* Module 3: Nutritional Aspects of Food
* Module 4: Total Quality Management
* Module 5: Food Biotechnology
* Module 6: Global Food Issues

Optional modules

* Module 7: Malt and Beer Production
* Module 8: Production of Wine, Sparkling Wine and Spirits
* Module 9: Meat and Meat Products
* Module 10: Dairy Science and Technology
* Module 11: Fats and Oils
* Module 12: Cereals and Cereal Products
* Module 13: Fruits and Vegetables
* Module 14: Nutrition and Public Health

Professional Competence module:

Semester three is a Professional Competence Module organised by partner institution(s) in cooperation with companies and/or research laboratories, also in Third-Country associate partners, in a selected field:

* - Fermentation Technology
* - Meat Technology
* - Nutrition and Public Health
* - Wine Making
* - New Trends in Food Processing

The objective of the professional competence module is to acquire practical experience in the field of the student interest, to extend the students knowledge in the specific field and form links between its practical application and the material taught over the modules. This semester should reassure students regarding choice of topic for Master thesis.

Programme - Scientific Project

Students are required to work on a scientific project during their studies. The results of the project are reflected in a thesis that has to be finished by the end of the Master Course.