Lund University

Overview

The Master's program in Food Technology and Nutrition at Lund University equips students with essential knowledge in food science, nutrition, and food engineering. This comprehensive course focuses on designing safer and higher-quality food products, integrating core laboratory skills with research-led learning and industry-relevant insights.

Spanning 24 months, the program comprises 120 ECTS credits and is delivered on-campus in English, fostering a collaborative and engaging learning environment.

What you'll study

The curriculum is structured to cultivate advanced knowledge and skills in food science, nutrition, and food engineering. Students will engage in core courses, optional electives, and a master’s thesis centered on research.

• Food Chemistry and Nutrition
• Food Microbiology
• Food Engineering
• Food Technology for Formulation
• The Relationship between Food Industry, Society and Consumers
• Environmental Issues

Master’s thesis: A significant component of the program involves completing a supervised research project, culminating in a written thesis that explores an independent topic using methods and concepts learned throughout the course.

Electives and study plan: Students may choose additional courses based on their interests, allowing for a deeper exploration of topics such as nutrition, food safety, and food processing.

Learning approach: The program employs a mix of lectures, problem-based learning, laboratory work, and data analysis to enhance both theoretical understanding and practical application.

Entry requirements

To be eligible for this program, applicants must hold a Bachelor’s degree in a relevant field, such as food technology, food engineering, chemical engineering, or an equivalent qualification. Prior coursework in subjects like mathematics, microbiology, chemistry, and biochemistry is also essential.

Career prospects

Graduates of the Food Technology and Nutrition program are well-prepared for diverse career opportunities within the food industry, research institutions, and governmental organizations. Potential roles may include food technologist, quality assurance specialist, nutrition consultant, and food safety expert, enabling graduates to contribute to advancements in food quality, safety, and sustainability.