Kaunas University of Technology

Overview

The Master’s programme in Food Science and Nutrition at Kaunas University of Technology (KTU) equips students with the skills to create safer and higher-quality food products through the application of modern analytical methods and food technology. The curriculum encompasses essential topics such as food chemistry, microbiology, processing, nutrition, and quality management, complemented by hands-on training in pilot-scale and research laboratories.

What you'll study

The MSc in Food Science and Nutrition combines theoretical knowledge with practical laboratory experience. Students will gain expertise in various areas including food analysis, microbiology, processing, and nutrition, while learning to implement quality and safety principles in food systems.

Typical learning components

• Core scientific foundations: Advanced studies in food chemistry, food microbiology, and food analysis techniques.
• Food technology & processing: Principles of food production, processing technologies, and product development.
• Nutrition and health: Exploration of nutrition concepts and methods for assessing dietary value and digestibility.
• Quality and food safety: Focus on risk-based thinking, quality management, and safety assurance in food production.
• Research and laboratory practice: Practical work in state-of-the-art laboratories, including pilot-scale technological lines and advanced analytical instruments.

Research project / thesis

In the final phase of the programme, students undertake an independent research project or thesis on a topic related to food science, nutrition, quality, or safety. This project is conducted under academic supervision and must meet the programme's presentation requirements.

Electives and specialization

Students have the opportunity to select elective courses tailored to their interests, focusing on areas such as food analysis, bioactive compounds, microbiology, rheology/structure, or nutrition-related research.

Entry requirements

• Academic background: A Bachelor’s degree in Engineering sciences, technologies, Physical sciences, Life sciences, Health sciences, Veterinary sciences, or Agricultural sciences.
• Minimum study content: At least 18 ECTS credits in food technologies or nutrition.
• Minimum grade: A CGPA of 0.9 (average grade) from the Bachelor’s degree (minimum length: 180 ECTS).
• Selection components: Submission of a motivation letter and participation in an online interview.
• Additional points: Up to 4 extra points may be awarded based on university assessment.
• Mathematics requirement: Completion of an Online Mathematics Placement Test (OMPT) with a minimum score of 75%, unless alternative proof is provided.
• English language proficiency:
  • TOEFL iBT: Minimum score of 85.
  • IELTS: Minimum score of 6.0.
• Documents required: Bachelor’s degree certificate, academic transcript, motivation letter, and any additional documents specified by the university.

Career prospects

Graduates of the MSc in Food Science and Nutrition can pursue a variety of career paths in the food industry, including roles in food quality assurance, product development, nutrition consultancy, and research. The comprehensive training and hands-on experience gained during the programme prepare graduates for impactful careers dedicated to enhancing food safety and quality.