University of Szeged

What you'll study

The MSc programme combines core engineering principles with applied food science to provide a comprehensive understanding of food production, preservation and quality management. Teaching is delivered through lectures, laboratory practicals, pilot-plant work and project-based learning, with opportunities for research under supervision.

• Core modules: Food Processing Technologies, Food Chemistry and Biochemistry, Food Microbiology and Safety, Food Engineering Principles, Sensory Analysis and Product Development.
• Advanced modules: Thermal and Non‑thermal Preservation Methods, Food Packaging and Shelf-life Engineering, Process Control and Instrumentation, Food Quality Management Systems (including HACCP), and Food Toxicology.
• Analytical and practical skills: Instrumental analysis (HPLC, GC, spectrophotometry), microbiological testing, rheology and texture analysis, pilot-scale process operation and troubleshooting.
• Research project / dissertation: A substantial independent research or industrial project undertaken with academic supervision; projects often address formulation, process optimisation, shelf‑life studies, sustainable processing or novel preservation technologies.
• Optional modules / specialisation: Students can often choose electives or short modules in areas such as biotechnology in food production, functional foods and nutraceuticals, regulatory affairs, or entrepreneurship in the food sector.

Entry requirements

Applicants should hold a relevant bachelor’s degree (or recognised equivalent) in food science, chemical or process engineering, biotechnology, agricultural engineering, or a closely related discipline. Admissions typically consider the academic record, relevant laboratory or industry experience, and the fit of the applicant’s background with the programme.

• Academic requirements: A good honours degree (or international equivalent) in a relevant subject. Specific grade expectations and assessment of overseas qualifications are handled by the university admissions office.
• Language requirements: Proficiency in English is required for programmes delivered in English; applicants who are not native speakers must provide an accepted English language test certificate or other evidence of proficiency.
• Supporting documents: Transcripts, a CV, a statement of purpose outlining research or career aims, and at least one academic reference. Applicants with industrial experience may be asked to provide evidence of relevant employment.
• Additional assessment: Some candidates may be invited for an interview or asked to submit a research proposal if applying for a research-focused track.

Career prospects

Graduates are prepared for a wide range of technical and managerial roles across the food and beverage sector, as well as related industries. The programme emphasises practical skills and problem-solving, which are valued by employers in production, quality and regulatory environments.

• Food product development scientist or technologist
• Process or production engineer in food manufacturing
• Quality assurance and food safety manager (industry or third-party certification)
• Analytical scientist in food testing laboratories
• Regulatory affairs specialist or compliance officer
• R&D roles in ingredient manufacturing or biotechnology companies
• Doctoral research or academic positions in food science and engineering
• Consultancy and technical sales roles serving the food chain

Why study at University of Szeged

The University of Szeged is one of Hungary’s leading research universities with strengths in life sciences, chemistry and agricultural research, providing an established environment for food science education. The programme benefits from close links with regional food manufacturers, research institutes and the university’s laboratories and pilot-scale facilities.

• Research-active faculty: Supervision and teaching are provided by academics engaged in applied food research, offering access to current techniques and ongoing projects.
• Practical facilities: Modern laboratories and pilot-plant equipment support hands-on training in processing, analysis and quality control.
• Industry connections: Collaboration with local and international food companies creates opportunities for industrial projects, internships and knowledge transfer.
• International environment: The university hosts international students and researchers, and the programme prepares graduates for careers in multinational companies and regulatory organisations.