Master of Science in Bioscience Engineering: Food Science and Nutrition

High-quality foods that are at once safe, healthy and sustainable: this is our study programme’s main focus. Supply and demand for foods is in constant evolution, as is society. The food chain is in transition: it diversifies and reorganizes itself on a local as well as an international level.

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Master's Programme

2 year 120 credits

Faculty of Bioscience Engineering

Dutch

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About the programme

Programme summary

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Off to a good start

After graduation

First year

(version 14 )

Course schedule 1st semester Course schedule 2nd semester

1 General Courses

Course	MT1	Semester	Language	Instructor	Crdt
Colloid and Surface Chemistry	1	sem 2	nl	Paul Van der Meeren	5

Analytical Inorganic Chemistry: Instrumental Techniques	1	sem 1	nl	Gijs Du Laing	3

Human Nutrition	1	sem 1	nl	John Van Camp	5

Process Engineering 2	1	sem 1	en	Paul Van der Meeren	5

Food Technology	1	sem 1	en	Koen Dewettinck	5

Consumer Behaviour and Marketing of Bio-industrial products	1	sem 2	nl	Wim Verbeke	5

Biochemical and Functional Analysis of Foods	1	sem 1	nl	Bruno De Meulenaer	5

Food Regulation	1	sem 2	en	Liesbeth Jacxsens	4

Process Control	1	sem 2	en	Paul Van Liedekerke	5

Quality Management and Risk Analysis	1	sem 2	en	Liesbeth Jacxsens	5

Packaging Technology	1	sem 2	en	Peter Ragaert	5

2 Elective Courses

Subscribe to 22 credit units from no less than 1 and no more than 5 from the following list. Subject to approval by the faculty.

A complete major comprises 15 credit units.

Full-time standard learning track:

Students can choose which of the elective course units are taken in the first respectively the second standard learning track year (unless otherwise specified); in combination with the general course units, students take a total of 54 to 66 credits per standard learning track year. The sum of the total number of credits taken up over the 2 standard learning track years must be 120 credits.

2.1 Master Specific Courses

2.1.1 Food Technology

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Xavier Gellynck	5

Formulation and Structuring of Foods	sem 1	en	Filip Van Bockstaele	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

Technology of Plant-based Foods	sem 2	en	Koen Dewettinck	5

Food Fermentations	sem 2	en	Katleen Raes	4

2.1.2 Food Safety and Health

Course	Semester	Language	Instructor	Crdt
Nutrition Disorders	sem 1	en	Carl Lachat	5

Chemical Food Safety			Bruno De Meulenaer	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Environmental Fate and Management of Pesticides	sem 1	en	Pieter Spanoghe	5

2.2 Elective Courses from Related Fields of Study

Course	Semester	Language	Instructor	Crdt
Industrial Biotechnology	sem 1	en	Wim Soetaert	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Interphase Processes of Host-associated Micro-organisms	sem 1	en	Tom Van de Wiele	5

Chemical Structure Determination	sem 1	en	Christian Stevens	4

Experimental Design	sem 2	en	Stijn Luca	3

Clean Technology: Theory and Concepts	sem 1	en	Sophie Huysveld	3

Advanced Biosystems Modelling	sem 2	en	Paul Van Liedekerke	5

2.3 Entrepreneurship and Management

Course	Semester	Language	Instructor	Crdt
Intellectual Property and Valorization	sem 2	en	Benedikt Sas	3

Entrepreneurship	sem 2	nl	Petra Andries	3

Dare to Venture	sem 2	en	Johan Verrue	4

Dare to Start	sem 2	en	Wouter Haerick	3

Project Management	sem 2	nl	Mario Vanhoucke	4

Supply Chain Management	sem 2	en	Louis-Philippe Kerkhove	6

2.4 Skills and Attitudes

Subscribe to course units from the following list, with no more than 10 credit units with reference a.

Course	Ref	Semester	Language	Instructor	Crdt
Internship	a	year	nl,en	Paul Van der Meeren	5

International Internship	a	year	nl,en	Paul Van der Meeren	5

Extended Internship	a	year	nl,en	Paul Van der Meeren	10

Extended International Internship	a	year	nl,en	Paul Van der Meeren	10

Bio-ethics		sem 1	en	Michiel De Proost	3

Scientific Communication in English		sem 2	en	Geert Jacobs	5

Seminar				Mieke Uyttendaele	3

2.5 Open choice

Subscribe to course units from courses offered at Ghent University and at the alliance partner VUB, including the Ghent University Elective Courses.
A maximum of 2 such courses is allowed.
Maximum 8 credit units language courses are allowed within this master programme.
Subject to approval by the Faculty.

Second year

(version 14 )

Course schedule 1st semester Course schedule 2nd semester

1 General Courses

Course	MT1	Semester	Language	Instructor	Crdt
Management for Engineers	2	sem 1	en	Jeroen Buysse	4

Functional Foods	2	sem 2	en	John Van Camp	5

Product Innovation in the Food Industry	2	year	nl	Mieke Uyttendaele	7

2 Elective Courses

Subscribe to 22 credit units from no less than 1 and no more than 5 from the following list. Subject to approval by the faculty.

A complete major comprises 15 credit units.

Full-time standard learning track:

2.1 Master Specific Courses

2.1.1 Food Technology

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Xavier Gellynck	5

Formulation and Structuring of Foods	sem 1	en	Filip Van Bockstaele	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

Technology of Plant-based Foods	sem 2	en	Koen Dewettinck	5

Food Fermentations	sem 2	en	Katleen Raes	4

2.1.2 Food Safety and Health

Course	Semester	Language	Instructor	Crdt
Nutrition Disorders	sem 1	en	Carl Lachat	5

Chemical Food Safety			Bruno De Meulenaer	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Environmental Fate and Management of Pesticides	sem 1	en	Pieter Spanoghe	5

2.2 Elective Courses from Related Fields of Study

Course	Semester	Language	Instructor	Crdt
Industrial Biotechnology	sem 1	en	Wim Soetaert	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Interphase Processes of Host-associated Micro-organisms	sem 1	en	Tom Van de Wiele	5

Chemical Structure Determination	sem 1	en	Christian Stevens	4

Experimental Design	sem 2	en	Stijn Luca	3

Clean Technology: Theory and Concepts	sem 1	en	Sophie Huysveld	3

Advanced Biosystems Modelling	sem 2	en	Paul Van Liedekerke	5

2.3 Entrepreneurship and Management

Course	Semester	Language	Instructor	Crdt
Intellectual Property and Valorization	sem 2	en	Benedikt Sas	3

Entrepreneurship	sem 2	nl	Petra Andries	3

Dare to Venture	sem 2	en	Johan Verrue	4

Dare to Start	sem 2	en	Wouter Haerick	3

Project Management	sem 2	nl	Mario Vanhoucke	4

Supply Chain Management	sem 2	en	Louis-Philippe Kerkhove	6

2.4 Skills and Attitudes

Subscribe to course units from the following list, with no more than 10 credit units with reference a.

Course	Ref	Semester	Language	Instructor	Crdt
Internship	a	year	nl,en	Paul Van der Meeren	5

International Internship	a	year	nl,en	Paul Van der Meeren	5

Extended Internship	a	year	nl,en	Paul Van der Meeren	10

Extended International Internship	a	year	nl,en	Paul Van der Meeren	10

Bio-ethics		sem 1	en	Michiel De Proost	3

Scientific Communication in English		sem 2	en	Geert Jacobs	5

Seminar				Mieke Uyttendaele	3

2.5 Open choice

3 Master's Dissertation

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Master's Dissertation		2	year	nl	Liesbeth Jacxsens	30

Full programme

(version 14 )

Print

1 General Courses 68

Course	MT1	Semester	Language	Instructor	Crdt
Colloid and Surface Chemistry	1	sem 2	nl	Paul Van der Meeren	5

Analytical Inorganic Chemistry: Instrumental Techniques	1	sem 1	nl	Gijs Du Laing	3

Human Nutrition	1	sem 1	nl	John Van Camp	5

Process Engineering 2	1	sem 1	en	Paul Van der Meeren	5

Food Technology	1	sem 1	en	Koen Dewettinck	5

Consumer Behaviour and Marketing of Bio-industrial products	1	sem 2	nl	Wim Verbeke	5

Biochemical and Functional Analysis of Foods	1	sem 1	nl	Bruno De Meulenaer	5

Food Regulation	1	sem 2	en	Liesbeth Jacxsens	4

Process Control	1	sem 2	en	Paul Van Liedekerke	5

Management for Engineers	2	sem 1	en	Jeroen Buysse	4

Quality Management and Risk Analysis	1	sem 2	en	Liesbeth Jacxsens	5

Packaging Technology	1	sem 2	en	Peter Ragaert	5

Functional Foods	2	sem 2	en	John Van Camp	5

Product Innovation in the Food Industry	2	year	nl	Mieke Uyttendaele	7

2 Elective Courses 22

Subscribe to 22 credit units from no less than 1 and no more than 5 from the following list. Subject to approval by the faculty.

A complete major comprises 15 credit units.

Full-time standard learning track:

2.1 Master Specific Courses

2.1.1 Food Technology

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Xavier Gellynck	5

Formulation and Structuring of Foods	sem 1	en	Filip Van Bockstaele	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

Technology of Plant-based Foods	sem 2	en	Koen Dewettinck	5

Food Fermentations	sem 2	en	Katleen Raes	4

2.1.2 Food Safety and Health

Course	Semester	Language	Instructor	Crdt
Nutrition Disorders	sem 1	en	Carl Lachat	5

Chemical Food Safety			Bruno De Meulenaer	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Environmental Fate and Management of Pesticides	sem 1	en	Pieter Spanoghe	5

2.2 Elective Courses from Related Fields of Study

Course	Semester	Language	Instructor	Crdt
Industrial Biotechnology	sem 1	en	Wim Soetaert	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Interphase Processes of Host-associated Micro-organisms	sem 1	en	Tom Van de Wiele	5

Chemical Structure Determination	sem 1	en	Christian Stevens	4

Experimental Design	sem 2	en	Stijn Luca	3

Clean Technology: Theory and Concepts	sem 1	en	Sophie Huysveld	3

Advanced Biosystems Modelling	sem 2	en	Paul Van Liedekerke	5

2.3 Entrepreneurship and Management

Course	Semester	Language	Instructor	Crdt
Intellectual Property and Valorization	sem 2	en	Benedikt Sas	3

Entrepreneurship	sem 2	nl	Petra Andries	3

Dare to Venture	sem 2	en	Johan Verrue	4

Dare to Start	sem 2	en	Wouter Haerick	3

Project Management	sem 2	nl	Mario Vanhoucke	4

Supply Chain Management	sem 2	en	Louis-Philippe Kerkhove	6

2.4 Skills and Attitudes

Subscribe to course units from the following list, with no more than 10 credit units with reference a.

Course	Ref	Semester	Language	Instructor	Crdt
Internship	a	year	nl,en	Paul Van der Meeren	5

International Internship	a	year	nl,en	Paul Van der Meeren	5

Extended Internship	a	year	nl,en	Paul Van der Meeren	10

Extended International Internship	a	year	nl,en	Paul Van der Meeren	10

Bio-ethics		sem 1	en	Michiel De Proost	3

Scientific Communication in English		sem 2	en	Geert Jacobs	5

Seminar				Mieke Uyttendaele	3

2.5 Open choice

3 Master's Dissertation 30

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Master's Dissertation		2	year	nl	Liesbeth Jacxsens	30

Learning outcomes

Competence field 3: Knowledge competency

Have insight into the qualitative and quantitative aspects of the (bio)chemical, microbiological and physicochemical processes that occur during the processing steps in the food industry and during the storage of foods and their raw materials
Design and control quantitative processes applied in the food industry taking into account quality assurance and food safety
Develop new products for the food industry in a multidisciplinary and application-oriented manner
Estimate the impact of nutrition on human health based on the insights about the intake and conversion of food components in our body, in relation to their functionality and nutritional value
Critically evaluate the safety of a food through a quantitative risk analysis
Apply the different (bio-)chemical, physical and microbiological analysis methods for the characterization of biological raw materials and foods in an integrated manner
Situate the impact of foods and the food industry in a wider societal context, taking into account consumer behaviour, business and economic aspects and food law

Competence field 4: Scientific competency

Identify and analyze problems in food science and nutrition and formulate clear research questions with a view to achieving effective and potentially applicable solutions
Consult and critically interpret professional literature according to scientific standards
Select, adapt or, if necessary, develop the appropriate analysis methods and process techniques
Extract yseful information from excessive, incomplete, or conflicting data
Plan, monitor and adjust scientific research
Accurately collect, scientifically process, critically analyze and interpret data in accordance with the principles of scientific integrity
Identify new or remaining bottlenecks and research questions based on knowledge, insight and experience

Competence field 5: Intellectual competency

Use one's own knowledge creatively, purposefully and innovatively in research, design and production
Argument scientifically in a multidisciplinary context
Demonstrate openness to new scientific developments and their applications in a broad scientific, economic and social context
Adopt an active and honest attitude towards permanent knowledge development, lifelong learning and independently steer one's own learning process

Competence field 6: Competency in collaborating and communicating

Have the required social and communication skills to work in a team
Collaborate and display early leadership in a multidisciplinary environment
Communicate clearly in writing and orally about one's own discipline in Dutch and English

Competence field 7: Social competency

Function autonomously within a short period of time in scientific research, in industrial functions, at consultancy firms, NGOs and government institutions
Act ethically, professionally and socially responsible, also in an international or intercultural environment
Consider sustainability aspects and social preconditions when developing a high-quality system, product, service or process

Competence field 8: Engineering competency

Design, plan and execute an engineering project at the level of a starting professional in an independent and result-oriented manner
Understand the complexity of a problem/system using quantitative methods
Assess the risks and technical feasibility of a project
Integrate biological, physico-chemical, technological, economic and ecological aspects into research, production, quality management, management or policy