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 15 )

1 General Courses

Course	MT1	Semester	Language	Instructor	Crdt
Human Nutrition and Health	1	sem 1	en	John Van Camp	5

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

Food Technology	1	sem 1	nl	Koen Dewettinck	5

Colloid and Surface Chemistry	1	sem 2	nl	Paul Van der Meeren	5

Process Control	1	sem 2	en	Paul Van Liedekerke	5

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

Packaging Technology	1	sem 2	nl	Peter Ragaert	5

Global Perspectives of Food Science and Nutrition		year	en	Mieke Uyttendaele	5

2 Elective Courses

Subscribe to 30 credit units from 2 modules from the following list, of which at least 15 credit units from module 2.1 and at least 5 credit units from module 2.2.

2.1 Discipline-Specific Courses

Subscribe to no less than 15 credit units from the following list.

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Joachim Schouteten	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

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

Nutrition Disorders	sem 1	en	Carl Lachat	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Sustainable Systems Engineering	sem 1	en	Sophie Huysveld	5

Functional Foods	sem 2	en	John Van Camp	5

Food Marketing and Consumer Behaviour	sem 1	en	Wim Verbeke	5

Sustainable Food Systems	sem 2	en	Marijke D'Haese	5

2.2 Cross-Disciplinary Elective Courses

Subscribe to 1 module from the following list.

Courses for which the final competencies are already (largely) achieved by another course in the curriculum cannot be included as part of the elective set.
Subject to approval by the faculty.

2.2.1 Elective Set

2.2.1.1 Cross-Disciplinary Elective Set for Bioscience Engineers
Elective Set

Subscribe to 15 credit units from the following list, with no more than 10 credit units with reference A.

Course	Ref	Semester	Language	Instructor	Crdt
Machine Learning for Life Sciences		sem 1	en	Willem Waegeman	4

Computer Vision for Life Sciences		sem 2	en	Jan Verwaeren	5

Advanced Biosystems Modelling		sem 2	en	Paul Van Liedekerke	5

Experimental Design		sem 2	en	Stijn Luca	3

Management for Engineers		sem 1	en	Jeroen Buysse	4

Economics and Management of Natural Resources		sem 2	en	Stijn Speelman	4

Isotopes in Biosciences		sem 1	en	Pascal Boeckx	5

Biodiversity and Nature Conservation		sem 1	nl	Lander Baeten	4

Multidisciplinary Analysis of Climate Change		sem 2	en	Pascal Boeckx	3

Human Nutrition and Health		sem 1	en	John Van Camp	5

Food Marketing and Consumer Behaviour		sem 1	en	Wim Verbeke	5

Bioethics		sem 1	en	Michiel De Proost	3

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

2.2.2 Open Choice

Subscribe to course units from courses offered at Ghent University, including the Ghent University Elective Courses.
A minimum of 5 credit units is required from module 2.2.1.1. "Cross-Disciplinary Elective Set for Bioscience Engineers".
Maximum 8 credit units language courses are allowed within this master programme.

Second year

(version 15 )

1 General Courses

Course	MT1	Semester	Language	Instructor	Crdt
Formulation and Structuring of Foods	2	sem 1	en	Koen Dewettinck	5

Food Biotechnology	2	sem 1	nl	Katleen Raes	5

Food Safety Management	2	sem 2	nl	Liesbeth Jacxsens	5

Product Innovation in the Food Industry	2	year	nl	Mieke Uyttendaele	5

Global Perspectives of Food Science and Nutrition		year	en	Mieke Uyttendaele	5

2 Elective Courses

Subscribe to 30 credit units from 2 modules from the following list, of which at least 15 credit units from module 2.1 and at least 5 credit units from module 2.2.

2.1 Discipline-Specific Courses

Subscribe to no less than 15 credit units from the following list.

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Joachim Schouteten	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

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

Nutrition Disorders	sem 1	en	Carl Lachat	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Sustainable Systems Engineering	sem 1	en	Sophie Huysveld	5

Functional Foods	sem 2	en	John Van Camp	5

Food Marketing and Consumer Behaviour	sem 1	en	Wim Verbeke	5

Sustainable Food Systems	sem 2	en	Marijke D'Haese	5

2.2 Cross-Disciplinary Elective Courses

Subscribe to 1 module from the following list.

Courses for which the final competencies are already (largely) achieved by another course in the curriculum cannot be included as part of the elective set.
Subject to approval by the faculty.

2.2.1 Elective Set

2.2.1.1 Cross-Disciplinary Elective Set for Bioscience Engineers
Elective Set

Subscribe to 15 credit units from the following list, with no more than 10 credit units with reference A.

Course	Ref	Semester	Language	Instructor	Crdt
Machine Learning for Life Sciences		sem 1	en	Willem Waegeman	4

Computer Vision for Life Sciences		sem 2	en	Jan Verwaeren	5

Advanced Biosystems Modelling		sem 2	en	Paul Van Liedekerke	5

Experimental Design		sem 2	en	Stijn Luca	3

Management for Engineers		sem 1	en	Jeroen Buysse	4

Economics and Management of Natural Resources		sem 2	en	Stijn Speelman	4

Isotopes in Biosciences		sem 1	en	Pascal Boeckx	5

Biodiversity and Nature Conservation		sem 1	nl	Lander Baeten	4

Multidisciplinary Analysis of Climate Change		sem 2	en	Pascal Boeckx	3

Human Nutrition and Health		sem 1	en	John Van Camp	5

Food Marketing and Consumer Behaviour		sem 1	en	Wim Verbeke	5

Bioethics		sem 1	en	Michiel De Proost	3

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

2.2.2 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 15 )

Print

1 General Courses 60

Course	MT1	Semester	Language	Instructor	Crdt
Human Nutrition and Health	1	sem 1	en	John Van Camp	5

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

Food Technology	1	sem 1	nl	Koen Dewettinck	5

Colloid and Surface Chemistry	1	sem 2	nl	Paul Van der Meeren	5

Process Control	1	sem 2	en	Paul Van Liedekerke	5

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

Packaging Technology	1	sem 2	nl	Peter Ragaert	5

Formulation and Structuring of Foods	2	sem 1	en	Koen Dewettinck	5

Food Biotechnology	2	sem 1	nl	Katleen Raes	5

Food Safety Management	2	sem 2	nl	Liesbeth Jacxsens	5

Product Innovation in the Food Industry	2	year	nl	Mieke Uyttendaele	5

Global Perspectives of Food Science and Nutrition		year	en	Mieke Uyttendaele	5

2 Elective Courses 30

Subscribe to 30 credit units from 2 modules from the following list, of which at least 15 credit units from module 2.1 and at least 5 credit units from module 2.2.

2.1 Discipline-Specific Courses

Subscribe to no less than 15 credit units from the following list.

Course	Semester	Language	Instructor	Crdt
Sensory Analysis	sem 1	en	Joachim Schouteten	5

Technology of Animal Products	sem 2	nl	Frank Devlieghere	5

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

Nutrition Disorders	sem 1	en	Carl Lachat	5

Food and Nutrition Epidemiology	sem 2	en	Carl Lachat	5

Malting and Brewing Technology	sem 1	nl	Jessika De Clippeleer	4

Sustainable Systems Engineering	sem 1	en	Sophie Huysveld	5

Functional Foods	sem 2	en	John Van Camp	5

Food Marketing and Consumer Behaviour	sem 1	en	Wim Verbeke	5

Sustainable Food Systems	sem 2	en	Marijke D'Haese	5

2.2 Cross-Disciplinary Elective Courses

Subscribe to 1 module from the following list.

Courses for which the final competencies are already (largely) achieved by another course in the curriculum cannot be included as part of the elective set.
Subject to approval by the faculty.

2.2.1 Elective Set

2.2.1.1 Cross-Disciplinary Elective Set for Bioscience Engineers
Elective Set

Subscribe to 15 credit units from the following list, with no more than 10 credit units with reference A.

Course	Ref	Semester	Language	Instructor	Crdt
Machine Learning for Life Sciences		sem 1	en	Willem Waegeman	4

Computer Vision for Life Sciences		sem 2	en	Jan Verwaeren	5

Advanced Biosystems Modelling		sem 2	en	Paul Van Liedekerke	5

Experimental Design		sem 2	en	Stijn Luca	3

Management for Engineers		sem 1	en	Jeroen Buysse	4

Economics and Management of Natural Resources		sem 2	en	Stijn Speelman	4

Isotopes in Biosciences		sem 1	en	Pascal Boeckx	5

Biodiversity and Nature Conservation		sem 1	nl	Lander Baeten	4

Multidisciplinary Analysis of Climate Change		sem 2	en	Pascal Boeckx	3

Human Nutrition and Health		sem 1	en	John Van Camp	5

Food Marketing and Consumer Behaviour		sem 1	en	Wim Verbeke	5

Bioethics		sem 1	en	Michiel De Proost	3

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

2.2.2 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

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