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

Study programme content subject to change

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	Jo Dewulf	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 no less than 5 and no more than 15 credit units from no less than 1 and no more than 2 module(s) from the following list.
A minimum of 5 credit units is required from module 2.1.1 "Cross-Disciplinary Elective Set for Bioscience Engineers"

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 course 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 1	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	Peter Ragaert	5

International Internship	A	year	nl,en	Peter Ragaert	5

Extended Internship	A	year	nl,en	Peter Ragaert	10

Extended International Internship	A	year	nl,en	Peter Ragaert	10

2.2.2 Open Choice

Subscribe to course units from courses offered at Ghent University, including the Ghent University Elective Courses.
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	Jo Dewulf	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

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 course 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 1	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	Peter Ragaert	5

International Internship	A	year	nl,en	Peter Ragaert	5

Extended Internship	A	year	nl,en	Peter Ragaert	10

Extended International Internship	A	year	nl,en	Peter Ragaert	10

2.2.2 Open Choice

Subscribe to course units from courses offered at Ghent University, including the Ghent University Elective Courses.
Maximum 8 credit units language courses are allowed within this master programme.

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	Jo Dewulf	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

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 course 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 1	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	Peter Ragaert	5

International Internship	A	year	nl,en	Peter Ragaert	5

Extended Internship	A	year	nl,en	Peter Ragaert	10

Extended International Internship	A	year	nl,en	Peter Ragaert	10

2.2.2 Open Choice

Subscribe to course units from courses offered at Ghent University, including the Ghent University Elective Courses.
Maximum 8 credit units language courses are allowed within this master programme.

3 Master's Dissertation 30

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

Learning outcomes

To qualitatively and quantitatively explain the (bio)chemical, microbiological and physicochemical processes that occur during the conversion of biological raw materials into food products within a sustainable food system.

To develop processes for converting biological raw materials into food products within a sustainable food system, using a data-driven approach.

To design new products for a sustainable food system, taking into account diverse perspectives.

To determine the impact of food on human health based on insights into the intake and metabolism of food components in the human body, in relation to their functionality, nutritional value and aspects of food safety.

To optimise, with sound argumentation, the interaction between product, process and production systems and the broader (international) socio-economic context of complex food systems.

To identify and analytically solve complex issues in food science and nutrition using scientific methodology, including interpreting scientific literature and accurately collecting and processing data.

To argue with integrity and sound reasoning on topics related to food science and nutrition in a multidisciplinary context, demonstrating an open and proactive attitude towards new scientific and societal developments and cross-disciplinary thinking.

To function in an open, constructive and autonomous manner within an (inter-, multidisciplinary and intercultural/international) team and to take on the role of a beginning team leader.

To present and communicate clearly and correctly, both in writing and orally, about topics within the field.

To evaluate sustainability aspects and societal constraints when designing and advising on management and policy measures, and when developing products, processes and services.

To understand a complex problem or system through an integrated analysis using quantitative and qualitative methods, and to formulate and evaluate effective solutions based on this analysis.

To independently and result-orientedly conceive, plan, execute and evaluate an engineering project within food science and nutrition, including assessing the risks and feasibility of the project.