Master of Science in Bioscience Engineering Technology: Food Industry

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Master's Programme

1 year 60 credits

Faculty of Bioscience Engineering

Dutch

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Programme summary

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Off to a good start

After graduation

Full programme

(version 10 )

Course schedule 1st semester Course schedule 2nd semester Print

1 General Courses 32

Course	MT1	Semester	Language	Instructor	Crdt
Process Instrumentation and Quality Control	1	sem 1	nl	Mia Eeckhout	3

HACCP and Risk Management	1	sem 1	nl	Liesbeth Jacxsens	5

Biotechnological Applications in Food Industry	1	sem 1	nl	Kathy Messens	5

Milk and Dairy Technology	1	sem 1	en	Koen Dewettinck	4

Cereal Technology	1	sem 2	nl	Filip Van Bockstaele	5

Packaging Technology	1	sem 2	nl	Peter Ragaert	5

Sustainable and social entrepreneurship in the agro-food chain	1	year	nl	Joachim Schouteten	5

2 Elective Courses 8

Subscribe to 8 credit units from the modules from the following list.

2.1 Elective Courses: List

Course	MT1	Semester	Language	Instructor	Crdt
Feed and Petfood Technology	1			Mia Eeckhout	4

Meat Science and Technology	1	sem 1	en	Stefaan De Smet	4

Functional Foods	1	sem 2	en	John Van Camp	5

Internship Food Industry		year	nl	Mia Eeckhout	5

Malting and Brewing Technology	1	sem 1	nl	Jessika De Clippeleer	4

2.2 Course to be chosen from the study programmes of Ghent University

Subscribe to course units from Ghent University including the Ghent University Elective Courses. Subject to approval by the faculty.

3 Master's Dissertation 20

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Master's Dissertation		1	year	nl	Mia Eeckhout	20

Applying knowledge, insight and hands-on engineering skills within the processing of plant-based, animal and microbial raw materials to produce high-quality and safe food products, taking into account the expectations of consumers and society, as well as the relevant legislative and policy framework.

Analysing and critically evaluating the qualitative and quantitative properties of foodstuffs and the interaction between the production process and product properties.

Carrying out a risk analysis based on chemical, microbiological and (bio)technological knowledge, in which preventive and corrective measures are defined and applied.

Analysing products and processes and identifying relevant product and process parameters for developing optimised or innovative products and processes, with adequate monitoring and process control, to guarantee.

Independently design, conduct and analyse methodologically sound scientific research within the food industry, with critical reflection on data quality and a substantiated interpretation of results.

Communicate and present on one's own field of expertise both in writing and orally, both scientifically and in a popularised manner.

Functioning as a starting professional, with a continuous research attitude, in which critical reflection, responsibility, team orientation, scientific integrity, creativity and ethical conduct are paramount.

Independently develop a clearly delineated engineering project within the (inter)national food industry, addressing sector-specific challenges and leading to a technically implementable and context-sensitive solution, integrating multidisciplinary perspectives and critically weighing feasibility, safety, quality, sustainability and cost-effectiveness.

Study guide

Master of Science in Bioscience Engineering Technology: Food Industry

Full programme

(version 10 )

Course schedule 1st semester Course schedule 2nd semester Print

1 General Courses 32

2 Elective Courses 8

2.1 Elective Courses: List

2.2 Course to be chosen from the study programmes of Ghent University

3 Master's Dissertation 20

Learning outcomes

Master of Science in Bioscience Engineering Technology: Food Industry

Full programme (version 10 ) Course schedule 1st semester (externe link) Course schedule 2nd semester (externe link) Print (.pdf)

1 General Courses 32

2 Elective Courses 8

2.1 Elective Courses: List

2.2 Course to be chosen from the study programmes of Ghent University

3 Master's Dissertation 20

Learning outcomes

Full programme

(version 10 )

Course schedule 1st semester Course schedule 2nd semester Print