Master of Science in Food Technology

The general objective of IUPFOOD is to provide a multidisciplinary and specialised training in areas of food technology and to equip future personnel with the necessary technological and managerial knowledge, skills, and attitudes, for solving problems related to food security. The programme particularly focuses on developing countries where food security is a major concern and key challenge.

Master's Programme

2 year 120 credits

Faculty of Bioscience Engineering

English

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About the programme

Programme summary

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Off to a good start

After graduation

First year

(version 10 )

1 General Courses

Course	MT1	Semester	Language	Instructor	Crdt
Applied Statistics	1	sem 1	en	Louis Coussement	5

Food Chemistry and Analysis	1	sem 1	en	Bruno De Meulenaer	7

Food Marketing and Consumer Behaviour	1	sem 1	en	Wim Verbeke	4

Food Microbiology and Analysis	1	sem 1	en	Andreja Rajkovic	7

Food Processing	1	sem 1	en	Koen Dewettinck	7

Postharvest Physiology and Technology	1	sem 2	en	Bart Nicolai	5

Engineering Properties of Biological Materials	1	sem 2	en	Wouter Saeys	5

Human Nutrition	1	sem 2	en	Christophe Matthys	5

Thermal Processing of Foods	1	sem 2	en	Ann Van Loey	8

Transport Phenomena and Engineering Kinetics	1	sem 2	en	Deniz Gunes	7

3 Elective Courses

Subscribe to no less than 11 and no more than 13 credit units from no less than 1 and no more than 2 module(s) from the following list. Subject to approval by the faculty.

3.2 Courses from one of the Majors

Subscribe to no more than 13 credit units from the majors.

With the exception of the courses already taken within the chosen major.

‘Mathematical planning and advanced statistics’ cannot be selected when ‘Statistical topics in food technology’ was taken and vice versa (content overlap).

Second year

(version 10 )

2 Majors

Subscribe to no less than 17 and no more than 19 credit units from 1 major from the following list. Subject to approval by the faculty.

2.1 Major Food Science and Technology

Subscribe to no less than 17 and no more than 19 credit units from the following list, with

14 credit units from the courses with reference FSTm,
no less than 3 and no more than 5 credit units from the courses with reference FSTe.

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Statistical Topics in Food Technology	FSTm	2	sem 1	en	Tim De Meyer	4

Food Colloids	FSTm	2	sem 1	en	Paul Van der Meeren	5

Functional Foods	FSTm	2	sem 2	en	John Van Camp	5

Milk and Dairy Technology	FSTe	2	sem 1	en	Koen Dewettinck	4

Technology of Fishery Products	FSTe	2	sem 1	en	Frank Devlieghere	3

Formulation and Structuring of Foods	FSTe	2	sem 1	en	Filip Van Bockstaele	5

Meat Science and Technology	FSTe	2	sem 1	en	Stefaan De Smet	4

2.2 Major Postharvest and Food Preservation Engineering

Subscribe to 17 credit units from the following list, with

13 credit units from the courses with reference PFPEm,
4 credit units from the courses with reference PFPEe.

"HACCP-Concepts and Quality Assurance: Workshop" cannot be selected if the elective course unit "Food safety" is taken and vice versa.

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Low Temperature Processing of Foods	PFPEm	2	sem 1	en	Marc Hendrickx	5

Experimental Planning and Data Modelling	PFPEm	2	sem 1	en	Peter Goos	4

HACCP-Concepts and Quality Assurance: Workshop	PFPEm	2	sem 1	en	Chris Michiels	4

Postharvest Pest Management and Disease Control	PFPEe	2	sem 1	en	Dany Bylemans	4

Fruit and Vegetable Technology	PFPEe	2	sem 1	en	Marc Hendrickx	4

Cereal Science and Technology	PFPEe	2	sem 2	en	Christophe Courtin	4

3 Elective Courses

Subscribe to no less than 11 and no more than 13 credit units from no less than 1 and no more than 2 module(s) from the following list. Subject to approval by the faculty.

3.1 Food Technology

Subscribe to no more than 13 credit units from the following list.

The following combinations are not allowed (content overlap):
o        ‘HACCP-concepts and quality assurance: workshop’ and ‘Food safety and risk analysis’
o        ‘Agricultural economics and food policy in developing countries’ and ‘Advanced marketing and agribusiness management’
o        ‘Sensory science’ and ‘Sensory analysis’

Course	MT1	Semester	Language	Instructor	Crdt
Food Safety and Risk Analysis	2	sem 1	en	Liesbeth Jacxsens	5

Food Fermentations	2	sem 2	en	Katleen Raes	4

Food Regulation	2	sem 2	en	Liesbeth Jacxsens	4

Workshop Food Technology	2	sem 2	en	Marc Hendrickx	4

Advanced Marketing and Agribusiness Management	2	sem 2	en	Wim Verbeke	5

Agricultural Economics and Development in an International Perspective	2	sem 2	en	Miet Maertens	6

Current Topics in Food Technology and Nutrition Science	2	sem 2	en	Ann Van Loey	4

Sensory Science	2	sem 2	en	Tara Grauwet	4

Food Packaging and Transportation	2	sem 2	en	Mieke Buntinx	4

Food Rheology	2	sem 2	en	Deniz Gunes	4

Sensory Analysis	2	sem 1	en	Xavier Gellynck	5

Internship	2	sem 2	en	Koen Dewettinck	9

3.2 Courses from one of the Majors

Subscribe to no more than 13 credit units from the majors.

With the exception of the courses already taken within the chosen major.

‘Mathematical planning and advanced statistics’ cannot be selected when ‘Statistical topics in food technology’ was taken and vice versa (content overlap).

4 Master's Dissertation

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Master's Dissertation		2	year	en	Koen Dewettinck	30

Full programme

(version 10 )

Print

1 General Courses 60

Course	MT1	Semester	Language	Instructor	Crdt
Applied Statistics	1	sem 1	en	Louis Coussement	5

Food Chemistry and Analysis	1	sem 1	en	Bruno De Meulenaer	7

Food Marketing and Consumer Behaviour	1	sem 1	en	Wim Verbeke	4

Food Microbiology and Analysis	1	sem 1	en	Andreja Rajkovic	7

Food Processing	1	sem 1	en	Koen Dewettinck	7

Postharvest Physiology and Technology	1	sem 2	en	Bart Nicolai	5

Engineering Properties of Biological Materials	1	sem 2	en	Wouter Saeys	5

Human Nutrition	1	sem 2	en	Christophe Matthys	5

Thermal Processing of Foods	1	sem 2	en	Ann Van Loey	8

Transport Phenomena and Engineering Kinetics	1	sem 2	en	Deniz Gunes	7

2 Majors

Subscribe to no less than 17 and no more than 19 credit units from 1 major from the following list. Subject to approval by the faculty.

2.1 Major Food Science and Technology

Subscribe to no less than 17 and no more than 19 credit units from the following list, with

14 credit units from the courses with reference FSTm,
no less than 3 and no more than 5 credit units from the courses with reference FSTe.

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Statistical Topics in Food Technology	FSTm	2	sem 1	en	Tim De Meyer	4

Food Colloids	FSTm	2	sem 1	en	Paul Van der Meeren	5

Functional Foods	FSTm	2	sem 2	en	John Van Camp	5

Milk and Dairy Technology	FSTe	2	sem 1	en	Koen Dewettinck	4

Technology of Fishery Products	FSTe	2	sem 1	en	Frank Devlieghere	3

Formulation and Structuring of Foods	FSTe	2	sem 1	en	Filip Van Bockstaele	5

Meat Science and Technology	FSTe	2	sem 1	en	Stefaan De Smet	4

2.2 Major Postharvest and Food Preservation Engineering

Subscribe to 17 credit units from the following list, with

13 credit units from the courses with reference PFPEm,
4 credit units from the courses with reference PFPEe.

"HACCP-Concepts and Quality Assurance: Workshop" cannot be selected if the elective course unit "Food safety" is taken and vice versa.

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Low Temperature Processing of Foods	PFPEm	2	sem 1	en	Marc Hendrickx	5

Experimental Planning and Data Modelling	PFPEm	2	sem 1	en	Peter Goos	4

HACCP-Concepts and Quality Assurance: Workshop	PFPEm	2	sem 1	en	Chris Michiels	4

Postharvest Pest Management and Disease Control	PFPEe	2	sem 1	en	Dany Bylemans	4

Fruit and Vegetable Technology	PFPEe	2	sem 1	en	Marc Hendrickx	4

Cereal Science and Technology	PFPEe	2	sem 2	en	Christophe Courtin	4

3 Elective Courses

Subscribe to no less than 11 and no more than 13 credit units from no less than 1 and no more than 2 module(s) from the following list. Subject to approval by the faculty.

3.1 Food Technology

Subscribe to no more than 13 credit units from the following list.

Course	MT1	Semester	Language	Instructor	Crdt
Food Safety and Risk Analysis	2	sem 1	en	Liesbeth Jacxsens	5

Food Fermentations	2	sem 2	en	Katleen Raes	4

Food Regulation	2	sem 2	en	Liesbeth Jacxsens	4

Workshop Food Technology	2	sem 2	en	Marc Hendrickx	4

Advanced Marketing and Agribusiness Management	2	sem 2	en	Wim Verbeke	5

Agricultural Economics and Development in an International Perspective	2	sem 2	en	Miet Maertens	6

Current Topics in Food Technology and Nutrition Science	2	sem 2	en	Ann Van Loey	4

Sensory Science	2	sem 2	en	Tara Grauwet	4

Food Packaging and Transportation	2	sem 2	en	Mieke Buntinx	4

Food Rheology	2	sem 2	en	Deniz Gunes	4

Sensory Analysis	2	sem 1	en	Xavier Gellynck	5

Internship	2	sem 2	en	Koen Dewettinck	9

3.2 Courses from one of the Majors

Subscribe to no more than 13 credit units from the majors.

With the exception of the courses already taken within the chosen major.

‘Mathematical planning and advanced statistics’ cannot be selected when ‘Statistical topics in food technology’ was taken and vice versa (content overlap).

4 Master's Dissertation 30

Course	Ref	MT1	Semester	Language	Instructor	Crdt
Master's Dissertation		2	year	en	Koen Dewettinck	30

Learning outcomes

Final Competences of the Study Programme

The student…

1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.

2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.

3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.

4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.

5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.

6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.

7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.

10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.

11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.

12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.

13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.

14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.