50業子

Food Sciences is an internationally appreciated field of education and food research at the University of Helsinki has been highly ranked. The Master's Programme in Food Sciences will enable you to make an impact on the creation of innovative solutions for the whole chain of food production.

It offers you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

Why Food Sciences?

Food Sciences is an internationally appreciated field of education and food research at the University of Helsinki has been highly ranked. The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems.

As a master in Food Sciences, you will be able to help the food industry develop and renew itself since you will possess know-how on:

• Raw materials and processes, including their theoretical basics
• Different food constituents and their impact on food quality
• Factors that ensure good quality and food safety

With a Master’s degree in Food Sciences, you can embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

Courses and teaching:

You can affect the sort of expertise you would like to gain by tailoring your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.

During your courses, you will:

• Study the theory and applications of the broad area of food sciences in lecture courses and in group work 
• Increase your knowledge of food composition, processing, structure, and legislation
• Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods
• Learn laboratory working skills
• Acquire employment skills for example by training in the food industry