European Master of Food Science, Technology and Business (Ghent et al)

The objectives of the programme are to:

- provide the learning environment necessary for the development of the students.

- promote an understanding of Food Science, Technology and Business.

- focus on student-centred learning.

- provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.

- promote a critical evaluation of scientific and technological developments and how they impact the selected modules.

- provide lectures, labs, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.

- promote a European dimension by facilitating the student to undertake the modules or the project in different European partner institutions.

- foster a global dimension through exchanges of scholars and students with associated member institutions.

OVERALL LEARNING OUTCOMES INCLUDE:

- An ability to critically evaluate recent developments in Food Science, Technology and Business;

- A critical appreciation of evolving issues and future global directions in general issues and in food production and processing.

- An enquiring approach and the capability to contribute to innovative research and development in selected modules;

- An ability to communicate effectively and defend their work in written, oral and poster format, good reporting and presentation skills;

- Critical knowledge of current developments in Food Biotechnology, Food Safety and Quality Management, Product Development and Process Management, Business and Economics in Food Industry, Innovations in Food Technology and Environmental Practices and Sustainability;

- An awareness and knowledge of best practice and legislation in food production, development, processing, distribution and economics;

- The capacity to evaluate and select optimal methodology;

- Demonstrate professional competencies in a chosen field.

SPECIFIC AIMS AND LEARNING OUTCOMES:

In addition to the general aims, the programme also aims at instilling a problem-solving attitude towards the practice of food production and processing.
Upon completion of the programme students:

- Have a good understanding of basic principles of physical, bio-chemical, microbiological and analytical nature and how to apply these in food production and processing systems;

- Have a good understanding on basic principles of technology and how to apply them in food production and processing systems;

- Have an insight in the complex relation between food production and processing systems and their environmental and social impact;

- Have a good understanding of methods and technologies currently applied in food production and processing, according to the chosen specialization courses. Students will be reasonably aware of current developments in science and technology, have a practical experience in solving food production and processing related problems and will be acquainted with a number of possible areas of advancement within the field;

- Have insight in and an overview of areas of current research in other domains adjacent to food science, technology and business.