The Master of Science in Functional Foods and Product Development is an innovative, evidence-based interdisciplinary programme, with research excellence in food science at its centre. Students will explore the theoretical and practical science & technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions and food efficacy. The course program offers a wide variety of Modules that will aid the student to design in vitro (i.e., chemical and cell-based protocols) and in vivo (i.e. yeasts, animals, and human interventions) protocols. Additionally, the student will be able to analyse data and make inferences about the effectiveness/functionality of the ingredient and/or food models developed.

 

Programme Highlights

-Hands-on experience in sensory and consumer analysis

-Practical experience in developing foods and ingredients

-Practical experience in modelling and optimisation of foods and ingredients

- Emphasis on project management, innovation, business and entrepreneurship

-Focus on the EFSA regulations on Novel Foods and Health Claims

-Experimental research project as a promoter of your analytical skills