Academic study programme - Food Science

Degree: Master Degree of Engineering in Food Science (Mg.sc.ing.)
Credits: 120 ECTS
Duration of studies: full-time – 2 years
Language of instruction: English
Tuition fee per year:  4500 EUR
Admission: once a year (September), admission@lbtu.lv 
Program director: Dr.sc.ing. Tatjana Ķince, tatjana.kince@lbtu.lv
Accredited until: December 15, 2028

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Abstract

The master's degree program will provide a one-time opportunity to acquire new competitive theoretical knowledge, scientific-research experience, experience working in a team, opportunities to study abroad (as part of the Erasmus+ program), the opportunity to participate in voluntary practice, make new friends, and in the future find a workplace for professional growth and development.

Career opportunities

The graduates work in all kind of food companies. Master’s degree entitles graduates to continue studies in a respective doctoral programme in universities in Latvia or abroad.

Aim of the study program

The goal of master study programme is to educate creatively thinking, decisive higher-level specialists for the development and competitiveness of food science and production in Latvia and the European Union, providing them with comprehensive knowledge in food production and research skills for scientific and academic work. To develop preconditions for students to perform independent research and motivation for doctoral studies or promotion of self-education.

Study plan and structure

1st Module “General study courses”. Students acquire knowledge, skills and competencies in the basic principles of scientific work development, research modelling and organization conditions, are able to perform mathematical processing of the obtained data, correct reading, display and interpretation of data, as well as in-depth knowledge of the most important legislation in Latvia and the EU.

2nd Module "Food Chemistry". Master students gain knowledge about the chemistry of natural substances and food biochemistry, flavours in food products, their formation and identification possibilities, which are important for further scientific research.

3rd Module "Product Development". Students gain knowledge in the field of new food and cosmetics, the application of biotechnology and food additives in the development of new products. During the acquisition of further study courses, basic knowledge in theoretical and practical aspects of food marketing is acquired, which is the basis for market environment research, as well as in-depth knowledge in food industry business, organization and food production regulation.

4th Module "Food Quality and Safety". In this module students learn / understand the formation of microbial and chemical contamination of food products, the possibilities for their prevention. For further research, learn the theoretical foundations of various instrumental analysis methods and are able to apply these methods in food analysis. Students learn the basic principles of alternative methods and the possibilities of their use to ensure food safety. They gain knowledge about allergens in food, possibilities to reduce them in technological processes. Students gain knowledge about food packaging - packaging materials and technologies, recycling of used packaging and acquire knowledge about the impact of various factors on food spoilage, shelf-life, calculation and forecast. At the end of the semester, students defend the course project, providing theoretical findings for solving the research problem of the selected master's thesis, linking it with the current findings of food science.

Learning outcomes

Knowledge:

• is able to demonstrate in-depth knowledge and understanding of the latest trends in food science, which is the basis for creative thinking and research;
• demonstrates an understanding of food design and quality assurance conditions in product development;
• is able to demonstrate knowledge in the field of food science, analysing and evaluating the results of scientific research, substantiating their significance in the development of production technologies or products;
• is able to demonstrate the acquired theoretical and practical knowledge by choosing and applying various scientific research methods in solving specific issues.

Skills:

• is able to independently use theory, methods and skills in solving problems, to substantiate the parameters characterizing the quality of food products;
• is able to choose and apply various scientific research methods in solving issues relevant to the field;
• is able to analyse and creatively evaluate the results of the performed research work, substantiating their significance in the development of production technologies or products;
• is able to take responsibility for the results of the work of scientific groups and their analysis, to do business, to implement innovations in the food industry.

Competencies:

• is able to independently formulate and critically analyse complex scientific and professional problems in food science, substantiate the decisions made;
• is able to integrate knowledge from different fields, contribute to the creation of new knowledge and the development of research methods;

is able to develop scientifically based food production technologies, improve the food quality system and operation for the production of consumer safe products.

Examination procedure

When passing study courses that end with an exam or a test with a mark, master students receive a grade in a 10-point system. In order to stimulate regular and independent studies, master students also have the opportunity to receive an accumulative assessment, based on systematic studies and fulfilment of the criteria set in the study program for receiving the accumulative examination.

Admission Requirements 

Bachelor's degree of Engineering Sciences in Food Science, Bachelor's degree of Natural Sciences, Engineer qualification in Food and Beverage Technology, Professional Bachelor's degree in Catering and Hotel Management. English requirements: IELTS score 6.0, TOEFL score 547, TOEFL-iBT score 76.

Program director Tatjana Kince says:

"Our university provides an excellent education in food science for everyone! Our high reputation is ensured by quality studies, research and international cooperation, professional and creative staff, achievements of students and graduates, close cooperation with the food enterprises. Therefore, do not doubt your choice, came to study to open new opportunities for growth and future career! "