MSc in Food Engineering

The aim of the master’s degree program is to train food engineers who know and apply the latest scientific knowledge of the special field, and are also familiar with the various fields of natural and technical sciences. The graduates will be able to apply the acquired professional knowledge in a creative way in the different branches of the food industry. Having the knowledge acquired in the master’s degree program, they will be able to participate in further major training programs, or continue their studies in a doctoral (PhD) program.

Full name of the master’s degree program:
Food Science and Technology Engineering

Name of the qualification in the degree:
Food Engineer

Length of course: 4 semesters

Core curriculum (field of knowledge essential for the qualification)

  • knowledge in the field of natural sciences for master’s degree level  interdisciplinary knowledge in elementary food science: food colloidics, rheology, microbiological quality and safety, dietetics, food enzymology, 7-12 credits
  • up-to-date technical / methodological knowledge necessary for food engineer mindset: theory of measuring, research planning, instrumental analysis, food industry transport processes 8-12 credits
  • up-to-date technological innovative knowledge necessary for food engineer mindset: food technologies and product development, principles of packaging, planning of plant, environment-, water-, energy management 7-12 credits
  • foundations in economic and human sciences: leadership and communications skills, food economics and marketing, food industry process control, innovation in food economics 10—14 credits
  • knowledge establishing the food chain mindset: food safety risk analysis, quality control and food security 3-6 credits

Wide-ranging specialised electives teaching particular skills: 33-42 credits

  • Food biotechnology specialization: microbial genetics, molecular biology, bioengineer operations, bioreactors and fixed cells, alcoholic fermentation processes, fermented and functional foods, protein engineering
  • Food industry process planning specialisation:  computerised data-processing, system development, measurement assessment, food industry process management, optimisation methods, environmental protection
  • Food economy product handling and logistics specialisation: pre-treatment and storage of raw materials, principles of supply management and merchandise, stock and warehouse management, food transportation technology and systems, packaging systems, finance of product marketing
  • Food technology and product development specialisation: pre-treatment and storage of raw materials, food industry technology and product development (canning-, livestock-, product-, grain-, confectionary and edible fat industry technologies, special procedures), technological functions of additives, food processing technology planning, sensory analysis, intellectual property and industrial property protection
  • Wine-making and wine management specialisation: basics of viticulture, principles of vine species and terroirs, principles of wine technology, vinery chemistry and analytics, wine microbiology, international and Hungarian wine-law, wine marketing, wine trade, sensory analysis

Professional training
Length of field practice: 4 weeks, as determined by the curriculum of the master’s program.

Graduates of the master’s degree program will be able to:

- fill the positions of food engineer, planning-developing engineer, or researcher,
- plan and manage research and development programs and projects,
- perform management tasks in the food industry and the related fields,
- coordinate food industry processes,
- communicate their knowledge through education and counselling,

Personal qualities and skills required for using the qualification in practice:

- motivation for expanding the scope of knowledge, applying the new knowledge in order to develop food safety and quality,
- environmentally conscious behaviour,
- ability to recognize and solve problems, using scientific methods,
- critical evaluation of the development work related to the special field,
- using a developing and planning approach,
- ability to coordinate,
- ability to prepare and carry out work plans and programs,
- ability to work independently,
- creativity,
- ability to form a professional opinion, and effective communication thereof,
- ability to use and analyze information,
- observation of environmental regulations,
- awareness of professional responsibility,
- ability to cooperate and perform management tasks after acquiring appropriate practice.

Foreign language requirements:

For obtaining a master’s degree, the minimum is a complex (combination of oral and written) intermediate level (B2) language exam, or an equivalent secondary school leaving examination or diploma. Certificates are accepted for any modern language in which the major in question has specialized scientific literature.

Practical Training Centre helping the education:

  • Operational technology practice plant – to teach the basic operations of food production
  • Operational practice unit for fermentation – to teach technologies for the distilling industry and  fermentation
  • Sensory Laboratory
  • Pilot plant for processing food – to teach operational elements of  food preservation technologies
  • Pilot beer plant – to teach the technology for beer making

Food Science and Technology Engineering MSc curriculum Download PDF
List of master subjects (with short description) Download DOCX