The Master's Degree Programme in Food Sciences (MScFood)  


General Studies

The research-based teaching include lectures, intensive courses, group work, practical training, laboratory work, and network learning. The teaching is given in collaboration with other national institutes of higher learning and food industry. Master's thesis work will be carried out in research projects or as a food industrial research and development project.

An overview of the programme stucture


  • Orientation Course for International Students (2 ECTS)
  • Bioethics (3)
  • Personal Study Plan (2)
  • Information Technology (ICT driving licence) (3-5)
  • Academic Writing (2)
  • English (oral, scientific writing) (2-6)

MAJOR SUBJECT STUDIES,  82-84 ECTS depending on the specialist option choice

Core Studies in Food Science, 15 ECTS

  • Food Chemistry (4)
  • Food Microbiology (4)
  • Food Technology (4)
  • Nutritional Science (3)

Specialist option: Food Safety, 69 ECTS

  • Chemical Risk Factors (5)
  • Food and Environmental Hygiene and Control (5)
  • Food Toxicology and Risk Assessment (5)
  • European food Legislation and Control (3)
  • Master's Thesis and Maturity Examination (40)
  • Seminars (5)
  • Literature Examination (5)
  • Orientation to Labour Market (1)

Specialist option: Food Bioprocessing, 67 ECTS

  • Food Fermentation Technology (4)
  • Separation Methods (5)
  • LAB Starters (3)
  • Bioresource and food Enzymology (4)
  • Master's Thesis (40)
  • Seminars (5)
  • Literature Examination (5)
  • Orientation to Labour Market (1)

at least 15 credits for Food Safety students and
at least 17 credits for Food Bioprocessing students

Theoretical, methodological or multidisciplinary minor subject studies can be tailored to support the area of specialisation (choice of track).

  • Industrial Food Process Design (5)
  • Dairy Science and Technology 1 (2)
  • Dairy Science and Technology 2 (2)
  • Raw Milk Microbiology (3)
  • Cereal Processes and Technologies (5)
  • Practical Training (1)
  • Research Project (5)
  • Potential Novel Processing Technologies (5)
  • Literature Examination on Sensory Research (4)
  • Meat Science, lectures(5)
  • Meat Microbiology, lectures (3)
  • Biobusiness (3)
  • Working in a Research Group (1)
  • Vitamins and Other Bioactive Compounds (5)
  • Food Additives (3)
  • Research Methods in Food Chemistry* (8)
  • Food Microbiology Laboratory (5)**
  • Writing an Essay in Microbiology (5)**
  • MScFood Microbiology Literature Examination (5)**
  • Working in a Research Group (5)

* The course is compulsory for students who will do their Master's Thesis in Food Chemistry
** The course is compulsory for students who will do their Master's Thesis in Microbiology

Or other suitable courses organised by other relevant Master Programmes at the University of Helsinki (e.g. MBIOT, MENVI or PPS), by other Faculties at the University of Helsinki (e.g. Faculty of Pharmacy or Faculty of Veterinary Medicine), or by other Universities can also be included in elective studies.


Courses, of any type, can be chosen.

Courses taught in other languages than English may be included in the Master's Degree Programme in Food Sciences (MScFood) in up to 25 % of the total credits (i.e. maximum of 30 credits)

Other English-language courses available in the Faculty of Forestry and Agriculture

All courses available in the University of Helsinki

Updated information about teaching events (where and when a particular course is held) as well as descriptions of all courses