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

Content

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

GENERAL STUDIES, 10 ECTS

  • Bioethics (3)
  • Personal Study Plan (2)
  • Information Technology (ICT driving licence) (3)
  • Academic Writing (2)

MAJOR SUBJECT STUDIES,  83-84 ECTS depending on the specialist option choice

Core Studies in Food Science, 15 ECTS

  • EK111 Food Chemistry (4)
  • MIKRO233 Food Microbiology (4)
  • ETT410 Food Technology (4)
  • RAV080 Nutritional Science (3)

Specialist option: Food Safety, 69 ECTS

  • EK362 Chemical Risk Factors (5)
  • MIKRO576 Food and Environmental Hygiene and Control (5)
  • EK363 Food Toxicology and Risk Assessment (5)
  • EK361 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, 68 ECTS

  • ET330 Food Fermentation Technology (4)***
  • ET820 Food Structure, lectures (2)
  • ET825 Food Structure, lab works (4)
  • ET340 LAB Starters (3)
  • BIOT400 Bioresource and food Enzymology (4)
  • Master's Thesis (40)
  • Seminars (5)
  • Literature Examination (5)
  • Orientation to Labour Market (1)

ELECTIVE STUDIES
at least 15 credits for Food Safety students and
at least 16 credits for Food Bioprocessing students

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

  • ET320 Industrial Food Process Design (5)
  • ET331 Dairy Science and Technology 1 (2)
  • ET332 Dairy Science and Technology 2 (2)
  • ET335 Milk Microbiology (4)
  • ET710 Cereal and Pulse Ingredient Functionality (3) - 1st time in fall 2016
  • ET730 Cereal Processing 1 (milling & baking) (3) - 1st time in spring 2017
  • ET731 Cereal Processing 2 (malting, brewing, pulse processing) (3) - 1st time in spring 2017
  • ET740 Biobusiness Patenting (3)
  • Practical Training (1)
  • Research Project (5)
  • ET420 Potential Novel Processing Technologies (5)
  • ET410 Conventional Processing Technologies (5)
  • ET840 Literature Examination on Sensory Research (4)
  • ET510 Meat Science, lectures(5)
  • ET521 Meat Microbiology, lectures (3) - last time in fall 2015
  • Working in a Research Group (1)
  • EK364Vitamins and Other Bioactive Compounds (5)
  • EK365 Food Additives (3)
  • EK331 Research Methods in Food Chemistry* (8)
  • MIKRO232 Food Microbiology Laboratory (5)**
  • MIKRO290 Writing an Essay in Microbiology (5)**
  • MIKRO451 MScFood Microbiology Literature Examination (5)**
  • MIKRO590 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
*** Course available as a 3 cr course for other than Food Bioprocessing and Food Technology students of the UH

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.

FREE CHOICE STUDIES, 11 ECTS

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)

See here the confirmed Degree structure 2015-2018

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