Why did you want to study in the Master’s Programme in Food Sciences?
Hazhaow: I chose this programme because it complements my background as a veterinarian with a PhD in Food Hygiene and Quality Control. My doctoral work focused on food hygiene and safety rather than clinical veterinary practice. Since my degree was completed outside the EU, becoming a licensed veterinarian in Finland would require extensive additional studies and training in Finnish, and I also realised that my true interest lies in Food Safety. Studying Food Sciences allows me to apply my scientific expertise directly and deepen my understanding of EU and Finnish food legislation. Because the programme is taught in English, I can fully follow the courses and participate, and I believe it will open more doors for my future career.
Ranjan: My background is in food technology in Nepal, where I spent a year in a research lab. I loved working with instruments and analysing samples, which sparked my interest in food chemistry. The University of Helsinki has the perfect modules for me, and the quality of Finland’s education is known worldwide.
For whom is the master’s programme suitable?
Hazhaow: This programme suits students with degrees in food science, biology, chemistry, biotechnology, or nutrition. It is ideal for anyone interested in food research, production, or safety. Even for veterinarians, the connection to animal-based products and food safety is valuable.
Ranjan: Food Science itself is diverse — from engineering and microbiology to biotechnology and chemistry. At the University of Helsinki, there’s strong research, on cereals and plant-based ingredients like oats and faba beans, which I find interesting. You can explore areas such as sustainable products, novel foods, mycelia-based products, or creating value-added products from the forestry industry. For instance, my master's thesis entails using lignin, which is a paper industry waste, as a food structure stabilizing ingredient.
The student must have sufficient knowledge in food sciences and natural sciences to enter the programme.
What is it like to study at the University of Helsinki?
Ranjan: There are no strict hierarchies. You can directly communicate with professors and ask for guidance. The supportive environment allows you to explore your interests, experiment in the lab, and develop both professionally and personally. The openness and encouragement here make it a place where you can truly grow as a student and a researcher. For example, mistakes in the lab are treated as learning opportunities rather than failures, which encourages curiosity and confidence in experimenting.
Hazhaow: The University of Helsinki is impressive. Labs are well-equipped, and professors are experts who are approachable and eager to help. The academic culture encourages interaction, discussion, and participation. Students can even influence the curriculum and departmental decisions, giving a sense of ownership and making the learning experience very engaging and motivating.
Can you give examples of what the courses are about?
Hazhaow: I chose to focus on Food Safety as well as Dairy Science and Technology, because these areas let me combine hands-on laboratory work with a strong theoretical foundation. The courses introduce methods used in real food analysis and quality control, and I’ve especially enjoyed learning about topics such as risk assessment, toxicology and food additives. The dairy lab work has also been a highlight for me, because it connects scientific principles directly to practical applications. In addition, some of the elective courses — for example those related to meat science or analytical techniques — have given me valuable extra knowledge and helped me better understand how different methods are used across the food sector.
Ranjan: In chemistry, we focus on analysing foods, such as extracting protein from oats and figuring out its structural details, for instance, its amino acid composition. In technology, we explore how modern processing is used in the food industry. Specialised courses, like EIT (The European Institute of Innovation and Technology) Food Solutions, also guide students on starting a business. Most courses connect to grains and plant-based alternatives, even in meat-related studies. After starting here, I discovered new interests, such as sidestream valorisation.
What about the master’s thesis — what kind of support is offered for writing it?
Ranjan: One of the best things about the University of Helsinki is the support you get from your supervisor. As I mentioned earlier, I am turning a forest-industry sidestream into a food material in my thesis. My supervisor is very passionate about his work and he is very patient with me, which makes me unafraid of making mistakes. Regarding writing, I am yet to complete my literature review, but I am sure I will get his best support.
Hazhaow: The support has been excellent. Because I’m especially interested in food safety, I reached out to my advisor early and suggested several topic ideas. She was very supportive and helped me choose a suitable direction and the necessary resources. I’m now working on my literature review and receiving clear guidance whenever I need it. I also appreciate that supervisors are approachable — if I want to strengthen my thesis with some laboratory work, I can easily discuss possibilities with my advisor, especially given my previous lab experience.
What would you like to do after graduation?
Hazhaow: My main goal is to find a job where I can apply my scientific background and the practical experience gained from my studies in Veterinary and Food Sciences. I want to bring the knowledge I’ve gained in Finland and Europe into real working life. I have always enjoyed academic environments, and engaging with scientific ideas motivates me. I hope to continue developing my skills, contribute to meaningful projects, and explore opportunities in teaching or training, as sharing knowledge is something I truly value. I previously spent many years teaching at the university level, which makes contributing in this way feel both natural and rewarding. I believe that the expertise and experiences I gain here will open doors to exciting opportunities in food science, food safety, and beyond, whether in research, industry, or education.
Ranjan: I haven’t figured out my journey completely yet, but I’m trying to discover what I’m truly passionate about. I’ve realised that being passionate and curious is essential to succeed. There are many opportunities—working in food industries, authorities, research, or even entrepreneurship. I want to explore these paths, find what fits me best, and make the most of the possibilities this programme and Europe offer. I encourage new students to dream big because, as Steve Jobs said, the people who are crazy enough to think they can change the world are the ones who do.
What are Helsinki and Finland like?
Hazhaow: Helsinki is safe, organised, and student friendly. Summers are beautiful and the long daylight hours make it easy to enjoy outdoor activities and truly recharge. Public transport is excellent, and the city is very progressive. Life here is calm and not crowded, which makes it easy to focus on studies while also enjoying cultural and social activities. The professors are easy to approach and encouraging, which makes it easier to develop your skills and confidence, and the well-equipped laboratories provide excellent opportunities for hands-on learning and experiments.
Ranjan: Living near Viikki keeps me connected to nature. I often take walks in the forest, which helps me relax and concentrate. There are few distractions, so it’s easy to focus on self-development.
What is the breakthrough in your life or studies?
Hazhaow: My biggest breakthrough has been finding my place in the programme. I’ve realised that, regardless of age, I can still learn, contribute, and genuinely enjoy the process. Each new concept feels meaningful and shows how I’m growing in this field, especially as these experiences build on my previous knowledge. I also enjoy taking part in discussions, experiments, and research, where my background helps me contribute. Getting to know classmates from different countries has been inspiring, and I love learning about their cultures through warm and enthusiastic conversations.
Ranjan: For me, each assignment, experiment, or completed course feels like a small breakthrough. I feel proud when I overcome a challenge in the lab or master a new method, see my progress, and maintain strong grades. Recognising these achievements gives me confidence and makes studying here truly rewarding.