The two-year technical degree programme (M.Sc. (Tech.)) is designed to provide the understanding on the connection between the composition and the quality and functions of food. The program provides education and training for the competence for working in the research and development food industry and for continuation in research in the various fields of food sciences.
Food Development is an important part of Natural and Agricultural Sciences worldwide and we develop the future together with significant, international universities and research institutes. Industrial co-operation, in the areas of both basic and applied science, has been a part of our activities since the unit was established. The graduated specialists are employed in various duties within the society – in Finland and abroad.
In teaching and research, we focus on investigating the bioactive compounds, chemical and biochemical reactions, as well as on the quality factors of foods and their raw-materials. Safety aspects, health effects and sensory properties of foods are also our key interests. Traditionally, we are in the forefront of sustainable utilization and research of Nordic natural resources. Excellent starting point for Food Science studies are education in chemistry, biology, mathematics, physics and health disciplines during the Senior High School.
|Language of instruction||English>|
|Institution||University of Turku|
|Fields of study|