Food Technology

 
Degree: Master
University: Ghent University , Faculty: Faculty of Bioscience Engineering
City: Ghent , Country: Belgium
Discipline: Engeneering & Technology
 
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  • Start Date of Studies September
  • Admission deadline 1st of June
  • Language English
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  • Programme Description

    Programme Description

    People are traditionally occupied with the collection of food. Food processing was primarily aimed at preserving food using simple techniques like drying or smoking. Turning food more edible and healthier was of secondary importance.

    Because of the increasing industrialization, urbanization, population growth, changing society needs and increasing prosperity, food processing and preparation were also gradually industrialized. The industrialization of food production implied the processing and preparation on an ever increasing scale and preservation of foods for ever increasing periods.

    Artisanal methods were more and more replaced by industrial techniques, taking advantage of the increased knowledge of natural sciences. Scientist became more and more involved in the production of foods. This scientific approach provided new insights in production processes which therefore could be controlled to a larger extent.

    The Katholieke Universiteit Leuven (K.U.Leuven) and the Universiteit Gent (UGent) jointly organize the InterUniversity Programme Master of Food Technology (IUPFOOD).

    The general objective of IUPFOOD is to provide a multi-disciplinary and specialised professional training in areas of food technology, with special emphasis on postharvest and food preservation engineering on the one hand and food science and technology on the other hand, to equip future personnel with the necessary technical and managerial knowledge, skills and attitudes, which is required to successfully contribute to solving problems related to food security. The IUPFOOD programme particularly focuses on developing countries where food security (delivering enough nutritious, high quality safe food) is a current and future major concern and key challenge.

    The science of food technology deals with the processing of raw materials from vegetable and animal origin to food products, animal feed and stimulants. It is the essential link between the producers of raw materials and the consumer.

    This course intends a profound study of food sciences and technology which are pointed out from different angles. Experts are formed who are trained in problem solving concerning food products, with an emphasis on product technology.

 
 
 

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