|Study location||Austria, Wels|
|Type||Master courses, full-time|
|Nominal duration||2 years|
Undergraduate diploma (or higher)
Successful completion of at least a 6 semester specialised relevant Bachelor’s degree or a comparable higher education at university level (min 180 ECTS) at a recognized post-secondary institution.
The entry qualification documents are accepted in the following languages: English / German.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
Attention: if given preliminary admission, international applicants MUST provide legalised documents translated to German or English for the following documents:
Legalisation confirms the authenticity of documents, signatures and authorities that issued the document. Three scenarios are possible depending on the issuing country:
To see if and what legalisation you would need for your diploma, please refer to this Legalization of Foreign Documents in Higher Education document
B2 level (according to the European Framework of Reference)
Please also attach the following documents:
Specific requirements for Non-EU applicants:
Please be aware that the visa process can take up to 3 months, therefore you should send your application as early as possible! For more details on the visa application please visit the following webpage: www.oead.at
Interested? To learn more about this study programme, entry requirements and application process, please contact one of our consultants in a country nearest to you.
Food Technology Masters Degree is focused in the next subjects:
-Food chemistry and molecular nutrition
-Prevention and Nutrition, Nutritional Physiology
-Food processing equipment, filling and packaging, storage
-Food process engineering (thermal, mechanical, biotechnological)
-Food technology, additives, design of experiments
-R&D project work, specialist projects, master’s project
-English, law, social skills and management
Practice and research
The course is practice and research-oriented. The main research focus is currently in the area of raw material characterization, especially fruit and vegetables. The elucidation of the preventive effect of fruit and vegetables at the molecular level is carried out using the most modern methods of molecular biology, cell biology and biophysics. This preventive effect is investigated in clinical studies.
Graduates manage, secure, develop and improve the production of food. In doing so, they take into account nutritional and food law criteria. The field of application is also in the research and development of new foods, in consulting, as well as in quality assurance and quality control in the entire food sector. The knowledge in the field of nutrition and raw materials also make the graduates contact persons for product developers as well as for marketing. A career is also possible in the grocery trade, which has a need for academics trained in food technology due to the increasing share of own brands.