The global food sector is undergoing profound transformation, driven by the demand for foods that are safe, authentic, nutritious, traceable, and sustainable. At a time when hunger remains high and food waste continues at a massive scale, research and industry are turning their attention to resilient food systems, circular resource use, and innovation-led quality. At the same time, growing consumer awareness of foods that deliver benefits beyond basic nutrition is accelerating interest in functional foods, nutraceuticals, and naturally derived bioactive ingredients.

In this dynamic context, Food Science and Phytochemistry are increasingly converging through advanced analytical technologies, food metabolomics, green extraction, and the exploration of bioactive compounds with real functional value. Their intersection is central to the future of food innovation, where natural compounds must be identified, characterized, stabilized, and effectively incorporated into food products enhancing their added value. This MSc brings these disciplines together in an integrated programme that equips students with the knowledge and practical skills needed to contribute to the next generation of sustainable, health-oriented, and science-driven food systems.

Objectives

• to impart advanced knowledge in the area of food chemical composition and food technology aspects.

• to introduce indispensable notions of quality, authenticity and safety in all levels of production of food or other products.

• to present current advances for the isolation, characterization and application of natural products.

• to provide laboratory experience in food and natural product analysis.

• to prepare students for an academic or professional career in relevant sectors

Why choose this programme?

• Interdisciplinary by nature

• Strong laboratory skill development

• Hands-on experience with advanced instrumentation

• Scholarships available for qualified candidates