MSc in Food Science and Technology Engineering

1. The name of the master’s degree programme: Food Science and Technology Engineering

2. Level of qualification obtainable in the master's programme and designation of professional qualification on the diploma

• level of qualification: master's degree (magister, master; abbreviated: MSc)
• professional qualification: Food Science and Technology Engineer
• optional specializations: food biotechnology, food process design, food economy product management and logistics (only in Hungarian language), food technology and product development, winemaking and wine management (only in Hungarian language)

3. Field of study: Agriculture

4. Degrees accepted as prerequisites for admission to master's programmes

4.1. Full credit value can be considered: undergraduate degree in Food Engineering

4.2. The credits specified in section 9.3 may primarily be taken into account for the following: in the field of agricultural training, agricultural engineering, environmental management agricultural engineering, agricultural and food industry mechanical engineering; in the field of technical training, bioengineering, chemical engineering and environmental engineering.

4.3. In addition, the credits specified in Section 9.3 may be taken into account for bachelor's and master's degree programmes, as well as programmes specified in Act LXXX of 1993 on National Higher Education, which are accepted by the credit transfer committee of the higher education institution based on a comparison of the knowledge serving as the basis for determining the credits.

5. The length of the programme: 4 semesters

6. Number of credits required to obtain a master's degree: 120 credits

• Orientation of the programme: balanced (40-60 percents)
• credit value assigned to the thesis: 25 credits
• Minimum credit value for continuous practical work placements outside the institution: 5 credits
• Minimum credit value for optional subjects: 6 credits

7. Classification of fields of study according to the uniform classification system for vocational training areas: 541/0721

8. The aim of the training and professional competences of the master’s degree

The aim of the programme is to train food engineers who are committed to their profession in the field of food science, have the appropriate learning outcomes, know and apply the latest scientific results in their field, and are knowledgeable in the natural sciences and technical sciences. They can apply their acquired professional knowledge in various food industry sectors. With their acquired knowledge of food science and the related food chain, they can organize and manage work in a systematic manner throughout the entire food industry. They are prepared to continue their studies in doctoral programmes.

8.1. Professional competencies to be acquired

8.1.1. Food Science and Technology Engineer

a) knowledge

• Has detailed and systematic knowledge of the general and specific characteristics, interrelationships, limitations, food chain safety, the legal environment, the most important development trends, theories, the terminology that builds them, and the connection between food science and food technology and related fields.
• Has a complex understanding and analysis of the changes that occur in food industry raw materials during food production and distribution.
• Understands and is familiar with traditional and innovative food processing technologies and can create foods with new compositions during product development.
• Knows the relationship between human well-being and the food industry, the cultural relations of the food industry, its cross-cultural role, traditions, relevant health protection aspects, food chain safety and food quality, as well as factors that endanger human health throughout the entire food chain process.
• Has detailed knowledge and applies the tools and methods used throughout the food chain and is aware of their legal regulation.
• Understands the relationship between the economy, society, and the food chain.
• Knows and understands the legal environment of the food chain and the existing interrelationships.
• Possesses up-to-date knowledge of management theory and applied psychology, conflict management techniques, and the specifics of team and project work that can be applied to the food chain.
• Knows the strategic role of R&D&I in the food chain, has an overview of the relationships and interactions between the European Union, policy, and corporate-level R&D&I activities.
• Knows the specific research (knowledge acquisition and problem-solving) methods and abstraction techniques of food science and food technology, as well as the methods for developing the practical applications of theoretical issues.
• Is well acquainted with the methods and tools of professional and effective oral, written, and network communication.
• Knows and understands the specific vocabulary related to food production, both in Hungarian and at least one foreign language.

b) competencies

• With a design-development engineering and research approach, conducts detailed analysis of the various concepts that make up the knowledge system of food science and food technology, identifies specific professional problems using an interdisciplinary approach, and can use scientific tools to explore and formulate the detailed theoretical and practical background necessary to solve them.
• Can apply modern practical methods and solutions, as well as the most important research directions and methodologies in the field of food science. 
• Prepares independent, scientific summaries and analyses on specific topics in food science and food technology.
• Can form a professionally sound opinion on the food chain approach and defend it in debates on general economic policy, social issues, and specific issues related to the field.
• Can synthesize knowledge and organize self-education effectively, not only in professional areas but also in general areas of education.
• Able to perform management tasks in the food industry and related areas, to manage independently, to form teams or projects, to motivate those under their leadership, to evaluate their performance, and to handle conflicts that arise in a lawful and effective manner.
• Able to coordinate food industry processes, formulate and evaluate analyses of the food chain across sectors, in context and in a complex manner.
• Able to participate in the development and management of research and development programmes and projects.
• Uses knowledge transfer techniques in the fields of food science and food technology at a high level, follows and processes Hungarian and foreign-language publication sources in an understanding and analytical manner.
• Able to transfer knowledge in the fields of education and professional consulting.
• Able to express themselves in their field of expertise in Hungarian and foreign languages, both in writing and orally, and to participate in discussions.
• Able to use modern IT tools and communicate professionally and effectively, both orally and in writing.

c) attitudes

• Committed to the profession of food engineering and human health values, familiar with and committed to its fundamental values and standards, striving to critically interpret and develop them, and to solve problems on a professional basis.
• Open, motivated, and receptive to learning about and applying modern and innovative food industry processes.
• Open to paradigm shifts in food science and food technology.
• Recognizes values and is receptive to the application of methods and tools that represent effective solutions.
• Committed to quality work, characterized by law-abiding behavior.
• Is decisive and persistent but accepts professionally justified criticism.
• Is critical and demanding of them, striving to use the latest developments in food science and food technology for their own development.
• Bases their opinions on professional considerations.
• In group work, he/she is characterized by appropriate adaptability, tolerance, and cooperative behavior.
• He/she considers it important to comply with the ethical rules and norms of scientific research and to give preference to environmentally friendly solutions that support the health of individuals and society.

d) autonomy and responsibility

• Has a high degree of independence in raising and developing comprehensive and specific food industry issues, representing professional views, and providing justification.
• Plans and manages food industry processes with a high degree of independence.
• Feels responsible for the safety of food products produced with their involvement.
• Participates as an equal partner in solving research and development tasks.
• Responsibly explores connections within the field, accepts and bears the consequences of their activities affecting other fields.
• Takes responsibility for the environmental and social impacts of their decisions.
• Mobilizes their theoretical and practical knowledge and skills autonomously within a project team, in cooperation with other team members.
• Makes decisions with a sense of professional responsibility and accept the consequences of their decisions.

9. Characteristics of the master’s training

9.1. Professional characteristics

9.1.1. The disciplines and fields of study that make up the programme and lead to professional qualification:

• interdisciplinary basic scientific knowledge in food science (food colloid science and rheology, microbiological safety and quality, nutrition science, food enzymology) required for the master's degree, 7-12 credits; 
• modern technical and methodological knowledge implementing a food engineering approach (measurement theory and experimental design, instrumental analysis, food industry transport processes) 8-12 credits; 
• modern technological innovation knowledge implementing a food engineering approach (food technology and product development, packaging knowledge, plant installation, environmental, water and energy management) 7-12 credits; 
• economic and human knowledge (management and communication knowledge, food economics and marketing, food industry process management, food economy innovation) 10-14 credits; 
• knowledge areas that develop a food chain approach (food safety risk analysis, quality management and food safety, food chain safety) 3-6 credits. 

9.1.2. The credit ratio for specializations recommended by higher education institutions in line with the relevant sectors is 33-42 credits.

Available specializations and their fields of study

a) Food biotechnology specialization: microbial genetics, molecular biology, bioengineering operations, bioreactors and fixed cells, alcoholic fermentation processes, fermented and functional foods, protein engineering;

b) Food Industry Process Design Specialization: computer data processing, system design, measurement evaluation, food industry process control, optimization methods, environmental protection;

c) in Hungarian only - Food economics product management and logistics specialization: pre-treatment and storage of food industry raw materials, supply chain management and product knowledge, inventory and warehouse management, food transport technologies and systems, packaging systems, product distribution finance;

d) Food technology and product development specialization: pre-treatment and storage of food industry raw materials, food industry technologies and product development (preservative industry, animal product, grain, sweetener and fat industry technologies, special processes), technological functions of additives, processing technology design, sensory evaluation, intellectual property and industrial property protection;

e) in Hungarian only - Winemaking and wine management specialization: basics of viticulture, knowledge of grape varieties and growing regions, winemaking technologies, winemaking chemistry and analytics, winemaking microbiology, international and Hungarian wine law, wine marketing, wine trade, sensory evaluation.

9.2. The requirements of the professional practice

The length of the professional practice is at least 4 weeks defined by the curriculum of the higher educational institution.

9.3. Minimum requirements for admission to the master's degree programme for holders of the certificate specified in section 4.2. and 4.3.

The minimum number of credits required for admission to a master's programme different from the bachelor's programme is 80 credits in the following areas:

• Natural sciences: at least 30 credits (including at least 10 credits in mathematics, computer science, and physics; at least 10 credits in chemistry and biology; and at least 10 credits in microbiology and biochemistry);
• At least 10 credits in economics and social sciences;
• At least 40 credits in professional knowledge (biochemistry, food chemistry, physical chemistry, analytics, quality and safety, technical knowledge, food technology, raw materials).

Admission to the master's programme requires that the student have at least 60 credits based on their previous studies. Missing credits must be obtained in accordance with the study and examination regulations of the higher education institution.