Part time Bachelor's Degree in Food Science

View Part time Bachelor Programs in Food Science 2017

Food Science

Earning a bachelor's degree is achieved by completing the necessary course of study offered by the college or university you enroll in. Completing this study may take three to seven years depending on where you seek your degree.

Food science studies can cover various disciplines, including biochemistry, biology and chemical engineering. Programs in this field often explore the biological, chemical and physical makeup of food and the ways in which food can be improved for the public.

Request Information Part time Bachelor Degrees in Food Science 2017

Read More

Bachelor in International Food Business

Aeres University of Applied Sciences
Campus 4 years September 2017 Netherlands Dronten Canada Halifax Iceland + 2 more

The <strong>International Food Business programme</strong> is unique in many ways, but first and foremost because it is offered by a Dutch and a Canadian University who both offer their Bachelor degree to students who complete this programme, Students study both in Canada and in the Netherlands during the 4 years of study. [+]

Best Part time Bachelors in Food Science 2017. The process from farm to fork is a unique and special process. Every year thousands of new products will enter the market and end up in stores all over the world. The food industry is a rapidly changing business climate, forcing companies to meet the constant demands for improvement. Therefore this industry needs well organised companies who are international orientated, innovative, concerned with international marketing and logistics and have a strong and secure quality approach. This is exactly what our course in International Food Business is focussing on. Future managers in the food business and food sector will need first-hand knowledge of international business practice and chain management. And although North America and Europe have a close bond since time immemorial, the two continents are very different. Consumer behaviour and doing business in North America is very different compared to Europe. If you want to work with these continents you need to adapt to both cultures. Every country is different from the other, so you need to know who and what you are dealing with. The International Food Business programme is unique in many ways, but first and foremost because it is offered by a Dutch and a Canadian University who both offer their Bachelor degree to students who complete this programme, Students study both in Canada and in the Netherlands during the 4 years of study. Professional opportunities If you complete the International Food Business study successfully your employment opportunities will increase dramatically, not only within the national and international agri-food business, but also in other industries. This could include positions such as: - Market Research Manager - Distribution and Logistics Manager - Corporate Sales Manager - Financial Officer - International Sales Consultant - Product Developer - International Marketing Manager Entrance Requirements Admission requires high school (secondary school) graduation at the level of higher general secondary education or pre-university education (Dutch equivalent HAVO-VWO). We advise you to contact us for personal advice and further details. Applicants must submit a motivation letter and resume outlining their commitment to the programme and must be available for a personal interview and an English language test. The decision on your enrolment will be based on all the requirements mentioned above. This Bachelor programme is offered by CAH Vilentum and Dalhousie University, Faculty of Agriculture. You will have the unique opportunity to follow a study in an international class on two continents (dual degree). You will study for one year in Canada. During the first year you will study in the Netherlands together with the European students. In the second year, the Canadian students will join you. In the third year, the entire group will study in Canada. In the fourth year, you will complete your studies in the Netherlands with the option to do your thesis research at an internationally located company. The study language is English throughout the entire course. English language skills are one of the requirements in the application procedure, however the first two years English language classes are part of the programme to further support non-native speakers developing their language skills. [-]

Bachelor in Food Engineering

Ho Chi Minh City University of Technology
Campus 4 years September 2017 Vietnam Ho Chi Minh City

Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. [+]

FOOD ENGINEERING Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. Students who choose to specialize in food engineering will be taught to combine the basic principles of engineering (such as fluid mechanics, heat transfer, and mass transfer, etc.), math, and science (biology, chemistry, and physics) with advanced courses in food chemistry, microbiology, food processing operations, and engineering design. CAREER OPPORTUNITY Food engineers use their skills to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, convenient food products as consumer awareness and demand for a safe and abundant supply of food have increased Graduates have a wide range of jobs to pursue their careers. However, the jobs are usually grouped in the following 4 categories: Product development: working with the food products, packaging, etc. Engineering: developing the processes and machinery to make and store the food. Technical management: overseeing the way the food is made, packaged and stored. Hygiene and food safety. OPPORTUNITY TO TRANSFER TO OUR PARTNER UNIVERSITIES Students have 2 options: Option 1: Students study at HCMUT for 4 years and get the Bachelor of Food Engineering awarded by HCMUT. Option 2: After completing 02 years at HCMUT, students with financial and academic eligibility may transfer to our partner universities the later 02 years to complete their study for Bachelor degree. The official bachelor degree is awarded by the partner universities. HCMUT is currently working to associate the program with our partner universities in USA and Australia. The information will be updated here soon. CURRICULUM STRUCTURE Study language: English Degree: Bachelor of Food Engineering awarded by HCMUT. Training duration: 04 years at HCMUT Campus: HCMUT campus (For more information about HCMUT campus, please visit our campus) [-]

Bachelor of Culinary Arts

Otago Polytechnic
Campus 3 years February 2017 New Zealand Dunedin

Advance your study in the Culinary Arts and you'll be well equipped for an exciting career as a cutting edge [+]

Best Part time Bachelors in Food Science 2017. Keen to make your mark on the culinary world? Creative, motivated and willing to try new things? Then this is the programme for you! Cookery graduates are in demand all over the globe in a diverse range of industries. Advance your study in the Culinary Arts and you'll be well equipped for an exciting career as a cutting edge chef, artisan food producer, food writer, teacher, entrepreneur or promoter. Opportunities may also arise for business management or self-employment. Embark on this world-leading qualification that takes New Zealand's food culture to new heights - the only one of its kind in the Southern Hemisphere. This advanced, applied degree will provide you with knowledge, tools and techniques that will increase your employment potential within the professional Culinary Arts. Benefit from time spent in our training restaurant and flourish under the guidance of highly experienced tutors. Choose to focus on one of the five specialty areas: Restaurant/Hotel Chef, Artisan Producer, Management, Media and Technology or Tertiary Teacher. International fee: NZD 21,580 (first year) Entry Requirements International students will be individually assessed to ensure you meet degree-level entry requirements. If English is not your first language, you must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 6.0, with no less than 6.0 in writing and speaking, and no less than 5.5 in reading and listening. Portfolio requirements You must supply a portfolio as part of the application process. This portfolio should include: A CV detailing your qualifications/academic record, your interests and hobbies, the positions of responsibility you have held (both in and out of school) and details of your work experience (either paid or voluntary). A letter of application, of no more than 500 words, explaining why you have chosen to apply for the Bachelor of Culinary Arts, your expectations of the programme, your career goals in this field and the steps you have already taken to progress those career goals and improve your chances of being accepted into the programme. Please remember to include your academic records with your application (English translations required if not in English). For those attending secondary school or recent school leavers - NCEA results or equivalent. If still at secondary school, please also list what subjects you are studying this year and at what level. For other applicants - copies of relevant results and/or qualifications. Please provide certified copies of qualifications and transcripts - do not send original documents. If you have any questions regarding the submission of your portfolio, please contact the Food Design Institute. Additional documentation You must supply certified copies of proof of identity and proof of residency (where appropriate). Selection procedure Suitably qualified applicants will either be accepted into the programme or given provisional entry to year one of the programme. Eligible applicants will be selected using a range of identified criteria. Should the number of applicants who meet the selection process requirements exceed the available places, the professional judgement of staff will be used to determine those given immediate entry and those placed on a waiting list. Successful applicants are sent detailed information on enrolment procedures, loans, starting dates for the following year and any information that might be required to facilitate a smooth introduction to the programme. Applicants who do not meet the acceptance criteria will be directed to a path of study to prepare them for application the following year. Additional costs During your induction day, you have the opportunity to purchase your full uniform from Otago Polytechnic's preferred supplier. You should expect to spend approximately $1,000 on programme-specific equipment. This will be covered by the 'Course-Related Costs' section of your student loan (if eligible). Further study options This degree will provide a springboard into further advanced study in the Culinary Arts. Programme specific risks There are a number of Occupational Safety and Health (OSH) issues associated with practical work in areas specific to a commercial hospitality environment. These include, but are not limited to, burns from hot liquids or hot objects and cuts from sharp instruments. You will have access to an orientation booklet which covers the programme specific risks in more detail. Your workload Course work for this programme will require approximately 20 hours of directed study in the form of classroom sessions and workshops per week. It is expected that you will spend approximately 20 hours of your own time in self-directed study in order to successfully complete the programme. Apply by 31 October FAQ/Answers What is the minimum/maximum age to apply? There is no maximum age to apply, provided that you are a genuine student. Usually, students beginning their programmes are at least 18 years of age. How long will my study take? Undergraduate degrees are three years, diplomas are usually two years and certificates are one year. Graduate and postgraduate qualifications can take one to two years to complete. What about international recognition? All of our qualifications are recognised internationally. You are able to take your Otago Polytechnic undergraduate degree and apply to other national and international tertiary institutions for graduate and postgraduate study. How much can I earn as a student? Those students who are eligible to work while studying may get causal jobs in areas like hospitality or other service industries. Your hourly wage is likely to be between NZD$13-15. What do I need for my student visa? Your Otago Polytechnic Offer of Place letter. This letter means you have been accepted to study. It also states your course fee, which you must pay first to your nearest New Zealand embassy, consulate or immigration office. You will then receive a receipt of payment from us. You must submit these two documents (your Offer of Place and your receipt of fees), along with evidence that you have sufficient funds for living expenses, and a return international air ticket or evidence of sufficient funds to buy one, to your nearest New Zealand embassy, consulate or immigration office. For programmes longer than 24 months, you will also need to provide very recent medical and x-ray certificates. If you are over 17 years of age, you will need a police certificate to show that you are of good character. See the New Zealand Immigration website for more details. Streamlined visa applications now open! If you are an international student who will apply for your student visa from outside of New Zealand, you might be eligible for the streamlined visa process offered by Immigration New Zealand (INZ). This allows your visa application to be processed faster by INZ because Otago Polytechnic nominates you as a suitable candidate (INZ will decide the outcome and the processing time). Once you have received your Offer of Place from Otago Polytechnic, you may apply for a streamlined visa nomination letter from us. For more information and to submit an application, click here. What happens when I finish my degree? Students who have completed their degree in the normal time and have a job offer related to their studies can apply for a work visa for another two years. This entitles you to work in the job you have been offered, and may help you qualify for residence. What about applying for New Zealand residency? If you meet the requirements of the current immigration policy in New Zealand, it is possible for you to apply for residence at any time. Immigration policy encourages students who have completed their degree in New Zealand to apply for permanent residence. Is there an application fee? No. How long does it take to apply? We suggest you apply at least three to four months before your programme starts so that you are organised to arrive on time. What do I need to include in my application? Your English language test results: IELTS, TOEFL or TOIEC. We also require certified copies of any academic results you have from your overseas high school or university. We may also require your curriculum vitae or a portfolio, depending on your programme entry requirements. [-]

Executive Bachelor's in Nutrition and Culinary Arts

ABMS The Open University Of Switzerland
Online Part time 1 year Open Enrollment Switzerland Zurich

This Executive Bachelor (EBBA) in Nutrition and Culinary Arts (Food Service Management) course is made for students who worked directly after high school for at least 3 years in a managerial position, [+]

Advance Your Expertise at ABMS Connect with learners and leaders just like you in our online bachelor's programs. You will go as far as your mind will take you as a bachelor's student at ABMS. For Professionals The Executive Bachelor's of Nutrition and Culinary Arts (Food Service Management) (eBBA) signifies the first level of achievement in any academic discipline. This Executive Bachelor (EBBA) in Nutrition and Culinary Arts (Food Service Management) course is made for students who worked directly after high school for at least 3 years in a managerial position, the graduates are expected to combine theory with practice and display a sound knowledge of their management industry. Students are equipped with useful Health knowledge to enter the labour market and contribute more effectively and efficiently to organizations within health care field. The Executive Bachelor (EBBA) in Nutrition and Culinary Arts is a study program for students that want to strengthen their skills in the health and food focusing mainly on the managerial elements. This study program will consist of a 12-month study period in which students will be taught through lectures. In our executive bachelor's programs, you will: Develop and practice innovative research methods. Earn the highest quality of education. Achieve the expertise to publish in peer-reviewed journals. Become a successful researcher and professional. The bachelor's will take your leadership to the next level. In our bachelor's programs, you will: Lay the foundation for future for studies and professional achievement. Study and apply innovative research methods. Combine applied research and professional practice. Prepare to make an impact in policy and practice. Learn strategies to facilitate more effective, adaptable organizations and create positive change. Become a more innovative leader in your field. We have 4 intakes per year: January, April, July, and October Study Language: this study program taught entirely in English. Modules: Food Service Management Finance and Accounting Global Marketing Strategies Strategic Business Management Developing Study Skills for Postgraduate Learning Designing and Developing a Website Decision and Management Support Systems Admission Requirements: Duration: 1 year Diploma: Executive BBA in Nutrition and Culinary Arts Management Age: Minimum age 20 years Previous study: 3 years Management experience + High School Diploma or Associate Bachelor or equivalent English level: IELTS or equivalent (Only for students from non-English speaking countries or students who did not study at English speaking school) Study Method: Online Fee: 9950 Euro Note: Study fee does not include application and reservation fee (to guarantee you a study place) of 240 Euro (onetime payment and non-refundable). Executive Bachelor's with Honours (optional) Students who want to have an Executive Bachelor's with Honours must do just a thesis after finishing their EBBA study program and will be awarded a Executive Bachelor's (BBA) with Honours. Thesis length: 12000 words (students are allowed to have 10% more or less.) Duration: 4-8 months (average 6 months) Fee: 2900 Euro (only for ABMS Students who finished the Bachelor's program). What are the advantages? With an Executive Bachelor with honours, your chances in order to be accepted for the Master are usually higher and it will help you to find better job. If you dont want to do a thesis, you will be awarded the non-honours Executive bachelor's. [-]

BSc In Biological And Food Engineering

Castelo Branco University of Applied Sciences
Campus 3 years September 2017 Portugal Castelo Branco

Development of technologies that can operate in harmony with the biology of living beings, with the technological support of food processing and its biological processes an area of ​​intense and fruitful research; areas such as fermentation technology, genetic engineering, bioprocesses, food chemistry and structure; food quality and safety, such as HACCP, new methods of chemical and organoleptic analysis; toxicology food; transgenic and organic food; innovation in the food industry; standardization and legislation on food quality; distribution and marketing and concern and environmental protection are strong aspects of this degree. Use and development of industries associated with the production, transformation and commercialization of products in order to contribute to sustainable and balanced development. This presentation is to highlight training in the areas of pollution, wastewater treatment techniques and recovery of waste. [+]

Best Part time Bachelors in Food Science 2017. Goals Students should know in depth the food, in order to manage the transformation of raw materials, aimed at optimization technologies to preserve their nutritional and sensory value, taking into account all aspects of quality management, environmental and food safety. Should be able to perform the characterization and control of biological parameters and physico-chemical, microbiological and sensory food. Finally a technician with the formation of Biological Engineering and food should be able to use the knowledge gained to collect, select, analyze and interpret relevant information to justify solutions to your workplace. Career - Business - biotech products - food products with essentially physical or physico-chemical processes - food products meat processing, fish and fish products - Pharmaceutical industry - water treatment plants, wastewater treatment plants and waste treatment plants solid - Laboratory analysis - Consulting Business - scientific supplies marketing companies and technology - R & D activities - agricultural products marketing companies or products for agriculture - Public Administration - Quality control of food - Technical Supervision - Disclosure and information - teaching activities at various levels, from high school through education or vocational track to higher education [-]

Bachelor Degree in Gastronomic Science

University of Parma
Campus 3 years October 2017 Italy Parma

COURSE STRUCTURE DIAGRAM WITH CREDITS [+]

Official Program Description COURSE STRUCTURE DIAGRAM WITH CREDITS PERCORSO COMUNE (curriculum) Year of study: 1 BIOCHEMISTRY - 4 CFU - BASIC COMPULSORY SUBJECTS Biology - 10 CFU BIOLOGY - 6 CFU - BASIC COMPULSORY SUBJECTS Chemistry - 10 CFU - BASIC COMPULSORY SUBJECTS ENGLISH CERTIFICATION LEVEL B1 - 1 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION FOOD AND COMMUNICATION - 8 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS FOOD HISTORY AND CULTURE - 6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS IMAGE OF FOOD IN CONTEMPORARY CULTURE - 6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS MARKETING - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Mathematics and Physics applied to Gastronomy - 10 CFU - BASIC COMPULSORY SUBJECTS Origin and development of food systems - 6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS Year of study: 2 ANIMAL PRODUCTION - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS ECONOMICS OF THE AGRI-FOOD SYSTEM - 9 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Food and Beverages 1 - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS FOOD HYGIENE - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS FOOD MICROBIOLOGY - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS GENERAL MICROBIOLOGY - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS General Microbiology and Microbiology of the food - 12 CFU PLANT CULTURE - 12 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Trasformazioni Molecolari negli Alimenti e Composti di Neoformazione - 9 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Year of study: 3 Alcoholic, nonalcoholic beverage and nerve foods - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS FINAL EXAM - 5 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION Food and Beverages 2 - 12 CFU Food of animal origin, oils, fats and conserves - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Human nutrition and dietetics - 10 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS Inspection of foods - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS INTERNSHIP - 6 CFU - Altro Microbiology of processed foods - 6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS [-]

Bachelor International Food & Agribusiness

HAS University of Applied Sciences
Campus 4 years September 2017 Netherlands Hertogenbosch

International Food & Agribusiness is about international sustainable entrepreneurship. That means it’s about doing international business, with respect for people and planet. It’s about learning [+]

Bachelor International Food & Agribusiness

 

English-taught

 

International Food & Agribusiness is about international sustainable entrepreneurship. That means it’s about doing international business, with respect for people and planet. It’s about learning how to build bridges between different kinds of worlds; between profit and non-profit organisations and between national and international affairs.During your studies you learn about food systems all over the world. You will find out what sustainable food production means, and understand the relationship between food and health. You will learn about global food supply. You will know all about international business and you will comprehend corporate social responsibility.International Food & Agribusiness focuses on how to deal with today’s decline of natural food and energy sources. It strives to increase the efficiency of food production without cost to human welfare or the environment. It also explores bio-based economy, which means the use of agricultural produce for non-food, such as bio-plastics or bio-fuels. You learn how to use technological innovations, how to cooperate internationally and how to do sustainable business.Are you an open-minded person? Are you interested in other cultures and the world around you? Are you creative and motivated and also have a knack for business? International Food & Agribusiness is the right study programme for you!... [-]


Bachelor in Food Sciences and Technologies

Mediterranea University of Reggio Calabria
Campus 3 years October 2017 Italy Reggio Calabria

Food Sciences and Technologies [+]

First year Elements of Mathematics Plant Biology Chemistry Elements of Physics Genetics English Second year Plant Biochemistry and Physiology Plant Biochemistry Plant Physiology Defense of Food and Products from Pests Chemistry and Food Safety Pathology of Plants and Vegetable Products Agronomy and Industrial Herbaceous Crops and Tree Fruit Culture Agronomy and Industrial Herbaceous Crops Industrial Tree Fruit Culture Laboratory of Data Processing Methods and Tools Unit Operations in the Food Industry I Law of the Agri-Food Markets Third year Fundaments of Agricultural Industry and Management of Food Quality Engineering of the Agri-Food Systems Hydraulics Buildings for Agricultural Industry Microbiology of Food General Microbiology Fermentation Microbiology Chemical Analysis and Control of Foodstuffs Technology of Agri-Food Packaging and Distribution Agri-Food Economics and Policy Agri-Food Economics and Marketing Agri-Food Policy Animal Nutrition and Animal Feed Technique Principles of Animal Nutrition Animal Feed Technique Electives Final project Internship Apprenticeship Training and Guidance [-]

Bachelor International Fresh Business Management

Fontys Venlo Campus
Campus 4 years September 2017 Netherlands Venlo

Delicious tomatoes on the vine, healthy nutritious salads, a rich variety of colourful flowers and plants, new sustainable ways of poultry and meat production, etc. On a daily basis, the innovative and diverse agribusiness region between the rivers Rhine and Maas in the Netherlands and Germany is working [+]

Delicious tomatoes on the vine, healthy nutritious salads, a rich variety of colourful flowers and plants, new sustainable ways of poultry and meat production, etc. On a daily basis, the innovative and diverse agribusiness region between the rivers Rhine and Maas in the Netherlands and Germany is working on pleasing the growing demands of the dynamic market in Europe and abroad. To find all these fresh products in today’s supermarkets is regarded as absolutely normal. But how do they find their way to the shopping baskets of the consumers? How are they produced, packed, traded, transported and sold? Who ‘develops’ new food concepts? And, very important, how is it guaranteed that everything is good and healthy and ‘value for money’? All these questions and many more, are answered by professionals in the world of the fresh industry. The new Fontys study programme “International Fresh Business Management (IFBM)” will precisely answer this question. From production to consumers, a product finds its way through a lot of hands. It follows a chain of further processing steps –the so called Fresh Supply Chain. The product will be further processed, repackaged, refined and appear in commercials. Many steps and people are involved, until a product finds its way to the plate of the consumer in a fresh condition. International Fresh Business Management is a study course that combines marketing, logistics, economics and the knowledge of the fresh chain for local, regional and international markets. Food marketing addresses all relevant aspects for selling fresh products: from market research and analysis to the development of strategic marketing plans and the development and implementation of operational marketing and sales plans. Food logistics organizes the flow of fresh produce from seed to plate. You pay attention to buying, organization, production and transport planning and packaging. You learn how to manage the supply chain and how to build long term relationships with satisfied suppliers and customers. You also acquire a basic knowledge of accountancy, economics, management skills, communication skills and Dutch and English.... [-]


Degree In Science And Food Technologies

Universidad Europea del Atlántico
Campus 4 years September 2017 Spain Santander

The curriculum of the degree in Science and Technology of Food UNEATLANTICO offers modern and quality education in all professional fields that can unfold food technologist, with particular emphasis on matters related to food safety and its management , processing and innovation in the field of food design ... [+]

Degree in Science and Technology Food The curriculum of the degree in Science and Technology of Food UNEATLANTICO offers modern and quality education in all professional fields that can unfold food technologist, with particular emphasis on matters related to food safety and its management , processing and innovation in the field of food design. Technological advances and new scientific discoveries in the field of nutrition and food technology, have generated a great demand for professionals trained in this branch of knowledge. Thus, graduates of this degree in UNEATLANTICO may work in the first national industrial sector: the Spanish Food and Drink Industry. This sector closed the year 2012 with net sales of 86.298 million euros, a figure that represents 7.6% of GDP. The Faculty of Health Sciences has modern facilities that allow students to extensively develop the practical skills of food technologist. These facilities include a laboratory of Biochemistry and Physiology, one of Food Science and Technology Food and finally, another of Culinary and Food Technology. Professional Outings This degree provides knowledge for professional development in the following areas: Food analysis. Management and quality control processes of the food industry and utilization of by-products and waste management. Development and innovation of processes and food products. Marketing, communication and marketing food. Food processing. Legal, scientific and technical advice, both public and private. Teaching and research. Consulting and development of other activities as liberal professional. Bilingual education Currently, one of the essential tools in international communication, and the key that opens the possibilities to find a good job both in Spain and abroad, is English. In our country, 80% of the job offers longer require an excellent command of the language and, in many cases, this criterion is imposed over others as the record or career. That is why the European Atlantic University students in all grades from sophomore studying English as a compulsory subject, and from pursuing third year also complete courses in this language. For the previous level of English is not a barrier to access to education, UNEATLANTICO provides personalized instruction, especially during the first year so that all students achieve a sufficient English language skills to successfully overcome those subjects of the career. Thus, regardless of their level of English starting with a global support plan based on mentoring, specific materials and very small working groups, students can follow the lessons in a Spanish / English bilingual system and progressively end bilingual skills will be acquired for the exercise of their profession. Practice your Profession The Campus of the European Atlantic University is designed for students to put into practice his profession from the first year. The Faculty of Health Sciences has modern facilities that allow students to extensively develop the practical skills of Grado, including several technical laboratories (biochemistry and physiology, food science and food technology, culinary technology and gastronomy), computer rooms and Nutrition clinic where students can exercise their skills in consultation in a totally live environment and make a first contact with real patients. The teaching team encourages college students to get involved in campus life, guides them to put projects and ideas that enable them to develop their career from day one up. The educational model is not limited to meet the curricular activities of the students but to ensure their theoretical and practical training and the full involvement of students in their professional environment. In addition, the University has many internship agreements with companies from different sectors that complement the university learning and promote the development of transferable skills that will be needed when apply for a job. Teachers, tutors are responsible for guiding and supervising the work of students and thus promote the optimization of contact with the business world. The European Atlantic University helps you to implement your dreams. [-]

Bachelor Study Programme in Gastronomy and Culinary Management

The Gastronomy and Culinary Management University Centre (Gasma)
Campus 4 years September 2017 Spain Castellón

The Bachelor Study Programme in Gastronomy and Culinary Management equips prospective students with a solid and practical foundation on which to build their future careers. [+]

Best Part time Bachelors in Food Science 2017. An interdisciplinary and practical model for future professionals The Bachelor Study Programme in Gastronomy and Culinary Management equips prospective students with a solid and practical foundation on which to build their future careers. Because Gastronomy and Management are not isolated disciplines, our courses include content related to communications, marketing, microbiology, nutrition and consumer psychology, aimed at giving students global perspective, so they can take up their professions from a unique standpoint. The course is based on five topic areas. Combined, these areas offer Gasma graduates a complete, up-to-date professional profile of the future: Food Technology General Knowledge of a Company Gastronomy Languages Our Bachelor’s Degree interrelates disciplines for professional enhancement The Study Programme for the Gasma Bachelor’s Degree in Gastronomy and Culinary Management is a journey in itself. Over its course, students experience Gastronomy and Management first-hand and grow in both disciplines. This means that selection of the final course pathway takes place totally naturally. Initially, students acquire the basic concepts, which contribute to constructing the foundation of knowledge they need to become highly specialised professionals with exhaustive knowledge of everything that underlies their work. Theoretical study is continually alternated with practical content, which will take place at local companies during the initial stages of the students’ training, national ones midway through and at international ones as they come to the end of the programme. 1st A solid foundation in gastronomy and management 2nd New techniques and tools 3rd Knowledge consolidation 4th Path to specialisation TFG Internship The key to specialisation Students will prove their acquired knowledge through a Bachelor’s Degree final project The Bachelor’s Degree Final Project (TFG) consists of a memory or original study carried out by each student. The TFG integrates and develops the training and skills acquired during the Bachelor’s Degree. Its purpose is to train students in searching, managing, organizing and interpreting relevant data to make judgments that include reflection on important issues of social, scientific, technological or ethic nature. Its completion facilitates the development of critical thinking, logical and creative judgement. A teacher will supervise the TFG and its completion is needed to acquire the title of the Bachelor’s Degree. Skills and Career Opportunities The Gastronomy and Culinary Management University Centre provides complete training to ensure that students acquire all of the knowledge and skills they need to manage themselves adroitly in the employment market. SKILLS The employment market demands new professionals, better trained and with broader profiles, whose knowledge is not limited to the gastronomic sphere. We are aware of this new market demand and this is why we have put greater focus on Culinary Management, research and innovation. With this goal in mind our students will further culinary and business excellence by being in contact with the job market from their first year of study. CAREER OPPORTUNITIES Students will embark on their professional careers surrounded by possibilities In recent years, there has been increased general interest in gastronomic studies, combined with greater professional prestige and social recognition. The international success of Spanish cuisine contributes to this, given that as far as gastronomy is concerned, it is functioning at full throttle. The reputation of our chefs also acts as a magnet, not only for culinary tourists, but also for our professionals, who are in demand worldwide. In terms of employment, studying this Degree is an investment and creates security. Our graduates, further to creating their own businesses, will have the opportunity to perform their professional activities in a wide variety of fields, within the hospitality and tourism sectors: Entrepreneurs and/or restaurant managers. Chefs at commercial restaurants and in collective or social catering. Managers of commercial and hotel restaurants, and in collective and social catering. Events and Gastronomic Activities Managers. Kitchen Managing Directors in the restaurant industry. Food and Beverages Managers. Gastronomy and Health. What is more, in the increasingly powerful food industry, our students will be able to successfully perform the following roles, which are also included in research and innovation departments: Managers of operations and food production processes. New food product development managers. Culinary managers in the food industry. Food health and safety managers in the restaurant industry. Managers of culinary innovations and research projects. Additionally, our graduates will be able to apply their professional skills in the teaching and consulting sectors, including: Culinary and gastronomic managers, consultants or advisers. Teachers in areas related to gastronomy. There is demand and a strong possibility of employment, owing to the current growth in centres dedicated to teaching within the sphere of Gastronomy: master classes, course delivery, work placement supervision, etc. Teaching advisor in gastronomic training centres; providing support to teaching centres by intervening to resolve problems and overcome difficulties in gastronomic education. [-]

Bachelor in Food Science and Technology

Oregon State University
Campus September 2017 USA Corvallis

A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and... [+]

Bachelor in Food Science and Technology A bachelor's degree in Food Science and Technology provides the necessary foundation to pursue any of the many possible food and beverage related career paths. The program integrates principles and concepts in the physical, biological and engineering sciences (including courses in general chemistry, organic chemistry, biology, physics, math and statistics, biochemistry, microbiology, and food engineering) and applies them to the scientific and technical aspects of food and beverage processing. Students who achieve at least a 2.00 GPA in the required foundation courses in chemistry additionally earn a Chemistry minor. In addition to completing the Food Science and Technology Core, students select from among three options (areas of concentration): Enology and Viticulture Fermentation Science Food Science All curricula are approved by the Higher Education Committee of the Institute of Food Technologists, making students eligible for national and Oregon IFT scholarships, as well as providing universal degree recognition within the food industry. Beyond choosing an option, students are able to further customize their studies through a menu of elective credits, facilitating the development of additional expertise in food related areas such as microbiology, toxicology, nutrition, horticulture, and animal sciences, and crediting formalized career and professional development experiences. Among minors that complement the Food Science and Technology major are Business and Entrepreneurship, Microbiology, and Nutrition. Grade Requirements All courses required for completion of the Food Science and Technology major must be passed, graded on the A–F scale. Included are both "core" and "option" courses in FST, as well as supporting courses in math, sciences, and written and oral communication. A C– grade, or better, must be earned in the specified prerequisites for the following courses. (These courses have additional prerequisites, but the C– minimum applies to the prerequisites listed below). BEE 472: MTH 112 and (MTH 241 or MTH 251) and PH 201 FST 420: ST 351 FST 422: CH 331 and CH 332 FST 460: BI 212 and CH 331 and CH 332 FST 466: BI 212 and CH 331 and CH 332 FST 479: BI 212 and CH 331 and CH 332 Students must earn at least a 2.00 "major" GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option. Chemistry/Biochemistry Foundation Courses BB 350. Elementary Biochemistry (4) CH 231, CH 232, CH 233. *General Chemistry (4,4,4) CH 261, CH 262, CH 263. *Laboratory for Chemistry 231–233 (1,1,1) CH 324. Quantitative Analysis (4) CH 331, CH 332. Organic Chemistry (4,4) CH 337. Organic Chemistry Laboratory (4) Physics, Statistics and Mathematics Foundation Courses PH 201. *General Physics (5) ST 351. Introduction to Statistical Methods (4) Select either MTH 241 or (MTH 251 and MTH 252): MTH 241. *Calculus for Management and Social Science (4) or MTH 251. *Differential Calculus (4) and MTH 252. Integral Calculus (4) Biological Science Foundation Courses BI 211. *Principles of Biology (4) BI 212. *Principles of Biology (4) BI 213. *Principles of Biology (4) MB 302. General Microbiology (3) MB 303. General Microbiology Laboratory (2) Communication Foundation Courses COMM 111. *Public Speaking (3) Select one of WR 222, WR 327 or WR 362: WR 222. *English Composition (3) WR 327. *Technical Writing (3) WR 362. *Science Writing (3) Food Science and Technology Core Courses BEE 472. Introduction to Food Engineering Principles (5) BEE 473. Introduction to Food Engineering Process Design (3) FST 360. Food Safety and Sanitation (3) FST 370. Industry Preparation/HACCP (3) FST 385. ^Communicating Food and Fermentation Science (3) FST 407. Senior Seminar (1) FST 421. *Food Law (3) FST 422. Food Chemistry Fundamentals (4) FST 425. ^Food Systems Chemistry (4) Footnotes: *Baccalaureate Core Course ^Writing Intensive Course A C– or better grade is required in the following courses: BI 212, CH 331–CH 332, MTH 112, MTH 241 or MTH 251, PH 201 and ST 351. Postbaccalaureate Study in FST - Admission Students holding a bachelor's degree from an accredited institution who are otherwise admissible to Oregon State University will be accepted into the Food Science and Technology major upon meeting the following additional criteria: All of the following courses (or equivalents) must be completed with a cumulative GPA of 2.25 (4.00 maximum scale). In the case of repeated courses, the second grade earned in the course will be used in the GPA calculation. BI 211–BI 213 Principles of Biology CH 231–CH 233 General Chemistry and CH 261–CH 263 General Chemistry Laboratory MTH 111 College Algebra; MTH 112 Elementary Functions and MTH 241 Calculus for Management and Social Science or MTH 251 Differential Calculus PH 201 General Physics Earning the Degree To earn a Bachelor of Science (BS) degree in Food Science and Technology, postbaccalaureate students must fulfill all of the FST major requirements, selecting any one of three options: Enology and Viticulture, Fermentation Science, or Food Science. The Baccalaureate Core (general studies) component of an OSU bachelor's degree is considered fulfilled by the student's first degree. Additionally, the university requires that a minimum of 45 credits applied to this degree (32 if the first degree is from OSU) must be completed with Oregon State University course work completed while enrolled in this degree program. [-]

Bachelor in Food Sciences

Tel-Hai College
Campus 4 years October 2017 Israel Upper Galilee

Food sciences are the study of the basic and technical aspects of food production, beginning with harvesting and ending with the consumption of the final product. [+]

Best Part time Bachelors in Food Science 2017. Bachelor in Food Sciences Food sciences are the study of the basic and technical aspects of food production, beginning with harvesting and ending with the consumption of the final product. Scientists are responsible for the planning and production of foods from raw materials to the finished product, including quality control of agricultural supplies and raw materials, hygiene, sanitization, packing processes and additional critical components. Food safety (both in terms of microbes and toxicity) is of the highest concern to manufacturers, and thus there is a high demand for professionals on all levels. The Department of Food Sciences trains professionals to perform a variety of tasks in all branches of the food industry, as well as related industries, based on biological and biochemical processes of foods, food additives and raw materials. Students acquire the necessary skills to perform laboratory testing of foods, agricultural products, nutrition and toxins, and to develop new products, all in state-of-the-art laboratories. Potential places of employment upon graduation include food corporations, research and development institutions, life science laboratories, quality control and regulatory institutes, governmental and municipal offices in charge of monitoring and evaluating the food industry and food services, as well as planning and consulting firms. The Academic Curriculum First-year students study basic courses in biology, chemistry, physics, and mathematics, as well as an introduction to food and nutrition sciences. In the subsequent two years of study, they continue to the principles of food technology, food analysis, food chemistry and biochemistry, and the physical characteristics of food. In the final year of study students participate in a workshop on the development of food products where they are challenged to develop an original product, from raw materials to final product, which is presented to representatives from the food industry. Professional internships are offered to select students who work in the food industry in return for scholarships, through the Best for Employment Program. [-]

Bachelor of Food Technology

Swiss German University
Campus 4 years July 2017 Indonesia Tangerang

Swiss German University’s Food Technology Department offers opportunity to join a fast growing food industry. A unique combination of theoretical knowledge and hands-on experiences gained during two internships, [+]

About Study Program Swiss German University’s Food Technology Department offers opportunity to join a fast growing food industry. A unique combination of theoretical knowledge and hands-on experiences gained during two internships, in Indonesia and Germany, provide our graduates with appropriate skills in science and technology, together with creative and innovative flair. What You Study You will learn about every aspect of the food processing industry, from the knowledge about food material characteristics to food packaging and storage technology. New food product development is also highlighted during the study, as well as food safety and quality, and the economic overview of the food business. Curriculum Semester 1 English 1 Calculus & Linear Algebra 1 Physics 1 Physics 1 Laboratory General Biology General Biology Laboratory Chemistry 1 Chemistry 1 Laboratory Introduction to Programming (IT) General Management Extracurricular Courses German Language and Culture 1 Mandarin Language and Culture 1 Semester 2 English 2 Calculus & Linear Algebra 2 Physics 2 Physics 2 Laboratory General Microbiology Chemistry 2 Chemistry 2 Laboratory General Statistics Ethics and Religious Philosophy Introduction to Food Industry Extracurricular Courses German Language and Culture 2 Mandarin Language and Culture 2 Semester 3 Internship 1 (Indonesia) Food Preservation Food Chemistry Food Chemistry Laboratory Good Practices in Food Industry Food Material Characteristics Food Regulation Semester 4 English 3 Food Biochemistry Food Biochemistry Laboratory Unit Process Food Nutrition Food Microbiology Food Microbiology Laboratory Engineering Economics Thermodynamics & Kinetics Pancasila and Civic Extracurricular Courses German Language and Culture 3 Mandarin Language and Culture 3 Semester 5 English 4 Food Processing Technology Food Processing Technology Laboratory Food Packaging and Storage Technology Food Analytical Instrumentation Sensory Evaluation Sensory Evaluation Laboratory Indonesian Language Elective subject 1 Elective subject 2 Extracurricular Courses German Language and Culture 4 Mandarin Language and Culture 4 Semester 6 Internship 2 (abroad) Semester 7 English 5 Food Engineering Food Engineering Laboratory Quality & Process Control Food Product Development Research Methodoloy Experimental Design & Data Analysis Elective subject 3 Elective subject 4 Elective subject 5 Semester 8 Oral Final Study Examination (OFSE) Thesis Enterpreneurship Seminar Why in SGU Graduates of the Food Technology Department are known for their “ready to work” capability, and thus are highly sought after by food and food-related industries in Indonesia. Beside their technical skills, graduates are also experienced in team work and other soft skills obtained through numerous projects. Career Prospect SGU’s Food Technology Department graduates have plentiful career opportunities in every sector of more than 300 food and food-related businesses, including (but not limited to) food product companies, ingredient industries, and food-related machinery and equipment supplier corporations. Additionally, they have prospect as consultants, researchers, analysts and enterpreneurs. Testimony Patricia Bianca, ST, B.Eng In the 6th semester, SGU gave me a great opportunity to do an internship in Dailycer Deutschland GmbH, one of the biggest cereal companies in Europe which based in Hamburg, Germany. The 7 months experience working in the company built my mental and character and honed my skills in the food industry. It will be a real bonus for my future. SGU is not just a university but a ticket for a better future. [-]

Bachelor in Biotechnology and Food Science

Mongolia International University
Campus 4 years August 2017 Mongolia Ulaanbaatar

The Biotechnology and Food Science (BT) department offers a program leading to a Bachelor of Science degree. The program endeavors to equip students with a foundational understanding of [+]

Bachelor in Biotechnology and Food Science

The Biotechnology and Food Science (BT) department offers a program leading to a Bachelor of Science degree. The program endeavors to equip students with a foundational understanding of life and nature based on a holistic and integrative view. Students will learn the practical skills for the future research within the fields as well as the knowledge for solving the global issues related to diseases, environment, agricultural production and food supply. Core BT courses include Biology, Chemistry, Microbiology, Organic Chemistry, and Biotechnology.

What are the benefits?

Company internships Career development program Student exchange program ... [-]