Bachelor Programs in Food Science

Compare 26 Bachelor Programs in Food Science

Food Science

Are you curious about the technology and science behind food production and consumption? Then a Bachelor in Food Science could be the right program for you. If you have ever heard of the concept "from field to fork," and want to understand the ways in which food products are procured, preserved, transported and prepared, this list of Bachelor in Food Science programs will be just what you are looking for.

A Bachelor in Food Science graduate will have successfully passed a number of courses, ranging from the more technical end of the spectrum, including food engineering, molecular gastronomy and food physics, to the soft sciences with product development and sensory analysis. A Bachelor in Food Science may involve foundational courses in the sciences, including chemistry, biology and physics.

The following Bachelor in Food Science programs will typically last three to four years. Some courses toward a Bachelor in Food Science can be taken online, to help you get the most out of your education without having to leave home. So click below to learn more about how you can apply for these Bachelor in Food Science programs.

Read More

Bachelor in Food Safety Management

Aeres University of Applied Sciences
Campus Full time 1 year September 2017 Netherlands Dronten

Aeres University of Applied Sciences offers a degree programme for students interested in a career in one of the following professional profiles: [+]

Bachelors in Food Science. Aeres University of Applied Sciences offers a degree programme for students interested in a career in one of the following professional profiles: - Food quality and food safety manager - Auditor of international food quality systems - Senior advisor / consultant on food quality control Safe food has become a top priority. Food production has become more complicated and more and more things can go wrong during the production process. Regarding the use of antibiotics in cattle feed which has led to bacterial resistance to antibiotics. For many years, the Netherlands has played a leading role in the field of food safety. The first food safety certificates were issued to companies in the Netherlands. The chain approach (from farm to fork) has also played a significant role in this regard. Students will learn what a food safety system is, how to set it up and how to monitor whether a food safety system is working well. Qualification After successfully completing this one-year programme, graduates will receive the Ingenieur degree (bachelor’s honours degree) in Management and Agribusiness. Competencies Successful graduates will be competent in the following areas of expertise: - Analysing agri-food chains - Implementing quality and food safety systems - Auditing quality systems [-]

Bachelor of Culinary Arts

Otago Polytechnic
Campus Full time 3 years February 2017 New Zealand Dunedin

Keen to make your mark on the culinary world? Creative, motivated and willing to try new things? Then this is the programme for you! Professional Cookery course graduates are in demand all over the globe in a diverse range of industries. [+]

Keen to make your mark on the culinary world? Creative, motivated and willing to try new things? Then this is the programme for you! Professional Cookery course 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 22,880 (first year) Skills Required The ability to work well under pressure To have a good work ethic A desire to constantly update your skills Entry Requirements NCEA Level 3  14 credits at  Level 3 or above  in three approved subjects,  and Literacy - 10 credits at  Level 2 or above, made up of: 5 credits in reading and 5 credits in writing, and Numeracy - 10 credits at  Level 1 or above, made up of: specified achievement standards available through a range of subjects  OR package of three numeracy unit standards (26623, 26626, 26627-  all three required). If you do not hold the above qualifications, you must demonstrate equivalent qualifications/experience. Mature applicants with work and life experience are encouraged to apply. A school leaver or an adult applicant who does not meet all of the entry criteria may be given provisional entry to year one at the discretion of the Head of School. See more details below. You must submit a portfolio (please see below for portfolio requirements) and may have to undertake an interview.  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.  Provisional Entry A school leaver or an adult applicant who does not meet all of the entry criteria may be given provisional entry to year one at the discretion of the Head of School. Those who successfully complete and pass year one will be deemed to have met entry requirements and provisional status will be removed. The admissions panel will consist of lecturers who teach on the course, along with an academic leader from the department. Applicants need to demonstrate a strong motivation and desire to achieve in the food industry, and an established personal and/or professional interest in food (for example, have cooking, baking or other qualifications in food, or work in a food business).  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. 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). 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. Qualification Structure Year One Larder Fundamentals, level 5, 15 credits Hot Kitchen Fundamentals, level 5, 15 credits Patisserie Fundamentals, level 5, 15 credits Food Kitchen Studio 1, level 5, 15 credits Introduction to Kitchen Management, level 5, 15 credits Research, Gastronomy Culture and Context 1, level 5, 15 credits Introduction to Food, Beverage and Service, level 5, 15 credits Special Topic, level 5, 15 credits TOTALS: 120 credits Year Two Food Kitchen Studio 2, level 6, 15 credits Research, Gastronomy Culture and Context 2, level 6, 15 credits Advanced Contemporary Culinary Practice, level 6, 15 credits Small Business, level 6, 15 credits Food Kitchen Studio 3, level 6, 15 credits Studio Workshop 1, level 6, 15 credits Studio Workshop 2, level 6, 15 credits Studio Workshop 3, level 6, 15 credits TOTALS: 120 credits Year Three Food Kitchen Studio 4, level 6, 15 credits Cooperative Learning Project, level 7, 30 credits Food Kitchen Studio 5, level 7, 30 credits Negotiated Study, level 7, 15 credits Studio Workshop 4, level 6, 15 credits Studio Workshop 5, level 6, 15 credits TOTALS: 120 credits For a list of Studio Workshops, please contact the Food Design Institute Recognition of Prior Learning If you have extensive knowledge and skills due to practical experience in this area, enquire about our recognition of prior learning process at the Food Design Institute. You may have already gained credits towards this qualification. Links to useful Websites Discover what's on the menu at our training restaurant. Disclaimer While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees. Apply by 30 November Start February [-]

Bachelor International Food & Agribusiness

HAS University of Applied Sciences
Campus Full time 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 Full time 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 [-]

BTech in Food Technology

University of Johannesburg
Campus Full time February 2017 South Africa Johannesburg

Graduates of this programme are able to devise and apply specialized strategies and relevant management principles in quality control (QC) and research and development (R&D). [+]

Bachelors in Food Science. DOORNFONTEIN CAMPUS Graduates of this programme are able to devise and apply specialized strategies and relevant management principles in quality control (QC) and research and development (R&D). They may work as supervising technicians and technologists in product and process development, and quality control. Employment may be in a laboratory, or production or sales environments. Exit-level outcomes Students should be able to: Identify a problem, formulate an appropriate hypothesis, generate experimental data, make correct interpretations and appropriate deductions. Work harmoniously with co-workers in the same working environment–work in groups with others in the solution of problems and the carrying out projects. Work independently in the mastery of Module contents, the performance of practical projects and the compilation of reports. Find, evaluate and integrate technical literature, use appropriate and correct technical language and terminology in reports. Perform the practice of science and technology effectively and responsibly without endangering the environment or the well-being of co-workers. Use different techniques to assimilate and analyse data, by reading, discussion, reporting and presentation of projects and seminars. Participate responsibly in activities that impinge on societal quality of life. Investigate further possibilities of training and employment. Demonstrate the ability to relate the field of study to society and thus know where those skills are likely to be required. [-]

Bachelor International Fresh Business Management

Fontys Venlo Campus
Campus Full time 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.... [-]


Bachelor of Food Science and Technology

Universiti Putra Malaysia
Campus Full time 8 semesters January 2017 Malaysia Selangor

The program will produce graduates who are knowledgeable , skilled and viable in the performance of work for a variety of employment sectors involved in food production and processing , food quality control , product development , research and management . Graduates with expertise in the field of Food Science and Technology is also capable of carrying out the activities of downstream industries and modern commercial agriculture in line with the needs and developments. [+]

Bachelors in Food Science. Bachelor of Food Science and Technology Bachelor of Food Science and Technology ( BSTM ) offers five ( 5 ) areas of specialization of Processing and Food Engineering , Food Biotechnology , Food Safety and Quality Assurance , Functional Foods and Nutrition and Entrepreneurship . The program will produce graduates who are knowledgeable , skilled and viable in the performance of work for a variety of employment sectors involved in food production and processing , food quality control , product development , research and management . Graduates with expertise in the field of Food Science and Technology is also capable of carrying out the activities of downstream industries and modern commercial agriculture in line with the needs and developments. Course content formulated in line with the latest developments in food technology that involves the use of knowledge as food biotechnology , international legal standards and water and waste management industries . Program also produce graduates who are able to fulfill the expectations of the job market, aspirations, versatile and have a competitive advantage . This will catalyze the development of the food industry through participation in graduate BSTM jobs sector . Career Opportunities Graduates of the Bachelor of Food Science and Technology ( BSTM ) has many employment opportunities either in the private or public sector . Among his career as an analyst of food, food safety officers , research officers , enforcement officers for halal food production personnel , food marketing officer , chief executive of the research and development of food products and entrepreneurs. In addition, there is also a graduate BSTM serving in the food manufacturing factories such as Nestle , Ajinomoto , UPALI, Dewina Foods, Yeo Hiap Seng , Gardenia , Ramly Burger as well as companies involved in the production and food service like Mc Donalds and KFC . There is also a BSTM graduates serving in the public sector such as the Ministry of Health as a food technologist and as a research officer at MARDI , PORIM , LKIM and LKM. Entry Requirements (Local & foreign student) Local student Application can be made online at http://www.mohe.gov.my/portal/ Foreign student Application can be made online (Undergraduate Application Form) at http://smp.upm.edu.my/smp/action/security/loginSmpApplicantSetup Admission requirement LOCAL General University Requirements Candidate of Sijil Tinggi Pelajaran Malaysia (STPM ) Pasa Sijil Pelajaran Malaysia ( SPM ) / equivalent with good ; Pass with credits in Bahasa Melayu / Bahasa Malaysia at SPM / equivalent ; Pass STPM with at least ; Grade C ( CGPA 2.00 ) in General Studies , and Grade C ( CGPA 2.00 ) in two ( 2) other subjects , and Occupied the Malaysian University English Test (MUET) Kelayakan candidate Matriculation / UM Science Foundation / Foundation for Agricultural Science UPM / UTM Foundation Year Pass Sijil Pelajaran Malaysia ( SPM ) / equivalent with good ; Pass with credits in Bahasa Melayu / Bahasa Malaysia at SPM / equivalent ; Pass Matriculation / UM Science Foundation / Foundation UPM Agricultural Sciences/ UTM Foundation Year with a minimum CGPA of 2.00 and Occupied the Malaysian University English Test (MUET) Calon Equivalent Qualifications Pass Sijil Pelajaran Malaysia ( SPM ) / equivalent with good ; Pass with credits in Bahasa Melayu / Bahasa Malaysia at SPM / equivalent ; Have a diploma or other qualifications recognized with its peers by the government and approved by the Senate University, Occupied the Malaysian University English Test (MUET) Specific Requirements of the Program Candidate of Sijil Tinggi Pelajaran Malaysia (STPM ) Meet the General University graduate program requirements of at least Grade C+ ( CGPA 2.33 ) in subjects chemistry at GCE . Candidate of Matriculation / UM Science Foundation / Foundation for Agricultural Science UPM / UTM Foundation Year Meet the General University graduate program requirements of at least a CGPA of 2:40 , and at least Grade C+ chemical subjects. Other Accepted Levels of Qualification Students must pass the general university requirements and the special requirement for the programme which requires a Diploma in a relevant field or any other qualifications that are accepted by the UPM Senate. INTERNATIONAL International candidates must posses an equivalent qualification of the Malaysian High School Certificate (STPM) or a Diploma recognized by the Malaysian Government. EQUIVALENT QUALIFICATION A good pass in O – levels/ its equivalent. A pass in the A-levels with at least :- C Grade in three (3) subjects; A Band 3 in the Malaysian University English Test (MUET) or a TOEFL score of at least 550 or a score of 6 in the IELTS examination; AND has fulfilled special requirements for the program i.e. attaining the required grades in (sciences/arts) as specified for each UPM Bachelor programme. OR EQUIVALENT QUALIFICATION A pass in the Higher School Certificate (HSC)/its equivalent with at least :- C+ grade in three (3) subjects or 65% in three (3) subjects in the Final Level of Secondary Education A pass in the University Entrance Exam (for countries which seek such requirement for admission into universities); A Band 3 in the Malaysian University English Test (MUET) or a TOEFL score of at least 550 or a score of 6 in the IELTS examination AND has fulfilled special requirements for the program i.e. attaining the required grades in (sciences/arts) as specified for each UPM Bachelor programme. OR EQUIVALENT QUALIFICATION A Diploma or its equivalent which is recognized by the Malaysian Government and the University Senate with a CGPA of at least 3.00 A Band 3 in the Malaysian University English Test (MUET) or a TOEFL score of at least 550 or a score of 6 in the IELTS examination AND has fulfilled special requirements for the program i.e. attaining the required grades in (sciences/arts) as specified for each UPM Bachelor programme. [-]

Bachelor "animal Food"

South Ural State University
Campus Full time September 2017 Russia Chelyabinsk

The educational program of animal origin food products aimed at training professionals able to develop and implement technology of production of animal products. [+]

Program description UNDERGRADUATE 03.19.03 Products of animal origin Educational program Animal Food It is aimed at training professionals able to develop and implement technology of production of animal products. The objects of professional activity of graduates in "Products of animal origin" are the enterprises meat, fish, dairy and oil and fat industries. The purpose of the program - is to prepare highly qualified specialists who are able to develop, implement and monitor technological processes of production of animal products. Training Program Plan includes the following disciplines: technology of fish, aquatic organisms and their products Meat and Meat Products Technology milk and dairy products technology technological equipment of meat, dairy and fish industries combined technology products Nutrition basics refrigeration equipment and technology Processes and devices of food manufactures research methods of food products of animal origin veterinary-sanitary examination physico-chemical and biochemical basis of production of food of animal origin Design of meat, dairy and fish industries The Program: Designed for 240 ECTS credits, duration of training is 4 years full-time. A graduate receives a bachelor's degree. [-]

Bachelor in Chemistry and Technology (Specialization in Food and Biochemical Technology)

University of Chemistry and Technology, Prague
Campus Full time 3 years September 2017 Czech Republic Prague

Bachelor´s study programme Chemistry and Technology aims at completion and extension of basic knowledge and skills in mathematics, physics and chemistry. The study sub-programme offers a wide range of laboratory work which strengthens practical skills and properly completes and extends theoretical knowledge. [+]

Bachelors in Food Science. The Bachelor study programme in Chemistry and Technology is designed primarily for applicants from abroad; i.e., students who pay tuition. All courses are conducted in English. Graduates of the programme acquire basic knowledge and skills in mathematics; physics; inorganic, organic, physical, and analytical chemistry; biology; and biochemistry. Theoretical instruction is supplemented with a wide range of hands-on laboratory opportunities which develop and strengthen each student's practical abilities. Throughout the programme, core compulsory subjects are complemented with instruction in compulsory-optional and optional study specialization subjects provided by the various UCT Prague faculties. The study programme is accredited by the Czech Ministry of Education, Youth and Sports and is in accordance with requirements of the Bologna Process - European Higher Education Area. Graduates The main aims of the study programme are to prepare graduates—all of whom acquire excellent theoretical knowledge, practical skills, and experience in basic natural science disciplines—for continuing their studies at the Master level and/or prepare them for professional positions in the chemical, food and pharmaceutical industries, at research institutions, or in the public sector. Chemistry and Technology (Specialization in Food and Biochemical Technology) Overview Bachelor´s study programme Chemistry and Technology aims at completion and extension of basic knowledge and skills in mathematics, physics and chemistry. The study sub-programme offers a wide range of laboratory work which strengthens practical skills and properly completes and extends theoretical knowledge. Students are taught common compulsory subjects which are later completed by specialized compulsory-optional and optional courses of individual faculties. At the Faculty of Food and Biochemical Technology the students may direct their studies primarily to biochemistry, microbiology and biotechnology on one side or predominantly to food chemistry, food analysis, nutrition and food technologies on the other side by proper selection of optional courses. The Bachelor´s study programme is accredited by the Ministry of Education, Youth and Sports, and is in accordance with the European education requirements based on the Bologna process. Careers The main aim of the study programme is to prepare the graduates to further Master degree study programme in related branches at the UCT Prague, or to be ready to acquire qualified positions in a specialized workplace. Graduates have excellent theoretical knowledge, practical skills and experience in basic natural scientific disciplines and might either continue in further studies or aspire to find a specialized job in a related field of engineering they have studied. The graduates are prepared to perform qualified jobs in biotechnological and food companies, in nutrition oriented branches, in environmental protection institutions and in health care and pharmaceutical enterprises. They can also find jobs in company laboratories, in supervisory and monitoring agencies, in trade and administration. [-]

Executive Bachelor's in Nutrition and Culinary Arts

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

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. [+]

Bachelors in Food Science. 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 Full time 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 in Food Engineering

Ho Chi Minh City University of Technology
Campus Full time 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. [+]

Bachelors in Food Science. 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) [-]

Professional Bachelor of Foodstuff Technologies

Utena University Of Applied Sciences
Campus Full time Part time 3 - 4 years September 2017 Lithuania Utena + 1 more

Prepare highly skilled professional bachelor of Foodstuff Technologies having sufficient knowledge and skills, ready for responsible and multifex professional activities in... [+]

Professional Bachelor of Foodstuff Technologies

Volume of the study programme 180 credits (ECTS) Level of the study programme College studies Language of instruction of a study programme Lithuanian/English Qualification to be awarded Professional Bachelor of Food Products Technologies Place of delivery of a study programme Faculty of Business and Technologies, Utena Mode and duration of studyFull time- 3 year; Part time -4 year.

Objective(s) of a study programme

Prepare highly skilled professional bachelor of Foodstuff Technologies having sufficient knowledge and skills, ready for responsible and multifex professional activities in constantly changeable labour market.

Learning outcomes ... [-]

Degree In Science And Food Technologies

Universidad Europea del Atlántico
Campus Full time 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 ... [+]

Bachelors in Food Science. 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. [-]