|Program Description :||After completing the M.Sc. program in Food Science and Technology, the graduate should be able to:
1- Demonstrate advanced knowledge of the fundamental aspects of the food science topics studied and their application to current practice in the industry
2- Demonstrate the ability to apply the principles developed in the program to other aspects of food science and technology.
3- Critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
4- Master the skills and acquire the problem solving capacity to analyze problems of food quality and safety along the food chain and elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability
5- Investigate interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
6- Demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
7- Identify and apply appropriate research methods and techniques, design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
8- Develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi) disciplinary research questions respecting the results of other researchers.
9- Act in a manner appropriate to a professional Food Scientist / Technologist and communicate effectively (orally and in writing) original scientific material to both an academic and lay audience, and Generate new knowledge through research in food systems