Research projects and study collaborations with renowned companies ensure knowledge transfer and industry experiences in both directions
The Food Technology & Nutrition Master program at MCI provides advanced knowledge of the technology, analysis, authorization, trends and economic foundations of the food and nutrition sector. The curriculum has been developed based on the current conditions and requirements of the business world. The aim of the program is to equip students with a thorough knowledge of food and nutrition, production techniques and processes, the identification and characterization of nutritional properties, as well as the effects of specific food products. The program, thus, provides a perfect foundation for future engineers to position themselves on the labor market as qualified experts and to make a valuable contribution to the economic success of a business.
Practical relevance is an important component of the program. Collaborations with companies from the food industry, for example in form of research and practical projects, but also as so-called study cooperations, create a win-win situation for both sides. For example, the cooperation with the company Develey, which started last year, demonstrates how students can gain impressions and experiences in all areas of food production. Another example is a study cooperation with the well-known Tyrolean family business A. Darbo AG. Those collaborations introduce students to concrete tasks and problems of the industry during their studies and they have a chance to get to know the everyday working world. Their university background can be transferred into practical experiences benefiting the partner companies directly or in form of a practical project. The companies in turn benefit from the latest research knowledge as well as fresh approaches and ideas. They also get to know junior staff and under ideal circumstances, they can recruit them at an early stage.
There are still a few remaining study places available for fall 2020.
