Food Technology & Nutrition
The aim of the master’s program is to enable graduates to make a valuable contribution to the economic de-velopment of their enterprise by being equipped with a profound knowledge of food and nutrition, of manu-facturing techniques and processes, the identification and characterization of aspects relevant to nutrition, as well as of the effects of certain kinds of food.
Additional contents taken from strategic and business management, leadership, legal frameworks, and marketing open up career opportunities all over the world.
|Structure||1st - 3rd semesters: core program
4th semester: Master thesis and exam
|Time model||Part-time: working alongside studies generally possible; attendance predominantly on Thursday evenings, Fridays and Saturdays; additional block seminars as required
Full-time: compulsory attendance Monday - Friday during the day
Winter semester: September - February
Summer semester: mid February - mid July
Winter semester: October - January
Summer semester: March - June
|Legal basis||Fully accredited according to the Austrian Regulatory Framework.
Report, Approval & Statement by AQ Austria (Agency for Quality Assurance and Accreditation Austria)
|Contents||Food Technology & Nutrition (44,2%)
Current industry projects (12,5%)
Scientific working incl. Master thesis (35,8%)
General management (7,5%)
|Admission requirements||Bachelor or diploma in Food Technology, Nutrition, Oecotrophology, Bioresource Technology, Biotechnology, Environmental Engineering, Process Engineering, Chemistry and Bioengineering, Technical Chemistry and Food Chemistry or equivalent qualification|
|Selection process||Career background (30%)
Written entrance exam (20%)
|Applications||Online. Please consider the indicated deadlines|
|Contact||MCI MANAGEMENT CENTER INNSBRUCK
The Entrepreneurial School®
Food Technologies & Nutrition