Food Technology & Nutrition | Master

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Short Facts
  • Time model & language: Full-time and Part-time | German
  • Duration of study: 4 semesters | 120 ECTS
  • Prerequisites: Bachelor or equivalent degree in relevant studies or studies comprising a certain level of relevant ECTS points
  • Academic Degree: Master of Science in Engineering | MSc or M.Sc.
  • Next starting date: Fall 2019
    Application: ongoing

Before studying

As a commencing student you may have many questions: What does the desired course of studies teach me? How do I apply? What are the requirements for admission to studying at MCI, and what is the application deadline? What are my career options after graduation? Below you will find all the answers and information you may need.

Overview

The degree is designed for graduates of Bachelor’s programs in natural science, ecotrophology, nutrition science, technology, or engineering, seeking to obtain an advanced education in the food and nutrition technology sector.

The Food Technology & Nutrition Master’s program at MCI provides advanced knowledge of the technology, analysis, authorization, trends and economic foundations of the food and nutrition sector. The program is available both in full-time and part-time mode.

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.

Contact
Katrin Bach
FH-Prof. Dr. Katrin Bach Head of Department & Studies +43 512 2070 - 3800

If you have any questions concerning the study program, please contact us at: This email address is being protected from spambots. You need JavaScript enabled to view it., Tel:+43 512 2070-3800


Consultancy situation between MCI staff and future student

Admission

Applications for admission are accepted on a rolling basis. The required documents are to be submitted online. Applicants are welcome to apply for multiple programs of study, as long as a plausible rationale is given. The final decision may be taken by the end of the application procedures.

 

Application
deadline

Entrance Exam &
Interview

Date 1* 19, Nov 2018 03, Dec 2018
Date 2 04, Feb 2019 18, Feb 2019
Date 3 01, Apr 2019 15, Apr 2019
Date 4 03, Jun 2019 17, Jun 2019

 

 *recommended for applications from non-EU countries

Admission to the Master program in Bioresource & Food Engineering is open to graduates of relevant Bachelor and Diploma programs and graduates from other relevant post-secondary educational facilities.

This Master program is an ideal follow-on from such Bachelor programs as Food & Bioresource Technologies, particularly with the specialization in Food Technologies. Admission will also be considered for graduates of study programs whose curricula offer an adequate degree of relevance. Relevant fields include biology, pharmaceuticals and biochemistry. The Program Director decides on the relevance of such previous qualifications.

Information for graduates whose previous degree is based to a significant extent on formally acknowledged recognition of prior learning:
In this case it may be possible that the legal and/or degree specific admission requirements are not or only partly fulfilled. Please consider the relevant legal regulations for this instance (§ 4 Abs 4 iVm § 12 FHStG). We will gladly provide further information and consultation via email or phone (This email address is being protected from spambots. You need JavaScript enabled to view it.; Ext. 1621).

Recognition of previous qualifications in the master program:
Applications for recognition of examinations or credits obtained through other study programs or previous scientific experience must be submitted to the Program Director. A decision will only be taken in cases where the application for admission has met with a positive decision. Recognition of credits or previous experience is only granted for individual classes in the program.

Career background - 30%
A strong focus is placed on the applicant's previous education, qualifications obtained and professional experience where relevant plus the applicant's stated educational and professional goals.

Written entrance exam - 20%
A written entrance exam (molecular and cell biology, chemistry and fundamentals of process engineering with special reference to biological process engineering) is designed to assess the applicant's aptitude for the program.

Interview - 50%
The interview offers an opportunity for a personal presentation and a discussion of the application documents and the applicant's educational and professional goals.

Two students doing focused work in laboratory

While studying

MCI study programs stand out due to the quality of their content, relevance to the business world, and their international orientation. The close cooperation with partners from  industry and integrative internships enable students to gain practical experience as early as in their Bachelor’s studies. In addition to providing expert knowledge, MCI places great importance on encouraging personal development and the development of social and intercultural competencies.

Food Technology & Nutrition

The program combines in-depth knowledge of food technology with the field of nutrition in an integrative way, thus, generating a range of interdisciplinary career options. A particular focus is placed on the methods of analysis and quality assurance, on the legal conditions of authorizing foods, of food production and the packaging of food constituents, as well as on food trends.

To meet the growing requirements of the business world and industry, the program places great emphasis on business-related training. It also includes contents of quality, project, and process management and promotes the development of individual competence in the fields of methodology, social skills, and team work. In addition, the program teaches methods of academic research and writing as well as their professional application in relevant industrial projects. In the third and fourth semester of the program, students are given the opportunity to study at one of MCI’s many partner institutions worldwide. They may also choose to write their Master’s thesis abroad.

Facts

Time model & language
Full-time and Part-time | German
Academic year
Winter semester: beginning of October - end of January
Summer semester: beginning of March - end of June
Structure
1st - 3rd semesters: core program
3rd or 4th semester: International Semester
4th semester: Master thesis and exam
Tuition fees
For students from EU & EEA countries: EUR 363 / semester plus membership fee to the Austrian Student Union (ÖH). Details & information for students from third countries can be found at admission.

Module overview

Subject%
Food Technology & Nutrition 44,2%
Current industry projects 12,5%
Scientific working incl. Master thesis 35,8%
General management 7,5%

Curriculum

 1234
Food Chemistry 3 I 5      
Food Production & Packaging 3 I 5      
Food Biotechnology   3 I 6    
Food Ingredients & Nutritients   6 I 8    
Food Medicine     4 I 6  
Trends in Food Science, Nutrients & Technology     3 I 5  
Analytics and Regulatory Framework 5 I 7      
Food Approval   3 I 4    
Quality Control     5 I 7  

 1234
Applied Industrial Projects 1 3 I 5      
Applied Industrial Projects 2   3 I 5    
Applied Industrial Projects 3     3 I 5  

 1234
Scientific Methods 1 3 I 5      
Scientific Methods 2   2 I 4    
Scientific Methods 3     2 I 4  
Master Thesis       4 I 30

 1234
General Management 1 2 I 3      
General Management 2   2 I 3    
General Management 3     2 I 3  

One important feature of the Food Technology & Nutrition master’s program is its practical Relevance. In addition to selected, practically relevant and interdisciplinary courses, in the fourth semester there is an industrial focus. Within the framework of the master seminary, in cooperation with our R&D partners there are so called Industrial Visits to various production and research centers in the food industry.

  • food economics
  • animal feed industry
  • food safety (e.g. at EFSA, AGES etc.)
  • quality assurance and analysis
  • chemical and pharmaceutical industry
  • clinical nutrition research
  • innovation management
  • product development
  • consulting and engineering
  • freelancing
  • development work and business formation

Studying abroad

One of the most essential components of MCI study programs is their international orientation. This is reflected not only in the curriculum and assigned projects, but also in the backgrounds of our faculty and students. Each program also includes the opportunity for students to spend a semester abroad at one of MCI’s many partner institutions.

Christian Rinderer

The part-time Master’s degree program in Food Technology and Nutrition allows you to combine and expand the practical knowledge from your job with academic content. Lecturers from the business world, other universities and MCI experts convey a comprehensive picture of the food industry in condensed weekend lectures. The MCI lecturers’ and staff’s personal contact with the students makes it easier to get through these challenging months and helps to actually have some fun along the way. 

Christian Rinderer

Research & Development

At the Entrepreneurial School®, providing a consistent link between science and practice has top priority. Therefore, we provide our students plenty of opportunity to put their newly acquired knowledge to practice, even during their studies. The collaboration with companies and organizations of different sizes and sectors forms one of the cornerstones of the MCI concept. Such cooperative work does not only benefit our students, but also, ­to a large extent our partners.

Agro & Food Technology

• Agroecology & Biogenic Raw materials
• Microbial Fermentation
• Product Analysis

After studying

Graduates of the program are conferred the academic title of Master of Science in Engineering, in short MSc or M.Sc. This is attested by a leaving certificate, the Master diploma, the international diploma supplement, and further documents where relevant. MCI Alumni are entitled to combine their academic degree with the brand “MCI” to provide trust and orientation in an increasingly intransparent international education market. Example: BSc (MCI).
Source: GZ BMWF-52.330/0195-I/6/2013

Success Stories

MCI Alumni & Friends provides a dynamic service platform promoting contacts, image, professional careers, and personal development of MCI and its graduates. We are delighted with all the graduates who choose to stay in touch even long after completion of their studies, and allowing us to be a part of their various careers:

Questions and answers

The full-time and part-time Master’s programs cover precisely the same topics. The difference lies in the organization of on-campus sessions. While full-time program courses generally take place Monday through Friday, courses in the part-time program are scheduled on Fridays, Saturdays and, in some cases, on Thursday evenings. This should facilitate the combination of work and study for students interested or required to work while they study. In order to enable full-time and part-time students to exchange experience, we also arrange for individual classes in both time models to be held on a Fridays or Saturdays.

No. You may attend this part-time course, despite working in an unrelated profession.

Yes. The third semester can be spent at one of our partner institutions or you may also choose to complete the fourth semester as a research semester to write your Master’s thesis at a foreign institution such as the National University of Singapore.

Yes. All third semester courses are held in English. MCI also regularly invites international experts to give talks and presentations in English as guest lecturers.

Classes in the full-time course take place during the day Monday through Friday. Complementary online modules may be scheduled or in exceptional cases classes may be organized on Fridays or Saturdays, if need be.

Classes in the part-time course usually take place on Thursday evenings, Fridays, and Saturdays to enable students to work while studying. Complementary classes may be organized in blocks or online modules may be scheduled, if need be.

Students attend this course from the first to the third semester. The course applies a problem-based learning approach to teaching students about problems encountered in the industry or in industrial projects carried out at MCI. A relevant question will be raised at the beginning of each class. Examples include: “How can low-fat mayonnaise be stabilized?” or “How can we detect contamination in starter cultures?” With each question, you will be introduced to a new subject. Afterwards, you will work in teams to prepare and present solutions to the problem in question. This is to prepare you for similar tasks in your later career.

Attendance is mandatory in all classes. If you miss 25% of a course or more, this will have an effect on your final grade.

Exemption from mandatory attendance may be granted if a valid reason is given (e.g. sickness, visit to authorities or other personal reasons). Please submit your written request including relevant proof to the department for approval.

The entrance examination is based online and can, therefore, also be completed from abroad. You can choose for the panel interview to be conducted online via Skype or on the MCI campus.

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