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.
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.
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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.
If you have any questions about the study program, please contact us.
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.
Entrance Exam &Interview
Only a few remaining/waiting list places available for the start of studies in autumn 2020. Applications are accepted on a continual basis.
Information sheet - admission ( pdf | 193.28K )
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.
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.
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.
Based on electives in the second and third semesters in the modules Quality management and Innovations in the Food Industry, students have the opportunity to set their own focus.
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.
Semester Credit Units| ECTS-Credits
The Master program Food Technology & Nutrition is a full-time or part-time degree program.
In full-time studies, lectures and seminars are held on weekdays, with blocked units allowing for an intensive immersion into individual topics.The classes usually take place from Monday to Friday from 09:00 to 12:15 and / or from 13:30 to 16:45. In exceptional cases, the times may vary and the lessons and / or examinations may take place outside the specified times or possibly on Saturdays.
A part-time study program is organized in such a way that students can pursue full-time employment. The content and scope of the part-time study program correspond to those of a full-time study program. The courses and seminars usually take place on Friday afternoons (around 1pm to 10pm) and on Saturdays (8am to 5pm).
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
The Master's program Food Technology & Nutrition is also a member of the "Central European Exchange Program for University Studies" (CEEPUS) and thus creates a valuable network for students with universities and colleges from 16 countries of Central and Eastern Europe.
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.
The part-time form of the master's program in Food Technology & Nutrition enables to link practical knowledge from professional life with academic content. Lecturers from the business world, external universities and internal experts of the MCI focus to convey a diverse picture of the world of food.
The personal contact of the lecturers and staff with the students is particularly valuable, which means that despite the demanding months, the fun of learning is not entirely lost.
Christian Rinderer, Alumni Food Technology & Nutrition Master
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.
Innovations from the fields of food technology, biotechnology, functional & convenience foods and bioengineering will have a decisive impact on future viability. The growing demand in this area offers the opportunity to expand research activities in a targeted manner. The central topic here is the solution of current questions that arise along the value chain, from the production of plant raw materials and algae to technological utilization and product characterization. Novel approaches from engineering and natural sciences are used.
Studying at MCI is an investment in a successful future. Through close cooperation with industry and the practical orientation of all courses, MCI graduates are in particularly high demand on the job market and have several job offers even before graduation.
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:
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.
Students of this study program have the choice within their curriculum, but also as part of their extracurricular activities, to choose between modules, specializations, additional courses, electives, etc. Additionally, the semester abroad at one of our numerous partner universities as well as projects and final papers, enable our students to make their study program a truly unique experience.
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.
The electives for the second and third semesters can be determined independently of each other in the previous semester. Students will receive more-detailed information about the content and the exact procedure at the beginning of their studies.
In principle, students must choose one elective subject in the second and third semesters. If students wish to attend both electives of a semester for their own sake, this must be approved on a case-by-case basis by the degree program.