Food Science

Program Overview

The Food Science Master's program at Lithuanian University of Health Sciences (LSMU) equips graduates with the knowledge and skills to develop innovative food products, manage food production processes, and ensure food quality and safety. The program emphasizes research, practical experience, and employability, preparing students for careers in the food industry, including food technology, quality assurance, and research and development.

Program Outline

Food Science Master's Program at Lithuanian University of Health Sciences (LSMU)

Degree Overview:

The Food Science Master's program at LSMU aims to train professionals who can use food research results at food-processing factories and develop innovative products that meet customer demands and promote healthy nutrition. The program equips graduates with the knowledge and skills to:

• Manage human resources and organize production processes effectively.
• Adapt quickly to the ever-changing market demands.
• Conduct scientific research and development in the food industry.
• Ensure food quality and safety, adhering to national and international regulations.

Outline:

Year 1:

• Food Biotechnology: Explores the application of biotechnology in food production, including genetic engineering, fermentation, and microbial processes.
• Formation of Toxic Compounds During Food Processing: Delves into the identification, characterization, and mitigation of harmful substances formed during food processing.
• Organization of Food Research, Quality Management, and Assurance: Provides the knowledge and tools for efficient food research management, quality control, and assurance protocols.
• Nutrition and Health: Examines the relationship between food and health, including dietary recommendations, nutritional deficiencies, and chronic diseases.
• Applied Statistics: Develops the ability to analyze and interpret data in food science research and applications.
• Functional Food: Investigates the role of food in disease prevention and health promotion, with a focus on functional ingredients and their benefits.

Year 2:

• The New Food Products Development, Production Planning, Food Ethics: Addresses the entire process of new food product development, from conceptualization to production planning and ethical considerations.
• Dietetic Nutrition Peculiarities: Explores the specialized nutritional needs of individuals with specific dietary requirements, such as athletes, pregnant women, and individuals with chronic diseases.
• Applied Organizational Psychology: Examines the application of psychological principles in organizational settings, including leadership, motivation, and conflict resolution.
• Small Business Management: Provides the knowledge and skills needed to manage and operate small businesses in the food industry.
• Food Additives in Innovative Technologies: Investigates the use of food additives in the development of innovative food products, focusing on safety and regulatory aspects.
• Industrial Practice: Offers two industrial practice opportunities at selected food establishments to gain practical experience in the food industry.
• Master Thesis: Students conduct independent research and prepare a master's thesis on a topic related to food science.
The program also includes laboratory sessions, seminars, and guest lectures from industry experts.

Assessment:

The assessment methods used in the program include:

• Assignments and projects: Individual and group assignments allow students to apply their knowledge and skills to real-world scenarios.
• Presentations: Students present their research findings and project work, developing their communication and presentation skills.
• Laboratory work: Practical laboratory exercises and experiments are used to assess students' technical skills and ability to conduct scientific investigations.
• Thesis defense: Students defend their master's thesis before a committee of experts, demonstrating their research abilities and depth of understanding.

Teaching:

The program is taught by experienced faculty members from the Department of Food Science and Technology at LSMU. These faculty members have expertise in various areas of food science, including food chemistry, microbiology, nutrition, and food technology. The teaching methods are varied and include:

• Lectures: Interactive lectures delivered by faculty members to introduce core concepts and principles.
• Seminars: Small group discussions facilitated by faculty members to encourage in-depth analysis and critical thinking.
• Laboratory sessions: Hands-on laboratory sessions provide students with practical experience in food analysis, food processing, and research techniques.
• Guest lectures: Industry experts and researchers share their knowledge and insights with students through guest lectures.
• Independent study: Students are encouraged to independently explore specific topics of interest through literature reviews, research projects, and internships.

Careers:

Graduates of the Food Science Master's program at LSMU are well-prepared for a variety of careers in the food industry. Some potential career paths include:

• Food technologist: Develops and implements new food products, processes, and packaging.
• Quality assurance manager: Ensures that food products meet quality and safety standards.
• Research and development scientist: Conducts research to develop new food products, processes, and technologies.
• Production manager: Oversees the production of food products in a factory setting.
• Food safety inspector: Enforces food safety regulations and ensures compliance with hygiene standards.
• Entrepreneurship: Start and manage their own food-related businesses.

Other:

• The program is offered in English, making it accessible to international students.
• The program has a strong focus on research, with students participating in research projects and having the opportunity to publish their findings in scientific journals.
• The program provides students with access to modern facilities and equipment, including laboratories, food processing plants, and a pilot plant.
• The program has a strong focus on employability, with career guidance and support provided to students throughout their studies.

Tuition fee (per year): €5,266