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The Advanced inter-university Master in Food Science and Technology is a one year course with a focus. The main objective of the training is to enable students to acquire a level of knowledge, as well as in-depth ability and expertise in research in the field of the science and technology of food designed for human consumption.
This advanced training should enable graduates of this course to take on significant professional responsibilities both in basic research as well as in different sectors of applied research in the agri-food area.

The training comprises 60 credits worth of activities spread over an academic year and held inthe two partner institutions.

The main components are :

three basic courses in the fields of food chemistry, food microbiology and nutrition ;
a group of special courses which have been added to the programme with the aim of developing an advanced level of knowledge in the different areas, especially food technology and quality control;
individual research carried out in a university laboratory provide students with in-depth experience of research ;
production and public presentation of research with the aim of familiarizing all students with scientific communication.

Tronc commun : activités communes

This programme may only be taken after gaining a first Master’s degree for 2^nd cycle studies worth at least 300 credits. It may lead to doctoral training.

See the general admission requirements

Procédures particulières :

Special procedures :

- Degree in bioengineering, chemistry and bioindustries, agriculture with adequate training in food science and technology or another 2^nd cycle university degree with training in the basic field of food science and technology;
- five years of higher education;
- fluency in French and knowledge of scientific English.

Mature students

The existence of this programme on a university syllabus means that it is open to mature students. Most of the candidates on this course have prior professional experience of several years.

To enable students from developing countries to benefit to the full from the training, the current programme includes the following basic courses intended for 2^nd cycle students : Chemistry of Foodstuffs (BRAL 2103), Microbiology of Food (BRAL 2104) and Physiological and Nutritional Biochemistry (BRAL 2102).

To tackle the issue of development and the socio-cultural implications of technology transfer, the programme also incorporates teaching from experts from the Southern hemisphere, either guest lecturers or doctoral and post-doctoral researchers.

The variety of topics tackled in the laboratories where students can work for their final dissertation offers a wide range of possibilities.

Oral and written examinations, reports, papers, presentation and public defence of final dissertation.

This programme is organized in partnership with the University Faculty of Agriculture at Gembloux.

It offers thorough training in research adapted to take account of the agri-food sector in countries with some or no degree of industrialization and their need for scientific and technical development.

Currently, the teaching is mainly done by lecturers from UCL and F.U.S.A.Gx who, for the most part, have teaching experience in developing countries. Some of them are involved in research projects with partners in the Southern hemisphere. Doctoral students and confirmed researchers from these countries also supervise students. In addition, every year experts from the South present their knowledge of other subjects and working methods which are totally adapted to the scientific, economic and human perspectives of the South.

The Standing Committee for University Co-operation towards Development recommends this course in its programme of courses and international placements. It is constantly being improved in the light of experience gained over many years, and also from suggestions from students and recommendations from experts who are regularly asked by Committee to assess the quality of the course.

The degree awarded at the end of the course is widely recognized in developing countries.

Legend

	Mandatory		Optional
	Courses not taught this academic year		Periodic courses not taught this academic year
	Periodic courses taught this academic year		Two year courses