Decree of March 31st 2004 defining higher education, favoring its integration in the European framework of higher education and refinancing universities.
The admission requirements have to be met at the time of enrolment at the university.

The mentioned information may of modification for 2014-2015

All information can be obtained from the University’s Enrolment Office (Service des inscriptions – SIC).

The following students, after meeting the conditions set by the academic authorities, have access to the complementary Master’s degree with the aim of obtaining the grade that these studies sanction:

• An academic Master’s degree within the same field allowing 2nd-cycle studies, including at least 120 credits
• An academic Master’s degree, following a decision by the academic authorities, under the complementary conditions that they set and as a result of a motivated decision by the jury
• An academic grade which is similar to those mentioned above, issued by the Flemish Community, the German Community or the Royal Military Academy, under the same conditions
• A foreign academic grade that has been acknowledged as being equivalent to those mentioned above, in application of this decree, a European-level directive or an international convention, under the same conditions
• Under the same conditions, one or several titles or academic grade issued by the Flemish Community, the German Community or the Royal Military Academy, sanctioning 2nd-cycle studies and valued at least 300 credits by the jury, or sanctioning 2nd-cycle studies and valued at least 240 credits completed of 60 credits, the all that must be valued by the jury according to the decree of March 31st, 2004 (art 54, 5 °)

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 In the event of the divergence between the different linguistic versions of the present conditions, the French version shall prevail

 

 

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Specific Admission Requirements

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.