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This programme is aimed at students who want to learn more about food and who want to work with innovative future foods, for instance as a part of the solution to major health issues such as malnutrition and obesity. The programme covers the design and production of foods with health benefits. You will learn about subjects such as food chemistry, food processing, surface and colloid chemistry, microbiology, nutrition and food analysis.

The programme is closely aligned to market needs and there is a strong emphasis on engineering sciences. During your studies you will meet not only world-leading researchers within the department, but also guest lecturers from various food companies working with, for example, product development and marketing. Our links to local industry are strong, and our focus on innovation is high; many of our researchers have converted research results into successful entrepreneurial enterprises, such as Oatly, Optifreeze, Probi and Solve.

Courses feature both theoretical and practical learning, and we ensure our students understand both the ‘why’ and the ‘how’ of the subjects they study. Many projects are highly product-focused, and often include visits to local companies as well as industry advisors who help guide students through their projects. In order to cope with the programme, we recommend that the students have knowledge of unit operations, thermodynamics and laboratory skills from their Bachelor’s degree.

The final semester of the programme consists of a degree project in which you will use the knowledge you acquired on the programme to identify, analyse and solve a problem related to your field of study. The project can be academic in nature, or developed within industry, and can be carried out either in Lund or abroad. Examples of companies where students have performed their degree projects include Aventure (Sweden), Orkla foods (Sweden), Findus (Sweden), and Probi (Sweden).

After completing this programme you will:

• have achieved a high level of broad skills in food technology and nutrition to meet the global challenges of food security
• have improved your communication skills through discussions, debates and by practicing written and oral presentations of projects
• be able to suggest processing conditions for the industrial manufacture of high quality food products in terms of nutritional and sensory properties and with regard to raw materials, convenience, energy and sustainability.

Career prospects

Your future job could be anywhere in the world, in a small or large multinational company, a government authority, a university or another organisation. For those students who wish to continue as a researcher, there is the option to go on to studies at doctoral level.

Entry requirements

A Bachelor s degree in food technology, food engineering, chemical engineering, engineering biotechnology, chemistry or equivalent. Completed courses in mathematics/calculus, microbiology, chemistry and biochemistry. English 6.

Selection criteria

The selection is based on academic qualifications.

English language requirements

Most of Lund University’s programmes require English Level 6 (unless otherwise stated under “Entry requirements”). This is the equivalent of an overall IELTS score of 6.5 or a TOEFL score of 90. There are several ways to prove your English language proficiency – check which proof is accepted at the University Admissions in Sweden website. All students must prove they meet English language requirements by the deadline, in order to be considered for admission.

Country-specific requirements

Check if there are any country-specific eligibility rules for you to study Master’s studies or Bachelor’s studies in Sweden.

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