MSc (Food Science)
Food Science is an exciting and dynamic field that integrates disciplines such as Chemistry, Biochemistry, and Microbiology to enhance the quality, safety, taste, and nutritional value of the global food supply. Students in this field also gain expertise in food preservation and processing, food analysis, product development, food packaging, and the implementation of food quality and safety systems.
The Master of Science in Food Science entails independent research on a chosen topic conducted under a supervisor.
Contact information
Programme overview
More information
When applying
Please note that selection for postgraduate programmes is highly competitive, and meeting the minimum requirements does not guarantee admission. Research Master’s and PhD applicants are strongly advised to consult the relevant department before applying to discuss their proposed research topic and confirm the availability of a suitable supervisor.
Minimum admission requirements
A four-year BSc in Food Science degree, a three-year BSc Food Science degree with a BScHons in Food Science, or a three-year BSc with Chemistry or Biochemistry on final-year level with an honours degree.
Supplementary Food Science modules, as prescribed by the Department of Food Science, must be taken if you only qualify for the three-year BSc with Chemistry or Biochemistry on final-year level with an honours degree.
An average final mark of 60% for the final-year modules.
Supporting application documents
Curriculum vitae (CV)
A document that outlines your educational level, employment history, description of work experience, especially that is relevant to your application to study and contact details of three referees.
Document placeholder name on application portal:
Curriculum vitae (CV)
Programme structure
21210: Food Science
818(180): Master’s thesis
Assessment and Examination
After completion of the research, you must submit a thesis to the satisfaction of the examiners and present a seminar. You will be expected to defend your thesis during this seminar.