MSc in Food Science and Technology Engineering

Last modified: 13. March 2025

The aim of the training is the education of food engineers obtaining a master degree who are to be employed as engineers for innovation and development, who are being prepared to apply their knowledge for the elaboration and management of research and development programs, for the coordination of new technological methods and for the production of safe foodstuffs, for management tasks in the food industry and the attached areas of food economy, for consulting and for acquiring scientific degree in the field of food engineering. Graduated students can be employed at domestic and international food production and food distribution companies, agro-biotechnological enterprises, at companies dealing with the development of new products, technical design and logistics, store management and research institutes for environmental issues, laboratories for product development or analysis of foodstuffs, consultancy and branch-assessment bodies, national and international authorities and educational institutions. Prepared to continue their studies in doctoral studies.

Qualification of the degree:

level of degree: Master of Science (MSc);
qualification: Food Science and Technology Engineer

Length of program: 4 semesters
Work schedule: full-time training (HU, EN), correspondence training (HU)
Financial options: state scholarship or self-funded
Program Leader: Dr. László Friedrich associate professor (Buda Campus)
Operative Program Coordinator: Dr. Katalin Badak-Kerti (Buda Campus)
Training sites: Budapest (Buda Campus)
Language of conduction: full-time training conducted in English and Hungarian, correspondence training conducted only in Hungarian

Elective specializations

SPECIALIZATIONS	RESPONSIBLES FOR SPECIALIZTAION	WORK SCHEDULE AND LOCATION
Food biotechnology	Dr. Andrea Pomázi associate professor	Full-time or correspondence, Buda Campus
Food process design	Dr. Zoltán Kovács associate professor	Full-time or correspondence, Buda Campus. Only the Food Process Design specialization is optional in the English-language double degree program with the University of Salerno.
Food product management and logistics	Dr. Zoltán Lakner university professor	Full-time or correspondence, Buda Campus
Food technology and product development	Dr. László Friedrich associate professor	Full-time or correspondence, Buda Campus

Conditions for selecting specialization

From 2021/22 academic year onward in ascending order.
Students choose their specialization in the 1st semester of the program.
Admission to the specializations is based on a cumulative average ranking according to the number of places available.

Professional practice

The Master of Science in Food Engineering requires the completion of a 4-week professional practice. The preparation of the practice shall be done during the spring semester and the practice itself shall be completed during the summer.
A written assignment shall be prepared and presented orally in order to be accepted and awarded credit for the professional practice. The deadline for submission of the written report is set by the Practical Training Committee of the institute.
For more information on the documents for the professional practice and the content and format of the report, see the link https://foodscience.uni-mate.hu/internship-bsc-professional-practice-msc.
The general rules for professional practice can be found in the Code of Professional Practice, Annex 1 of the MATE Study and Exam Regulations.

Skills and professional competences acquired on completion of the program

Graduate qualified food engineers have a specialized high level of professional and language skills based on the basic sciences, making them suitable for managerial and senior management positions:

With a design-development engineering and research approach, he/she carries out a detailed analysis of the various concepts that make up the knowledge base of food science and technology, identifies specific professional problems with an interdisciplinary approach, and is able to explore and formulate the detailed theoretical and practical background necessary to solve them using the tools of science.
the application of modern practical methods and solutions in the field of food science, as well as major research trends and methodologies.
Prepares independent, scientific summaries and analyzes on specific aspects of food science and technology.
In relation to the food chain approach, the ability to develop and defend a professionally sound position on general economic policy, social issues and specific issues in the field.
to synthesise their knowledge and organize their self-training effectively, not only in professional fields but also in general education.
in the food vertical and related areas, to perform management tasks, to manage independently, to form teams or projects, to motivate managers, to evaluate their performance, to manage conflicts in a legal and effective way.
be able to formulate and evaluate cross-sectoral, contextual and complex analyzes of the coordination of food processes and the food chain.
participate in the design and management of research and development programs and projects.
High level use of knowledge transfer techniques in the fields of food science and food technology, comprehensible, analytical monitoring and processing of publication sources in Hungarian and foreign languages.
the transfer of knowledge in the field of education and counselling.
to express themselves in Hungarian and in foreign languages, orally and in writing, and to take part in debates.
the use of modern IT tools, professional and effective oral and written communication.

Conditions of obtaining pre-degree certificate (absolutorium)

completion of all the compulsory subjects of the course, plus the required number of optional credits according to the curriculum and the number of credits for the thesis, for a total of 120 credits;
completion of a four-week professional practice.

Final exam

Condition to attend final exam:

obtained pre-degree certificate (absolutorium);
submission of thesis and its acceptance by reviewers;
the student shall not be in debt to the University.

Parts of final exam:

comprehensive complex exam
defense of thesis

Field of knowledge and subjects of final exam
From 2022/23 academic year in ascending order:
General food engineering knowledge:

Bio-catalysis in Food Industry,
Experiment Design and Measurement Assessment,
Food Industry Economics

Differentiated professional skills depending on specialization:

Applied Food Biotechnology and Microbial Genetics and Molecular Biology or
Food process design or
Food supply management and inventory management, Pre-treatment and storage of food raw materials, Food packaging systems, Food inventory and warehouse management, Food transport technologies and systems, Food logistics, Innovation or
Food technology and product development.

The general food engineering exam is held approximately 1 week before the thesis exam, the differentiated professional exam is held on the day of the thesis defense before the thesis defense.
On the basis of the drawn question and the supplementary questions, the candidate shall give an oral account of their knowledge in front of the exam board. A short preparation time should be allowed after the question has been drawn. Candidates with a failed grade in a final exam may not defend their thesis, their final exam is failed.
During the defense, the candidate gives a free presentation of his/her thesis for a maximum of 15 minutes. The opponents will present their critique and questions. The remaining time is for substantive discussion and defense.
The final exam board, consisting of the chair, the interviewing teachers and external experts, assesses the exam and the defense on a 5-grade scale each.

Evaluation of final exam and qualification of degree from 2020/21 academic year

Accordingly, to chapter 4.3.16 Final exam and chapter 4.3.17. Degree certificate.

Search Bar

Menu Display

MSc in Food Science and Technology Engineering