MSc Food Science

2-year master's programme providing competitive theoretical knowledge, scientific research experience, and practical expertise across the food industry. Four integrated modules: (1) General Study — research methodology, data analysis, EU food legislation; (2) Food Chemistry — natural substance chemistry, biochemistry, flavour compound identification; (3) Product Development — new product innovation, biotechnology, food marketing, industry regulation; (4) Food Quality and Safety — contamination prevention, instrumental analysis, allergen management, packaging technology, shelf-life assessment. Graduates work in food manufacturing sectors and can continue to doctoral programmes in Latvia or internationally. Qualification: Master Degree of Engineering in Food Science (Mg.sc.ing.). 120 ECTS.

Bachelor's degree in Food Science (Engineering Sciences), Natural Sciences, Food and Beverage Technology, or Professional Bachelor's in Catering/Hotel Management. English proficiency: B2 level minimum — IELTS 6.0, TOEFL 547, or TOEFL-iBT 80. An EOE counsellor can advise on eligibility for your specific background. A medium-of-instruction (MOI) letter from your previous institution, confirming that your studies were conducted in English, is accepted in place of an English test score.

Don't have a score yet? You can still enquire — our admissions team advises on the test and band you need.