Master's Degree Programme in Food Development

Provides you with competence for meeting the increasing global challenges of lifestyle-related diseases, malnutrition, food insecurity, and climate change.

Experts for Healthy and Sustainable Foods

The Programme is designed to provide in-depth knowledge on the composition, nutritional quality, sensory properties, and health effects of food. Special attention is paid to the influence of environment, genetic factors, and processing at molecular level.

Application of food metabolomics and modern biotechnological methods in food research and food development is an important part of the curriculum. The curriculum also covers various aspects of healthy foods, food safety, and European food legislation as well as practical guidance and orientation in career development.

Through the Programme, you will gain education and qualification for working as an expert, for example in food authorities.


Food Development

Entry requirements


General Requirement

You are an eligible applicant for Master’s-level studies if

  • you have a nationally recognized first cycle degree – normally a Bachelor’s degree – from an accredited institution of higher education,
  • your degree corresponds to at least 180 ECTS (European credits) or to three years of full-time study,
  • your degree is in a relevant field for the Master’s degree programme that you’re applying to. Please check the section on programme-specific admission requirements for detailed degree requirements.

Language Requirements

Applicants must have excellent English language skills and a certificate that proves those skills. You can indicate your language skills by taking one of the internationally recognized English language tests. 

Applicants must reach the minimum required test results to be considered eligible to the University of Turku. No exceptions will be made. Read more about the language requirements here.

Study right

It is not possible to have more than one Bachelor’s or Master’s study right at the same Faculty. Therefore, when accepting an offered study place, the student will lose any previous BSc. or MSc. study right at the Faculty of Technology at the University of Turku.


Before you start preparing your application, always read the full admission requirements on the application portal

The applicant’s previous degree on the basis of which s/he is seeking admission to the Master’s Degree Programme should be in a relevant field of study. Relevant fields of previous studies for the MDP in Food Development are

  • Food Development
  • Food Sciences
  • Food Technology
  • Food Engineering
  • Biochemistry
  • Biotechnology
  • Agricultural and/or Biosciences where sufficient knowledge in food sciences, polytechnic/engineering, and/or biosciences is achieved

Previous experience in laboratory work, including pipetting and usage of laboratory equipment and instrumentation is required.



The decision of admission will be based on

  • the relevance of the applicant’s awarded degree(s)
  • the amount, relevance, and grades of the courses in the degree(s)
  • the language test result (see Language requirements)
  • the motivation letter and your answers to the optional questions included in the application
  • possible interview

The academic evaluation is made only for complete applications that are received during the application period. Any preliminary assessment of suitability or chances for admission will not be given.

Programme in brief


The Master’s Degree in Food Development is a two-year programme amounting to 120 ECTS. The degree is comprised of following study modules:

  • Common Studies (10 ECTS)
  • Food Development (30 ECTS)
  • Master’s Thesis in Technology and supporting studies (40 ECTS)
  • Thematic Module or Minor subject (20 – 25 ECTS)
  • Other studies (15 - 20 ECTS) including mandatory languages studies (2-7 ECTS)

For a detailed information about the courses, please see the Electronic Curriculum.


The Food Sciences Unit is an essential element of core strength of food science and technology in Finland. The Unit has an internationally edge-cutting profile in research on:

  • structure-function relationship of food components (fats, flavor compounds, and bioactive metabolites)
  • sustainable sources of proteins and other nutrients
  • the value addition and sustainable utilization of existing food resources from plants and marine resources as well as exploration of new alternative sources for food

With an internationally well-established record in berry research, oils and fats, human milk, and cow milk, the Unit has expanded its research into other food resources such as cereals, legumes and mushrooms. The research also targets on new food resources for future food security, healthy diet and business growth.

The ultimate goal is to support the sustainable bio-future based on internationally top science. State-of-art targeted and non-targeted food metabolomics are important tools for research. In addition to basic sciences, the research of the Unit includes strong applied angle supporting the research and innovation in food industry.


The final project aiming for the Master’s thesis in technology is based on independent, experimental research project in a laboratory. The research work is made under the guidance of a supervisor. The results obtained at the research project will be presented in a Master’s seminar using common procedures known from scientific meetings. The Master’s thesis will be written based on the results from the experimental work and a review of relevant background literature.

Examples of thesis topics:  

  • Triacylglycerol fatty acid composition and expression levels of related biosynthesis genes in seeds and pulp of developing sea buckthorn (Hippophaë rhamnoides) berries
  • Effects of wine yeast on chemical composition of black currant wine – anthocyanins and alcohols
  • Development of Lupin (Lupinus angustifolius L) based Mayonnaises
  • Optimization of a UHPLC method for analysis of cafestol and kahweol in various coffee types
  • Sensory contribution of glycosylated phenolic compounds

Career prospects


In the Master’s Degree Programme in Food Development you will:

  • learn to understand the phenomena and concepts related to molecular food sciences and different relationships between them
  • gain strong theoretical knowledge on themes of food development and can apply it into practice
  • learn the methods used in food development and how to apply them to research and product development purposes
  • gain knowledge on how to search, apply, and create information
  • gain the ability to make justifiable decisions based on the information that you have critically achieved
  • gain experience in real life work in academic and industrial projects in food research and development
  • obtain skills to work in a responsible role as part of multi-disciplinary and multicultural teams

The Programme provides you with competence for meeting the challenges in the research and development in food industry and academia. Through the Programme, you also gain education and qualification for working as an expert in food authorities and other related functions in the society.

Students graduating from the Programme, may work, among others, as:

  • R&D manager
  • quality manager
  • researcher
  • product developer
  • entrepreneur
  • coordinator
  • product specialist

Master of Science degree provides you with eligibility for scientific postgraduate degree studies. Postgraduate degrees are doctoral and licentiate degrees.

Graduates from the Programme are eligible to apply for a position in the University of Turku Graduate School, UTUGS.  The Graduate School consists of doctoral programmes, which cover all disciplines and doctoral candidates of the University.

Together with the doctoral programmes, the Graduate School provides systematic and high quality doctoral training. UTUGS aims to train highly qualified experts with the skills required for both professional career in research and other positions of expertise.

Dzmitry Paturemski
The courses combine theoretical studies with implementation and project planning skills - whether it concerns full-cycle food product development or designing a sensory evaluation test from zero.
Dzmitry Paturemski
Food Development

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