KTU master’s in Food Science and Safety are the only postgraduate studies in the Baltic States that have been awarded the international EQAS-Food Label quality label. These studies will set you on a highway leading to the exciting places in a European job market or, should you choose so, to a brilliant research career. MSc Food Science and Safety study programme educates smart food science and safety professionals, focusing on future food technologies with the emphasis on the bio-economy and functionality.
This programme has been developed to educate wide profile food science specialists both for the food industry and the companies conducting food products’ research. Our students learn the theory, methods and technology behind the development of new products enriched by advanced natural antioxidants, antimicrobial substances, they acquire the skills needed for analysing rheological characteristics and texture of various components. During your studies, you will learn the skills and competencies needed to lead interdisciplinary projects and will be educated on food production safety and quality management.
After graduation, you will be able to conduct food innovation groups or even build your own business. Your education will allow you to become an influential speaker able to form public opinion in the fields of food science, safety, technology and nutrition.
Access to the four unique semi-industrial food technology lines (bread, beer, meat, fish, dairy products) at the Lithuanian Food Science and Technology Competence Centre at KTU
Possibility to join internationally renowned food science research groups
A unique to Lithuania MA+ study model allows students either to aim for excellence in a chosen speciality field or to strengthen their interdisciplinary competencies by choosing different elective study paths
* The title of the study programme has been changed from ”Food Science and Safety” to “Food Science and Nutrition”.
Engineering, Technology, Physical, Life, Health, Veterinary or Agricultural Sciences study field degree; and ≥18 ECTS completed in the Food Technology study field subjects.
IELTS ≥6.0, TOEFL ≥85, CEFR ≥C1, or previously completed studies in english language.
Average grade (CGPA) > 60 %
Often you can get a suitable transcript of bachelor degree from your school. If this is not the case, you will need official translations along with verified copies of the original.
The entry qualification documents are accepted in the following languages: English / Russian.
The documents must be legalised (Apostille) by the Ministry of Foreign Affairs of the country where the documents were issued. This requirement does not apply for the documents issued in the EU and Belarus, Ukraine.
First component of the competition score
Average grade (CGPA) of University‘s Bachelor’s degree (min. length – 180 ECTS) and its supplement
Second component of the competition score
Third component of the competition score
Motivation letter and online interview
The tuition fee applied for the academic year 2023-2024 is indicated below.
Price per credit
Foreign nationals with Lithuanian origins and EU citizens
Price per credit
Partial tuition fee waiver can be applied for the study price.
Ability to Plan Work, Make Conclusions and Summarize the Achieved Results
Work with leading researchers
You will study and work in a team with internationally acknowledged KTU scientists, who are Food science leaders in Lithuania. KTU research in food science has been recognised internationally driven by the leading professors G. Juodeikienė, R. Ventskutonis and D. Leskauskaitė. There is a lot of foreign specialists as well.
For the progress of food industry we need experts that could generate ideas and would have scientific work experience, as well as able to carry out the creation and application of safe, healthy and fuctional food products. This is why this program aims to nurture a holistic approach to food systems from ideas to consumers, with the help of technological and life sciences.
Relevant skills gained in modern laboratories
During your studies you will perform modern experiments and research in functonal foods, bioprocess, creation of bioprofucts, food structure design areas. All of this will be done in modern laboratories of chromatography and mass spectrometry, micriobiology, reology. You will be able to use laboratories of Food science technology and competention centre for design on innovative products.
Students will gain competences of:
development of new food products and technologies: healthy food, food additives and supplements, impact of food products on health, biotechnologies, organisation of production of food and catering products, innovative technological processes, their management, optimisation and improvement;
food safety and quality: control systems and legislation, chemical and microbiological hazard, analysis, control and traceability of risk factors, establishment and assurance of quality standards;
scientific research: analytical, modelling and experimental research while solving modern problems of food science and safety, analysis and interpretation of results, development and research of innovative food products corresponding to the needs of consumers and latest nutrition science recommendations.
After graduating, students will be able to:
develop, install and manage innovative food processing technologies, solve tasks of development, research and control of new products based on the latest achievements in food science and safety;
install food safety and quality control systems, execute control of quality and safety of raw materials and products, and production, provide consultations, coordinate new projects for improvement of quality and safety of food products, create and develop original ideas and methods while solving the issues of impact of food products on human health;
plan, organise and perform scientific and applied research in the areas of food science and safety, apply modern methods and equipment of instrumental analysis, analyse, critically assess and summarise research results, provide conclusions on quality and safety of food products, biological, chemical and other hazards in food and procedures for their elimination;
work effectively as a member or leader of inter-field and interdisciplinary teams, present work results orally and in writing, make innovative technological, engineering and economic solutions considering their impact on the public and environment.
– Organisation and control of technological production processes;
– Preparation of technological documents, understanding of processing standards, technical specifications in accordance with professional integrity and standards of ethics;
– Quality assurance and control of the manufactured products;
– Performance of chemical research works, development or improvement of concepts, measures, theories and methods;
– Performance of experimental works, tests and analysis;
– Participation in the interdisciplinary scientific research and development projects in cooperation with specialists of various areas;
– Implementation of preventive programmes and strategies related to food safety, quality of water, polluted and dangerous substances;
– Planning of nutrition and menus, supervision of preparation and serving of food, monitoring of the amount and quality of the food eaten;
– Performance of research works of nutrition, dissemination of their results in scientific conferences and other events.
– Control of raw materials, materials used in production, technological process and quality of finished products;
– Establishment of control standards and procedures for insurance of safety of employees and chemical production operations;
– Processing of laboratory documents in accordance with the regulations on document preparation and storage.
– Knowledge of quality standards and processes, assurance of labelling and other requirements;
– Assessment of quality indicators in the specific company’s performance, preparation of recommendations;
– Control of compliance with sanitation-hygiene standards.
– Organisation of division’s work applying standards of quality policy, quality management and food safety management;
– Management of documents related to processes and quality of products;
– Representation of the company in external audits, organisation of an internal audit.
– Organisation, coordination and optimisation of production process;
– Execution of production plans, distribution and efficient use of resources, provision and analysis of results, preparation of production line and equipment plans, work schedules for employees;
– Quality control, improvement and management of quality systems, preparation, processing and maintenance of documentation.
Master+ is a unique model within a chosen MSc programme
The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills in addition to the main discipline by choosing the Interdisciplinary Expert track providing a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.
Students of these study programmes can choose between the path of Field Expert and Interdisciplinary Expert. Selection is made in the academic information system. Each path (competence) consists of three subjects (18 credits) allocated as follows: 1 year 1 semester (autumn) – first subject (6 credits), 1 year 2 semester (spring) – second subject (6 credits), 2 year 3 semester – third subject (6 credits). A student, who chooses a path of the Field Expert, deepens knowledge and strengthens skills in the main field of studies. The one, who chooses a path of the Interdisciplinary Expert, acquires knowledge and skills in a different area or field of studies. Competence provides a choice of alternative additional subjects.
Field Expert (profound knowledge and skills in the area, required for solution of scientific research tasks);
(fields of different knowledge and skills are combined for solution of specific tasks);
Acquisition of the competence is certified by the issue of KTU certificate and entry in the appendix to the Master’s diploma. In addition, students can acquire an international certificate (details are provided next to each competence).
Competences are implemented by KTU lecturers – experts in their area – and high level business and public sector organizations; their employees deliver lectures, submit topics for the student’s theses, placement-oriented tasks for the projects, etc.
The Master's programme was clearly the right choice for me. It provided me with exceptional knowledge of food ingredients, their properties and changes during processing, and food safety and quality systems. All the material learned in the lectures and the library accumulated together find application in the daily production context. The knowledge acquired during the studies, the correct working principles and the ability to draw conclusions and summarise results have helped to establish a fast and successful career in an innovative food industry company.
R&D Manager at company Panevėžio aruodas
After graduating from KTU, I linked my career to fermentation technology. For more than twenty years I worked as head brewer in one of the most modern breweries in the Baltic States. Currently, I am the head of product research and development in a company that deals with extraction of biologically active substances from plant raw materials and development of new products. Developing new products requires both a wealth of knowledge and a creative flair. My studies at KTU have helped me to build up a solid body of knowledge - knowledge of technological processes, food chemistry and microbiology helps me in my daily work, ensuring that the products I develop maintain consistent quality and safety. I am happy to return to my alma mater to share my experience with future food technologists and help them to develop their creativity.
International Studies Office
Student Info Center
Studentų St. 50, LT-51368 Kaunas
Head of the Study Programmes
Assoc. Prof. Loreta Bašinskienė
Radvilėnų St. 19-315, Kaunas, Lithuania
tel. +370 698 70 938
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