Health & Life Sciences

Study Food Science in Europe

From farm to fork to the future — shape what the world eats.

Food Science programs in Europe from 16 universities · updated for 2026

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Rich Culinary Heritage From Mediterranean diets to Nordic fermentation traditions — European food culture provides rich applied study contexts

Farm to Fork Strategy The EU's Farm to Fork initiative makes Europe a global leader in food safety, sustainability, and nutrition research

Industry Links Strong connections to European food processing, quality assurance, and agricultural value-chain companies

EFSA Regulatory Training Understanding European Food Safety Authority standards prepares graduates for global food industry careers

Food science sits at the intersection of chemistry, biology, and engineering — and Europe is where much of the world's food-systems research and regulation is actually set. Europe is home to several of the world's leading institutions for agriculture and food science, and the strength runs far wider: food-technology departments across the Netherlands, Denmark, Germany, Italy, Ireland, and beyond combine deep food-industry links with public research funding few regions can match. European programs are shaped by the EU's Farm to Fork strategy and the rigorous safety framework administered by EFSA, so graduates leave fluent in exactly the sustainability and regulatory questions that now drive the global food industry. English-taught master's degrees are widespread, and the curriculum typically blends laboratory science — food chemistry, microbiology, sensory analysis — with product development and supply-chain thinking. Specializations range from food safety and nutrition to food biotechnology and sustainable food systems. The career path is unusually robust: food multinationals, ingredient and flavor houses, regulatory agencies, and a fast-growing alternative-protein and food-tech startup scene all recruit graduates who can connect the science of food to how it is made, regulated, and eaten.

Featured Food Science Programs in Europe

A selection of programs available across Europe — explore details, fees, and requirements.

Food Quality and Innovations

Latvia University of Life Sciences and Technologies Jelgava, Latvia

Bachelor's English 4 years

EU: €3,500 Per year Non-EU: €3,500

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Food Quality and Innovations Latvia University of Life Sciences and Technologies

This bachelor's program focuses on food science and technology, with a strong emphasis on food quality, safety, and innovation. It covers core topics like food chemistry, microbiology, processing, nutrition, quality systems, and new product development. Students can specialize in either animal raw materials or plant material processing technologies, where they learn specific methods such as fish, milk, meat, fruit, and vegetable processing. Limited elective courses introduce entrepreneurship, project management, and marketing in the food industry. Practical training and a final thesis are required to consolidate applied knowledge.

To apply for this bachelor's program, applicants must have completed secondary education with at least a satisfactory grade in Chemistry, Biology, and Mathematics. In Latvia, a satisfactory grade typically means a score of 4 out of 10. English language proficiency is also required, with a minimum of CEFR level B2 or equivalent (IELTS 5.5, TOEFL 520, or TOEFL-iBT 68). Applicants must submit their transcripts, passport copy, proof of English skills if needed, and confirmation of the application fee payment. Additional documents may be required based on educational background or country of origin. Learn more about grading systems in Europe at https://www.studyineurope.eu/grades/.

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Food Science and Technology Engineering

Hungarian University of Agriculture and Life Sciences Keszthely, Hungary

Master's English 2 years

EU: €3,000 Per semester Non-EU: €3,000

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Food Science and Technology Engineering Hungarian University of Agriculture and Life Sciences

This master's program in food science and technology engineering provides interdisciplinary training in food safety, innovation, bioprocesses, and production systems. It starts with courses such as Mass and Energy Transfer Processes, Biocatalysis in the Food Industry, Complex Food Analytical Methods, and Food Safety and Risk Analysis. Students also study Consumer Sensory Methods, Process Control, and Nutrition Science. Research and innovation are emphasized through coursework in Experiment Design and a multi-semester master's thesis.

The program offers multiple specialization tracks. The Food Biotechnology track includes Classical and Molecular Genetics, Fermented and Functional Foods, and Bioinformatics. The Food Industry Process Design track focuses on Optimization Methods, Computer-Aided Modeling, and Advanced Measurement Techniques in Biophysics. The Food Technology and Product Development track includes Postharvest and Preservation Technologies, Animal and Plant-Based Product Development, and Processing Technologies. Practical training is integrated through laboratory work, innovation projects, and a professional internship.

This master's program requires applicants to submit a letter of motivation explaining their interest in the course, along with an official copy of their bachelor's degree certificate and transcripts. Applicants must also provide a brief Curriculum Vitae. Proficiency in English at the B2 level is mandatory. Accepted language certificates include TOEFL (minimum of 550 on PBT or 72 on iBT), IELTS (minimum 6.0), Cambridge First Certificate (grade “C” or at least 160), and Pearson PTE or Academic PTE (minimum 59), among others. English test results must be official and valid. Alternatively, applicants may submit proof that the entire bachelor's program was conducted in English through an official signed and stamped certificate. Degrees earned in English-speaking countries are also accepted. However, DUOLINGO and EF SET tests are not considered valid proof of English proficiency.

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Food, Nutrition and Health

Bern University of Applied Sciences Zollikofen, Switzerland

Master's English 1,5 years

EU: €1,020 Per semester Non-EU: €1,020

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Food, Nutrition and Health Bern University of Applied Sciences

This master's program focuses on the relationship between food, nutrition, and health, combining scientific, regulatory, and public health perspectives. Students are required to complete at least 30 ECTS credits from specialization modules that cover areas such as food quality and safety, consumer perception, food regulations, bioactive ingredients, and nutrition for specific groups. Additional modules can be taken in consultation with advisors, offering expanded learning in topics like sustainability, rural development, and agricultural systems.

Core competence modules (12 ECTS credits) help build skills in business, project management, leadership, and data analysis, including at least one course in experimental design or data modeling. Cluster-specific modules (9 ECTS credits) cover advanced topics such as sustainable supply chains, foodomics, chronic diseases related to nutrition, and biodiversity. The program culminates with a 30 ECTS master's thesis, and students must complete a total of 90 ECTS credits to graduate. This curriculum prepares graduates to address complex challenges in the food and nutrition sectors with a strong scientific and policy-oriented foundation.

To enroll in this master's program, applicants must hold a bachelor's degree in a related field and have at least B2-level proficiency in English. Direct admission is granted to those who earned a degree in Food Science, Food Technology, Nutrition and Dietetics, or Oenology from a Swiss university of applied sciences with a final grade of 5 or an ECTS grade of A or B. Applicants with equivalent academic qualifications and relevant work experience may also be admitted after an individual assessment by the program director.

Graduates from academic universities must demonstrate at least six months of full-time professional experience in a relevant field. While courses are taught in English, students may write their master's thesis in English, German, or French.

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Viticulture and Oenology Engineering

Hungarian University of Agriculture and Life Sciences Keszthely, Hungary

Master's English 2 years

EU: €3,000 Per semester Non-EU: €3,000

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Viticulture and Oenology Engineering Hungarian University of Agriculture and Life Sciences

This master's program in viticulture and oenology offers a specialized education in grapevine cultivation and wine production, combining scientific foundations with applied practices. Students begin with courses such as Scientific Basics of Winemaking, Cultural History of Vine and Wine, Molecular Biology and Genetics, Wine Marketing, and Terroirs and Ecophysiology. They also study Economic and Management Knowledge and participate in wine-focused laboratory and fieldwork.

In later semesters, the curriculum deepens into Wine Chemistry, International Wine Regulations, Sensory Analysis of Wine, and Fermentation Control. Students learn Experimental Design and Organizational Psychology while engaging in thesis writing and conducted research. The program includes specialization tracks such as Wine Tasting, Estate Planning, and Viticultural Technology and Plant Protection. These offer advanced training in estate management, business development, integrated pest management, and vineyard maintenance. Practical experience is emphasized through field practice, and thesis development is carried out across three semesters.

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