24 monthsProgramme duration
30 Apr, 2026Application Deadline
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
This program is available only in Hungarian presently. It is delivered in cooperation with Semmelweis University.
Nutritionists develop quality food, functional food, food supplements, special nutrients‚ eco products and organic food. They develop food industrial innovations, determine food qualities considering hygienic aspects, take part in professional and counselling tasks in the field of nutrition sciences and catering. Master’s level dietitians determine the composition of food and diets for healthy people and those with various diseases, perform innovative research and development work preferred by the support system of the European Union. Master’s level dietitians are able to understand and solve professional problems assertively, come up with reform ideas, and carry out innovative activities. The nutrition specialist plans and compiles healthy diets in the field of health industry, wellness, medical tourism and hotel industry. Nutritionists promote the achievements of nutrition science in order to improve public health figures, work as highly qualified nutritionists‚ researchers‚ advisors and health educators.
Length of studies: 4 semesters, 120 credits
Major curricular components: Research Methodology, Biostatistics, Food-biochemistry, Preventive Nutrition, Health Nutrition and Epidemiology, Nutritional-hygienic Study, Fundamentals of Food Science and Technology, Product and Technology Development, Cooking Technology, Food Toxicology, Legislative Regulation of Food Quality and Safety, Nutrition Policy, Innovation in Food Economy, Food Marketing, Counselling Skills for Nutritionists
Nutritionists develop quality food, functional food, food supplements, special nutrients‚ eco products and organic food. They develop food industrial innovations, determine food qualities considering hygienic aspects, take part in professional and counselling tasks in the field of nutrition sciences and catering. Master’s level dietitians determine the composition of food and diets for healthy people and those with various diseases, perform innovative research and development work preferred by the support system of the European Union. Master’s level dietitians are able to understand and solve professional problems assertively, come up with reform ideas, and carry out innovative activities. The nutrition specialist plans and compiles healthy diets in the field of health industry, wellness, medical tourism and hotel industry. Nutritionists promote the achievements of nutrition science in order to improve public health figures, work as highly qualified nutritionists‚ researchers‚ advisors and health educators.
Length of studies: 4 semesters, 120 credits
Major curricular components: Research Methodology, Biostatistics, Food-biochemistry, Preventive Nutrition, Health Nutrition and Epidemiology, Nutritional-hygienic Study, Fundamentals of Food Science and Technology, Product and Technology Development, Cooking Technology, Food Toxicology, Legislative Regulation of Food Quality and Safety, Nutrition Policy, Innovation in Food Economy, Food Marketing, Counselling Skills for Nutritionists
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
This program is available only in Hungarian presently. It is delivered in cooperation with Semmelweis University.
Nutritionists develop quality food, functional food, food supplements, special nutrients‚ eco products and organic food. They develop food industrial innovations, determine food qualities considering hygienic aspects, take part in professional and counselling tasks in the field of nutrition sciences and catering. Master’s level dietitians determine the composition of food and diets for healthy people and those with various diseases, perform innovative research and development work preferred by the support system of the European Union. Master’s level dietitians are able to understand and solve professional problems assertively, come up with reform ideas, and carry out innovative activities. The nutrition specialist plans and compiles healthy diets in the field of health industry, wellness, medical tourism and hotel industry. Nutritionists promote the achievements of nutrition science in order to improve public health figures, work as highly qualified nutritionists‚ researchers‚ advisors and health educators.
Length of studies: 4 semesters, 120 credits
Major curricular components: Research Methodology, Biostatistics, Food-biochemistry, Preventive Nutrition, Health Nutrition and Epidemiology, Nutritional-hygienic Study, Fundamentals of Food Science and Technology, Product and Technology Development, Cooking Technology, Food Toxicology, Legislative Regulation of Food Quality and Safety, Nutrition Policy, Innovation in Food Economy, Food Marketing, Counselling Skills for Nutritionists
Nutritionists develop quality food, functional food, food supplements, special nutrients‚ eco products and organic food. They develop food industrial innovations, determine food qualities considering hygienic aspects, take part in professional and counselling tasks in the field of nutrition sciences and catering. Master’s level dietitians determine the composition of food and diets for healthy people and those with various diseases, perform innovative research and development work preferred by the support system of the European Union. Master’s level dietitians are able to understand and solve professional problems assertively, come up with reform ideas, and carry out innovative activities. The nutrition specialist plans and compiles healthy diets in the field of health industry, wellness, medical tourism and hotel industry. Nutritionists promote the achievements of nutrition science in order to improve public health figures, work as highly qualified nutritionists‚ researchers‚ advisors and health educators.
Length of studies: 4 semesters, 120 credits
Major curricular components: Research Methodology, Biostatistics, Food-biochemistry, Preventive Nutrition, Health Nutrition and Epidemiology, Nutritional-hygienic Study, Fundamentals of Food Science and Technology, Product and Technology Development, Cooking Technology, Food Toxicology, Legislative Regulation of Food Quality and Safety, Nutrition Policy, Innovation in Food Economy, Food Marketing, Counselling Skills for Nutritionists
Admission Requirements
59+
6+
72+
MSc applicants must upload an official copy of their BSc degree certificate and transcripts.
Acceptable Language Certificates | Level/Band/Score
- TOEFL – min. of 550 on PBT / 72 on iBT
- IELTS – 6.0
- EUROEXAM – B2
- Cambridge First Certificate – "C" (B2) or min. 160
- Oxford Test of English (OTE) – speaking 110–140 (B2), listening 110–140 (B2), writing 110–140 (B2), reading 110–140 (B2)
- ECL – "C" (B2)
- TELC – B2
- LanguageCert ESOL – B2
- Pearson PTE – min. 59
- Pearson Academic (PTE) – min. 59
- Trinity Integrated Skills in English (ISE) – min. ISE II (B2)
- TOEIC – listening min. 400, reading min. 385, speaking min. 160, writing min. 150
- Medium of Instruction Certificate – if any / if applicable
- Business English Certificate (BEC) – Vantage (B2)
- DUOLINGO (DET) or EF SET Test – NOT ACCEPTABLE
30 Apr 2026
2 Years
- Candidates are required to submit references or letter(s) of recommendation for acceptance
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