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  • Brave new food
    • Amazing Machines
    • Innovative Food
    • Emerging Techonologies
  • I eat therefore I am
    • Food & Age
    • Food & Attitude
    • Food & Brain
    • Food & Health
    • Food & Religion
    • Food & Sex
    • Food & Sports
    • Food & Weight
  • MY FOOD CAREER
    • Studying food science
    • New challenges for old problems
    • Successful stories in Food Science
    • Jobs & Internships
    • Useful addresses
  • Mission Possible
    • Life Cycle Assessment
    • Packaging
    • Sustainability
    • Waste Management
    • Food Chain Management
  • To eat or not to eat
    • Allergies & Intolerances
    • E-numbers
    • Microorganisms
    • Novel Food
    • Toxins
    • Genetic modified organisms
  • Once upon a time...
    • Heating
    • Drying
    • Fermentation
    • Freezing and Cooling
    • Smoking and Curing
    • Salting
  • The Taste of Life
    • Taste
    • Sensorial
    • Odours
    • Flavours
    • Colours
  • A small product for the consumer - a giant process for the producer
    • Beverages
    • Confectionary
    • Dairy Products
    • Fats & Oils
    • Frozen Products
    • Fruit & Vegetable products
    • Grains
    • Honey
    • Meat & Fish
    • Sauces and Dips
    • Snacks
  • I am the king of the kitchen
    • Cooking and Science
    • Gastronomy
    • Regional Curios
    • Home Experiments
Studying food science in...

Albania

Armenia

Austria

Belarus

Belgium

Bosnia & Herzegovina

Bulgaria

Croatia

Cyprus

Czech Republic

Denmark

Estonia

Finland

France

Germany

Greece

Hungary

Iceland

Ireland

Italy

Latvia

Lithuania

Luxemburg

Macedonia

Malta

Moldova

Montenegro

Netherlands

Norway

Poland

Portugal

Romania

Russia

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

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2009 Project Track Fast: Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe.
FP7 KBBE 227220 Universidade Católica Portuguesa - Escola Superior de Biotecnologia.
This project has been funded with support from the European Commission. This document reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained there in.