The graduate program provides trainees with the knowledge and experience that are needed for carrying out innovative research projects in topics relating to food production, food security, food safety, sensory perception of food, nutrition-related pathologies, and physiological responses to dietary deficiencies.
Study tracks: Non-Thesis (40 HUJI credits) / Thesis (24 HUJI credits)
Duration of studies: 2 years in both tracks
Language of instruction: English (as long as there is an English-speaking student enrolled in the course)
Associated faculty research institute: Biochemistry, Food Science and Nutrition
Admission requirements:
Bachelor's degree in Food Sciences, Nutrition Sciences, Biology or any other relevant field
Non-Thesis Track:
Thesis Track:
*Securing a Supervisor: Before submitting the application, the candidate should contact a Faculty member that agrees to supervise him/her.
Listing of research opportunities
Without a supervisor agreement, the application will not be considered
Tuition:
Non-Thesis Track: Approx. $5,300 for international students per year / Approx. $4,300 for Israeli students/olim hadashim per year
Thesis Track: Approx. $280 per year
How to apply:
International Students (with a bachelor's degree from abroad)