Member Faculties offer research based MSC and PhD programs, as well as programs that involve advanced course work. Collaboration exists to include areas such as nutrition, food safety, quality assurance, microbiology and food processing/engineering.

Students have the opportunity to apply scientific and engineering principles to the production, processing, preservation and utilization of food. Theoretical and practical course work, as well as research opportunities that take advantage of modern analytical techniques position graduates in an international arena, providing leadership and development in a dynamic industry.