Program Details

    The graduate program in Biochemistry, Food Science and Nutrition 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.

Career & Networking 

Our graduates gain valuable experience which allows them to join research and development teams in the food industry, or to continue on to higher levels of academic research. Each trainee is expected to carry out an individual research project, supervised by one of our faculty members, on a topic that is chosen by the student in consultation with his/her supervisor. In addition, each trainee is expected to complete coursework of at least 24 credit points over two academic years, in accordance with the program requirements as outlined in the course catalog, and in consultation with the supervisor.

Teaching Faculty

Our faculty members include established leading scientists who employ a wide variety of cutting-edge interdisciplinary approaches to study these topics. These range from biochemistry, molecular biology and whole organism physiology studies on the one hand, to food engineering and food policy questions at the other end of the spectrum. Our MSc and PhD programs emphasize the development of individual research skills, which are essential for a successful scientific career whether in the industrial sector or in academia.

The Robert H. Smith Faculty of Agriculture, Food and Environment

Ranked among the top 30 agricultural schools worldwide, the Robert H. Smith Faculty of Agriculture, Food and Environment is committed to responsible preservation of the environment for future generations and to developing ways of increasing sustainable food and water resources. The long list of world-changing breakthroughs developed by the faculty’s researchers include modern drip irrigation methods, the cherry tomato, returning fragrance to flowers, environmentally safe pesticides, improving pollination by manipulating honeybee behavior, and a slew of other advanced environmentally responsible agricultural techniques, especially under conditions of scarce water. Teaching and research activities consistently advance modern agriculture while training tomorrow's scientists and agriculturists.

Admissions Requirements

Bachelor's degree in Food Sciences, Nutrition Sciences, Biology or any other relevant field 

Tuition and Scholarships

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

Further Information

Head of the teaching program:
Prof. Aron Troen
Telephone: 08-9489476
e-mail: Aron.Troen@mail.huji.ac.il

Secretary:
Ms. Ester Tzagay
Telephone: 08-9489265
e-mail: estertz@savion.huji.ac.il

 

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