Questions and Answers about Food Science Technology

If you have a pure degree in Chemistry, can you continue to take Masters in Food Science & Technology?

Question: If you have a degree in pure Chemistry, i.e: BSc (Hons) in Chemistry and Biological Chemistry, can you take Masters in Food Science and Technology in most English Universities around the world?
Any answers/advices would be appreciated. Thanks in advanced!
is it even


Answer: I think you would do very well. You may have to take a few Animal Science leveling courses, but other than that, it shouldn't be a problem.

My parents both have MS degrees in Food Technology, and they took a lot of organic chem and classes like that.


In the US I think that might work I know if you had that degree from a US university there would be no problem. Its the international factor I'm not sure of.



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Breakthrough Technology to Freeze Away Body Fat Finally Available

/PRNewswire/ -- CoolSculpting®, an innovative technology that freezes away unwanted fat, is now available at Grosse Pointe Dermatology, making it one of the first medical practices in the Midwest to offer this breakthrough in non-invasive fat reduction.

"CoolSculpting is an exciting new approach that is non-invasive and has shown significant results in clinical studies for removing fat without the potential risks and downtime of invasive procedures," said Judith Lipinski, M.D. " I have found the procedure to be extremely effective, especially on resistant localized areas such as back fat, love handles and the isolated belly fat.  CoolSculpting is comfortable and our patients are highly satisfied."

"I have complete confidence in this procedure because it is cleared by the U.S. Food and Drug Administration (FDA)," said David Balle, MD.  CoolSculpting gently cools unwanted fat cells in the body thereby inducing a natural, controlled elimination of fat cells.  Based on science developed by the Wellman Center for Photomedicine at Massachusetts General Hospital in Boston, MA, this breakthrough is based on a vast body of research that demonstrates that fat cells are more susceptible to cold and are selectively, painlessly and permanently destroyed.  Starting several weeks after the procedure, cooled fat cells begin a process called "apoptosis" and begin to shrink and disappear.  The body proceeds to naturally and gradually eliminate the cooled fat cells, reducing the thickness of the fat layer.

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