In Touch with Real Life
Louise Bjerrums passion is food chemistry. That is why she would like to become a product developer in the food ingredient business upon graduation from the Food Science and Technology programme.
In highschool, she was very fond of chemistry and math, but she did not want to study chemistry exclusively as she finds it much easier to understand chemistry when it is related to something else. That was why she found the combination of applied chemistry and food science in the Food Science and Technology programme very attractive.
“Food Science provides you with knowledge about the content of food and what different processes do to food on an overall and detailed level”, Louise says.
In touch with real life
Louise is enrolled in the Dairy Technology specialisation in which she and her fellow students experiment with and produce different products in a research dairy in order to get a sense of the products they will be working with upon graduation.
When studying food science, the form of instruction varies, but almost all courses include exercises in the lab. This way of studying appeals to Louise, who likes the combination of lecturers, laboratory work and theoretical case studies. In her opinion, it is easier to understand theory when it is applied. Additionally, she appreciates the way students get in touch with real life as in integrated part of the programme.
“There is a great link between the programme and the industry. Often, we get to visit different companies in the food industry which provides us with a clear idea about our job opportunities upon graduation”, Louise says.
Unique and involving study environment
Louise moved 300 kilometers from the western part of Denmark to Copenhagen to study Food Science and Technology and she felt at home at the Faculty of Science (SCIENCE) right away.
”The study environment at SCIENCE is really special”, Louise says.
She has experienced that the secret behind the unique and social study environment at SCIENCE is the fact that students come from all parts of Denmark and the entire world. Actually, she feels that her fellow students have become like family to her and due to a very busy study programme and her many non-curricular activities, sometimes she feels that she does not have time to visit her family. One of the non-curricular things Louise has been involved in for the past three years is guidance of first year students at the Faculty.
Additionally, Louise emphasises the contributory influence that students at SCIENCE have on their own learning and study programme. Her experience is that students are taught to develop a critical approach to theory and that student input, initiatives and critical questions are taken very seriously by professors, study directors and the management at the Faculty.
An example of this is that she has been a student representative in the study board. One of her key issues was the creation of additional elective courses in the Food Science and Technology programme. Even though it is not all student initiatives which are realised she still appreciates the relatively small distance between students, professors and management at SCIENCE.
A New Culture and a New City
RoisinJane Godkin from Ireland studies Food Science and Technology at the Faculty of Science where she has chosen the Dairy Specialization.