Programme Structure

The MSc programme in Food Science and Technology consists of compulsory courses, elective courses and thematic courses building on the knowledge you have acquired on food issues and food production.

At a high academic level, you will learn about, for example, food chemistry, microbiology, food technology, nutrition, physiology, pharmacology, pathology, gastronomy and consumer choices.

Teaching in the MSc programme in Food Science and Technology

The teaching is in the form of lectures, seminars, practical and theoretical exercises, and a good deal of project work. You will work independently and in project groups.

You will be in contact with the food industry,and you will be working on the challenges ' that preoccupies the industry.

There is a well-established collaboration between the students and the industry. For instance, you may choose to do a project in practice, providing you with a unique experience and a good network.

The programme will give you ample opportunity to strengthen your international competences, for instance, through studying abroad

Specialisations

You can either follow a general profile or choose between two predetermined specialisations:

Master's thesis

You finish your MSc studies by writing a thesis, which is a large scientific project corresponding to six months of instruction. You can write your thesis on your own or in a group. You gain the title Master of Science (MSc) in Food Science and Technology (in Danish: cand.tech.al.).

The thesis is often based on a specific problem from a food company or a research project.

Project with industry and Study Abroad

During your study, you will have the opportunity to collaborate with the food industry or other industries as you can do a project with industry. The collaboration may give you relevant competencies and an interesting network. You also have the possibility to follow courses at a foreign university as part of your education.