Programme Structure

In the Food Science and Technology programme, you to choose between three specialisations: Dairy Science and Technology, Brewing Science and Technology, or the Individual Specialisation where you focus on the subjects of your own interest. You can read about each specialisation at the bottom of the page.

The programme 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 food chemistry, microbiology, food technology, nutrition, physiology, pharmacology, pathology, gastronomy, and consumer choices. The teaching is in the form of lectures, seminars, practical and theoretical exercises, and a good deal of project work. You work both independently and in project groups.

Do a Project in Practice or Study Abroad

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 collaboration may give you relevant competences and an interesting network.

You also have the possibility to follow courses at a foreign university as part of your education. Further information about studying abroad >>

Master's Thesis

You finish your MSc studies by writing a thesis, which is a large scientific project corresponding to 30 or 45 ECTS. The thesis is often based on a specific problem from a food company or a research project. You can write your thesis on your own or in a group. Upon graduation, you gain the title Master of Science (MSc) in Food Science and Technology (in Danish: cand.tech.al.).

Specialisations

 

Dairy products have a high nutritional value, and milk contains many unique chemical compounds, which can be used to add taste or structure to foods. Also, in the future dairy products will be important to a growing global population. The specialisation in Dairy Science and Technology will provide you with the opportunity to work in a key position in production, innovation, or technical consultancy.

Academic Focus

You learn about process technologies that convert raw milk into a variety of products. You'll get an understanding of the whole production chain and in-depth knowledge of how the individual processes in the dairy affect the product and quality of the product.

Biotechnology is another important teaching area within dairy technology. It focuses on the use of starter cultures and enzymes to create the right products with minimal use of resources. You will get an insight into the underlying chemistry and a deep understanding of the fermentation of foods. The programme also focuses on providing an in-depth insight into the formulation and production of dairy products, including the use of ingredients to achieve the right quality.

Teaching

You will be taught by leading scientists from the University of Copenhagen and from the industry. Lectures and laboratory work are supplemented by pilot-scale practical experiments. There are several excursions and company visits.

Danish dairies are very committed to the programme, and have, among other things, appointed a contact committee with industry representatives to ensure that the programme is solidly anchored in a practical, industrial reality and maintains a high academic level.

Most of the courses are compulsory, but you also follow elective courses. As you can choose elective courses worth 15 ECTS, you have the possibility of giving your education a personal touch by choosing courses in gastronomy, advanced spectroscopy, or physical/chemical changes during storage.

Master's Thesis

Almost all students carry out their thesis in close collaboration with a company, thereby ensuring that the cases you will be working on are relevant to the dairy industry.

Examples of theses:

  • New method for determining the fat content in whole milk powder
  • Graininess in low-fat yoghurt
  • Stability of acidified milk drinks
  • Taste in low-fat cheese

Dairy Internship

It is mandatory to have an extra six-month internship to emphasise the importance of practising your knowledge.  If you already have participated in the dairy internship as part of your BSc, or if you already have completed the education as a dairy manager, dairy technologist, or process technologist with a dairy specialisation, you can apply for an exemption from the internship.

The internship is a combination of theoretical teaching at the University of Copenhagen and Kold College, as well as a 14-week internship at two different companies.

Click here for a detailed description of the dairy internship. If you have any further questions, please contact us: dairy@food.ku.dk

 

The specialisation can be structured in several ways, depending on the size of your thesis, whether the dairy internship will be a part of your MSc programme or not, and whether your study start is in September or February.

Programme Overview, Study Start September, With Dairy Internship, Thesis 30 ECTS

Compulsory courses: 60 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS
Internship: 30 ECTS

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start September, With Dairy Internship, Thesis 45 ECTS

Compulsory courses: 60 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS
Internship: 30 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1

Internship Food Processing Dairy Product Technology 1
Molecular and Functional Properties of Milk Sustainable Innovation in Food Science
Year 2 Microbiology of Fermented Food and Beverages Dairy Microbiology Dairy Product Technology 2 Thesis
Food Quality Management and Control Elective course Elective course
Year 3 Thesis

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start February, With Dairy Internship, Thesis 30 ECTS

Compulsory courses: 60 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS
Internship: 30 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Dairy Product Technology 1 Internship
Molecular and Functional Properties of Milk Sustainable Innovation in Food Science
Year 2 Dairy Product Technology 2 Elective course Food Quality Management and Control Dairy Microbiology
Elective course Elective course Microbiology of Fermented Food and Beverages Elective course
Year 3 Thesis

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start February, With Dairy Internship, Thesis 45 ECTS

Compulsory courses: 60 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS
Internship: 30 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Dairy Product Technology 1 Internship
Molecular and Functional Properties of Milk Sustainable Innovation in Food Science
Year 2 Dairy Product Technology 2 Dairy Microbiology* Food Quality Management and Control Thesis
Elective Elective Microbiology of Fermented Food and Beverages
Year 3 Thesis

One block equals nine weeks of study and 15 ECTS.

*The course is not available in block 4 as it runs in block 2; however it is possible to to do a written assignment in the course in block 4, if students wish to write a thesis of 45 ECTS.

 

Programme Overview, Study Start September, No Dairy Internship, Thesis 30 ECTS

Compulsory courses: 60 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start September, No Dairy Internship, Thesis 45 ECTS

Compulsory courses: 60 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1

Microbiology of Fermented Food and Beverages Elective course Food Processing Dairy Product Technology 1
Food Quality Management and Control  Dairy Microbiology Molecular and Functional Properties of Milk Elective course
Year 2 Thesis
Dairy Product Technology 2*
Sustainable Innovation in Food Science

One block equals nine weeks of study and 15 ECTS.

*The course is not available in block 4, as it runs in block 3; however it is possible to to do a written assignment in the course in block 4, if students wish to write a thesis of 45 ECTS.

Programme Overview, Study Start February, No Dairy Internship, Thesis 30 ECTS

Compulsory courses: 60 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Microbiology
Molecular and Functional Properties of Milk Sustainable Innovation in Food Science Food Quality Management and Control  Elective course
Year 2 Dairy Product Technology 2 Elective course Thesis
Elective course Elective course

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start February, No Dairy Internship, Thesis 45 ECTS

Compulsory courses: 60 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Microbiology
Molecular and Functional Properties of Milk Sustainable Innovation in Food Science Food Quality Management and Control  Elective course
Year 2 Dairy Product Technology 2 Thesis
Elective course

One block equals nine weeks of study and 15 ECTS.

 

 

Denmark has proud traditions in the field of beer production. For many years, we have exported our expert knowledge of this product to the rest of the world, and Danish master brewers have built many breweries abroad.

Basically, beer consists of relatively few raw materials and process steps. Still, we are nevertheless able to brew highly different types of beer, both in terms of alcohol content, colour, bitterness and taste.

Academic Focus

During the specialisation in Brewing Science and Technology:

  • you learn about the raw materials used in beer production and gain an insight into the factors which affect the quality of the raw materials.
  • you understand the technology behind the brewing process, from malthouse, brewhouse, fermenting, filtering, packaging, and on to energy supply, environmental conditions, and brewery project planning.
  • you gain a deep insight into how the single process affects the product and the product quality.

Globally there is an increasing focus on the production of sustainable foods. One of the most effective ways to obtain this is by reducing the use of resources and minimise raw material waste.

Through excursions, visits, and lectures by people working in the industry, you will get contacts and commercial insight as well as cutting-edge knowledge in the field.

Biotechnology is another important area within brewing technology, concerning the use of starter cultures and enzymes to create the desired products with a minimal use of resources. You will also gain insight into the underlying chemistry and a deeper understanding of the fermentation of foods.

Teaching

Teaching is done by leading researchers from the University of Copenhagen and from the industry. Lectures and laboratory work is supplemented by practical exercises in our own pilot brewery.

Most of the courses are compulsory, but you also have elective courses. As you can choose elective courses worth 15 ECTS, you have the possibility of giving your education a personal touch by selecting courses in gastronomy, advanced spectroscopy, or physical/chemical changes during storage.

Master's Thesis

You can write your thesis in collaboration with a company. Graduates with a specialisation in Brewing Science and Technology obtain the title MSc in Food Science & Technology.

After graduation from the University of Copenhagen, you have the possibility of an additional internship of at least six months, coordinated by the Scandinavian School of brewing (SSB). Having completed the internship you will obtain the additional title of Diploma Master Brewer (in Danish: Brygmester) from SSB.

 

The specialisation can be structured in two ways, depending on whether your study start is in September or February:

Programme Overview, Study Start in September

Compulsory courses: 75 ECTS
Elective courses: 15 ECTS
Master's thesis: 30 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1 Food Quality Management and Control Brewing and Raw Materials Food Processing Beer Packaging Technology
Fundamentals of Beer Brewing and Wine Making – Biochemistry, Organisms and Omics Techniques Yeast Physiology and applications Brewing Process and Technology Sustainable Innovation in Food Science
Year 2 Elective Brewing Project in Practice

Thesis
Elective

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start in February

Compulsory courses: 75 ECTS
Elective courses: 15 ECTS
Master's thesis: 30 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1 Food Processing Elective Fundamentals of Beer Brewing and Wine Making – Biochemistry, Organisms and Omics Techniques Brewing and Raw Materials
Brewing Process and Technology Elective Food Quality Management and Control Yeast Physiology and applications
Year 2 Brewing Project in Practice Sustainable Innovation in Food Science

Thesis
Beer Packaging Technology

One block equals nine weeks of study and 15 ECTS.

 

 

In the individual specialisation, you can compose the programme according to your own interests, for example within a discipline, such as technology, quality, microbiology, or chemistry.

You can also focus on product development or on a specific raw material e.g., fish, grain, fruit, or vegetables.

The food industry is continuously working to develop new products which adapt to consumer tastes and wishes. Currently, there is a great demand for flavourful dishes, the final preparation of which is easy to do at home and which are healthy at the same time.

Another focus area is the production of sustainable food, which can be achieved in several ways:

  • By using new plant-based raw materials
  • By using the waste product from food production for new products
  • By extending the storage life of existing products, thereby reducing food waste
  • By reducing the resource consumption by e.g., heating or cooling

You can focus on one or more of these strategies when you compose your specialisation.

Master's Thesis

You complete your MSc programme by writing a thesis, which is a large scientific project corresponding to 30 or 45 ECTS. The thesis must be written in the food science or food science technology area.

 

The individual specialisation can be structured in four different ways, depending on the size of your thesis and whether you start in September or February. You choose your restricted elective courses from the list at the bottom of this page.

When you have been accepted, you will be able to see more recommended course of studies from your Head of Studies, which is aimed at plant-based foods, process analytical technologies, ingredients, and enzymes etc.

Programme Overview, Study Start in September, Thesis 30 ECTS

Compulsory courses: 22.5 ECTS
Restricted elective courses: 37.5 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1

Food Quality Management and Control Restricted elective course Food Processing Sustainable Innovation in Food Science
Restricted elective course Elective course Elective course Elective course
Year 2 Restricted elective course Elective course Thesis
Restricted elective course Restricted elective course

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start in September, Thesis 45 ECTS

Compulsory courses: 22.5 ECTS
Restricted elective courses: 37.5 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1

Food Quality Management and Control Restricted elective course Food Processing Sustainable Innovation in Food Science
Restricted elective course Elective course Restricted elective course Elective course
Year 2 Restricted elective course Thesis
Restricted elective course

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start in February, Thesis 30 ECTS

Compulsory courses: 22.5 ECTS
Restricted elective courses: 37.5 ECTS
Elective courses: 30 ECTS
Master's thesis: 30 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Restricted elective course Food Quality Management and Control Elective course
Restricted elective course Restricted elective course Restricted elective course Restricted elective course
Year 2 Elective course Sustainable Innovation in Food Science Thesis
Elective course Elective course

One block equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start in February, Thesis 45 ECTS

Compulsory courses: 22.5 ECTS
Restricted elective courses: 37.5 ECTS
Elective courses: 15 ECTS
Master's thesis: 45 ECTS

Block 3
Block 4
Block 1
Block 2
Year 1

Food Processing Restricted elective course Food Quality Management and Control Restricted elective course
Restricted elective course Sustainable Innovation in Food Science Restricted elective course Restricted elective course
Year 2

Elective course Thesis
Elective course

One block equals nine weeks and 15 ECTS

Restricted Elective Courses

Choose your restricted elective courses from the list below. Click on each course for a detailed description.

* The course cannot be taken with the elective course Applied Cool Climate Viticulture