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 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
Instruction is in the form of lectures, seminars, practical and theoretical exercises, and there will also be a good deal of project work. You will be working both independently and in project groups.
You will be in contact with the real world as you will be working with the challenges that are also important outside the University’s walls.
There is a well-established collaboration between the students and the business community. 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.
You can either follow a general profile or choose between two predetermined specialisations:
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.techn.al.).
The thesis is often based on a specific problem from a food company or a research project.
Examples of theses:
- Quick method for determining salmonella
- New methodology for determining the fat content in whole milk powder
- What constitutes good eating quality in pork, and how do consumers perceive this?
- Addition of antioxidants to packaging
It is also possible to study abroad during your degree. You can choose to study abroad for one or two semesters or for a shorter period of time; for instance you can take a summer school course.