Dairy Science and Technology

Would you like to be the future expert in dairy science and dairy technology?

Milk and dairy products are healthy and play a key role in meeting the demand for natural, affordable, nutritional and well-tasting food for a growing global population.

Danish dairies and their connected industries (ingredient companies, equipment manufacturers, instrument manufacturers, etc.) are major players on the international market. In a globalized world, a Master of Science (MSc) in Food Science and Technology with a specialisation in Dairy Science and Technology will provide you with the opportunity to work in a key position in production, innovation or technical consultancy.

With a long tradition of offering dairy education at the highest international level, we strive to develop programmes that deliver the competences of the future.

The specialisation attracts a high number of international students and is taught in English.

Academic focus

You will learn about process technologies that convert raw milk into a variety of nutritious products. You will understand how the individual processes affect the product and will become knowledgeable about the whole production chain giving you an in-depth understanding of the effect of the processes on quality.

Biotechnology is a key teaching area that focuses on the use of starter cultures and enzymes to create the right functionalities of dairy products. You will get an insight into the underlying chemistry and obtain a deep understanding of microbiology.

The programme also focuses on providing an in-depth insight into the formulation and production of dairy products, including use of ingredients to achieve the right quality.

About the programme

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

Most of the courses are compulsory, but you also have 15 ECTS worth of elective courses at your disposal.

Your thesis addressing relevant subjects will invariably involve close collaboration with a company. In addition, close collaboration with the industry through teaching, excursions and company visits will provide you with commercial insights and good opportunities for establishing a strong network.

Dairy Internship

The internship is mandatory if you did not pass it as part of your BSc in Food Science. Students with a background as Dairy Technologist or Process Technologist with Dairy Specialisation are exempt from the Dairy Internship to become a Dairy Engineer.

Click here for a detailed description of the dairy internship. If you have any further questions, please contact the Head of Studies Anni Bygvrå Hougaard: abhg@food.ku.dk

Programme structure

The specialisation can be structured in two ways, depending on whether the dairy internship should be a part of your MSc programme or not.

Specialisation with Dairy Internship:

* The course is not compulsory if you passed it as part of your BSc programme (or if you passed the course Food Legislation and Quality Management).

Specialisation without Dairy Internship:

* The course is not compulsory if you passed it as part of your BSc programme (or if you passed the course Food Legislation and Quality Management).

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
  • Cheese with vegetable fat

Career opportunities

  • The specialisation in Dairy Science and Technology will enable you to find employment with private companies within production, research, development and innovation, consultancy and sales, and quality management.
  • The specialisation will enable you to become a global dairy and food expert. Hence, many graduates find employment with other food producers, in ingredient companies, with equipment or instrument manufacturers or in pharmaceutical companies.
  • There are also opportunities for employment in the public sector, in research, education or food inspection.
  • The specialisation will often enable you to get coordinating and management positions.
  • There are excellent opportunities for both short- and long-term employment abroad.
  • There is an unmet need for graduates in the industry. The unemployment rate for Food Science and Technology graduates with a specialisation in Dairy Science and Technology is extremely low.

Opportunities to study abroad

The MSc programme provides good opportunities for studying abroad. There is close contact between University of Copenhagen and foreign universities, such as for instance Wageningen in the Netherlands. It is also possible to write the thesis abroad, fully or partially.

Opportunities for business collaboration

Danish dairies are highly committed to this study 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.

You will meet many lecturers from the industry in the course of your studies and go on many excursions and company visits.

Moreover, almost all theses are prepared in close collaboration with a company. This ensures that the issues you are working on as a student are also extremely relevant to the dairy industry.

Study environment on the programme

There is an extremely active student environment on the programme. Students have formed their own special interest group, which, among other things, organises study tours, travel nights and parties.

Moreover, contact is maintained with the Danish Dairy Board and with a special travel grant, which provides funding for study trips.