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Programme Structure

The study programme consists of compulsory and elective courses, a thematic course and a thesis. The compulsory courses are on topics such as bioactive components, nutrition physiology, food chemistry, food choice, sociology of food consumption, consumer behavior, innovation, and entrepreneurship.

In a large thematic course, you will be drawing on and integrating all these competences when you work practically with food innovation and health in case-based manner. You learn about classical and new food preparation techniques as well as methods used in the gourmet kitchen, molecular gastronomy, raw material quality and food design. And you will acquire knowledge about the history and aesthetics of gastronomy as well as theories related to the composition of meals.

The thematic course offers a possibility for innovation in collaboration with external partners; for instance, previous students have developed muesli, wholegrain bread and meatballs with seaweed in collaboration with companies.

A long the way, you also get to choose a handful of elective courses, which enable you to shape your education in accordance with your personal interest or career plan. You will finish your studies by writing a thesis. Here, you will be working on an academic topic of your own choice. You may either do experimental work or choose a theoretical approach.

Teaching in the MSc programme in Food Innovation and Health

We use different forms of teaching, and vary between lectures, problem-based learning, as well as both theoretical and practical exercises. You will be working both independently and in project groups.

While studying, you will have plenty of possibilities for collaborating with the food sector and others, e.g. by doing a project in practice. This can give you both relevant competences and an interesting network. It is also possible to study abroad.

As a student in the MSc programme in Food Innovation and Health, you will have the opportunity to participate in the ‘Gastronomic Playroom’, which is a student-based association.

The group has access to a large gastronomic laboratory (experimental kitchen), where students can meet with student chefs, professional chefs and fellow students from other study programmes. Here, you can experiment with food and techniques – and thus contribute to substantiating, subverting and taunting our notions of food.

The programme can be structured in two ways depending on the size of your thesis (30 or 45 ECTS).

Programme structure, thesis 30 ECTS

Programme structure, thesis 45 ECTS