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Programme Structure

The programme is international. You will learn of our food culture and food preferences, of sensory quality and aesthetics, of the composition of food and drink, and of the theories of composing food and meals.

You will solve scientific as well as everyday problems related to changing our dietary behaviour and the nutritional problems from the evidence-based health recommendations. With a starting point in the Nordic diet, it is possible to work with sustainability. An innovative collaboration with external parties is also possible, as former students have developed muesli, whole-wheat bread, meatballs with seaweed, snack products and beer together with companies.

During the programme, you can choose optional courses and thereby form your education according to your personal interests and career plans. You finish your education with a thesis, where you will be working on an academic topic by your choice. You can either write an experimental thesis or a theoretical analysis.

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 industry and others, e.g. by doing a project in practice. The collaborationcan give you both relevant competencies and an interesting network. It is also possible to study abroad as part of the programme.

As a student in the MSc programme in Food Innovation and Health, you will have the opportunity to participate in the ‘Gastronomic Playground’, which is a student-based association, who among other things arrange events at a high gastronomic level.

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