Programme Structure

The teaching takes the form of a varied combination of lectures, workshops, and practical and theoretical exercises. The compulsory courses include practical work in food labs.

During the first year, you follow a number of compulsory courses. In the second year, you have the option of taking elective courses from the wide range on offer at the University of Copenhagen. 

Collaboration with companies and institutions in the food sector is a high priority for the study programme. The courses therefore include presentations by people who work with issues related to the programme’s subject areas. Some courses include visits to companies and institutions.

Do a Project in Practice or Study Abroad

You can also immerse yourself in projects of all sizes, individually or in groups. In these projects, you can work on specific topics in collaboration with private companies or public-sector organisations – read more about doing a project in practice here.

You can also use some of your elective courses to study abroad.

Master’s Thesis

The programme concludes with a master’s thesis of your choice worth 30 or 45 ECTS (corresponding to six or nine months of study). The thesis is written either individually or in groups, usually on a specific research problem related to a company or institution in the food sector. 

Examples of thesis subjects:

  • Local Food Supply: What is the potential for establishing local food supplies for public-sector institutions in the City of Copenhagen?
  • Food Waste in Restaurants: Working with companies to develop tools to minimise food waste.
  • The Food Legislation From the Perspective of Small Producers: How do small producers view co-operation with the Danish Veterinary and Food Administration, and how does this affect the implementation of new legislation concerning small producers?
  • Meat Consumption Among Single Men: Which attitudes and practices does this population group have when it comes to meat consumption?
  • Food Strategies and Networks in Local Municipalities: What actions and efforts promote local authorities’ food initiatives and support sustainable development?
  • Food Experiences at Festivals: What are the food practices of festival-goers? What influences people’s food choices at a temporary event?
  • Consumption of Organic Fish: Questionnaire survey of attitudes and taste test.

 

The programme can be structured in two ways, depending on the size of your thesis:

Programme Overview, Thesis 30 ECTS

Compulsory courses: 60 ECTS
Elective courses: 30 ECTS
Thesis: 30 ECTS

Block 1 Block 2 Block 3 Block 4
Year 1 Food Systems and Transition Innovation in Food Systems Food Concept Design Project in Sustainable Diets, Food Systems or Food Consumption
Introduction to Social Science Methods The Sociology of Food and Eating Meal Systems and Technology Meal Consumer Research
Year 2 Elective course Elective course Thesis
Elective course Elective course

One block each year equals nine weeks of study and 15 ECTS.

Programme Overview, Thesis 45 ECTS

Compulsory courses: 60 ECTS
Elective courses: 15 ECTS
Thesis: 45 ECTS

One block each year equals nine weeks of study and 15 ECTS.