Master's Programmes- Department of Food Science (FOOD.KU) – University of Copenhagen

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Department of Food Science > Education > Master of Science

Master's Programmes (MSc)

Master of Science in Food Innovation and Health
Master of Science in Food Science and Technology
Specialisations in Food Science and Technology

Master of Science in Food Innovation and Health

As a graduate from the MSc programme in Food Innovation and Health, you will contribute to developing healthier and better tasting food based on scientific principles.

Our consumption of food has changed. Today, more and more of our meals are already partially or fully prepared before we set foot in the kitchen. At the same time, obesity and malnourishment are growing problems in society.

The programme combines knowledge about food chemistry, food culture, sensory, consumer perception of food and meals, and gastronomic techniques – and teaches you how to use this knowledge in an innovative way.

You will be able to advise and collaborate with companies and health authorities in the food area. Your expertise will also give you a unique opportunity to shape the food culture of tomorrow.

The programme is in English.

Learn more about Food Innovation and Health (studies.ku.dk).

Master of Science in Food Science and Technology

As a graduate from the MSc programme in Food Science and Technology, you will be able to control a production cycle from raw material to final product, taking into account both food safety and food quality.

The rapid development within technology and natural sciences has created completely new ways of producing and processing foods. Hence, there is a growing need for highly trained specialists.

The food industry is one of Denmark’s most important industries, and those with a food education have numerous options.

You can choose between three specialisations in the Master's programme in Food Science and Technology, see below.

The programme is in English.

Learn more about Food Science and Technology (studies.ku.dk).

Specialisations in Food Science and Technology