MSc Programme in Food Science and Technology

Graduation confers the degree Master of Science (MSc) in Food Science and Technology. In Danish: Cand.techn.al. (candidatus/candidata technologiae alimentariae).

  

Food Science master’s graduates who have specialised within dairy technology and passed the dairy industry practical training have the right to the additional title cand.techn.al./Dairy Technologist - in Danish cand.techn.al./Mejeriingeniør.

 

Food Science master’s graduates who have specialised within brewing science and technology and passed the required practical training in the brewing industry will be eligible for the additional title Brygmester/Diploma Master Brewer, administered by the Scandinavian School of Brewing.

 

Chapter 1. The programme’s objective and competence profile

1.1 The programme’s objective

 

The main objectives of the programme are:

• to qualify students to undertake independent professional functions on the basis of their scientific and technical knowledge
• to provide an insight into theoretical and experimental scientific methods
• to qualify students to participate in scientific development work

1.2 The programme’s general profile

 

The programme is offered in partnership between the Technical University of Denmark (DTU) and the Faculty of Life Sciences (LIFE) University of Copenhagen. The specialisation in Process Analytical Technology is offered in partnership between the Faculty of Pharmaceutical Sciences (PHARMA) and the Faculty of Life Sciences (LIFE) University of Copenhagen. The programme is taught in English in an international environment with foreign students.

  

The M.Sc. programme at Faculty of Life Sciences offers four specific specialisations within the area of Food Science and Technology, where the compulsory course work is targeted towards specific industries or disciplines. It is also possible to follow an individual specialisation, where courses from several areas within food science and technology can be combined to obtain a more individual profile, and with the opportunity to select more course work within areas that are not offered as a specific specialisation.

 

The current specialisations are:

 

1. Dairy Technology

2. Brewing Science & Technology

3. Food Safety

4. Process Analytical Technology

5. Sensory Science

6. Individual Specialisation

 

The programme is set at 120 credits and includes 90 credits within compulsory courses (incl. thematic courses), core courses and thesis, and 30 credits within elective courses.

 

The Technical University of Denmark is also offering a programme in Food Science and Technology.

  

1.3 The programme’s employment prospects

 

The master’s programme in Food Science and Technology provides the competence required to undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. The programme also provides the competence required to undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work.

 

1.4 The programme’s competence profile

 

During the Master’s programme students must obtain the knowledge, skills and competences described below. These qualifications are obtained partly through participation in core modules, partly by following one of the specific lines of specialisations or by creating an individual competence profile by unique combinations of the core courses. Furthermore, students obtain a number of individual qualifications through the participation in elective courses and the preparation of a master’s thesis.

 

1.5 After completing the specialisation in Dairy Technology the graduate should be able to:

 

1.5.1 Knowledge

• Describe unit operations in the dairy industry and how these affect the properties and components of milk, including equipment, mass balances and energy requirements
• Describe the physical chemistry behind the stabilization of milk and milk products
• Give a detailed account of the physiology and genetics of lactic acid bacteria of relevance to foods, as well as basic genetic manipulation of lactic acid bacteria
• Give a detailed account of important organisms and pathogens involved in the spoilage of dairy products, incl. techniques for detecting and quantifying bacteriophages
• Give a detailed account of the relevant aspects of chemistry, biochemistry, microbiology, physics and technology in relation to the production of cheese
• Describe the basic economic principles of relevance to the production and processing of milk
• Describe food safety management using HACCP according to international systems on food safety management

1.5.2 Skills

• Apply and evaluate methods for assessing the quality of milk, cheese and processed milk products
• Apply principles of physical chemistry to the processing of liquid, fermented and concentrated dairy products
• Work in a microbiological laboratory with physiological and molecular methods, as well as handling simple bioinformatics tools
• Structure reports from practicals and handle treatment and discussion of obtained data
• Apply HACCP for food safety management

1.5.3 Competences

• Interact with professionals in the dairy industry and associated organizations
• Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective
• Relate knowledge from all basic sciences to the entire production chain for dairy products
• Evaluate how the final product quality is affected by all stages in the chain from farm to table
• Evaluate whether existing and new control strategies are appropriate in order to achieve safe foods
• Use and evaluate literature in relation to dairy processes

1.6 After completing the specialisation in Brewing Science and Technology the graduate should be able to:

 

1.6.1 Knowledge

• Describe unit operations in the brewing industry and how these affect the properties of beer, including equipment, mass balances and energy requirements
• Give a detailed account of the relevant aspects of chemistry, biochemistry, physics and technology in relation to the production of beer
• Give a detailed account of the physiology and handling of brewing yeast, incl. fermentation theory
• Give a detailed account of important organisms involved in the spoilage of beer incl. detection techniques

1.6.2 Skills

• Apply and evaluate methods for assessing the quality of beer
• Select and apply methods and theories that can be utilised in the brewing industry
• Execute independent practical experiments
• Assess possibilities and limitations in the application of theories and methods
• Structure reports from practicals and handle treatment and discussion of obtained data
• Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge
• Communicate effectively to specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools

1.6.3 Competences

• Critically evaluate current research and advanced scholarship in brewing science & technology, and propose new hypotheses
• Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective
• Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments
• Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research
• Participate in public discussions of the impact of beer production

1.7 After completing the specialisation in Food Safety the graduate should be able to:

 

1.7.1 Knowledge

• Give a detailed account of food safety in the entire food production chain, including microbial and non-microbial hazards in relation to safety of fresh and processed foods
• Maintain an updated knowledge on international food legislation and quality control systems
• Identify and describe the tools used for identification and problem-solving in relation to food safety
• Describe common preservation principles and the microbiological response to different preservation stresses in detail
• Describe the principles and tools of predictive microbiology, and risk assessment

1.7.2 Skills

• Apply and evaluate methods to monitor hygienic measures
• Apply HACCP through microbiological knowledge
• Execute independent practical experiments
• Assess possibilities and limitations in the application of theories and methods
• Structure reports from practicals and handle treatment and discussion of obtained data.
• Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge
• Apply the principles behind hygienic factory layout and equipment design
• Communicate the role of hygiene in food safety and spoilage

1.7.3 Competences

• Critically evaluate current research and advanced scholarship in food science and propose new hypotheses
• Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective
• Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environment
• Participate in public discussions concerning the interplay between different stakeholders and decision makers regarding food safety
• React on food safety issues including recommendations for correcting actions and communication of these recommendations to decision makers at each step in the food production chain
• Reflect on and incorporate cultural, societal, ethical and economic elements in food safety management

1.8 After completing the specialisation in Process analytical technology, the graduate should be able to:

 

1.8.1 Knowledge

• Account for the treatment of raw materials as well as processing principles within one or several of the following foods: meat, dairy and/or cereals & vegetables
• Describe advanced methodologies applied to food relevant problems
• Describe the critical unit operations used in manufacturing medicinal products
• Describe quality systems, risk management techniques and plant design of pharmaceutical manufacturing sites
• Describe sampling and instrumental issues in relation to common spectroscopic sensors
• Describe the necessary prerequisites for evaluating and choosing different sensor systems for measuring specific quality and process characteristics
• Describe the possible approaches for mathematical and statistical modelling and validation of mathematical process or product monitoring model including their relevance for given problems
• Describe the consequences of different production designs in relation to process monitoring

1.8.2 Skills

• Plan and conduct experiments in food, feed, bio- and pharmaceutical production using advanced sensor systems, experimental design and chemometric modelling
• Monitor, optimize and diagnose production, scale-up and quality control based on the above
• Automate and transfer laboratory analyses to near-process measurements
• Assess possibilities and limitations in the application of theories and methods
• Structure reports from practicals and handle treatment and discussion of obtained data
• Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge

1.8.3 Competences

• Critically evaluate and assess scientific literature in relation to production and process optimization and monitoring in food and pharmaceutical science
• Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective
• Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments
• Discuss and expand on process insight and chemical knowledge in relation to solving process deficiencies
• Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research
• Participate in public discussions of the impact of food and pharmaceutical industry on the surrounding community
• Work in a highly cross-disciplinary team and constructively interact with and affect the work of chemists, engineers, process operators and decision makers

1.9 After completing the specialisation in Sensory Science, the graduate should be able to:

 

1.9.1 Knowledge

• Know the advantages and drawbacks of using humans as measuring instruments
• Understand relationships between chemical physical properties and sensory perceived properties
• Have an insight into the psychology and neurobiology of consumer preferences, choice, acceptance and habits
• Understand relationships between product characteristics, situational context and the human perception and emotion
• Be familiar with the methodology used within sensory, instrumental and consumer product testing
• Know about the statistical analyses applied to sensory and consumer data

1.9.2 Skills

• Critically assess scientific literature within sensory and consumer science and select sensory methods for specific purposes
• Design and conduct analyses and give interpretation to sensory and consumer experiments
• Cope with the ethical issues connected to the research
• Communicate in a constructive and effective manner with test subjects, experts and stakeholders about various disciplines

1.9.3 Competences

• Place sensory science in the broader context of humanities and natural sciences and technology
• Analyse and interpret results of a sensory experiment in a correct manner and translate research findings into practical solutions
• Work in multidisciplinary project teams consisting of technologists, nutritionists, marketers, product developers, etc.

1.10 After completing the individual specialisation, the graduate should be able to:

 

1.10.1 Knowledge

• Define relevant methods for quantitative chemical analysis of food quality
• Recognize important reactions and mechanisms in foods and describe how these may affect the quality of foods based on food chemistry principles
• Give a detailed account of the principles behind food fermentations, as well as the impact on nutrient composition, flavour and food safety
• Display overview of specific interactions of food components and use analytical data to describe the changes during processing
• Maintain an updated knowledge on international food legislation and quality control systems

1.10.2 Skills

• Perform quantitative chemical analysis of specific components in foods
• Isolate and identify the predominant microorganisms in fermented food and beverages i.e. lactic acid bacteria, Bacillus spp., yeasts and moulds
• Explain the mechanisms by which other components in food influence the behaviour and reactivity of key components in foods
• Execute independent practical experiments
• Assess possibilities and limitations in the application of theories and methods
• Structure reports from practicals and handle treatment and discussion of obtained data
• Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge
• Communicate effectively to specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools

1.10.3 Competences

• Critically evaluate current research and advanced scholarship in food science and propose new hypotheses
• Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective
• Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments
• Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research
• Participate in public discussions of the impact of food research and food industry on the surrounding community
• Apply theory and knowledge on the properties of food components to understand important reactions and mechanisms in food chemistry

  

Chapter 2. Degree programme content

2.1 Content

 

 

The specialisation in Dairy Technology

 

Year 1	Block 1	Introduction to Dairy Technology
	Block 2
	Block 3	Milk Processing	Thematic Course: Dairy Process and Equipment
	Block 4	Dairy Product Technology

 

Year 2	Block 1	International Legislation and Quality Management	Fermented Food and Beverages
	Block 2	Cheese Technology	Starter and Non-starter Cultures
	Block 3	Thesis (30 or 45 credits)
	Block 4

 

 

	Compulsory courses and thesis
	Elective courses

The following courses are compulsory:

 

270003     Cheese Technology - 7.5 credits

270022     Milk Processing - 7.5 credits

270031     Starter and Non-starter Cultures for Dairy Products - 7.5 credits

270060     Thematic Course: Dairy Process and Equipment - 15 credits

270064     International Legislation and Quality Management* - 7.5 credits

270075     Dairy Product Technology - 7.5 credits

270088     Introduction to Dairy Technology** - 7,5 credits

270112     Fermented Food and Beverages (or 270017 Lactic Acid Bacteria  Microbiology***) - 7.5 credits

 

* Students who have followed the course 270064 International Legislation and Quality Management as a part of their bachelor degree are not required to take the course. The students must take elective courses instead.

 

** Students with practical experience equivalent to the dairy practical training are exempt from this course. The students must take elective courses instead.

 

*** The course is no longer available.

 

The thesis (30 or 45 credits) must be dairy-related.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU).

  

Projects in Practice may not be included in the programme. Students may, however, submit a fact-specific application to the Food Study Board for permission to include a project in practice in their MSc programme and the study board will make a decision.

 

 

The specialisation in Brewing Science and Technology

 

Year 1	Block 1	Beverage Technology*	Exploratory Data Analysis/Chemometrics or Fundamentals of Beer Brewing and Winemaking
	Block 2	Brewing 1
	Block 3	Brewing 2
	Block 4	Project in Practice

 

 

Year 2	Block 1
	Block 2
	Block 3	Thesis
	Block 4	Thesis

 

 

c	Compulsory courses
	Thesis
	Elective courses

 

The following courses are included in the specialisation line:

• 270107 Beverage Technology - 7.5 credits
• 270006 Exploratory Data Analysis or 270116 Fundamentals of Beer Brewing and Winemaking - 7.5 credits
• 270108 Brewing 1 - 15 credits
• 270109 Brewing 2 - 15 credits
• 400040Project in Practice - 15 credits (in collaboration with the brewing industry)

* Students with practical experience equivalent to the practical training in the brewing industry are exempt from this course. The students must take elective courses instead.

 

The thesis (30) must be brewing-related.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU).

 

Selection criteria for the specialisation Brewing Science and Technology:

 

Max. student intake: 15 (10 are admitted in February, the rest in September)

If the number of applicants exceeds the maximum student intake, applicant will be prioritised after the following criteria:

 

1. Applicants that have completed a brewing internship as part of their BSc in Food Science 
2. The amount of ECTS in the subject area of technology on the qualifying bachelor’s degree. The subject area is defined as the obligatory DTU courses on the subject-specific course package Food, Quality and Technology or equivalent courses. If there is a need to further prioritise applicants that have an equal amount of ECTS in the before-mentioned subject area, the applicant with the highest grade point average of these course will be selected

If the number of admitted students is less than 10 in February, the extra seats will be transferred to the September intake. Students that apply for the February intake but who do not get admitted to the specialisation, may apply on equal terms with other applicants at the next September intake.

 

If an applicant is not admitted to the specialisation in Brewing Science and Technology, the applicant is given the opportunity to choose another specialisation of the MSc programme in Food Science and Technology.

 

 

The specialisation in Food Safety

 

Year 1	Block 1	Hygiene and Sanitation	International Food Legislation and Quality Management
	Block 2	Control of Food Borne Microorganisms	Chemical Food Safety
	Block 3	Thematic Course: Microbiological and Chemical Food Safety
	Block 4

 

Year 2	Block 1
	Block 2	Risk Analysis in Food Safety (DTU)
	Block 3	Thesis (30 or 45 credits)
	Block 4

 

	Compulsory courses and thesis
	Elective courses

The following courses are compulsory:

 

270064     International Food Legislation and Quality Management *- 7.5 credits

270051     Control of Food-borne Microorganisms - 7.5 credits

270049     Thematic Course: Microbiological and chemical food safety - 15 credits

270054     Hygiene and Sanitation – 7.5 credits

270004     Chemical Food Safety – 7.5 credits

23271       Risk Analysis in Food Safety – 7.5 credits (DTU)

 

* Students who have followed the course 270064 International Legislation and Quality Management as a part of their bachelor degree are not required to follow the course. The students must follow elective courses instead. 

 

The thesis (30 or 45 credits) must be related to food safety issues.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU). 

 

Projects in Practice may not be included in the programme. Students may, however, submit a fact-specific application to the Food Study Board for permission to include a project in practice in their MSc programme and the study board will make a decision.

 

  

The specialisation in Process Analytical Technology

 

Year 1	Block 1	Exploratory Data Analysis/Chemometrics	Process Design of Experiments and Optimation
	Block 2	Advanced Chemometrics	Quantitative Bio-spectroscopy
	Block 3	Thematic Course: Process Analytical Technology
	Block 4

 

Year 2	Block 1	Advanced Manufacturing of Pharmaceuticals (PHARMA)
	Block 2
	Block 3	Thesis (30 or 45 credits)
	Block 4

 

	Compulsory courses and thesis
	Thesis
	Elective courses

 

The following courses are compulsory:

 

270006 Exploratory Data Analysis / Chemometrics - 7.5 credits

270059 Process Design of Experiments and Optimization - 7.5 credits

270078 Advanced Chemometrics - 7.5 credits

270103 Quantitative Bio-spectroscopy - 7.5 credits (replaces 270028)

270058 Thematic Course: Process Analytical Technology - 15 credits

A9051   Advanced Manufacturing of Pharmaceuticals (PHARMA) - 7.5 credits

 

The thesis (30 or 45 credits) must be related to process analytical technology issues.

If a thesis of 30 credits is selected, at least one additional course of 7,5 credits must be selected from the list of core courses described below under the individual specialisation.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU) or the Faculty of Pharmaceutical Sciences (PHARMA).

  

Projects in Practice may not be included in the programme. Students may, however, submit a fact-specific application to the Food Study Board for permission to include a project in practice in their MSc programme and the study board will make a decision.

 

 

The specialisation in Sensory Science

 

This specialisation is a collaboration between Wageningen University (the Netherlands) and the Faculty of Life Sciences (LIFE) of the University of Copenhagen. Students can be admitted from both universities, and the degree will be issued from the university where the student is admitted.

 

Year 1 of this specialisation in Sensory Science consists exclusively of compulsory courses. As shown in the schedule below, the first two study blocks of year 1 are conducted at Wageningen University, whereas the last two study blocks of year 1 are conducted at LIFE. This study plan is common for all admitted students.

  

 

Year 1	Block 1	Conducted at Wageningen University (WU) - 30 credits The 30 credits consists of 5 courses of each 6 credits, see below
	Block 2
	Block 3	Advanced Sensory Methods and Sensometrics - 7.5 credits	Food Choice and Acceptance – 7.5 credits
	Block 4	Thematic Course: Integrated Sensory and Flavour Research – 15 credits

 

Students admitted at KU-LIFE will primarily study at KU-LIFE for Year 2. However, it is possible that part of the thesis work can be conducted at the other university.

In the second year, the student will carry out either a thesis of 45 credits and follow elective coursework for 15 credits, or a thesis of 30 credits and follow elective coursework for 30 credits

 

The following compulsory courses are included in the specialisation line:

 

Wageningen

HNE-30506 Sensory Science I: Principles of Sensory Science 6 credits

FCH-30306 Food Ingredient Functionality 6 credits

PDQ-31806 Product Properties and Consumer Wishes 6 credits

MAT-20306 Advanced Statistics 6 credits

HNE-30606 Sensory Science II: Instrumental Sensory Science 6 credits

 

KU LIFE:

 

270089     Food choice and Acceptance – 7.5 credits

270090     Thematic Course: Integrated Sensory and Flavour Research – 15 credits

270091     Advanced Sensory Methods and Sensometrics - 7.5 credits

A course package of 30 credits consisting of 5 courses of each 6 credits conducted at Wageningen University (WU)

 

The thesis (30 or 45 credits) must be related to sensory science issues.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU). 

 

Projects in Practice may not be included in the programme.  

 

 

The individual specialisation in Food Science and Technology

 

Year 1	Block 1	International Food Legislation and Quality Management	Fermented Food and beverages
	Block 2
	Block 3	Analytical Chemistry
	Block 4	Advanced Food Chemistry

 

Year 2	Block 1
	Block 2
	Block 3	Thesis (30 credits)
	Block 4

 

 

	Compulsory courses and thesis
	Core courses
	Elective courses

 

The individual specialisation include the following elements:

 

Compulsory courses: 30 credits

Core courses (including thematic courses): 30 credits

Elective courses 30 or 15 credits depending on thesis

Thesis 30 or 45 credits

 

The thesis (30 or 45 credits) must be in the area of food science or food technology.

 

The main supervisor for the thesis must be employed at Faculty of Life Sciences (LIFE) or the Technical University of Denmark (DTU). 

 

The following courses are included in the specialisation line:

 

Compulsory courses:

270064 International Food Legislation and Quality Management – 7.5 credits* 

270112 Fermented Food and Beverages – 7.5 credits  

230001 Analytical Chemistry - 7.5 credits

270111 Advanced Food Chemistry – 7.5 credits**

 

* Students who have followed the course 270064 International Legislation and Quality Management as a part of their bachelor degree are not required to follow the course. The students must follow elective courses instead.

** Students who have followed the course 270007 Fødevarekemi - 15 ECTS as part of their bachelor degree are not required to follow the course. The students must follow elective courses instead.

Core courses incl. thematic courses:

The student must choose 30 credits from the following courses:

 

270039 Thematic Course: Meat as a Raw Material - 15 credits

270060 Thematic Course: Dairy Process and Equipment - 15 credits

270049 Thematic Course: Microbiological and Chemical Food Safety - 15 credits

270058 Thematic Course: Process Analytical Technology - 15 credits

270090 Thematic Course: Integrated Sensory and Flavour Research – 15 credits

270003 Cheese Technology - 7.5 credits

270004 Chemical Food Safety – 7.5 credits

270006 Exploratory Data Analysis/Chemometrics - 7.5 credits

270012 Food Enzymes and Applications – 7.5 credits

270013 Food Texture and Functionality – 7.5 credits

270019 Food and Society – 7.5 credits

270021 Meat Production - 15 credits

270022 Milk Processing - 7.5 credits

270025 Physical and Chemical Changes of Food Quality – 7.5 credits

270103 Quantitative Bio-Spectroscopy - 7.5 credits

270030 Sensory and Consumer Science - 7.5 credits

270031 Starter and Non-starter Cultures for Dairy Products - 7.5 credits

270041 Yeasts in Fermented Foods - 7.5 credits

270051 Control of Foodborne Microorganism – 7.5 credits

270054 Hygiene and Sanitation – 7.5 credits

270059 Process Design of Experiments and Optimization - 7.5 credits

270075 Dairy Product Technology - 7.5 credits

270078 Advanced Chemometrics - 7.5 credits

270089 Food Choice and Acceptance – 7.5 credits

270091 Advanced Sensory Methods and Sensometrics – 7.5 credits

270050 Consumer Economics and Policy - 7.5 credits

250009 Cool Climate Viticulture and Enology - 7.5 credits

23271 Risk Analysis in Food Safety – 7.5 credits (DTU)

 

The courses which are approved at DTU as technological specialisations (the master’s degree programme in Food Science and Technology) are approved as elective courses at Faculty of Life Sciences.

 

Projects in Practice may not be included in the programme. Students may, however, submit a fact-specific application to the Food Science Study Board for permission to include a project in practice in their MSc programme and the study board will make a decision.

 

The general specialisation and the specialisation in Meat Science and Technology

From September 2011 and onwards these specialisations are no longer available. Students enrolled at the MSc Programme in Food Science and Technology in or before 2010 who follow one of these specialisations can complete their studies within the frame work of the 2010-11 curricula.

 

Chapter 3. Admission requirements and admission 

3.1 Admission requirements

 

The BSc Programme in Food Science (Fødevarevidenskab) with the core module Food, Quality, and Technology (Fødevarer, kvalitet og teknologi) qualifies graduates directly for admission to the MSc Programme in Food Science and Technology.

 

Students holding a BSc degree other than the BSc in Food Science (Fødevarevidenskab) with the core module Food, Quality, and Technology (Fødevarer, kvalitet og teknologi) are admitted provided that they have equivalent qualifications within the areas:

• Mathematics
• Statistics
• Chemistry
• Microbiology
• Biochemistry

Bachelors from other faculties under University of Copenhagen or from other national and international universities must have equivalent qualifications and their admission will be assessed on an individual basis.

 

3.2 Admission 

 

Students are admitted to the MSc in Food Science and Technology once a year (1 September).