Food Innovation and Health

专业介绍

About the programme

At the MSc programme in Food Innovation and Health you will be working with the development of healthy, sustainable, and tasty products.

You study food science, food innovation, and product development, within disciplines such as nutrition, Food Design Thinking, consumer science, food chemistry, gastronomy, food sociology and sensory science.

The programme is offered in English.

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 drinks, and of the theories of composing food and meals.

You 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 a plant-based diet, it is possible to work with sustainability. An innovative collaboration with external parties is also possible; former students have developed meatballs with seaweed, tempeh with legumes, snack bars with insects, sausages with plant proteins, or made products based on food waste such as crisps from brewers’ spent grain.

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

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.

You will have the opportunity to participate in the ‘Gastronomic Playground’ (links to a Danish Facebook-site), a student-based association, which, among other things, arranges events at a high gastronomic level.

The group has access to a large gastronomic laboratory (an 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.