Molecular Nutrition and Food Technology – (M.Sc.)

The MSc programme Molecular Nutrition and Food Technology furnishes you with knowledge in molecular biology and scientific qualifications in the intersection between food technology, nutrition and food-related health.

We are what we eat. Whether it is a health guru or a medical adviser encouraging overweight people to tackle their problems by running up stairs or changing their diets, the key message is that there is a link between the composition and quality of the food we eat and our health.

With a degree in Molecular Nutrition and Food Technology you acquire the tools and knowledge required to develop nutritious foods, and foods that can reduce the risk of developing lifestyle diseases such as obesity, diabetes, heart disease, allergy and cancer.

The programme is research-based and interdisciplinary with a holistic understanding of the importance of food for human health. As a student at this programme you will gain insight into the effect of new processing methods on the functional characteristics of foods. The programme furnishes you with knowledge in molecular biology and scientific qualifications in the intersection between food technology, nutrition and food-related health.

Biotechnology and food

There is a growing demand for using biotechnological techniques for modifying food components.

In the future there will be a considerable focus on developing tailor made food. This requires exhaustive knowledge of molecular changes and interactions and how they affect the functional qualities of the food.

As a Molecular Nutrition and Food Technology student you will acquire knowledge of molecular biology and skills in the intersecting areas of food technology, nutrition, and health. You will also learn about controlling innovative processes and about consumer preferences, for example with regard to adopting new technology.

Profile

As a student at this MSc programme you specialise within the molecular biology subject area, you and will acquire an understanding of the effect of manufacturing processes on the functional characteristics of food and in this way obtain an insight into the interaction between the nutritional quality of food and human health.

The programme comprises the following main issues:

* Nutritional physiology
* Human health
* Lifestyle diseases
* Bioactive components
* Functional foods
* Raw material quality
* Processing methods
* Enzymology and food structures and functionality

Through lectures, training, project assignments and excursions you will achieve scientific, analytical and methodical qualifications.

Professional Aim

The programme aims at a career in research and development within food and food ingredient enterprises and public enterprises and also at management and administrative functions in such enterprises.

You will obtain knowledge of:

* Food quality
* Food technology processes
* Bioactive compounds
* Functional foods
* Use of enzymes in food production
* Correlation between molecular structures and food functionality
* Physiology and immunology of the gastrointestinal tract
* Metabolism and regulation of nutrients
* Lifestyle diseases
* Special nutritional requirements with specific population groups
* Correlations between degree of processing and the nutritional and health quality of food
* Consumer preferences in relation to development of new health-promoting products or products with new functionality

The degree can also be the steppingstone to a research career, where you can apply to join the university PhD programme either after the first year of the MSc degree or following the completion of the thesis.

Interdisciplinary and International MSc Programme

The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four faculties at Aarhus University. The courses are taught by experts in their fields and as a student you are therefore sure to receive the newest, most relevant and topical knowledge.

You will become specialised in the area of molecular biology and may be attached to relevant research groups at one of the four faculties in connection with your thesis and project work. Another option is for you to write your thesis at a research or development department in the food industry.

The topics of the degree are global and with the considerable Danish expertise and experience in this area the degree attracts students from abroad. We therefore guarantee that you will be challenged on both the scientific and social levels as you will have many fellow students from various nations. It also means that you will be taught in English.