|Application deadline:||EU/EEA/Swiss Citizens -1 April 2015 ; Non-EU/EEA Citizens -15 January 2015|
|Tuition fee:|| |
|Start date:||September 2015|
|Credits (ECTS):||120 ECTS|
|Duration full-time:||24 months|
|Delivery mode:||On Campus|
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In the two-year Food Science and Technology programme you will learn about the challenges associated with food production, food safety , food quality and health. Choose between the programmes specialisations: Dairy Science and Technology, Brewing Science and Technology, Food Safety, Process Analytical Technology, Sensory Science and individual specialisations.
The programme is offered in English.
Food, quality and safety are much debated topics in our society and are important issues for the individual consumer.
The rapid development which has taken place in recent decades within technology and biological science has created completely new ways of producing and processing foods. And large parts of the world are looking to Denmark when it comes to the development of foods. Food should offer experiences, eliminate lifestyle diseases, be sustainable and be produced under safe conditions.
With a degree from the MSc programme in Food Science and Technology, you will be an expert in developing the foods of the future.
Choose between five different specialisations - Dairy Science and Technology, Brewing Science and Technology, Food Safety, Process Analytical Theory and Sensory Science - or create your own tailor-made Individual Specialisation from the list of couorses.
Profile and Career
If you are interested in how foods are developed, what they consist of and how you can manage a production process from raw materials to finished product, the MSc programme in Food Science and Technology is what you are looking for.
A degree in food science and technology enables you to work on the challenges associated with food production, food safety, food quality and health. And you are able to develop foods based on gastronomic know-how and consumer knowledge.
Increasing technologicalisation has made food production extremely complex, and there is a growing need for highly qualified food science graduates who can grasp and apply the new technologies.
As a graduate from the MSc programme in Food Science and Technology, you are, among other things, also able to:
* Account for the handling of raw materials and the processing principles behind one or more of the foods meat, dairy products, grain products and vegetables.
* Maintain up-to-date knowledge on international food legislation and quality control systems.
* Participate in public debates on food research and the importance of the food industry for society in general.
The food industry is one of Denmarks most important sectors, and many opportunities exist for food science graduates. Also, increasing technologicalisation has made food production extremely complex, and there is a growing need for highly qualified graduates who can grasp and apply the new technologies.
* You can, for example, work with product development, quality management and company management in food companies.
* You can become involved in developing new and healthy foods or working to prevent undesirable bacteria from entering the products.
* As the programme is taught in English and the food industry is globally oriented, the programme gives you a solid foundation for an international career.
You can read more about career opportunities in connection with the individual specialisations at the programme structure page.
The MSc programme in Food Science and Technology consists of compulsory courses, elective courses and thematic courses building on the knowledge you have acquired on food issues and food production.
At a high academic level, you learn about, for example, food chemistry, microbiology, food technology, nutrition, physiology, pharmacology, pathology, gastronomy and consumer choices.
Teaching in the MSc programme in Food Science and Technology
Instruction is in the form of lectures, seminars, practical and theoretical exercises, and there will also be a good deal of project work. You will be working both independently and in project groups.
You will be in contact with the real world as you will be working with the challenges that are also important outside the Universitys walls.
There is a well-established collaboration between the students and the business community that ensures excellent prospects for internships or project collaborations, providing you with a unique experience and a good network.
The programme will give you ample opportunity to strengthen your international competences, for instance through study trips abroad.
You can either follow a general track or choose a number of specialisations:
* Dairy Technology
* Brewing Science and Technology
* Food Safety
* Process Analytical Technology
* Sensory Science
* Individual Specialisation
You finish your MSc studies by writing a thesis, which is a large scientific project corresponding to six or nine months of instruction. You can write your thesis on your own or in a group. You gain the title Master of Science (MSc) in Food Science and Technology (in Danish: cand.techn.al.).
The thesis is often based on a specific problem from a food company or a research project.
Examples of theses:
* Quick method for determining salmonella
* New methodology for determining the fat content in whole milk powder
* What constitutes good eating quality in pork, and how do consumers perceive this?
* Addition of antioxidants to packaging
It is also possible to study abroad during your degree. You can choose to study abroad for one or two semesters or for a shorter period of time; for instance you can take a summer school course.
Applicants who have completed a bachelors degree in Food Science with the core module Food, Quality, and Technology from The Faculty of Science are directly qualified for admission to the MSc programme in Food Science and Technology.
The following applicants are qualified to apply: Applicants with a bachelor's degree in the Natural Sciences or a bachelor's degree in Human Nutrition from Ankerhus Seminarium or Suhr's Seminarium. However, all applicants must have qualifications equivalent to the bachelors programme in Food Science within the areas of:
* Mathematics (7,5 ECTS)
* Statistics (7,5 ECTS)
* Chemistry (15 ECTS)
* Microbiology (15 ECTS)
* Biochemistry (7,5 ECTS)
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:
* Applicants that have completed a brewing internship as part of their BSc in Food Science
* The amount of ECTS in the subject area of technology on the qualifying bachelors 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.
To gain admission to an MSc in the English language, non-Danish applicants must document qualifications on par with the Danish secondary school English level B'. The Faculty of Science accepts the following 3 ways of documenting this:
* English is your native language. The Faculty of Science at the University of Copenhagen, accepts The University of Purdue view that citizens of the following countries are exempted from taking an English Language Proficiency exam: Anguilla, Antigua, Australia, Bahamas, Barbados, Barbuda, Belize, British Virgin Islands, Canada (except Quebec), Dominica, Grand Cayman Islands, Grenada, Guyana, Irish Republic, Jamaica, Montserrat, New Zealand, St. Kitts & Nevis, St. Lucia, St. Vincent & the Grenadines, Trinidad & Tobago, Turks & Caicos Islands, United Kingdom: England, Northern Ireland, Scotland, & Wales and United States of America
If you are citizen of one of the above countries, you are not required to submit any proof of English proficiency. Your copy of your passport will suffice as sufficient proof.
* Prior studies completed in the English language/in an English speaking country. For example, if you have studied your Bachelor degree in England you are not required to complete an English language proficiency exam. We ask such students to provide a signed statement from the Educational institution (with the institution's stamp on it) stating that English is the main language of instruction. Furthermore, applicants from Nordic countries (Denmark, Sweden, Norway, Finland and Iceland) do not need to provide proof of English language proficiency.
* Applicants with English as their second language (except Scandinavians) must pass an IELTS, TOEFL or Cambridge Advanced English test before being admitted. The Faculty of Science, University of Copenhagen, accepts the following tests and scores:
* IELTS-test (British Council) with a minimum score of 6.5
* Computer-based TOEFL-test with a minimum score of 213 points
* Paper-based TOEFL-test with a minimum score of 560 points
* Internet-based TOEFL-test with a min score of 83 points
Language tests older than 2 years are not accepted (from the application deadline).
|TOEFL paper-based test score :||560|
|TOEFL iBT® test:||83|
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