M.Sc. Food Science and Technology
University of Copenhagen
| Application deadline: | EU/EEA: April 1; Non-EU/EEA: January 1 |
| Tuition fee: |
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| Start date: | September 2013 |
| Credits: | 120 ECTS |
| Duration full-time: | 24 months |
| Languages: |
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| Location: |
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| Delivery mode: | On Campus |
| Educational variant: | Full-time |
Description
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 are an expert on developing the foods of the future.
The language of the study programme is English.
Profile
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 MSc programme in Food Science and Technology has been selected as one of the University of Copenhagens COME (Copenhagen Master of Excellence) programmes.
Career opportunities
The food industry is one of Denmarks most important sectors, and many opportunities exist for food science graduates.
- 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.
Contents
Structure
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.
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 can also specialise within:
- EM Food of Life
Thesis
You finish your MSc studies by writing a thesis, which is a large scientific project corresponding to six or nine months of teaching. 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
Food, quality and safety are much debated in our society. The advances that have taken place in recent decades within technology and biological science have created completely new ways of producing and processing foods. 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.
Teaching on the MSc programme in Food Science and Technology
Instruction is in the form of lectures, seminars, practical and theoretical exercises, and there will 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, e.g. through study trips abroad.
When and how can I apply?
- Applicants with a BSc degree from Denmark must apply before 1 April to start the programme the following September.
- Applicants from Scandinavia, the EU and Lichtenstein must apply before 1 April to start the programme the following September.
- Applicants from countries outside Scandinavia and the EU must apply by 1 January to start the programme the following September.
Requirements
To get admitted to the MSc programme, you must have a degree from a relevant BSc programme.
The BSc programme in Food Science gives direct access to the MSc programme in Food Science and Technology:
Students with other BSc degrees in natural science and health science can also apply for admission.
In order to qualify for admission to the programme, a special combination of elective subjects is required, corresponding to the BSc degree in Food Science: Mathematics (7.5 ECTS), statistics (7.5 ECTS), chemistry (15 ECTS), microbiology (15 ECTS) and biochemistry (7.5 ECTS).
Among the Faculty's own BScs, BScs in Natural Resources and Biology-Biotechnology, among others, qualify for admission to the programme.
English Language Requirements
| IELTS band: | 6.5 |
| TOEFL paper-based test score: | 550 |
| TOEFL computer-based test score: | 213 |
| TOEFL internet-based test score: | 79 |
Funding
The Faculty of Science will not be awarding any scholarships for the academic year 2013/2014.
Please note that many scholarships are offered by companies or organisations, it can be worthwhile to research your particular options from your home country.
You are normally required to take an English Proficiency Test if you come from a non-English speaking country.
Most European Universities recognise the IELTS test.
More information on IELTSContact
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