MSc in Molecular Nutrition and Food Technology

Aarhus University

Program Description

MSc in Molecular Nutrition and Food Technology

Aarhus University

MSc in Molecular Nutrition and Food

FOOD QUALITY AND HUMAN HEALTH

A CROSS-DISCIPLINARY APPROACH

As the media remind us on a daily basis, we are what we eat - there is a link between the composition and quality of the food we eat and our health.

Graduate programmes in food technology and molecular nutrition are usually two separate degrees. At Aarhus University, these disciplines are combined. With the MSc in Molecular Nutrition and Food Technology, students will acquire the tools and knowledge required to develop nutritious foods – foods designed to reduce the risk of developing the lifestyle diseases of obesity, diabetes, heart disease, allergies, and cancer.

The combined nature of this programme allows students to gain a holistic understanding of the importance of food for human health. The degree provides knowledge of molecular biology and technical skills at the juncture between food technology, nutrition and health. Students will understand food production all the way down to the molecular level, such as how new processing methods can affect the functional characteristics of food – an important skill for those wanting to work with research and development in the food sector.

CAREER PROFILE

This degree prepares students for careers within the food industry, mainly in R&D, with private companies or in government agencies. Many become researchers, teachers or consultants.

ADMISSION REQUIREMENTS

Students should have a strong science background with some molecular biology content. Biochemistry and food science majors may also apply. Students should be innovative and intellectually curious.

“My project is studying protein from potatoes. The protein is a by-product that is left behind when the starch and fibres have been removed. I isolate the protein and it can subsequently be used in all types of food. In sausages, for example, the aim is to replace animal meat and fat with vegetable protein. This would be more environmentally sustainable and cheaper for both companies and consumers. You can do the same when you produce mayonnaise, or possibly even chocolate-coated marshmallows. Here you can use potato protein to partially or completely replace protein from eggs.”

JESPER MALLING SCHMIDT

MSc in Molecular Nutrition and Food Technology

PhD student, Department of Food Science, Aarhus University

Place Of Study

Aarhus

Annual Tuition Fee

EU/EEA/Swiss citizens: FREE

Others: EUR 13,500

This school offers programs in:
  • English


Last updated February 15, 2016
Duration & Price
This course is Campus based
Start Date
Start date
Sept. 2016
Duration
Duration
4 semesters
Full time
Price
Price
13,500 EUR
Information
Deadline
Start date Sept. 2016
Place
Denmark Aarhus
Application deadline Request Info
End date Request Info
Duration 4 semesters
Price 13,500 EUR
EU/EEA/Swiss citizens: FREE