Food Science and Technology

Description 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 programme's specialisations: Dairy Science and Technology, Brewing Science and Technology, Food Safety, Process Analytical Theory and individual specialisations. 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. and you can choose between five different specialisation: Dairy Science and Technology , Brewing Science and Technology , Food Safety , Process Analytical Technology , and individual specialisations . Read more about the structure of the programme and the specialisations . Career Opportunities The food industry is one of Denmark’s 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. Admission A number of specified bachelor degrees make you qualified to apply to the MSc programme in Food Science and Technology. Read about the specific admission requirements here. In addition, documentation may be required verifying that your proficiency in English is at a specified level. Read about the language requirements of University of Copenhagen. To find out whether the level of your foreign certificate or diploma satisfies the general entry requirements, you should contact Faculty of Science at University of Copenhagen directly.the e-mail address is studentservices@science.ku.dk Application takes place via an online application portal. To find out how and when to apply, see this page. Tuition There is no tuition fee for full-time degree students from the EU, EEA, or Switzerland. Students within an exchange programme are not required to pay tuition. Further Information Read more about University of Copenhagen and student life at the Faculty . Watch a video about studying Food Science and Technology at University of Copenhagen . Follow us on Facebook. Information from the Danish Agency for Higher Education can be located at http://ufm.dk/en You will find information about the Danish assessment of foreign qualifications in Guide to diploma recognition About the Educational System in general visit the section The Danish Higher Education System

General Denmark requirements for this degree level. The institution must confirm the final programme checklist.

• A completed qualification appropriate for Master's Degree.
• Academic transcripts and any programme-specific assessment requested by the institution.
• Final requirements must be confirmed for the applicant's education system and intake.

Confirm the accepted English-language evidence with the institution for the selected intake.

Preparation checklist; final document rules and certified translations are confirmed during application review.

This programme is recorded as accredited in the central catalogue.