Molecular Nutrition and Food Technology

About this programme

We are what we eat. The key message here, from health gurus and medical professionals alike, is that people need to tackle their health problems by eating the right food in the right quantities. Science shows a strong correlation between our health and the composition and quality of the food we eat. The MSc programme in Molecular Nutrition and Food Technology provides you with the tools and knowledge you will require to develop nutritious foods designed to reduce the risks of developing health issues such as obesity, diabetes, heart disease, allergy, and cancer. In addition, you will acquire knowledge of food technology and of processes that affect food sustainability, quality and functionality, as well as consumers’ choice of foods. UNIQUE COMBINATION OF FOOD TECHNOLOGY, NUTRITION AND HEALTH The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four disciplines at Aarhus University – food science, molecular biology, medicine, and business administration. This broad foundation means that you will be taught by experts in these fields, but also that the programme provides a holistic understanding of the path that food takes from field to fork, including raw material quality, ingredients, and food technology. In the programme you will gain insight into how new processing methods affect the functional characteristics of foods. You will acquire a thorough knowledge of molecular biology and technical skills at the all- important juncture between food technology, nutrition, and health. RESEARCH SUPPORT Within the programme, students choose to specialize either in molecular nutrition or food science/technology through their thesis. You can choose to collaborate with relevant research groups in one of the main disciplines in connection with project work and with your thesis. Alternatively, you can choose to write your thesis within an R&D department in a private company in the food industry. STUDENT LIFE Students on this programme are based at the University Park campus in Aarhus, where a number of student organisations arrange academic activities, field trips, celebrations, and social functions. CAREERS Many graduates from the MSc in Molecular Nutrition and Food Technology have pursued careers in R&D. Others have taken up roles within advisory or administrative departments in the food industry, as well as in the public sector. Some graduates have used the MSc as the foundation for an academic career – you can apply for admission to the university’s PhD programme either after the first year of the MSc degree or following completion of your thesis. ADMISSION REQUIREMENTS Students must have a scientific, agricultural, technical scientific, or medical scientific bachelor’s degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry, analytical chemistry, or molecular biology. SELECTION CRITERIA As the Master’s programme admits only a limited number of students each year, meeting the admission requirements does not in itself guarantee admission to the programme. Student places are allocated on the basis of an overall assessment. In evaluating qualified applicants, the admissions committee assesses applicants according to the following criteria: academic background; overall grade level of bachelor’s degree; grades achieved on relevant courses; and relevant courses (measured in credit units) included in the bachelor’s degree. Relevant courses include core courses within the subject areas of molecular biology, biochemistry, cell biology, food chemistry, organic chemistry, analytical chemistry. A WORLD RESEARCH LEADER Aarhus University’s research in Agricultural and Food Sciences is cutting edge and puts it in the front rank of agricultural science institutions worldwide. The core areas of research are climate and natural resources, environment and