MSc in Food Innovation and Health

The MSc in Food Innovation and Health at the University of Copenhagen is an international program designed to teach students about food culture, sensory quality, food composition, and nutritional problems based on evidence-based health recommendations. The program emphasizes sustainability and innovation in food production, often with a focus on plant-based diets. It combines scientific knowledge with practical exercises, including culinary techniques, consumer science, and entrepreneurship.

Students can shape their education with elective courses aligned with their career goals and finish with a thesis that can be experimental or theoretical. Teaching methods include lectures, problem-based learning, and hands-on practical work such as project groups and participation in gastronomic activities in a large experimental kitchen.

There are options to do projects in practice with companies or institutions and to study abroad through exchange agreements. The program aims to prepare graduates for diverse career paths in the food industry, health promotion, research, consulting, and entrepreneurship.

The structure includes compulsory and elective courses totaling 90 ECTS credits and a master’s thesis of either 30 or 45 ECTS credits spread over two years in four study blocks per year.