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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... Read more
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.
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 bioenergy, organic farming, food
quality, farm animal production, and plant production.
Sustainability is a fundamental
principle. The goal is to seek solutions that contribute to environmentally and
economically sustainable development of the agricultural and food industries.
IN THE RANKINGS
Agricultural sciences by subject at Aarhus University rank twenty-second in the world in the 2020 US News Best Global Universities ranking, and in the 2019 National Taiwan University ranking are nineteenth in Agricultural Sciences by subject. Agriculture and Forestry at AU is ranked thirty-fifth in the 2020 QS World University Rankings by subject.
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... Read more
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.
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 bioenergy, organic farming, food
quality, farm animal production, and plant production.
Sustainability is a fundamental
principle. The goal is to seek solutions that contribute to environmentally and
economically sustainable development of the agricultural and food industries.
IN THE RANKINGS
Agricultural sciences by subject at Aarhus University rank twenty-second in the world in the 2020 US News Best Global Universities ranking, and in the 2019 National Taiwan University ranking are nineteenth in Agricultural Sciences by subject. Agriculture and Forestry at AU is ranked thirty-fifth in the 2020 QS World University Rankings by subject.
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.
2 Years
Aug
Jan
Tuition fees
Domestic
0 EUR
International
16,300 EUR
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
MSc in Molecular Nutrition and Food Technology
Aarhus Campus, Aarhus, Denmark
# =126QS Subject Rankings
24 monthsProgram duration
16,300 EURTuition Fee/year
Biological SciencesMain Subject Area
Program overview
Main Subject
Biological Sciences
Degree
MSc
Study Level
Masters
Study Mode
On Campus
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...
Read more
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.
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 bioenergy, organic farming, food quality, farm animal production, and plant production.
Sustainability is a fundamental principle. The goal is to seek solutions that contribute to environmentally and economically sustainable development of the agricultural and food industries.
IN THE RANKINGS
Agricultural sciences by subject at Aarhus University rank twenty-second in the world in the 2020 US News Best Global Universities ranking, and in the 2019 National Taiwan University ranking are nineteenth in Agricultural Sciences by subject. Agriculture and Forestry at AU is ranked thirty-fifth in the 2020 QS World University Rankings by subject.
Read lessProgram overview
Main Subject
Biological Sciences
Degree
MSc
Study Level
Masters
Study Mode
On Campus
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...
Read more
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.
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 bioenergy, organic farming, food quality, farm animal production, and plant production.
Sustainability is a fundamental principle. The goal is to seek solutions that contribute to environmentally and economically sustainable development of the agricultural and food industries.
IN THE RANKINGS
Agricultural sciences by subject at Aarhus University rank twenty-second in the world in the 2020 US News Best Global Universities ranking, and in the 2019 National Taiwan University ranking are nineteenth in Agricultural Sciences by subject. Agriculture and Forestry at AU is ranked thirty-fifth in the 2020 QS World University Rankings by subject.
Read lessAdmission Requirements
Tuition fees
Domestic
International
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
Get answers to all your questions about scholarship applications, including tips on how to find scholarships and chances of success.
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