Molecular Nutrition and Food Technology
Description of Scientific Framework for the MSc programme in Molecular Nutrition and Food Technology
Purpose
The MSc programme in Molecular Nutrition and Food Technology is a research-based and interdisciplinary education, and it furnishes the graduates with knowledge in molecular biology and scientific qualifications in the intersection between food technology, nutrition and food-related health.
Profile
The students will specialise within the molecular biology subject area, and will acquire an understanding of the effect of manufacturing processes on the functional characteristics of food and in this way obtain an insight into the interaction between the nutritional quality of food and human health. The education comprises the following main issues: Nutritional physiology, human health, lifestyle diseases, bioactive components, functional foods, raw material quality, processing methods, enzymology and food structures and functionality. Through lectures, training, project assignments and excursions the student will achieve scientific, analytical and methodical qualifications.
Professional aim
The education aims at research and development within food and food ingredient enterprises and public enterprises and also at management and administrative functions in such enterprises. Furthermore, the education aims at teaching.
Qualification profile
The graduate will obtain knowledge of the
- Food quality
- Food technology processes
- Bioactive compounds
- Functional foods
- Use of enzymes in food production
- Correlation between molecular structures and food functionality
- Physiology and immunology of the gastrointestinal tract
- Metabolism and regulation of nutrients
- Lifestyle diseases
- Special nutritional requirements with specific population groups
- Correlations between degree of processing and the nutritional and health quality of food
- Consumer preferences in relation to development of new health-promoting products or products with new functionality
Structure
The education consists of 2 compulsory qualification packages of 30 ECTS each and an experimental MSc thesis of 60 ECTS.
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4th quarter
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5 ECTS
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5 ECTS
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Food and nutrition in economy and society
5 ECTS
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3rd quarter
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5 ECTS
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10 ECTS
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Raw material quality and food technology II
10 ECTS
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2nd quarter
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Bioactive food components and functional foods
10 ECTS
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1st quarter
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5 ECTS
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Raw material quality and food technology I 5 ECTS
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Admission requirements
The below bachelor degrees admit to the education in Molecular Nutrition and Food Technology:
- The bachelor degrees Molecular Biology and Molecular Medicine
- A bachelor degree in natural science, technical science or medical science comprising a molecular biology content of at least 60 ECTS
Applications
Deadline for applications to the Biosystems Engineering degree programme is 1 June 2008.
Fall semester begins
The degree course commences 25 August 2008.
For further information about the programme, please apply here.
You are also welcome to contact:
Chief advisor Gert E. Jørgensen
Research director Jacob Holm Nielsen
