The programme is organized in accordance with Executive Order no. 338 of 6 May 2004 on bachelor’s and master’s degree programmes in universities. The programme is under the Food Science Study Board.

Graduation confers the degree MSc in Food Science and Technology. In Danish: Cand.techn.al. (candidatus/candidata technologiae alimentariae).  

Food Science master’s graduates who have specialised within meat science and technology and passed the meat industry practical training as a part of their BSc have the right to the additional title cand.techn.al./Meat Science and Technology.  

Food Science master’s graduates who have specialised within dairy technology and passed the dairy industry practical training as a part of their BSc have the right to the additional title cand.techn.al./Dairy Engineer.

 

Chapter 1. The programme’s objective and competence profile

1.1 The programme’s objective

The main objectives of the programme are:

• to qualify students to undertake independent professional functions on the basis of their scientific and technical knowledge
• to provide an insight into theoretical and experimental scientific methods
• to qualify students to participate in scientific development work

1.2 The programme’s general profile

The programme is offered in partnership between the Technical University of Denmark (DTU) and the Royal Veterinary and Agricultural University (KVL). The programme is taught in English in an international environment with foreign students. The programme is coordinated by LMC.  

1.3 The programme’s employment prospects

The master’s programme in Food Science and Technology provides the competence required to undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. The programme also provides the competence required to undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work.  

1.4 The programme’s competence profile

It is possible within the master’s programme at KVL to follow three different lines of specialisation, namely Dairy Technology, Meat Science & Technology and Food Safety. Specialisation is a programme of studies which results in specific competences as described below. It is not compulsory to follow a described programme of study and it is possible to design your own specialisation with its associated competences by combining the elective and core elements of the programme. The Technical University of Denmark is also offering a programme in Food Science and Technolgy with lines of specialisation within biotechnology, functional food and innovation.

1.4.1 General competences for the master’s programme

• The ability to assess food research and other knowledge to formulate an independent theory on the basis of own results and/or scientific literature, and the ability to assess these theories’ possibilities and limitations
• The ability to discuss, cooperate and plan work
• The ability to reflect on problems of communication
• A knowledge of relevant IT tools
• The ability to discuss problems in relation to food research and the food industry’s importance for the surrounding community

1.4.2 Competences for the specialisation in Meat Science and Technology

The purpose of the specialisation is to train graduates with a general knowledge of all phases in the production of meat, from the production of animals and the processing of meat to product development and legal realities of the global meat industry. Graduates with this specialisation will possess both the theoretical and the practical know-how to undertake a broad range of tasks within internationally and nationally oriented companies, research and development, and public administration.  

1.4.2.1 Competences within basic science

• A knowledge of muscle physiology, biology and structure in relation to meat quality
• An understanding of muscle growth in relation to the composition and meat quality of the carcass
• An understanding of how the physical and chemical properties of fresh meat are changed during processing and storage
• A knowledge of the mechanisms of the most commonly used additives
• A knowledge of heat transmission

1.4.2.2 Competences within applied science

• A knowledge of the methods used in studies of muscle physiology and the ability to apply the principles of muscle physiology to understanding the properties of fresh meat
• A knowledge of the significance of feeding and the production system for meat quality
• A knowledge of methods of judging the quality of fresh meat and processed meat products
• The ability to apply basic principles to meat quality to predict how the final product quality is affected by all stages in the chain from farm to table
• A knowledge of international food legislation and quality control systems
• An understanding of fermentation processes and heat treatment in relation to drying, product safety, eating quality and stability
• A knowledge of the significance of pulverisation and emulsification for water and fat binding in processed meat products
• A knowledge of materials and methods used in the packing of meat and meat products
• A knowledge of microbiology in relation to meat spoilage, keeping qualities, zoonoses, hygienic design and decontamination
• An understanding of microbial and non-microbial hazards in relation to safety of fresh and processed meat
• An understanding of the product development process from initial concept to marketing of the final product

1.4.2.3 Competences within ethics and values

• The ability to reflect on ethical problems concerning animal welfare and meat production
• A knowledge of consumer trends and surveys
• The ability to reflect on the interplay between international legislation and quality control systems throughout the food chain

1.4.3 Competences for the specialization in Dairy Technology

This specialization will provide graduates with in-depth knowledge of all aspects of dairy technology. Graduates will be able to undertake a wide range of tasks within dairy processing, research and development and quality control as well as management in the food industry and in public administration.

 1.4.3.1 Competences within basic science

• An understanding of the physical chemistry behind the stabilization of milk and milk products
• An understanding of the basic physiology and genetics of lactic acid bacteria of relevance to their use in foods
• A knowledge of classic and molecular techniques for the characterization of starter and non-starter cultures in fermented dairy products
• A knowledge of various techniques for detecting and quantifying bacteriophages and inhibiting components produced by lactic acid bacteria in foods
• An understanding of the basic principles of genetic manipulation of lactic acid bacteria

1.4.3.2 Competences within applied science

• The ability to apply principles of physical chemistry to the processing of liquid, fermented and concentrated dairy products
• An understanding of the fundamental principles of unit operation in the dairy industry and how these affect the properties and components of milk
• A knowledge of economics of relevance to the production and processing of milk
• The ability to apply fundamental principles of predictive calculation to evaluating the productivity of processing equipment to improve and extend existing processes
• A knowledge of production processes in relation to equipment, mass balances and energy requirements
• A knowledge of chemistry, biochemistry, microbiology, physics and technology in relation to the production of cheese
• An understanding of the technology underlying the various varieties of cheese and the biochemical principles involved in the maturing of cheese
• The ability to apply basic science competences concerning lactic acid bacteria to the entire “field to table” chain for dairy products
• A knowledge of the most important organisms and pathogens involved in the spoilage of dairy products
• A knowledge of international food legislation and quality control systems

1.4.3.3 Competences within ethics and values

• An awareness of animal welfare in relation to the dairy industry
• An awareness of the importance of creativity and new ideas
• The ability to reflect on the interplay between international legislation and quality control systems throughout the food chain

 

1.4.4 Competences for the specialisation in Food Safety

The food safety specialisation will train graduates in analysing technical issues related to food safety problems and propose solutions based on sound science and an understanding of the societal context. The study programme is designed to prepare graduates for a career as a food safety manager, food/process designer, researcher (on an applied and fundamental level), policy maker, or in food legislation. Graduates can find jobs in the food and retail industry, at research institutes and public organizations, as consultants or with food safety authorities at the national and international level.

 

1.4.4.1 Competences within basic science

• A knowledge of tools for identifying and solving problems in relation to food safety.
• An understanding of chemical and microbial food safety in the entire food production chain.

1.4.4.2 Competences within applied science

• A knowledge of international food legislation and quality control systems
• A knowledge of microbiology in relation to food spoilage, keeping qualities, zoonoses, hygienic design and decontamination
• An understanding of microbial and non-microbial hazards in relation to safety of fresh and processed foods
• Understanding the role of hygiene in food safety and spoilage 
• Understanding of the principles in hygienic factory layout and equipment design
• Understanding of methods to monitor hygienic measures
• Knowledge of the common preservation principles and understanding of the microbiological response to different preservation stresses
• Understanding of the elements and tools in predictive microbiology
• Application of microbiological knowledge in HACCP
• Knowledge of the elements, tools and structure of risk assessment

1.4.4.3 Competences within ethics and values

• React on food safety issues including recommendations for correcting actions and communication of these recommendations to decision makers at each step in the animal production chain.
• Understanding of the cultural, societal, ethical and economic elements of food safety management
• Understanding of the interplay between different stakeholders and decision makers regarding food safety     

Chapter 2. Degree programme content

 

2.1 Content

 

The general specialisation

 

* Thesis, thematic course and core courses must comprise at least 90 credits

 

The programme is set at 120 credits and must include the following elements:

• thesis 30 or 45 credits
• thematic course 15 credits
• core courses 45 or 30 credits depending on the thesis
• elective courses 30 credits

 

Thesis:

The thesis must be 30 or 45 credits. Theses of 45 credits must have an experimental character. The main supervisor for the thesis may be employed at KVL or DTU. The thesis must be in the area of food science or food technology.

 

Compulsory thematic courses (15 credits):

Students must follow one of the following thematic courses:

    270037      Thematic Course: Beer Production - 15 credits

    270038      Thematic Course: Food Lipids -15 credits

    270040      Thematic Course: Sensory Analysis, Aroma and Chemometrics - 15 credits

    270039      Thematic Course: Meat as a Raw Material - 15 credits

    270060      Thematic Course: Dairy Process and Equipment - 15 credits

    270049      Thematic Course: Microbiological and chemical food safety - 15 credits  

Core courses:

Depending on the size of the thesis, the student must choose 30 or 45 credits from the following courses:

    270001      Advanced Chemical Food Safety - 7,5 credits

    270003      Cheese Technology* - 7,5 credits

    270004      Chemical Food Safety - 7,5 credits

    270012      Food Enzymes and Applications - 7,5 credits

    270013      Food Texture and Functionality - 7,5 credits

    270014      International Food legislation and Quality Management - 7,5 credits

    270017      Lactic Acid Bacteria Microbiology - 7,5 credits

    270019      Food and Society - 7,5 credits

    270021      Meat Production - 15 credits

    270022      Milk Processing* - 7,5 credits

    270023      Packaging of Foods - 7,5 credits

    270025      Physical and Chemical Changes of Food Quality - 7,5 credits

    270026      Plant Food Products and Confectionary - 7,5 credits

    270028      Quantitative Food Spectroscopy - 7,5 credits

    270030      Sensory and Consumer Science - 7,5 credits

    270031      Starter and Non-starter Cultures for Dairy Products - 7,5 credits

    270033      Technology of Fluid, Fermented and Concentrated Dairy Products* - 7,5 credits

    270041      Yeasts in Fermented Foods - 7,5 credits

    270054      Hygiene and Sanitation – 7,5 credits

    270051      Control of Foodborne Microorganism – 7,5 credits

    270057      Risk Analysis in Food Safety – 7,5 credits

    270055      Meat Processing and Packaging* – 7,5 credits

    270056      Product Development and Consumer Relations – 7,5 credits 

* Technical requirement: one of the courses must be passed. Students who have gained competences equivalent to 27711 Food Technology (DTU) in their qualifying degree program are exempt from this requirement.  

The compulsory thematic courses may also be core courses. The courses which are approved at DTU as core subjects (the master’s degree programme in Food Science and Technology) may also be approved at KVL.

Thesis (30 or 45 credits), thematic course (15 credits) and core courses (min. 30 or 45 credits) comprise the core subjects in the programme (min. 90 credits).  

Trainee service and study trips may be included.

 

The specialisation in Dairy Technology

 

 

The following courses are included in the specialisation line:

    270031      Starter and Non-starter Cultures for Dairy Products - 7.5 credits

    270017      Lactic Acid Bacteria Microbiology - 7.5 credits

    270033      Technology of Fluid, Fermented and Concentrated Dairy Products - 7.5 credits

    270022      Milk Processing - 7.5 credits

    270003      Cheese Technology - 7.5 credits

    270043      Introduction to Dairy Technology* - 15 credits

    270014      International Legislation and Quality Management - 7.5 credits   

    270060      Thematic Course: Dairy Process and Equipment - 15 credits

* Students with practical experience equivalent to the dairy practical training are exempt from this course.

 The thesis (30 or 45 credits) must be dairy-related.

 

The specialisation line in Meat Science and Technology

 

 

The following courses are included in the specialisation line:

    270021      Meat Production - 15 credits

    270014      International Food Legislation and Quality Management - 7.5 credits

    270039      Thematic Course: Meat as a Raw Material - 15 credits

    270055      Meat Processing and Packaging - 7.5 credits

    270051      Control of Food-borne Microorganisms - 7.5 credits

    270056      Product Development and Consumer Relations  - 7.5 credits  

The thesis (30 or 45 credits) must be meat-related.

The specialisation line in Food Safety

 

The following courses are included in the specialisation line:

    270014      International Food Legislation and Quality Management - 7.5 credits

    270051      Control of Food-borne Microorganisms - 7.5 credits

    270049     Thematic Course: Microbiological and chemical food safety - 15 credits

    270054     Hygiene and Sanitation – 7,5 credits

    270004     Chemical Food Safety – 7,5 credits

    270057     Risk analysis in Food Safety – 7,5 credits

The thesis (30 or 45 credits) must be related to food safety issues.

 

Chapter 3. Admission requirements and enrolment

 

3.1 Admission requirements

The bachelor’s degree programme in Food Science (bacheloruddannelsen i Fødevarevidenskab med fagpakke fødevare, kvalitet og teknologi)  provides direct entry to the master’s programme.

 

Enrolment in the master’s programme may be on a basis other than the bachelor’s programme in Food Science. Applicants must have qualifications equivalent to the bachelor’s programme in Food Science within the areas: mathematics, statistics, chemistry, microbiology and biochemistry.

 

3.2 Enrolment

Enrolment is twice a year. Students with a foreign bachelor’s degree are only enrolled once a year (in September).