MSc Programme in Gastronomy and Health

 

The programme is organised in accordance with Danish Ministerial Order no. 814 of 29 June 2010 on bachelor and master’s programmes (candidatus) at universities (the ministerial order of the study programmes). The programme is offered under the Food Science Study Board at LIFE.

Graduates of the MSc programme are awarded the Danish title ‘cand.scient. (candidatus/candidata scientiarum) i gastronomi og sundhed’ and the English title ‘Master of Science (MSc) in Gastronomy and Health’.

 

Chapter 1. Programme objective and competence profile

1. 1 Programme objective

 

The purpose of the MSc in Gastronomy and Health programme is to educate science and health science graduates who, with elements of social science themes and on a research-based, interdisciplinary and academic basis, are able to independently apply, develop and communicate knowledge in the cross-field between gastronomy and health.

 

1.2 General programme profile

 

The programme comprises, among others, the following main subjects: Gastronomy in theory and practice, molecular gastronomy, quality of ingredients, consumer preferences, sensory science, food and the meal in a cultural and societal context, public health and nutrition as well as food safety and hygiene. Through lectures, project work and excursions, the students acquire academic and practical knowledge as well as analytical and methodological qualifications.

 

1.3 Programme employment prospects

 

The programme is aimed at product development and consultancy in companies, institutions, mass caterers, within the health sector and in connection with health promotion in companies. The programme is also aimed at teaching and research.

 

 1.4 Programme competence profile

 

During the master’s programme, the student will acquire the following knowledge, skills and competences within the discipline. In addition, the student will acquire a number of individual qualifications through elective courses and writing an MSc thesis.

 

After completion of the programme, a person holding an MSc in Gastronomy and Health should be able to:

 

1.4.1. Knowledge

• Describe the metabolic and physiological functions of nutrients – in general and in relation to the prevention of disease
• Reformulate and reflect on the diets of various population groups in Denmark – including the interaction between diet and nutritional status
• Demonstrate general knowledge of key social and cultural aspects that influence people’s relationship to food
• Describe the quality of ingredients and the significance of quality for processes and products
• Describe sensory analysis of foods and the function of the sensory system
• Demonstrate general knowledge of gastronomy as a discipline, including molecular gastronomy, at a practical and theoretical level
• Account for food safety throughout the food production chain, including microbial and non-microbial risks in connection with the safety of fresh and processed foods
• Demonstrate general knowledge of the scientific methodologies and theories used in the disciplines of the programme
• Reformulate theories, principles and research findings to independently form hypotheses and theories

1.4.2. Skills

• Utilise conventional nutritional, social science and sensory measuring techniques
• Assess key methodologies in the fields of human nutrition, sensory science and consumer science with regard to validity, reliability and applicability
• Assess the quality of ingredients and products on the basis of gastronomic, sensory and nutritional principles
• Apply knowledge about the interplay between bioactive components, sense perception, appetite regulation and metabolism to optimise nutritional aspects of products and diet
• Plan the collection of and assess relevant data in relation to given targets within the field
• Analyse and assess sensory and social science study designs and methodologies in relation to specific food and nutrition-related issues
• Communicate the value and role of hygiene in food safety and spoilage
• Assess the possibilities and limitations of theories and methodologies
• Critically assess scientific literature in the fields of human nutrition, gastronomy, sensory science and food science
• Communicate own specialist knowledge clearly and precisely – in writing and orally – to various target groups

1.4.3 Competences

• Develop new tasty and nutritionally correct products, services and meals in both large and small-scale production
• Plan and implement initiatives in connection with the development of the Danish food culture, including promoting New Nordic Cuisine
• Attend to consumers’ demands for tasty, healthy and positive experiences in connection with food and eating
• Perform advisory tasks in relation to gastronomy and health in the public and private sectors
• Identify and collaborate with players in the food and health sectors within their respective areas of responsibility
• Discuss ethical and scientific issues, including human testing
• Reflect on scientific truth criteria
• Understand the interests and opportunities of the international, national and local players in relation to nutrition-oriented health promotion
• Teach and conduct research in gastronomy and health at a high level of excellence
• Be part of monodisciplinary and interdisciplinary collaboration, discuss solutions and achieve consensus
• Work independently
• Participate in the public discourse on gastronomy, health and their effects on society
• Independently assess and organise own learning processes and assume responsibility for own professional development with a view to life-long learning

 

Chapter 2. Programme content

 

Year 1	Block 1	Hygiene and Sanitation	Nutrition Physiology
	Block 2	Bioactive Components and Health
	Block 3	Food Choice and Acceptance	Advanced Sensory Methods and Sensometrics
	Block 4	The Sociology of Food	Folkesundhed og ernæring

 

Year 2	Block 1	Theme: Gastronomy and Health
	Block 2
	Block 3	Thesis (30 eller 45 credits)
	Block 4

 

 

	Compulsory courses and thesis
	Elective courses

 

2.1 Content

The programme is set at 120 credits.

 

The following courses are compulsory:

270010 Folkesundhed og ernæring (Public Health and Nutrition)* – 7.5 credits

270101 The Sociology of Food – 7.5 credits

270054 Hygiene and Sanitation – 7.5 credits

270096 Nutrition Physiology – 7.5 credits

270089 Food Choice and Acceptance – 7.5 credits

270091 Advanced Sensory Methods and Sensometrics – 7.5 credits

270092 Bioactive Components and Health – 7.5 credits

270104 Thematic Course: Gastronomy and Health – 15 credits

 

*The course is taught in Danish, however international students can arrange an individual programme in English substituting the compulsory course. The individual programme must be coordinated with and approved by the course coordinator.

 

The thesis subject must be within the scope of the discipline.

 

The compulsory courses and the thesis constitute the academic topics of the programme.

 

There are a maximum of 22.5 credits for electives – depending on the length of the thesis. The elective credits can also be used to increase the size of the thesis.

 

400040 Project in Practice cannot form part of the programme. It is possible, however, to apply to the Food Science Study Board for an exemption, and the Study Board will then make a decision in each specific case.

 

For students enrolled before 1 September 2010:

270101 The Sociology of Food can be replaced by 270020 Madens sociologi (offered last time in 2009-10)

270096 Nutrition Physiology can be replaced by 270087 Dietary Intake and Nutrition Physiology (offered last time in 2009-10) or 270070 Kostindtag og ernæringsfysiologi (offered last time in 2008-09).

270092 Bioactive Components and Health can be replaced by 270073 Bioaktive komponenter, sansning og appetit (offered last time in 2008-09)

270104 Thematic Course: Gastronomy and Health can be replaced by 270077 Tema: Molekylær gastronomi

 

Further, for students enrolled before 1 September 2009:

270074 Gastronomi i praksis is cancelled as a compulsory course.

 

Chapter 3. Admission requirements and admission

 

3.1 Admission requirements for the MSc Programme in Gastronomy and Health

 

Max. student intake: 30

 

Applicants holding a BSc in Food Science with the Food, Health and Nutrition subject-specific course package from LIFE are qualified for direct admission to the MSc programme in Gastronomy and Health.

 

Other bachelors from University of Copenhagen or from other national or international universities and university colleges are qualified for admission if their examination includes:

• A minimum of 120 ECTS within the area of natural science including:
• 7,5 ECTS in Biochemistry (including laboratory work) equivalent in content to the LIFE course Biokemi 1 (230002)
• 7,5 ECTS in Physiology equivalent in content to the Faculty of Science course Menneskets fysiologi
• 7,5 ECTS in Statistics equivalent in content to the LIFE course Statistisk Dataanalyse 1 (210005)
• 7,5 ECTS in Food Chemistry equivalent in content to the LIFE course Fødevarekemi 270105

3.2 Selection criteria from 2012

If the number of qualified applicants exceeds 30, they will be ranked according to the following selection criteria:

1. Total ECTS in Biochemistry, Food Chemistry, Physiology and Statistics multiplied by the grade point average.
2. Total ECTS within the area of food technology. If the number of qualified applicants exceeds the max. student intake, the applicants will be prioritized according to the grade point average of the courses within this subject area.'

3.3 Admission
Students are admitted to the MSc in Gastronomy and Health once a year (1 september).