Danish and Chinese university partners have complementary competences that reach from primary production to consumer behaviour including food quality, economics, marketing and health as core aspects in food solutions - in short, in the Food and Health theme we look at the implications of these areas across the entire food chain from “farm to fork”. Specific areas of research and cooperation under the theme include: Food quality, processing and production, Microbial food safety and hygiene. Food business, marketing and the consumer, Food sociology, economics and supply chain management and Nutrition and health.
Underpinning the research theme is a Masters program in International Food Quality and Health. The overall objective of the MSc in International Food Quality and Health is to educate graduates who are able to apply and communicate state-of-the-art theoretical knowledge about cultural differences in food safety, health and quality perception in a Western-Asian context especially relevant for international food supply among emerging markets.
With a Master’s degree in International Food Quality and Health students will have a firm grasp of the journey of food products from farm to fork. Through the programme you will gain an understanding of the food chain across different disciplines by immersing yourself in subjects such as sustainable food production, food safety, food quality, nutrition and marketing for the international market.
Students will learn about food quality, safety and health in relation to international food supply. Danish and international food industries both East and West request this profile which is not to be found among any other MSc educations in Europe.
The MSc in International Food Quality and Health education is set at 120 ECTS points and consists of: compulsory course modules during the first and second semester (60 ECTS points, CN) and topic specialization via an experimental thesis during the third and fourth semester (60 ECTS points, DK or CN)
The growing population and improved welfare of the world call for an unprecedented focus on sustainability and resource-efficient food production as well as the ability to meet a growing demand for high-quality food products – nowhere more so than in China. As the income of Chinese consumers rises, so does the demand for greater quality, convenience and safety in food. Hence, the Chinese food industry is investing heavily in technology and has a great demand for innovation and know-how in order to be able to meet the needs of the population.
