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Master of Science

Master's degree programme 

in food, technology and nutrition

The Department of Food Science has the main responsibility for the  Master of Science degree programme in food "Molecular Nutrition and Food Technology".

The programme gives an understanding of the interplay between food product quality and human health. The students obtain insights in modern processing methods and their influence on food product properties, molecular biological knowledge and competences at the intersection between food technology, nutrition and food-related health.

Write your master’s thesis at Department of Food Science

It is possible to write your Master’s thesis at Department of Food Science. We have created a platform with ideas for master's thesis projects, but you are also welcome to contact us with your own idea.

Contact: Associate professor Margrethe Therkildsen, tel. +45 22167975 mail: margrethe.therkildsen@food.au.dk

MSc 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 you 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.      

Double degree

On completion of the programme, you receive a double degree and the following titles: Master of Science in International Food Quality and Health from Aarhus University and Master of Science in Food Safety and Health from the University of Chinese Academy of Sciences.  

Read more about the Sino Danish Center here.