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Education

FOOD Education

FOODHAY research infrastructure underpins the ability to deliver research-based teaching. A range of teaching courses and seminars at undergraduate and graduate level are delivered through accessing the FOODHAY equipment. These educational based activities are shown here:

2022

Neuroscientific Methods for Business Executives, Graduate course at BSS.
Contact person: Brandi S. Morris bsm@mgmt.au.dk

Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Lars Wiking lars.wiking@food.au.dk

Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Bo Spange Sørensen bo.spange@bce.au.dk

Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology. 
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk

Course Fødevarers kvalitetsegenskaber og forarbejdning. Bachelor in Agrobiology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk

Course Food Chemistry. Undergraduate course for Bachelor Chemical Engineering and Food Technology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk

Course Food Chemistry. Undergraduate course for Bachelor Agrobiology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk

Course Food Quality and Project 4: Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Ulrik Sundekilde, uksundekilde@food.au.dk

Course Future animal-based food. Master course.
Contact person Nina Aagaard Poulsen: nina.poulsen@food.au.dk

Course Neuroscientific Methods for Business Executives. Graduate course at BSS.
Contact person: Brandi S. Morris bsm@mgmt.au.dk

Course Consumer Behaviour in the Retail Setting. Graduate course for the MSc Programme in Commercial and Retail Management.
Contact Person: Anne O. Peschel: peschel@mgmt.au.dk

Course Biochemistry 2. Undergraduate course for Bachelor in Biotechnology.
Contact persons: Andreas Blennow, abl@plen.ku.dk; Jacob Kirkensgaard, jjkk@food.ku.dk

Course Foodomics and Plant Foods. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Food Innovation and Health.
Contact person: Bekzod Khakimov, bzo@food.ku.dk

Course Meal Systems and Technologies. Graduate course for MSc Programme in Integrated Food Studies.
Contact person: Sanne Sansolios, sanne.sansolios@food.ku.dk; Helene Reinbach,  helene.reinbach@food.ku.dk

Course Dairy product technology 2. Graduate course for MSc in Food Science and Technology; Dairy Science.
Contact persons: Anni Bygvrå Hougaard, abhg@food.ku.dk; Bente Pia Danielsen, bsoe@food.ku.dk

Course Fundamentals of Beer Brewing and Wine Making – Biochemistry, Organisms and Omics Techniques. Graduate course for MSc Programme in Biotechnology and MSc Programme in Food Science and Technology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Bekzod Khakimov, bzo@food.ku.dk

Course Advanced Food Chemistry. Graduate course for MSc Programme in Food Science and Technology.
Contact person: Mahesha Manjunatha Poojary, mahesha@food.ku.dk 

Course Quantitative Biospectroscopy. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Biotechnology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Søren Balling Engelsen, se@food.ku.dk

Course Microbiome analysis using 2nd and 3rd generation DNA sequencing. PhD Summer course.
Contact persons: Lukasz Krych, krych@food.ku.dk; Denitsa Stefanova, denitsa@food.ku.dk

Course Aroma PhD course. PhD course, e-learning.
Contact person: Sylvester Holt, sylvester.holt@food.ku.dk

PTR-MS training course. Academia.
Contact person: Sylvester Holt, sylvester.holt@food.ku.dk

LINXS Masterclass hands-on SAXS. Joint academia and industry.
Contact person: Jacob Kirkensgaard, jjkk@food.ku.dk


2021

Food Chemistry. Undergraduate course for Bachelor Chemical Engineering and Food Technology
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk

Food Chemistry. Undergraduate course for Bachelor Agrobiology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.d

Fødevarers kvalitetsegenskaber og forarbejdning. Bachelor in Agrobiology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk

Seminar with BSS faculty on use of iMotions software, November 25, 2021.

Social media marketing course, Undergraduate course at BSS.
Contact person: Susanne Pedersen suspe@mgmt.au.dk

Bachelor of Engineering - Food Technology, Food Microbiology.
Contact persons: Lisbeth Truelstrup Hansen (litr@food.dtu.dk), Margrethe Carlsen (maca@food.dtu.dk)

Bachelor of Science - Technical Biomedicine, Introduction to molecular diagnostics.
Contact persons: Lisbeth Truelstrup Hansen (litr@food.dtu.dk), Margrethe Carlsen (maca@food.dtu.dk)

Bachelor of Science - Biotechnology, Special Course.
Contact person: Timothy John Hobley, tjho@food.dtu.dk

Bachelor in Human Life Science Engineering, Theory part of Screening and identification of PFAS by LC-HRMS, Special Course.
Contact person: Khanh Hoang Nguyen, khng@food.dtu.dk

Biochemistry 2. Undergraduate course for Bachelor in Biotechnology.
Contact persons: Andreas Blennow, abl@plen.ku.dk; Jacob Kirkensgaard, jjkk@food.ku.dk

Foodomics and Plant Foods. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Food Innovation and Health.
Contact person: Bekzod Khakimov, bzo@food.ku.dk

Meal Systems and Technologies. Graduate course for MSc Programme in Integrated Food Studies.
Contact person: Sanne Sansolios, sanne.sansolios@food.ku.dk; Helene Reinbach,  helene.reinbach@food.ku.dk