MSc in Molecular Nutrition and Food Technology

Aarhus University

The MSc in Molecular Nutrition and Food Technology at Aarhus University is an interdisciplinary program that combines food technology, nutrition, and health. It provides students with the knowledge and skills to develop nutritious foods aimed at reducing the risk of lifestyle-related diseases such as obesity, diabetes, heart disease, allergies, and cancer. The program offers insights into modern processing methods and their impact on food product properties, emphasizing the molecular biological aspects at the intersection of food technology and health.

Students can choose to specialize in either molecular nutrition or food science/technology through their thesis work. The program encourages collaboration with relevant research groups or R&D departments within the food industry, providing a practical approach to learning. Graduates are well-equipped for careers in research and development, advisory roles, or administrative positions within the food industry and public sector. Additionally, the degree serves as a stepping stone for those interested in pursuing a PhD.