Aarhus University
MSc in Molecular Nutrition and Food Technology
Aarhus, Denmark
DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline *
EARLIEST START DATE
Aug 2025
TUITION FEES
EUR 15,300 / per year **
STUDY FORMAT
On-Campus
* 15 January for non-EU citizens and 1 March for EU citizens
** for non-EU/EEA students only | EU/EEA students study for free
Introduction
We are what we eat. The key message here, from health gurus and medical professionals alike, is that people need to tackle their health problems by eating the right food in the right quantities. Science shows a strong correlation between our health and the composition and quality of the food we eat.
The MSc program in Molecular Nutrition and Food Technology provides you with the tools and knowledge you will require to develop nutritious foods designed to reduce the risks of developing health issues such as obesity, diabetes, heart disease, allergy, and cancer. In addition, you will acquire knowledge of food technology and processes that affect food sustainability, quality, and functionality, as well as consumers’ choice of foods.
Interfacing Food Technology, Nutrition and Health
The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four main academic areas at Aarhus University. This broad foundation means that students are taught by experts in their fields and also that the program is based on a holistic understanding of the importance of food for human health. As a student in the program, you will gain insight into how new processing methods affect the functional characteristics of foods. The MSc degree provides knowledge of molecular biology and technical skills at the all-important juncture between food technology, nutrition, and health.
The MSc in Molecular Nutrition and Food Technology is open to students with a BSc degree in the natural, technical, or health sciences with a molecular biology content.
Research Support
Students choose whether to specialize in molecular biology or food science and may link up with relevant research groups in one of the four main academic areas in connection with a thesis and project work. Another option is for students to write their thesis at an R&D department in a private company in the food industry.
Student Life
Students in this Programme are based at the University Park Campus in Aarhus, where several student organizations arrange academic activities, field trips, celebrations, and social functions.
Career Profile
The MSc in Molecular Nutrition and Food Technology equips graduates for jobs in research and development and advisory or administrative jobs in the food industry as well as in the public sector. The degree can also be the stepping-stone to a research career: students can apply for admission to the university’s PhD program either after the first year of the MSc degree or following completion of the thesis.
Food and Agricultural Sciences at Aarhus University
The field of Food and Agricultural Sciences at Aarhus University belongs to the elite among agricultural science institutions worldwide and carries out cutting-edge research. The core research areas are Climate and natural resources, environment and bioenergy, organic farming, food quality, farm animal production, and plant production.
Sustainability is a fundamental principle. The goal is to seek solutions that contribute to the agricultural and food industries' environmentally and economically sustainable development.
Food and Agricultural Sciences in the Rankings
In the 2015 National Taiwan University Ranking, Aarhus University (AU) is number 11 in the field of Food and Agricultural Sciences, in the 2016 U.S. News Best Global Universities ranking AU ranks 9 in the same field. In the QS World University Rankings by Subject 2016, AU ranks 51-100 in the field of agriculture and forestry.
Admission Requirements
The following Bachelor’s degrees give admission to the Master’s degree program in Molecular Nutrition and Food Technology:
- A Bachelor’s degree program in Molecular Biology, Molecular Medicine, and Agrobiology with a specialization in Food Science and a Bachelor of Engineering program in Food Technology.
- A scientific, agricultural, technical-scientific, or medical scientific bachelor's degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry, and analytical chemistry as well as molecular biology.
Admission to the course is twice a year with the start of studies at the end of January and the end of August.
Winterstart
To be admitted for the winter start of studies it is required that the courses Molecular Nutrition (10 ECTS) and Food Science (5 ECTS) or equivalent is included in the qualifying examination.
Language Requirements
Since English is the language of instruction in all subjects, all applicants are required to provide evidence of their English language proficiency.
Selection criteria
As the Master’s program only admits a limited number of students each year, meeting the admission requirements does not in itself guarantee admission to the program.
Allocation of student places is based on an overall assessment. In evaluating qualified applicants, the admissions committee assesses applicants based on the following criteria:
Academic background
- Overall grade level – Bachelor’s degree
- Grades achieved on relevant courses*
- Relevant courses* (measured in credit units) included in your Bachelor’s degree
* Relevant courses include core courses within the subject areas of Molecular Biology, Biochemistry, Cell Biology, Food Chemistry, Organic Chemistry, Analytical Chemistry
Please note that grades obtained after the time of application cannot be included in the assessment of grade level.
The admissions committee assesses each applicant based on the information provided in diplomas, transcripts, and course descriptions.
Program Structure
Molecular Nutrition and Food Technology is a 2-year MSc programme.
TS Nat Scient CF60
1 Semester
- Molecular Nutrition (10 ECTS)
- Bioactive Food Components (10 ECTS)
- Food Science (5 ECTS)
- Food Consumer and Innovation (5 ECTS)
2 Semester
- Advanced Molecular Nutrition (10 ECTS)
- Food Structure and Enzymes (10 ECTS)
- Food Quality and Technology (10 ECTS)
3 & 4 Semester
Master's Thesis in Molecular Nutrition and Food Technology (60 ECTS)
Instead of a 60 ECTS master's thesis, the students can choose a 45 ECTS master's thesis and 15 ETCS elective courses.
A World Research Leader
Aarhus University’s research in Agricultural and Food Sciences is cutting-edge and puts it in the front rank of agricultural science institutions worldwide. The core areas of research are climate and natural resources, environment and bioenergy, organic farming, food quality, farm animal production, and plant production.
Sustainability is a fundamental principle. The goal is to seek solutions that contribute to the environmentally and economically sustainable development of the agricultural and food industries.
In the Rankings
Agricultural sciences by subject at Aarhus University ranks twenty-second in the world in the 2020 US News Best Global Universities ranking, and in the 2019 National Taiwan University ranking nineteenth in Agricultural Sciences by subject. Agriculture and Forestry at AU is ranked thirty-fifth in the 2020 QS World University Rankings by subject.
Meet our Graduates
Jesper Malling Schmidt, Graduate, MSc in Molecular Nutrition and Food Technology and PhD student at Department of Food Science, Aarhus University
My project is studying protein from potatoes. The protein is a by-product that is left behind when the starch and fibers have been removed. I isolate the protein and it can subsequently be used in all types of food. In sausages, for example, the aim is to replace animal meat and fat with vegetable protein. This would be more environmentally sustainable and cheaper for both companies and consumers. You can do the same when you produce mayonnaise, or possibly even chocolate-coated marshmallows. Here you can use potato protein to partially or completely replace protein from eggs.
Admissions
Scholarships and Funding
Several scholarship options are available. Please visit the university website for more information.
Curriculum
Unique Combination of Food Technology, Nutrition and Health
The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four disciplines at Aarhus University – food science, molecular biology, medicine, and business administration. This broad foundation means that you will be taught by experts in these fields, but also that the Program provides a holistic understanding of the path that food takes from field to fork, including raw material quality, ingredients, and food technology.
In the Rankings
Agricultural Sciences at Aarhus University ranks 9. in the 2021 US News Best Global Universities Ranking and 2. in the 2020 Shanghai Academic Ranking of World Universities, in which Food Science and Technology ranks 2. and Agriculture and Forestry at AU ranks 37. in the 2022 QS World University Rankings by Subject.
Program Outcome
In the Program, you will gain insight into how new processing methods affect the functional characteristics of foods. You will acquire a thorough knowledge of molecular biology and technical skills at the all- important juncture between food technology, nutrition, and health.
Program Tuition Fee
Career Opportunities
Many graduates from the MSc in Molecular Nutrition and Food Technology have pursued careers in R&D. Others have taken up roles within advisory or administrative departments in the food industry, as well as in the public sector. Some graduates have used the MSc as the foundation for an academic career – you can apply for admission to the university’s Ph.D. Program either after the first year of the MSc degree or following completion of your thesis.