Food Innovation and Health

Food Innovation and Health at the University of Copenhagen is a multidisciplinary master's program designed to equip students with the knowledge and skills necessary to develop, evaluate, and implement innovative solutions in the food industry that promote health and well-being. The program combines insights from food science, nutrition, technology, sustainability, and consumer behavior to prepare graduates for diverse careers in food development, research, and policy-making. Throughout the course, students explore the scientific principles behind food composition, safety, and sensory properties, while also analyzing consumer demands and health trends that influence product development. Emphasizing practical skills and critical thinking, the program involves laboratory work, project-based assignments, and collaborations with industry partners to foster innovation and entrepreneurship in the food sector. Students will learn about healthy food design, functional foods, and food processing technologies that support health outcomes and sustainable production. The curriculum also includes courses on food legislation, quality control, and ethical considerations related to global nutrition challenges. With a combination of theoretical knowledge and applied expertise, graduates will be well-prepared to contribute to the development of healthier, safer, and more sustainable food products. The program encourages international perspectives and collaboration, preparing students to work in global markets and multicultural teams. Upon completion, students will have the opportunity to engage in impactful projects addressing current food and health issues, making them valuable contributors to innovation in the ever-evolving food industry.

The Food Innovation and Health master’s program at the University of Copenhagen is designed to equip students with advanced knowledge and practical skills needed to develop innovative solutions in the food sector with a focus on health and sustainability. Throughout the programme, students explore the scientific principles underlying food production, processing, and consumption, emphasizing the importance of health-promoting foods and functional ingredients. The curriculum combines coursework in food science, nutrition, sustainability, and innovation management, providing a comprehensive understanding of how to create healthier food products that meet consumer demands and regulatory standards.

Students will learn about food safety, quality assurance, sensory analysis, and food technology, alongside methods for product development and innovation management. The program encourages a multidisciplinary approach, integrating insights from biology, chemistry, and social sciences to address current challenges in the food industry. Practical experiences are emphasized through laboratory work, projects, and collaborations with industry partners, allowing students to apply theoretical knowledge to real-world problems.

Specialized modules focus on areas such as personalized nutrition, functional foods, and the development of plant-based and other alternative protein sources. The program also explores consumer behavior, marketing strategies, and regulatory aspects related to food health products. As part of their education, students are encouraged to engage in research projects and internships, fostering their ability to contribute to sustainable food solutions and health-promoting innovations.

Graduates of the Food Innovation and Health program are prepared for careers in food product development, quality assurance, research and development, consulting, and entrepreneurship within the food and health sectors. They will possess a solid foundation to influence industry practices and contribute to public health initiatives by creating healthier, sustainable, and innovative food options. The University of Copenhagen’s interdisciplinary environment and close industry connections provide students with a unique opportunity to grow as experts capable of shaping the future of food and health.

The Food Innovation and Health master's degree program at the University of Copenhagen requires applicants to have completed an undergraduate degree equivalent to a Danish bachelor's degree, preferably in fields such as food science, nutrition, biochemistry, biomedicine, or related disciplines. Applicants must submit documented proof of their academic qualifications, including transcripts and degree certificates. A strong motivation letter explaining the applicant’s interest in food innovation and health, along with relevant experience or research interests, is also required. Proficiency in English must be demonstrated through standardized tests such as IELTS or TOEFL, with minimum scores typically set at IELTS 6.5 overall or TOEFL 90 internet-based. The program emphasizes interdisciplinary knowledge, combining courses on food technology, health sciences, nutrition, innovation management, and entrepreneurship. Applicants should have foundational knowledge in biology, chemistry, and nutrition. Prior research or work experience in related fields can enhance an application, although it is not obligatory. No specific entrance examination is required, but the selection process may include an interview or assessment of motivation and academic credentials. The program encourages applicants to demonstrate their ability to integrate knowledge from multiple disciplines to develop innovative solutions to challenges in food production and health promotion. The coursework includes both theoretical and practical components, with opportunities for internships and projects in collaboration with industry partners. Students are expected to develop research skills, innovation competencies, and an understanding of the regulatory landscape affecting food and health industries. English language proficiency must be verified before admission, and applicants are advised to prepare all documentation accordingly. There are no explicit prerequisites regarding work experience or age, but relevant academic background and motivation are key factors in admissions decisions. Overall, applicants should present a compelling case for their ability to succeed in an interdisciplinary, research-oriented environment focused on improving food solutions and promoting health through innovation.

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

а) Tuition Fees: The University of Copenhagen generally offers tuition free education for students enrolled in degree programs taught in Danish. However, for international students enrolling in programs taught in English, such as Food Innovation and Health, tuition fees typically apply. As of my knowledge cutoff in 2023, the annual tuition fee for non-EU/EEA students for Master's programs at the university is approximately 120,000 DKK, which covers tuition and related educational expenses. These fees are paid per academic year and are subject to change. It is essential to consult the official university website for the most current figures.

b) Scholarships and Financial Aid: The University of Copenhagen provides various scholarship opportunities to support talented international students. The Danish Government Scholarships for Non-EU/EEA students are one of the main sources of financial aid. These scholarships often cover the full tuition fee and may include a grant for living expenses, although most only cover tuition fees. Eligibility criteria typically include academic excellence, and applicants must submit a scholarship application during the admission process. Additionally, some external organizations and foundations offer scholarships for students from specific countries or pursuing specific fields, including Food Innovation and Health.

c) Student Loans and Funding: Danish students, including international students with legal residence in Denmark, may be eligible for state student loan schemes (Lån og Stipend) to finance their studies and living costs. These loans are provided by the Danish government and are repayable after graduation, with specific conditions and eligibility requirements. International students from outside the EU/EEA generally do not qualify for these government loans unless they have a specific residence or work permit. Students should also consider part-time work options available on or near university campuses, which can help supplement their income during studies.

d) Work Opportunities: During their studies, students at the University of Copenhagen may undertake part-time work within legal limits to support themselves financially. International students from EU/EEA countries can work without restrictions, whereas non-EU/EEA students usually have a limit of 20 hours per week during term time, with more flexible options during semester breaks. Working while studying can help mitigate some financial burdens associated with tuition fees and living costs.

e) Cost of Living: The overall cost of living for students in Copenhagen, Denmark’s capital, is relatively high. Students should budget for accommodation, food, transportation, study materials, insurance, and leisure activities. On average, students should plan for approximately 9,000 to 12,000 DKK per month to cover basic expenses. University accommodation options or shared apartments can reduce housing costs significantly. Students are encouraged to explore various scholarships, part-time work, and savings mechanisms to finance their studies effectively.

f) Additional Support: The University of Copenhagen offers financial guidance and support services for students seeking aid or planning their finances. These include financial counseling, information about scholarships, and assistance with visa-related financial documentation. Prospective students are advised to connect with the university’s student services early in their application process to ensure they understand all available funding opportunities and requirements.

Overall, financing a Food Innovation and Health degree at the University of Copenhagen involves a combination of potential scholarships, personal savings, possible student loans, and part-time employment, tailored to each student’s nationality, background, and personal circumstances.

The MSc in Food Innovation and Health at the University of Copenhagen is a comprehensive and interdisciplinary master's program designed to equip students with the knowledge and skills necessary to develop innovative food products that promote health and well-being. The program integrates principles from food science, nutrition, product development, and consumer behavior to prepare graduates for careers in the food industry, research, and public health sectors. Throughout the program, students delve into the science of food ingredients, functional foods, and dietary habits, gaining a deep understanding of how to design and produce foods that contribute to health improvement. The curriculum includes courses on food biochemistry, food design, sensory evaluation, food safety, and business development, fostering both scientific expertise and entrepreneurial skills. Practical training is emphasized through laboratory work, project assignments, and collaborations with industry partners, providing real-world experience in food innovation processes. Students also learn about regulatory affairs, marketing, and consumer acceptance, which are critical for successful product launch and adoption. The program encourages international perspectives, with opportunities for exchange studies and collaborations across different cultures and markets. Graduates of the MSc in Food Innovation and Health are well-equipped to pursue careers in food product development, quality assurance, research and development, and health consultancy, contributing to the creation of healthier, sustainable food choices that meet consumer demands and public health goals. The University of Copenhagen ensures a high standard of education through experienced faculty, state-of-the-art facilities, and strong industry links, making this program a leading choice for students interested in advancing food innovation with a health-conscious focus.