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

The Food Innovation and Health program at the University of Copenhagen offers various financing options to support students throughout their studies. Tuition fees for international students are typically set by the university and may vary depending on the student’s nationality and specific circumstances. For students from the European Union (EU) or European Economic Area (EEA), they usually have access to the same funding opportunities as Danish students, including government grants and loans. Danish students and residents often benefit from state-funded education, which means they may not pay tuition fees, but they are responsible for student union and other minor fees.

International students from outside the EU/EEA generally pay tuition fees, which are announced annually on the university's official website. These fees can range from approximately 10,000 to 15,000 euros per academic year, depending on the program and faculty. To assist students in financing their studies, the university encourages applicants to explore external scholarships, grants, and sponsorship opportunities. Some scholarships are specifically designated for students pursuing Food Innovation and Health or related fields, and eligibility criteria are provided on the university’s scholarship portal.

Additionally, students are encouraged to seek funding through national or international scholarship programs, such as the Erasmus+ program, which provides funding for exchange students and mobility projects. Student loans and paid part-time work are also common methods for financing studies, although students should verify employment regulations and working hour limitations for international students in Denmark.

The university offers financial aid guidance through its student services, providing information regarding eligibility, application procedures, and deadlines. Prospective and current students are advised to consult the official university website and financial aid office for the most accurate and updated information regarding tuition fees, scholarships, and financial planning options in relation to the Food Innovation and Health program.

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.