Integrated Food Studies

Experience the interdisciplinary world of food systems at Aalborg University through the Integrated Food Studies programme. This innovative educational offering is designed to equip students with comprehensive knowledge and practical skills related to the entire food chain, from production and processing to consumption and sustainability. The programme emphasizes a holistic understanding of food's role in society, economics, health, and the environment, preparing graduates to address complex challenges in the food sector.

Students will explore the science behind food safety, quality control, and nutrition, while also gaining insights into food technology, agricultural practices, and supply chain management. The curriculum integrates perspectives from natural sciences, social sciences, and humanities, fostering critical thinking and problem-solving abilities necessary for developing sustainable food solutions. Through project-based learning, students collaborate across disciplines to analyze real-world issues such as food security, climate change impacts on agriculture, and ethical considerations in food production.

The programme includes international exchanges and internships, providing valuable global perspectives and practical experience in various sectors including food industry, research institutions, and policy-making organizations. Graduates are well-prepared for careers in food innovation, policy development, consultancy, research, or entrepreneurship within the food sector. The interdisciplinary approach of the course ensures that students are capable of working effectively in multidisciplinary teams and communicating complex ideas to diverse audiences.

Offering a dynamic academic environment, the Integrated Food Studies programme encourages innovation and sustainable development, aligning with global efforts to improve food systems for future generations. Join us at Aalborg University to develop a comprehensive understanding of food from farm to fork, and become a key contributor to shaping the sustainable food systems of tomorrow.

The progression of the Master in Integrated Food Studies is developed specifically to support the competence profile. Knowledge, skills and competencies in the course modules and in the project module at each semester contributes to fulfil the competence profile.

An example of this is seen in the competence profile with regard to knowledge. The student:

• has knowledge of the specific systems and the dynamic perspectives related to the Integrated Food Studies area including Food related Design aspects, Food Networks & Innovation aspects, and Public Health Nutrition aspects.

These skills will be obtained gradually through the profession elemnts of the Master. This can be seen in the course modules , the project modules and the master project.

1st semester

• Central “persons” and “creations” in the area of meal-designing and meal-experiences (Måltids- og spiserumsanalyse og historie)
• Major theoretical approaches to analyze food networks (for example ANT and STS) (Aktørkortlægning i fødevarenetværk)
• Organisation of public food systems (Offentlige måltidssystemer og – teknologi).

2nd semester

• Change management and innovation theory (Institutioner og strategier i moderne fødevaresystemer)
• Regulative and structural frames for meals and space design (Fødevaredesign og Strukturanalyse af Måltidet og spiserummet)
• In design of interventions (Folkesundhedsernæring).

3rd semester

• Conceptual strategies and methods for food events, food innovation, food products and meal experience (Specialisering: Fødevaredesign).

4th semester

Program requirements for the Bachelor of Science in Integrated Food Studies at Aalborg University include a strong foundation in natural and social sciences related to food systems. Applicants are typically required to have completed secondary education with a focus on subjects such as mathematics, physics, chemistry, biology, or other relevant sciences. Proficiency in English is mandatory, demonstrated through approved language tests like IELTS or TOEFL, to ensure students can engage fully with course materials and participate in discussions. The program emphasizes interdisciplinarity, so candidates with backgrounds in food science, environmental science, nutrition, or related fields are well-suited, although students from diverse academic backgrounds are encouraged to apply if they demonstrate a strong interest in food systems. Prior experience or coursework related to food production, sustainability, or entrepreneurship may be considered advantageous but is not strictly required. The selection process may also include an assessment of motivation, relevant experience, and a personal statement that reflects the applicant’s interest in integrated food studies and commitment to the field. The university values diversity and seeks applicants capable of contributing to an innovative and collaborative learning environment. Evidence of problem-solving skills, analytical abilities, and teamwork competence are beneficial. For international students, visa requirements and admission procedures specific to their country of residence must be followed, and additional documentation such as diplomas, transcripts, and verification of language skills are necessary. The program’s interdisciplinary nature demands students to be proactive, independent learners who can integrate knowledge from multiple disciplines. While formal work experience is not mandatory, relevant internship or project work can strengthen an application. The university also encourages early application to ensure sufficient time for visa processing and admission planning. Overall, candidates should demonstrate a genuine interest in food systems, sustainability, and innovation, aligning with Aalborg University’s focus on applied and interdisciplinary approaches to complex global challenges in food and sustainability.

The financing of the Integrated Food Studies program at Aalborg University is primarily structured through a combination of public funding, student tuition fees, and potential external scholarships or grants. As a Danish higher education program, it benefits from state subsidies provided by the Danish government, which support most university courses to ensure accessibility and affordability for both domestic and international students. The program's costs are also covered through university resources allocated for its development, faculty salaries, research activities, and infrastructure maintenance.

Students enrolled in the program typically pay tuition fees, the amount of which varies depending on their nationality. For European Union (EU) and EEA students, tuition fees are generally subsidized by the Danish government, making education more affordable, while non-EU/EEA students are required to pay higher tuition fees, which can be a significant factor in the overall financing of the studies. Scholarships offered by Aalborg University or external organizations can provide financial assistance to students based on merit or need, helping to offset costs such as tuition, accommodation, and study materials.

Funding for research projects within the program often comes from national research councils, EU funds, or private sector partnerships focused on food innovation, sustainable agriculture, and nutrition. These external sources complement the university's budget and contribute to the overall financial stability of the program, allowing it to incorporate cutting-edge research and practical training opportunities.

Students should also consider additional costs such as textbooks, transportation, living expenses, and insurance. Many students finance their studies through a combination of personal savings, part-time work, student loans, and family support. Danish students may have access to government student loans and grants under the Danish Student Finance scheme, which provides favorable terms to support the completion of higher education degrees.

In summary, the financial structure of the Integrated Food Studies program at Aalborg University is a mix of public funding, tuition fees, external scholarships, and student financial aid schemes. This multi-source approach helps sustain high-quality education and research activities, ensuring that students can access comprehensive training in food studies in an affordable manner. The program's costs are kept manageable through government subsidies and the university's strategic funding efforts, with ample opportunities for students to seek additional financial support through scholarships and loans.

Integrated Food Studies at Aalborg University is a multidisciplinary program designed to provide students with a comprehensive understanding of the complex systems involved in food production, processing, distribution, and consumption. The program emphasizes an integrated approach, combining insights from natural sciences, social sciences, and humanities to address current challenges in the food sector, such as sustainability, food safety, and innovation. Students acquire broad knowledge about food systems, including agriculture, logistics, nutrition, and consumer behavior, preparing them for diverse careers in the food industry, research, policy-making, and consultancy. The curriculum often includes project-based learning, interdisciplinary teamwork, and practical internships, fostering both theoretical understanding and hands-on experience. The program is typically delivered in English and involves collaboration with industry partners, academia, and governmental organizations to ensure relevance and applicability of the skills learned. Graduates of the program are equipped to analyze food-related issues critically, implement sustainable solutions, and contribute to the development of healthy and sustainable food systems worldwide. The program duration is usually two years at the master's level, culminating in a master's degree that qualifies students for advanced professional roles or further research. Integration of digital tools, innovation management, and international perspectives are also key components of the curriculum, aligning with societal and technological trends in the food sector. Overall, the Integrated Food Studies program aims to develop competent professionals capable of addressing global food challenges through multidisciplinary cooperation and sustainable practices.