Molecular Nutrition and Food Technology

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 programme 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 of processes that affect food sustainability, quality and functionality, as well as consumers’ choice of foods.

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 programme provides a holistic understanding of the path that food takes from field to fork, including raw material quality, ingredients, and food technology.

In the programme, 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.

For more information please visit: masters.au.dk/molecularnutrition

The entry requirements differ for each programme. Please, check programme specific information for more details. 

Aarhus University offers a limited number of scholarships to very talented students outside of Europe. To learn more about the options, please visit: kandidat.au.dk/en/admission/scholarships-and-grants/