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  • Tuition Fee:
  • / Year
  • Foreign: $ 15.6k / Year
  • Languages of instruction:
  • English

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    Master in Integrated Food Studies at Aalborg University, Copenhagen, will give you the possibility to study food and its many meanings in society. The master offers a holistic approach combining natural science, design and social science traditions.

    The master will be oriented towards contemporary and historical meanings and expressions of food through the study of food production, processing and consumption. Both ‘main stream’ and ‘alternative food networks’ gastronomy and nutritional aspects and meanings of food will be presented and elaborated with innovation and sustainability as two common key words.

    With this master you will be able to get competences to widen the horizon from your food related bachelor either in nutrition or in other food related educations. The holistic approach will give you the ability to navigate in a complex world of food-related decisions and expressions, both public and private. Also ‘hands on’ activities with taste or innovation of food product design will offer an exciting dimension to the master.

    The three professions in the master are meant to be a common part for all students, but it is possible to choose one of the three as a main specialization, mainly through the projects. The three professions can be described as:

    • Design and Gastronomy
    • Food Policy, Innovation and Networks
    • Public Health Nutrition

    The Master in Integrated Food Studies is an English master with an expected mix of Danish and International students. The master will be based on the Problem Based Learning (PBL) model developed at Aalborg University, especially emphasizing the link to ‘real life’ cases in the projects at each semester. The master will therefore strive to establish contact to many different types of food related organizations, companies or networks in the public and the private spheres.

    Job and career

    The challenges of the food related problems today are not solved by looking isolated on one sector or one aspect of the problem, such as more information or more regulation and legislation. Instead it is necessary to see the problem more holistically and in a systematic way be able to work on different levels of problem analysis and solving. Therefore this master is primarily targeted at the strategic or innovation and development oriented work in all parts of the food sector.

    The occupational aim of the master is divided into four domains of the food sector described by the following job functions:

  • The Food Industry, Industry Organizations and Retail: Innovative Design, Management and Strategic Planning and Technology Development
  • Foodservice and Meal Production: Planning and Development, Management of Health Promotion and Nutritional Planning
  • Authorities and Administrations: Strategic Development and Implementation, Policy Development, Advisory Work
  • Research, Consultants, Teachers: Scientific Work and Advisory Work.
  • 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.

    Some of the courses and topics are mentioned here:

    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

    Master's thesis: Account for possible methods used for answering the stated problem in the thesis and reflect the suitability of the methods including the demarcation and the meaning of these in the final result (Speciale).

    Program requirements

    You can apply for enrolment in the Master in Integrated Food Studies at Aalborg University Copenhagen if you have completed one of the Bachelor educations mentioned below:Bachelor in Food ScienceBachelor in Nutrition & Health, orBachelor in Global Nutrition and HealthA Bachelor’s Degree in Techno Anthropology will grant admission if the student has been following a course in Food Anthropology or a similar course.Students with a similar Bachelor's Degree, upon application to the Board of Studies, will be admitted after a specific academic assessment if the applicant is assessed to have comparable educational prerequisites.We emphasise that you have achieved qualifications within the following fields:scientific, technical and engineerical qualifications relating to food studiesqualifications within design and visualisation relating to food studiesqualifications within the socio-technical field or policy governance field relating to food studies English Language Requirements IELTS band: 6.5 TOEFL paper-based test score : 550 TOEFL iBT® test: 80
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