MSc in Gastronomy and Health
As a graduate from the MSc programme in Gastronomy and Health, you contribute to developing healthy foods. You work with innovation in the cross-field between food and health with a view to increasing the offering of healthy, tasty food.
Our consumption of food has changed. Today, more and more of our meals are already partially or fully prepared before we enter the kitchen. At the same time, obesity and malnourishment are growing problems in society. As an expert on gastronomy and health, you can contribute to countering this social development.
As of 2010, the language of instruction is English.
Read an interview with the student Signe Randbøll-Jensen.
Content:
Admission requirements
Profile
Career opportunities
Structure
Teaching
Student life
Application
Contact
To get admitted to the MSc programme in Gastronomy and Health, you must have a degree from a relevant BSc programme.
The following BSc programmes give access to the MSc programme in Gastronomy and Health:
- Food Science
- Another BSc degree in natural science or health science with subjects in chemistry, biochemistry and statistics at the same level as bachelors in food science
Other BSc degrees in science and relevant Professional Bachelor degrees also qualify for admission. Read more about the specific admission requirements here.
As a graduate from the MSc programme in Gastronomy and Health, you have completed a scientific, application-oriented programme that challenges traditional concepts of gastronomy. You are able to apply principles of science in the preparation of food and thus make healthy food tastier and more satisfying.
Throughout your studies, you build up solid competences within areas such as gastronomy, food safety, nutrition and foods as well as our perception of foods. You have knowledge about the role that our diet plays to the individual and to public health in general. And you have an insight into our food culture and dietary habits in a cultural and societal context.
As an expert on gastronomy and health, you can thus contribute to the development of healthy and tasty food in the Danish and Nordic food culture.
What competences will I acquire?
The unique combination of specialist knowledge, methodologies and techniques means that you as an MSc in Gastronomy and Health are an expert in, among other things:
- Developing new tasty and nutritionally correct products, services and meals
- Planning and driving initiatives in connection with the development of the Danish food culture
- Being aware of consumers’ demands for tasty and healthy food and positive experiences in connection with food and eating
- Performing advisory and managerial tasks in relation to gastronomy and health for private companies and public institutions
- Teaching and conducting research in gastronomy and health at a high level of excellence
With a degree in Gastronomy and Health, you will be able to carry out consulting work in gastronomy and health as well as perform assignments in connection with gastronomic health promotion, e.g. in private companies and within the health sector.
You will be able to work with development, management and administration within niche production, gastronomic product development and health promotion in society in general.
The programme is also aimed at product development of flavourful and appetising convenience foods in the food industry, and you will be able to work with teaching and research as well.
The study programme consists of compulsory and elective courses, thematic courses and a thesis. The working methods vary and include lectures, project work and excursions to provide you as a student with both academic and practical knowledge as well as analytical and methodological qualifications.
The programme may include study trips and internships.
The structure of the programme is as follows:
A block is 9 weeks long and equals 15 ECTS.
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The dark fields are compulsory courses |
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The medium-coloured field is the thesis |
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The light fields are elective courses |
In the compulsory courses, you will learn about, among other things, nutrition, food safety and the role bioactive components play in our health.
Other courses focus on the human sensory apparatus and consumer preferences, including psychological and market-economic aspects in connection with consumer behaviour, as well as methods of assessing the sensory properties and consumer experience of foods and meals.
In a large thematic course, you will work with gastronomy and health in practice, including classical and new food production techniques as well as methods used in the gourmet kitchen.
You learn about molecular gastronomy, raw material quality and food design. And you will acquire knowledge on the history and aesthetics of gastronomy as well as theories for composing meals.
The course offers a possibility for innovation in collaboration with external partners; e.g. students on the programme in 2010 developed, for example, muesli, wholegrain bread and meatballs with seaweed in collaboration with a company.
You will finish your studies by writing a thesis. Here, you will be working independently on an academic topic of your own choice. You may either do experimental work or analytical work based on collected data.
Teaching on the MSc programme in gastronmy and Health
Instruction is in the form of lectures, seminars, practical and theoretical exercises, and there will be a good deal of project work. You will be working both independently and in project groups.
As a student on the MSc programme in Gastronomy and Health, you will also have the opportunity to participate in the ‘Gastronomic Playroom’. The programme has an 80 sq m experimental kitchen at its disposal, where students can meet once a week with student chefs, professional chefs and students from other study programmes. Here, you can experiment with food and techniques – and thus contribute to substantiating, subverting and taunting our notions of food.
Student life at LIFE is absolutely unique – both with regard to the physical and the academic environment. The Gardens, which are part of the Frederiksberg Campus, are popular among both students and locals. In the summer months, you can drop by Café Væksthuset located in an old greenhouse for a cup of freshly brewed coffee and a delicious sandwich.
As a student, you can join student clubs and societies of a more or less academic nature. Regardless of whether you are interested in choral singing, sports, the theatre or a special academic subject, there is a club for you.
The faculty has a large number of international students who contribute to the dynamic and exciting student life. You will also have plenty of opportunity to travel abroad in connection with your studies.
Would you like to hear from a student what it is like to study on the MSc programme in Gastronomy and Health at LIFE? Then you can read an interview with the student Signe Randbøll-Jensen.
Applicants with a BSc degree from Denmark must apply before 1 April to start the programme the following September.
Applicants from Scandinavia, the EU and Lichtenstein must apply before 1 April to start the programme the following September.
Applicants from countries outside Scandinavia and the EU must apply by 1 January to start the programme the following September.
Tuition Fees
Read more about application processes, tuition fees and scholarships.
You are always welcome to contact the faculty’s student counselling service, LIFE Student Services, if you have any questions about the programme, student life etc.
You can contact Student Services on tel. +45 3533 3533 or by email to .
Each spring, the faculty’s MSc programmes host open house events. At these events, you have the chance to meet directors of studies and students, who can tell you more about the programme.
Kirsten Jenlev , - last update:13 April 2012