Become a Master of Sustainable and Safe Food Production, because life-long learning develops you and your job opportunities.
The Master programme is a research-based continuing education programme at MSc level. It aims to boost the competences of employees tasked with managing sustainability and/or safety in the area of food production and processing in both the public and private sectors. The study programme focuses on supporting employees’ ability to contribute to the development of the sector, with a focus on both sustainability and safety.
It is a joint programme run by DTU and the University of Copenhagen (UCPH) consisting of six mandatory courses and a Master project. All courses are offered as independent courses that can be taken as single subject courses.
During the Master programme, students will work with various aspects of sustainability and food safety throughout the production chain. Importance will be attached to ensuring that the theoretical knowledge is applied in large and small projects that are based directly on the students’ day-to-day work.
The Master programme will upskill the students with new competences within sustainability and food safety assessment, which are needed to handle new challenges in practice. Having completed the study programme, graduates will be able to identify, describe, and quantify relevant parameters prior to carrying out an analysis and to make a balanced assessment of both the food safety and the sustainability aspects of specific production lines and final products. With such competencies, the candidates will be able to contribute in a qualified way to the development of new food products and technologies and to the safety and control of these.
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Upon graduating, a Master of Sustainable and Safe Food Production who has fully met the study programme objectives will be able to:
Mandatory courses of the study programme:
Master project (15 ECTS)
During the Master project the student works independently on a topic of his or her choice which covers elements of the study programme and the latest research in the field. The project is an opportunity for in-depth study in a topic that the student finds particularly interesting and of particular relevance to, for example, their work situation, affiliation with the industry, or a possible future career. UCPH and DTU are responsible for ensuring that the project has sufficient academic weight.
The Master can be achieved in two years (see time schedule below). To obtain the best progression, we recommend that students complete the courses in the order listed, but you do have the opportunity to postpone some courses to better fit it in with your work schedule. To be awarded the title of Master of Sustainable and Safe Food Production, all courses and the Master thesis must be completed no more than 6 years after the commencement date.
Courses are offered through online teaching with streaming and tutor-facilitated group work. Some sessions must be viewed live while others can be viewed at a time that is convenient to the student. The courses are a mix of video lectures, smaller assignments such as arithmetic problems, digital quizzes, project work, and reports with and without peer assessment. Great emphasis is attached to an ongoing dialogue between lecturers and students throughout the study programme.
The live teaching sessions will be recorded and made available to enrolled students, who can view them again when relevant.
The on-site teaching will be planned as an annual ‘conference’ for all students, who are enrolled in the full Master programme. The focus will be on presenting and discussing interdisciplinary topics, project work, and network development.
To be admitted to the programme, applicants must have achieved either a relevant medium-cycle (professional bachelor’s degree or the like, minimum three years) or long-cycle higher education programme, and they must have a minimum of two years of work experience in the food science and technology field. The student must have a solid foundation in the natural sciences (biology, chemistry, mathematics) as well as an understanding of technical processes in food production lines.
Work experience is regarded as relevant if it has been acquired through work in the private and public sector that involves development of products or processes, safety control and/or assessment of sustainability in food production or food distribution, or work in the public sector involving, for example, control, regulation, or teaching in the food science and technology field.
The entire program is taught in English. We recommend English language proficiency comparable with English B-level with a minimum grade of 3 from a Danish upper-secondary school. Non-Danish applicants can use IELTS (ACADEMIC), TOEFL, Cambridge Advanced English or Pearson (ACADEMIC) if you want to check your English level.
To apply for the master's programme please apply here. Once we have received your application, a screening process will take place to ensure you are eligible to join the programme. If you have any additional questions about the application or the programme, please send an e-mail to food@food.dtu.dk.
The programme started in February 2022.
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