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Master's degree programme in Molecular Nutrition and Food Technology


My project is studying protein from potatoes. The protein is a by-product that is left behind when the starch and fibres have been removed. I isolate the protein and it can subsequently be used in all types of food. In sausages, for example, the aim is to replace animal meat and fat with vegetable protein. This would be more environmentally sustainable and cheaper for both companies and consumers. You can do the same when you produce mayonnaise, or possibly even chocolate-coated marshmallows. Here you can use potato protein to partially or completely replace protein from eggs.

Graduate, MSc in Molecular Nutrition and Food Technology and PhD student at Department of Food Science, AU

As the media remind us on a daily basis, we are what we eat. The key message here – whether from health gurus or from medical advisors urging overweight people to tackle their problems by eating less and changing their diet – is that there is a link between the composition and quality of the food we eat and our health.

With the MSc in Molecular Nutrition and Food Technology, you can acquire the tools and knowledge required to develop nutritious foods – foods designed to reduce the risk of developing the lifestyle diseases of obesity, diabetes, heart disease, allergy and cancer.


The MSc in Molecular Nutrition and Food Technology is a collaborative effort between four main academic areas at Aarhus University. This broad foundation means that students are taught by experts in their fields and also that the programme is based on a holistic understanding of the importance of food for human health. As a student on the programme, you will gain insight into how new processing methods affect the functional characteristics of foods. The MSc degree provides knowledge of molecular biology and technical skills at the all-important juncture between food technology, nutrition and health.

The MSc in Molecular Nutrition and Food Technology is open to students with a BSc degree in the natural, technical or health sciences with a molecular biology content.


Students choose whether to specialise in molecular biology or food science, and may linked up with relevant research groups in one of the four main academic areas in connection with thesis and project work. Another option is for students to write their thesis at an R & D department in a private company in the food industry.


The MSc in Molecular Nutrition and Food Technology equips graduates for jobs in research and development and for advisory or administrative jobs in the food industry as well as in the public sector. The degree can also be the stepping-stone to a research career: students can apply for admission to the university’s PhD programme either after the first year of the MSc degree or following completion of the thesis.

Admission requirements

The following Bachelor’s degrees give admission to the Master’s degree programme in Molecular Nutrition and Food Technology:

  • Bachelor in Molecular Biology or Molecular Medicine.
  • A scientific, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology.

Programme structure

Molecular Nutrition and Food Technology is a 2-year MSc programme.

Below is a figure showing information about how this programme is structured. By clicking on the course titles you will get detailed information about the courses.

NOTE: You can find all courses in the Course Catalogue and choose semester and afterwards programme.

NOTE: This is based on the Academic regulations 2011

Second year

Master thesis 60 ECTS


Master thesis 45 ECTS and elective courses (15 ECTS)**

First year

4th quarter

Advanced molecular nutrition


Special nutrition


Raw material quality and food technology II


3rd quarter

Food structure and functionality


2nd quarter

Bioactive food components and functional foods


Enzymes in food production


Food and nutrition in economy and society


1st quarter

Study design and analysis or General molecular nutrition*


Raw material quality and food technology I


*Students who have taken both these subjects or equivalents in their bachelor degree may choose another subject instead.

General molecular nutrition is a prerequisite for some of the other courses in the first year of the programme.

Study design and analysis is a prerequisite for the Master thesis (45 or 60 ECTS)

** Elective courses: Study Design and Analysis (5 ECTS); General molecular nutrition (5 ECTS); Open project work (5, 10 or 15 ECTS)



Job functions for grads

This data is derived from AU's 2013/2014 employment survey. This data should not be considered a completely accurate representation of the labour market and job functions for all graduates of the individual degree programmes. It exclusively represent the responses submitted to the survey in the years in question.

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Revised 2016.02.22