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MOLECULAR NUTRITION AND FOOD TECHNOLOGY

Introduction

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.

JESPER MALLING SCHMIDT
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.

INTERFACING FOOD TECHNOLOGY, NUTRITION AND HEALTH

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.

RESEARCH SUPPORT

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.

CAREER PROFILE

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.

AGRICULTURAL SCIENCES AT AARHUS UNIVERSITY

The field of Agricultural Sciences at Aarhus University belongs to the elite among agricultural science institutions worldwide and carries out cutting edge research. The core areas of research are: Climate and natural resources, environment and bioenergy, organic farming, food quality, farm animal production and plant production.
Sustainability is a fundamental principle. The goal is to seek solutions that contribute to environmentally and economically sustainable development of the agricultural and food industries.

AGRICULTURAL SCIENCES IN THE RANKINGS

In the 2015 National Taiwan University Ranking, Aarhus University (AU) is number 11 in the field of Agricultural Sciences, in the 2016 U.S. News Best Global Universities ranking AU ranks 9 in the same field. In the QS World University Rankings by Subject 2016, AU ranks 51-100 in the field of agriculture and forestry.

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

or

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

First year

4th quarter

Advanced molecular nutrition

10 ECTS

Special nutrition

5 ECTS

Raw material quality and food technology II

10 ECTS

3rd quarter

Food structure and functionality

5 ECTS

2nd quarter

Bioactive food components and functional foods

10 ECTS

Enzymes in food production

5 ECTS

Food and nutrition in economy and society

5 ECTS

1st quarter

Study design and analysis or General molecular nutrition*

5 ECTS

Raw material quality and food technology I

5 ECTS

*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)


 

Career

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.