Curriculum for Food Technology
Programme provision
In order to obtain the MSc Eng degree in Food Technology the student must fulfill the following requirements:
- Have passed Polytechnical foundation courses adding up to at least 10 ECTS
- Have passed Programme specific courses adding up to at least 50 ECTS
- Have performed a Master thesis of 30 ECTS points within the field of the general program
- Have passed a sufficient number of Elective courses to bring the total number of ECTS of the entire study to 120 ECTS
The Nordic programme AQFood has special requirements. See www.aqfood.org.
Curriculum
Polytechnical foundation courses (10 ECTS)
The following courses are mandatory:
| 12100 | Quantitative Sustainability (Polytechnical Foundation) | 5 | point | F7 (Tues 18-22) and Spring F3B (Fri 13-17), E7 (Tues 18-22) and Autumn E3B (Fri 13-17) |
| 42500 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | January |
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| 42504 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | August |
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| 42501 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | June |
Students with advanced innovation competences may take one of the following courses as an alternative to 42500/42501/42504:
| 42502 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | January |
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| 42505 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | August |
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| 42503 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | June |
Programme specific courses (50 ECTS)
Innovation course II - choose 5 ECTS among the following courses:
| 23531 | Entrepreneurship in food and bio engineering | 5 | point | August |
| 23552 | Development of innovative future food: Ecotrophelia and Blue Dot course | 5 | point | F7 (Tues 18-22) |
| 38103 | X-Tech Entrepreneurship | 10 | point | Spring F3 (Tues 8-12, Fri 13-17), Autumn E3 (Tues 8-12, Fri 13-17) |
Core competence courses - mandatory (20 ECTS):
| 23101 | Introduction to food production chains | 10 | point | Autumn E1 (Mon 8-12, Thurs 13-17) |
| 23102 | Food safety in production chains | 10 | point | Spring F2 (Mon 13-17, Thurs 8-12) |
Choose 25 ECTS among the rest of the programme specific courses:
| 02411 | Statistical Design and Analysis of Experiments | 5 | point | Autumn E2A (Mon 13-17), Spring F1A (Mon 8-12) |
| 12772 | Life Cycle Assessment of Products and Systems | 10 | point | Autumn E1 (Mon 8-12, Thurs 13-17) |
| 23206 | Positive microbiology and biotechnology - application of microbes in food production | 5 | point | Spring F1B (Thurs 13-17) |
| 23210 | Predictive food microbiology and preservation | 5 | point | Autumn E5B (Wed 13-17) |
| 23216 | Producing new sustainable food ingredients - processes and utilizations | 10 | point | Spring F5A (Wed 8-12) and Spring F5B (Wed 13-17) |
| 23261 | Surveillance and epidemiology of infectious diseases | 5 | point | Spring F2A (Mon 13-17) |
| 23272 | Risk analysis in food safety | 10 | point | Autumn E4 (Tues 13-17, Fri 8-12) |
| 23301 | Practical chemical food analysis | 5 | point | January |
| 23302 | Food chemistry | 5 | point | Spring F3A (Tues 8-12) |
| 23360 | Practical green extraction and processing technologies | 5 | point | January |
| 23511 | Food production engineering basics | 10 | point | Autumn E4 (Tues 13-17, Fri 8-12) |
| 23520 | Food process design | 10 | point | Spring F4A (Tues 13-17) and Spring F4B (Fri 8-12) |
| 23521 | Hygienic design in the food industry | 5 | point | Autumn E2B (Thurs 8-12) |
| 23522 | Rheology of food and biological materials | 5 | point | January |
| 23532 | Beer brewing and safe food production | 5 | point | June |
| 23564 | Integrated product innovation in the food industry | 10 | point | Autumn E5 (Wed 8-17) |
| 23662 | Introduction to molecular and reproductive toxicology | 5 | point | January |
| 27419 | Filamentous Fungi: Biology and Biotechnology | 5 | point | Spring F1A (Mon 8-12) |
| 28233 | Recovery and purification of biological products | 5 | point | Autumn E2A (Mon 13-17) |
| 28855 | Good Manufacturing Practice (GMP) and quality in pharmaceutical, biotech and food industry - Theoretical version | 5 | point | Spring F1B (Thurs 13-17) |
| 28857 | Good Manufacturing Practice (GMP) and quality in pharmaceutical, biotech and food industry - Practical version | 7.5 | point | Autumn E1B (Thurs 13-17) and Autumn E3B (Fri 13-17) |
Elective Courses
Any course classified as MSc course in DTU's course base may be an elective course. This includes programme specific courses in excess of the minimal requirements. Master students may choose as much as 10 credit points among the bachelor courses at DTU and courses at an equivalent level from other higher institutions. In addition, it is possible to take MSc-level courses at other Danish universities or abroad.
Head of Studies
Marianne Uhre Jakobsen Associate Professor Phone: +45 35887595 muja@food.dtu.dk