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.
