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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.
Food and Agricultural Sciences at Aarhus University
The field of Food and 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.
Programme overview
Main Subject
Biological Sciences
Degree
MSc
Study Level
Masters
Study Mode
On Campus
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.
Food and Agricultural Sciences at Aarhus University
The field of Food and 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.
Admission Requirements
180+
6.5+
83+
Depending on your educational background and your qualifications, there are different ways to meet the admission requirements:
1. International and other qualifications
This section is relevant for you, if you have:
a Bachelor's degree or equivalent from an institution outside of Denmark or
a Bachelor's degree or equivalent from a Danish institution, which does not ensure you a 'Legal right of admission´ or 'Direct admission'.
The two sections listed below are relevant only for students with a bachelor's degree from a Danish institution: 2. Legal right of admission 3. Direct admission
MSc in Molecular Nutrition and Food Technology
Aarhus Campus, Aarhus, Denmark
# =126QS Subject Rankings
24 monthsProgramme duration
16,300 EURTuition Fee/year
1Scholarships
Programme overview
Main Subject
Biological Sciences
Degree
MSc
Study Level
Masters
Study Mode
On Campus
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.
Food and Agricultural Sciences at Aarhus University
The field of Food and 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.
Programme overview
Main Subject
Biological Sciences
Degree
MSc
Study Level
Masters
Study Mode
On Campus
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.
Food and Agricultural Sciences at Aarhus University
The field of Food and 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.
Admission Requirements
1. International and other qualifications
This section is relevant for you, if you have:
The two sections listed below are relevant only for students with a bachelor's degree from a Danish institution:
2. Legal right of admission
3. Direct admission
Domestic
International
Scholarships
Danish State Scholarship
Value
100% tuition fee waiver
Deadline
15 Jan 2026
Application requirements
QS Event Attendance is NOT required
Entry requirements
You must be admitted to this school to be awarded
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