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Programme-specific Section of the

Curriculum for the MSc Programme in

Food Science and Technology

at the Faculty of Science, University of Copenhagen

2010 (Rev. 2015)

1 Title, affiliation and language

A shared section that applies to all BSc and MSc Programmes at the Faculty of Science is linked to this programme-specific curriculum.

1.1 Title

The MSc programme in Food Science and Technology leads to a Master of Science (MSc) in Food Science and Technology with the Danish title: Cand.techn.al. (candidatus/candidata

technologiae alimentariae).

The MSc programme in Food Science and Technology with a specialisation in Dairy Science and Technology including practical experience equivalent to NFOB14000 Dairy Internship leads to Master of Science (MSc) in Food Science and Technology with a specialisation in Dairy Science and Technology with the Danish title: Cand.tech.al. (candidatus/candidata

technologiae alimentariae)Mejeriingeniør.

The MSc programme in Food Science and Technology with a specialisation in Brewing Science and Technology including practical experience equivalent to NFOB15015U Brewing Internship leads to Master of Science (MSc) in Food Science and Technology with a

specialisation in Brewing Science and Technology with the Danish title: Cand.tech.al.

(candidatus/candidata technologiae alimentariae)med specialisering i bryggeriteknologi.

1.2 Affiliation

The programme is affiliated with the Study Board for Food, Human Nutrition and Sports, and the students can both elect, and be elected, to this study board.

1.3 Corps of external examiners

The following corps of external examiners is used for the central parts of the MSc Programme:

 Corps of External Examiners for Food Science (levnedsmiddelvidenskab).

1.4 Language

The language of this MSc Programme is English.

2 Academic profile

2.1 Purpose

The main objectives of the programme are:

 To qualify students to undertake independent professional functions on the basis of their scientific and technical knowledge.

 To provide an insight into theoretical and experimental scientific methods.  To qualify students to participate in scientific development work.

2.2 General programme profile

The programme is taught in English in an international environment with foreign students. The programme provides the competence required to undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. The programme also provides the competence required to undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work.

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Food Science and technology is the key subject area of the programme, including food processing, food quality management and product development

2.3 General structure of the programme

The MSc Programme is set at 120 or 150 ECTS credits depending on whether or not the MSc programme includes internship. The rules regarding internship are stipulated in The

University Programme Order (Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5. The MSc Programme in Food Science and Technology consists of the following elements:

 Specialisation, 120 ECTS credits including the thesis.

 Specialisation, 150 ECTS credits including the thesis and the internship. The student must choose one of the following specialisations:

 General profile in Food Science and Technology.  Dairy Science and Technology incl. internship.  Dairy Science and Technology excl. internship.  Brewing Science and Technology incl. internship.  Brewing Science and Technology excl. internship.

As a consequence of the rules stipulated in The University Programme Order (Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5 concerning internship

students, who have already passed either the Dairy or Brewing Internship as part of their BSc Programme in Food Science (fødevarer og ernæring), are not allowed to follow the

specialisation in Dairy Science and Technology incl. internship or the specialisation in Brewing Science and Technology incl. internship. They can follow one of the following specialisations:

 General profile in Food Science and Technology.  Dairy Science and Technology excl. internship.  Brewing Science and Technology excl. internship.

And subsequently students, who have passed an internship as part of their Bachelor Programme in Food Science other than Dairy or Brewing Internship, are not allowed to follow any of the specialisations in Dairy Science and Technology or Brewing Science and Technology. This is because they cannot fulfil the competence profiles of these specialisations without either Dairy or Brewing Internship. They must follow the specialisation:

 General profile in Food Science and Technology.

Students, who have not passed an internship as part of their BSc Programme, are not allowed to follow the specialisation in Dairy Science and Technology excl. internship or the

specialisation in Brewing Science and Technology excluding internship. They must follow one of the following specialisations:

 General profile in Food Science and Technology.  Dairy Science and Technology incl. internship.  Brewing Science and Technology incl. internship.

2.4 Career opportunities

The MSc Programme in Food Science and Technology qualifies students for a PhD

programme, and depending on the academic specialisation it may also be targeted at business functions and/or areas such as:

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 Undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development.

 Undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work.

3 Description of competence profiles

Students following the MSc Programme acquire the knowledge, skills and competences listed below. Students will also acquire other qualifications through elective subject elements and other study activities.

3.1 Generic competence profile

On completion of the programme, an MSc in Food Science and Technology has acquired the following regardless of the chosen specialisation:

Knowledge about:

 Food safety management in compliance with international certification systems.  Food process equipment and methods to monitor food processes.

 Legal implications in food production.

 How innovation and entrepreneurship can be applied to the food industry. Skills to:

 Execute independent practical experiments.

 Assess possibilities and limitations in the application of theories and methods.

 Structure reports from practicals and handle treatment and discussion of obtained data.

 Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge.

 Communicate effectively to a specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools.

 Apply HACCP for food safety management.

Competences to:

 Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective.

 Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments.

 Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research.

 Participate in public discussions of the impact of food production.

3.2 Dairy Science and Technology (incl. internship)

On completion of the programme, an MSc in Food Science and Technology with a specialisation in Dairy Science and technology has in addition to the generic competence profile acquired the following in addition to the generic competence profile:

Knowledge about:

 Unit operations in the dairy industry and how these affect the components and properties of milk and dairy products.

 The physical chemistry behind the stabilisation of milk and dairy products.  The equipment used for manufacture of dairy products.

 A detailed account of the relevant aspects of chemistry, biochemistry, microbiology, physics and technology in relation to the production and processing of dairy products.

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 A detailed account of the physiology and genetics of lactic acid bacteria of relevance to foods, as well as basic genetic manipulation of lactic acid bacteria.

 A detailed account of important organisms and pathogens involved in the spoilage of dairy products.

 The practical daily running of a dairy plant Skills to:

 Apply and evaluate methods for assessing the quality of milk, cheese and processed milk products.

 Apply principles of physical chemistry to the processing and production of dairy products.

 Analyse and evaluate dairy processing and production.

 Work in a microbiological laboratory with physiological and molecular methods, as well as handling simple bioinformatics tools.

 Formulate an independent theory on the basis of own results and/or scientific literature.

 Structure reports from experimental work and handle treatment and discussion of obtained data.

Competences to:

 Participate in the working environment of a dairy plant.

 Interact with professionals in the dairy industry and associated organisations and participate in a project-based working environment.

 Develop new dairy products and technologies.

 Relate knowledge from basic sciences to the entire production chain for dairy products.

 Evaluate how the final product quality is affected by all stages in the chain from farm to table.

 Evaluate control systems in order to achieve safe dairy products.

 Use and evaluate literature in relation to dairy processing and production.

3.4 Brewing Science and Technology (incl. internship)

On completion of the programme, an MSc in Food Science and Technology with a

specialisation in Brewing Science and Technology has in addition to the generic competence profile acquired the following:

Knowledge about:

 How to describe unit operations in the brewing industry and how these affect the properties of beer, including equipment, mass balances and energy requirements.

 How to give a detailed account of the relevant aspects of chemistry, biochemistry, physics and technology in relation to the production of beer.

 How to give a detailed account of the physiology and handling of brewing yeast, incl. fermentation theory.

 How to give a detailed account of important organisms involved in the spoilage of beer incl. detection techniques.

 The practical daily running of a brewery.

Skills to:

 Apply and evaluate methods for assessing the quality of beer.

 Select and apply methods and theories that can be utilised in the brewing industry.

 Execute independent practical experiments.

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 Structure reports from practicals and handle treatment and discussion of obtained data.

 Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge.

 Communicate effectively to a specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools.

Competences to:

 Participate in the working environment of a brewery.

 Critically evaluate current research and advanced scholarship in brewing science and technology, and propose new hypotheses.

 Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective.

 Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments.

 Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research.

 Participate in public discussions of the impact of beer production.

4 Admission requirements

Students are admitted to the MSc programme in Food Science and Technology once a year, with studies starting on 1 September.

Applicants with a Bachelor’s degree in Food Science, with the specialisation in Quality and Technology or the specialisation in Food Engineer from the University of Copenhagen who complete their Bachelor’s degree in block 1 or 2 may additionally be admitted to the MSc Programme in Food Science and Technology with studies starting on 1 February of the academic year in question.

4.1 Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring)

Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring) with the specialisation in Quality and Technology (kvalitet og teknologi) or the specialization as Food Engineer (Fødevareingeniør) from the University of Copenhagen are directly qualified for admission to the MSc programme.

4.2 Applicants with a related Bachelor’s degree

Applicants with a Bachelor’s degree from the University of Copenhagen, other Danish or international universities must have equivalent qualifications and their admission will be assessed on an individual basis. However, all applicants must have a Bachelor's Degree in the field of sciences and have qualifications equivalent to the bachelor’s programme in Food Science which means that their programme must include the following:

 Mathematics (7.5 ECTS credits).  Statistics (7.5 ECTS credits).  Chemistry (15 ECTS credits).  Microbiology (15 ECTS credits).  Biochemistry (7.5 ECTS credits).

4.3 Other applicants

The Faculty may also admit applicants who, after a thorough academic assessment, are deemed to possess a Bachelor’s degree with educational qualifications equivalent to those required in Subclauses 4.1-2.

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4.3 Language requirements

4.3.1 Applicants from Nordic universities

Applicants with a Bachelor’s degree from Nordic universities must as a minimum document English language qualifications comparable to a Danish upper secondary school English B level.

4.3.2 Non-Nordic applicants

Applicants with a non-Nordic Bachelor’s degree must be able to document English

proficiency corresponding to an IELTS test score of minimum 6.5 or a TOEFL test score of minimum 213 (computer-based), 560 (paper-based) or 83 (Internet-based).

5 Prioritisation of applicants

If the number of qualified applicants to the programme exceeds the number of places available, applicants will be prioritised as follows:

1) Applicants who have completed a Bachelor’s degree in Food Science (Fødevarer og

ernæring) with the specialisation in Quality and Technology (kvalitet og teknologi) or

the specialisation as Food Engineer (Fødevareingeniør) from the University of Copenhagen seeking admission by way of direct extension of their completed BSc programme.

2) Applicants who have completed a Bachelor’s degree in Food Science (Fødevarer og

ernæring) with the specialisation in Quality, and Technology (kvalitet og teknologi) or

the specialisation as Food Engineer (Fødevareingeniør) from the University of Copenhagen

3) Other applicants.

6 Structure of the programme

The compulsory subject elements, restricted elective subject elements and the thesis constitute the central parts of the programme (Section 21 of the Ministerial Order on Bachelor and Master’s Programmes (Candidatus) at Universities).

All of the compulsory subject elements (including the thesis) defined below must be followed at the exact time planned according to the table in Appendix 1. Restricted elective and

elective subject elements may be freely placed in the remaining blocks within a specialisation. Before the beginning of the MSc Programme the student must chose a specialisation.

6.1 General profile in Food Science and Technology

The general profile is set at 120 ECTS credits and consists of the following:  Compulsory subject elements, 30 ECTS credits

 Restricted elective subject elements, 45 ECTS credits  Elective subject elements, 15 ECTS credits

 Thesis, 30 ECTS credits

6.1.1 Compulsory subject elements

All of the following subject elements are to be covered (30 ECTS credits):

 NFOK15011U Food Quality Management and Control Block 1 7.5 ECTS credits

 NFOK13003U Food Process Equipment Block 3 7.5 ECTS credits

- Integrated Thematic Course in Food Science and Technology*

Block 2 15 ECTS credits

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6.1.2 Restricted elective subject elements

45 ECTS credits are to be covered as subject elements from the following list:

 NFOK14023U Hygiene and Sanitation Block 1 7.5 ECTS credits

 NFOK15009U Food Colloids Block 1 7.5 ECTS credits

 LLEK10294U Design of Experiments and optimisations Block 1 7.5 ECTS credits

 LLEK10256U Introduction to Dairy Technology Block 1 7.5 ECTS credits

 NNEK14004U Fundamentals of Beer brewing and winemaking Block 1 7.5 ECTS credits

 NFOK14019U Microbiology of Fermented Food and Beverages Block 1 7.5 ECTS credits

 SFKKA9051U Advanced Manufacturing of Pharmaceuticals Block 1 7.5 ECTS credits

 NFOK14025U Quantitative Bio-spectroscopy Block 2 7.5 ECTS credits

 LLEK10219U Control of Foodborne Microorganisms Block 2 7.5 ECTS credits

 LLEK10246U Advanced Chemometrics Block 2 7.5 ECTS credits

 LLEK10171U Cheese Technology Block 2 7.5 ECTS credits

 NFOK14026U Dairy Microbiology Block 2 7.5 ECTS credits

 SLEK10172U Chemical Food Safety Block 2 7.5 ECTS credits

 23271 Risk Analysis in Food Safety (DTU) Block 2 7.5 ECTS credits

 NPLB14027U Analytical Chemistry Block 3 7.5 ECTS credits

 NFOK15013U Meat Technology and Packaging Block 3 7.5 ECTS credits

 LLEK10190U Milk processing Block 3 7.5 ECTS credits

 SLEK10217U Thematic course: Microbiological and chemical

food safety

 NFOK14018U Advanced Food Chemistry Block 4 7.5 ECTS credits

 NFOK14002U Yeast physiology and applications Block 4 7.5 ECTS credits

 NFOK15012U Meat products and innovation Block 4 7.5 ECTS credits

 NNEK14006U Cool Climate Viticulture Block 4 7.5 ECTS credits

 NFOK13000U Dairy Processes and Equipment Block 4 7.5 ECTS credits

 NFOK13002U Process Analytical Chemistry and Technology Block 4 7.5 ECTS credits

 NFOK15010U Food Ingredients and structure design Block 4 7.5 ECTS credits

 NFOK14021U Food enzymes and applications Block 4 7.5 ECTS credits

6.1.3 Elective subject elements

15 ECTS credits are to be covered as elective subject elements.

BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board.

Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum.

Projects in practice may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum.

6.1.4 Thesis

The MSc Programme in Food Science and Technology with a general profile includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme.

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There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation:

 The thesis must be written full time.

 If the topic of the thesis is Food safety, the main supervisor can come from the Faculty of Health or the Technical University of Denmark

6.1.5 Academic mobility

The academic mobility for the MSc Programme in Food Science and Technology with a General profile in Food Science and Technology is placed in block 3+4 of the 1st year. This means that the curriculum makes it possible for subject elements to be taken outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit.

6.2 Dairy Science and Technology (incl. internship)

The specialisation is set at 150 ECTS credits and consists of the following:  Compulsory subject elements, 75 ECTS credits

 Elective subject elements, 15 ECTS credits  Thesis, 30 ECTS credits

 Internship, 30 ECTS credits

All of the following subject elements are to be covered (75 ECTS credits + Internship 30 ECTS credits):

 NFOB15016U Dairy Internship Block 1+2 30 ECTS credits

 NFOK13003U Food Process equipment Block 3 7.5 ECTS credits

 NFOK13000U Dairy Process and Equipment Block 4 7.5 ECTS credits

 NFOK15011U Food quality management and control Block 1 7.5 ECTS credits

 - Integrated Thematic Course in Food Science and

Technology*

 LLEK10243U Dairy Product Technology Block 4 7.5 ECTS credits

* The course is offered from 2016/17

Projects in practice may not be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum.

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6.2.3 Thesis

The MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme.

The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) is placed in block 1+2 of the 1st year. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit.

6.2.5 Internship

30 ECTS credits must be covered by Dairy Internship. The Dairy Internship cannot count as elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc Programmes.

6.3 Dairy Science and Technology (excl. internship)

 NFOK13003U Food Process equipment Block 3 7.5 ECTS credits

 NFOK13000U Dairy Process and Equipment Block 4 7.5 ECTS credits

Technology*

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6.3.3 Thesis

The MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme.

The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (excl. internship) is placed in block 1+2 of the 2nd year for students admitted in September and block 1+2 the first year for students admitted in February. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit.

6.4 Brewing Science and Technology (incl. internship)

 Internship, 30 ECTS credits

All of the following subject elements are to be covered (75 ECTS credits + Internship 30 ECTS credits):

 NFOB15015U Brewing Internship Block 1+2 30 ECTS credits

 NFOK14016U Brewing 1 Block 3 15 ECTS credits

 NNEK14004U Fundamentals of beer brewing and winemaking Block 1 7.5 ECTS credits

Technology*

 NFOK14001U Brewing project in practice Block 3 15 ECTS credits

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Projects in practice may not be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum.

6.4.3 Thesis

The MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme.

The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (incl. internship) is placed in block 1+2 of the 1st year. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit.

6.4.5 Internship

30 ECTS credits must be covered by Brewing Internship. The Brewing Internship cannot count as elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc Programmes.

6.5 Brewing Science and Technology (excl. internship)

 NNEK14004U Fundamentals of beer brewing and winemaking Block 1 7.5 ECTS credits

Technology*

 NFOK14001U Brewing project in practice Block 3 15 ECTS credits

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6.5.3 Thesis

The MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (excl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme.

The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology excl. internship) is placed in block 1+2 of the 1st year. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit.

6.6 Compliance of the requirements for external examiners and assessment

The MSc Programme automatically fulfils the requirement that one-third of the programme's ECTS credits must be subject to external examination and two-thirds of the ECTS credits must be assessed by grades, cf. the Shared Section of the BSc and MSc Curricula for Study Programmes.

ECTS credits transferred are excluded from the calculation of the requirement for external examination and assessment by grades.

7 Exemptions

In exceptional circumstances, the university may grant exemptions from the rules in the curriculum specified solely by the university.

8 Commencement etc.

8.1 Validity

This subject specific section of the curriculum applies to all students enrolled in the programme – see however Appendix 2.

8.2 Transfer

Students enrolled on previous curricula may be transferred to the new one as per the

applicable transfer regulations or according to an individual credit transfer by the study board.

8.3 Amendment

The curriculum may be amended once a year so that any changes come into effect at the beginning of the academic year. Amendments must be proposed by the study board and approved by the Dean.

Notification about amendments that tighten the admission requirements for the programme will be published online at www.science.ku.dk one year before they come into effect.

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If amendments are made to this curriculum, an interim arrangement may be added if necessary to allow students to complete their MSc Programme according to the amended curriculum.

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Appendix 1 Tables

Tables for students admitted to the programme in September (Summer):

Table – General profile in Food Science and Technology

Block 1 Block 2 Block 3 Block 4

1st year

Food Quality

Mana-gement and Control* Elective

Food Process

Equipment Restricted elective

Restricted elective Elective Restricted elective Restricted elective

2nd year

Restricted elective Integrated Thematic

Course in Food Science and Technology

Thesis Restricted elective

Compulsory Restricted elective Elective

* Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme

Table – Dairy Science and Technology (incl. internship)

1st

year Internship

Food Process Equipment Dairy Process &

Equipment

Milk Processing Elective

2nd year

Elective _{Integrated Thematic}

Dairy Product Technology 1

Dairy Product Technology 2 Food Quality

Mana-gement and Control*

Microbiology of

Fermen-ted Food and Beverages Dairy Microbiology

3rd

year Thesis

Compulsory Elective

Table – Dairy Science and Technology (excl. internship) 2015/16*

1st year

Food Quality

Manage-ment and Control** Cheese Technology Milk Processing

Dairy Process & Equipment Microbiology of

Food Process Equipment Dairy Product Technology 2nd year

Elective Integrated Thematic

Thesis Elective

Compulsory Elective

*For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition

** This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme

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Table – Dairy Science and Technology (excl. internship) 2016/17 and 2017/18*

1st year

Microbiology of

Fermen-ted Food and Beverages Integrated thematic

course for all FST-students

Food Process equipment

Dairy Process & Equipment Food quality

manage-ment and control** Milk processing Dairy Microbiology

2nd year

Elective Elective Dairy Product

Technology 1

Dairy Product Technology 2

Thesis

Compulsory Elective

* This table is only for students who commence studies in block 1 2016 and 2017 who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition **This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme.

Table – Brewing Science and Technology (incl. internship)

1st

year Internship Brewing 1 Brewing 2

2nd year

Fundamentals of Beer

Brewing and Winemaking Integrated thematic

course in Food Science and Technology

Brewing Project in Practise

Elective Food Quality Management

and Control* Elective

3rd

year Thesis

Table –Brewing Science and Technology (excl. internship)*

1st year

Brewing and Winemaking Elective

Brewing 1 Brewing 2

Food Quality Management

and Control** Elective

2nd

year Brewing Project in Practise

Integrated thematic course in Food Science

and Technology

Thesis

*For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition

** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme

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Table for students admitted to the programme in February (Winter):

Table – General profile in Food Science and Technology*

1st year

Food Process

Equipment Restricted elective

Food quality

manage-ment and control** Integrated Thematic

Restricted elective Restricted elective Restricted elective

2nd year

Restricted elective Elective

Thesis

Restricted elective Elective

*This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3)

Table – Dairy Science and Technology (incl. internship)*

1st year

Food Process Equipment Dairy Process &

Equipment

Internship

Milk Processing Elective

2nd year Dairy Product Technology 1 Dairy Product Technology 2

Food Quality Manage-ment and Control**

Integrated thematic course in Food

Science and Technology Microbiology of

Fermen-ted Food and Beverages Dairy Microbiology Elective

3rd

year Thesis

Compulsory Elective

*This table is only relevant for students who begin the MSc Programme in Food Science and

Technology in February (block 3)

Table – Dairy Science and Technology (excl. internship)*

1st year

Food Process Equipment

Dairy Process &

Equipment Elective Integrated Thematic

Milk Processing Elective Food Quality

Manage-ment and Control** 2nd year Dairy Product Technology 1 Dairy Product Technology 2 Thesis Microbiology of

Compulsory Elective

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** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme

Table – Brewing Science and Technology (incl. internship)*

1st

year Brewing 1 Brewing 2 Internship

2nd year

Brewing Project in

Practice Elective

Fundamentals of Beer Brewing and Wine making

Integrated thematic course in Food

Science and Technology Food Quality Management

and Control**

3rd

year Thesis

Compulsory Elective

Table – Brewing Science and Technology (excl. internship)*

1st

year Brewing 1 Brewing 2

Brewing and Winemaking Integrated thematic

course in Food Science and Technology Food Quality Management

and Control** 2nd year Brewing Project in Practise Elective Thesis Elective

** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme

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Appendix 2 Interim arrangements

The Shared Section of the BSc and MSc Curricula for Study Programmes 2014 (rev. 2015) applies to all students admitted at the beginning of the academic year 2015/16 or earlier.

1 General changes valid for students admitted in the academic year 2014 and earlier 1.1 Structure of the programme

Students admitted to the MSc Programme in the academic year 2014 or earlier must finish the programme with the original curriculum structure under which they were admitted.

For students admitted to the MSc Programme in the academic year 2014 and earlier it is possible to obtain the following specialisations:

 Individual specialisation in Food Science and Technology  Specialisation in Dairy Technology

 Specialisation in Brewing Science Technology  Specialisation in Food Safety

 Specialisation in Process Analytical Technology

The MSc Programme consists of the following elements, depending on the specialisation:  Compulsory subject elements, 30, 52.5, 60 or 67.5 ECTS credits.

 Restricted elective subject elements, 0 or 30 ECTS credits.  Elective subject elements, 7.5 to 67.5 ECTS credits.  Thesis, 30 or 45 ECTS credits.

1.2 Individual specialisation in Food Science and Technology

If the Individual specialisation in Food Science and Technology has been chosen, the title awarded is Master of Science in Food Science and Technology with an Individual

specialisation

The MSc programme in Food Science and Technology with the Individual specialisation consists of the following:

 Compulsory subject elements, 30 ECTS credits  Restricted elective subject elements, 30 ECTS credits  Elective subject elements, 15 or 30 ECTS credits  Thesis, 30 or 45 ECTS credits

Individual specialisation (thesis, 30 ECTS credits)

1st year

International Food Legisla-tion and Quality Management

Restricted elective

Analytical Chemistry Advanced Food

Chemistry Microbiology of Fermented

Food and beverages Restricted elective

2nd

year Elective Elective Thesis

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Individual specialisation (thesis, 45 ECTS credits)

1st year

International Food Legislation and Quality Management

Restricted elective

Analytical Chemistry Advanced Food

Chemistry Microbiology of Fermented

Food and beverages Restricted elective

2nd

year Elective Thesis

Compulsory subject elements

 NFOB14013U International Food Legislation and Quality

Management

Cancelled 7.5 ECTS credits

Restricted elective subject elements

30 ECTS credits are to be covered by courses from the following list:

 NFOK15009U Food Colloids Block 1 7.5 ECTS credits

 LLEK10294U Design of Experiments and Optimization Block 1 7.5 ECTS credits

 NFOK14020U Exploratory Data Analysis/Chemometrics Block 1 7,5 ECTS credits

 NNEK14004U Fundamentals of Beer brewing and winemaking Block 1 7.5 ECTS credits

 NFOK14025U Quantitative Bio-Spectroscopy Block 2 7.5 ECTS credits

 LLEK10219U Control of Foodborne Microorganism Block 2 7.5 ECTS credits

 SLEF10172U Chemical Food Safety Block 2 7.5 ECTS credits

 NIFK14027U Consumer Economics and Policy Block 2 7.5 ECTS credits

 NOFB14012U Sensory and Consumer Science (BA level) Block 2 7.5 ECTS credits

 LLEK10257U Food Choice and Acceptance Block 2 7.5 ECTS credits

 NFOK14022U Food Texture and Functionality Block 2 7.5 ECTS credits

 SLEK10189U Meat and Milk Production Block 2 7.5 ECTS credits

 NFOK15013U Meat Technology and Packaging Block 3 7.5 ECTS credits

 LLEK10190U Milk Processing Block 3 7.5 ECTS credits

 LLEK10259U Advanced Sensory Methods and Sensometrics Block 3 7.5 ECTS credits

 SLEK10217U Thematic Course: Microbiological and Chemical

Food Safety

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 NFOK14002U Yeast Physiology and Applications Block 4 7.5 ECTS credits

 NFOK15012U Meat Products and Innovation Block 4 7.5 ECTS credits

 NNEK14006U Cool Climate Viticulture and Enology** Block 4 7.5 ECTS credits

 NFOK1302U Process Analytical Chemistry and Technology Block 4 7.5 ECTS credits

 NFOK15010U Food Ingredients and Structure Design Block 4 7.5 ECTS credits

 NFOK14021U Food Enzymes and Applications Block 4 7.5 ECTS credits

 NNEK14007U Applied Cool Climate Viticulture and Enology** Block 4 15 ECTS credits

 NFOB14011U Mad og samfund Cancelled 7.5 ECTS credits

 NFOK13001U Meat as a Raw Material Cancelled 7.5 ECTS credits

 NFOK13005U Meat Processing Cancelled 7.5 ECTS credits

**Overlap between the two subject elements means that students can only take one of the subject elements.

1.3 Specialisation in Dairy Technology

If a specialisation in Dairy Technology has been chosen and practical experience equivalent to Dairy Internship (NFOB14000U) has been completed, the title awarded is Cand.techn.al. / Dairy Technologist – in Danish: Cand.techn.al./Mejeriingeniør.

The MSc programme in Food Science and Technology with the specialisation in Dairy Technology consists of the following:

 Compulsory subject elements, 67.5 ECTS credits  Elective subject elements, 7,5 or 22.5 ECTS credits  Thesis, 30 or 45 ECTS credits

Dairy Technology (thesis, 30 ECTS credits)

1st year

Introduction to Dairy

Technology Elective Milk Processing

Dairy Product Technology

Elective Elective Food Process

Equipment

Dairy Processes and Equipment

2nd year

International Food Legislation

and Quality Management Cheese Technology

Thesis Microbiology of Fermented

Foods and Beverages Dairy Microbiology

Compulsory Elective

Dairy Technology (thesis, 45 ECTS credits)

1st year

Introduction to Dairy

Technology Cheese Technology Milk Processing

Dairy Product Technology

Elective Dairy Microbiology Food Process

Equipment

Dairy Processes and Equipment

2nd year

International Food Legislation and Quality Management

Thesis Microbiology of Fermented

Foods and Beverages

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All of the following subject elements are to be covered (67.5 ECTS credits):

 LLEK10190U Milk Processing Block 3 7.5 ECTS credits

 NFOK14019U Microbiology of Fermented Food and beverages Block 1 7.5 ECTS credits

 NFOB14013U International Food Legislation and Quality Management Cancelled 7.5 ECTS credits

1.4 Specialisation in Brewing Science Technology

If a specialisation in Brewing Science Technology has been chosen, and practical experience equivalent to Internship in the brewing industry (NFOB15015U) has been completed, the student will be eligible for the additional title Brygmester/Diploma Master Brewer. This additional title is administered by the Scandinavian School of Brewing.

The MSc programme in Food Science and Technology with the specialisation in Brewing Science Technology consists of the following:

 Compulsory subject elements , 60 or 67,5 ECTS credits  Elective subject elements 22,5 or 30 ECTS credits  Thesis, 30 ECTS credits

Brewing Science and Technology

1st year

Beverage Technology

Brewing 1* Brewing 2**

Yeast Physiology and Applications Fundamentals of Beer

Brewing and Winemaking Elective

2nd year Brewing Project in Practice Elective Thesis Elective Compulsory Elective

*From 2015-16 the course will run in block 3. **From 2015-16 the course will run in block 4

 NFOK14015U Beverage Technology* Cancelled 7.5 ECTS credits

 NNEK14004U Fundamentals of Beer Brewing and Winemaking Block 1 7.5 ECTS credits

 NFOK14002U Yeast Physiology and Applications Block 4 7.5 ECTS credits

 NFOK14001U Brewing Project in Practice Block 1 15 ECTS credits

* Students with practical experience equivalent to the practical training in the brewing industry are exempt from this subject element. The students must follow elective subject elements instead.

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If a specialisation in Food Safety has been chosen, the title awarded is Master of Science in Food Science and Technology with a specialisation in Food Safety.

The MSc Programme in Food Science and Technology with a specialisation in Food Safety consists of the following:

 Compulsory subject elements , 52.2 ECTS credits  Elective subject elements, 22.5 or 37.5 ECTS credits  Thesis, 30 or 45 ECTS credits

Food Safety (thesis, 30 ECTS credits)

1st year

Hygiene and Sanitation Control of Food Borne

Microorganisms Thematic Course:

Microbiological and Chemical Food Safety

Elective International Food

Legislation and Quality Management

Chemical Food Safety

2nd

year Elective

Risk Analysis in Food Safety (DTU)

Thesis Elective

Compulsory Elective

Food Safety (thesis, 45 ECTS credits)

1st year

Hygiene and Sanitation Control of Food Borne

Microorganisms Thematic Course:

Microbiological and Chemical Food Safety

Elective International Food

Legislation and Quality Management

Chemical Food Safety

2nd year

Elective Risk Analysis in Food

Safety (DTU)

Thesis

Compulsory Elective

 LLEK10219U Control of Food-Borne Microorganisms Block 2 7.5 ECTS credits

 SLEK10172U Chemical Food Safety Block 2 7.5 ECTS credits

 SLEK10217U Thematic Course: Microbiological and Chemical Food Safety

 NFOB14013U International Food Legislation and Quality Management* Cancelled 7.5 ECTS credits

*Students who have followed the subject element International Legislation and Quality Management (NFOB14013U) as a part of their bachelor degree are not required to follow the subject element. The students must follow elective subject elements instead.

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If a specialisation in Process Analytical Technology has been chosen, the title awarded is Master of Science in Food Science and Technology with a specialisation in Process Analytical Technology.

The MSc Programme in Food Science and Technology with a specialisation in Process Analytical Technology consists of the following:

 Compulsory subject elements, 52.2 ECTS credits  Elective subject elements, 22.5 or 37.5 ECTS credits  Thesis, 30 or 45 ECTS credits

Process Analytical Technology (thesis, 30 credits)

1st year

Exploratory Data

Analysis/Chemometrics Advanced Chemometrics

Process Analytical Chemistry and Technology Design of Experiments and

Optimation Quantitative Bio-spectroscopy Elective 2nd year Elective Elective Thesis Advanced Manufacturing of Pharmaceuticals (SUND) Compulsory Elective

Process Analytical Technology (thesis, 45 credits)

1st year

Exploratory Data

Analysis/Chemometrics Advanced Chemometrics

Process Analytical Chemistry and Technology Design of Experiments and

Optimation Quantitative Bio-spectroscopy Elective 2nd year Elective Thesis Advanced Manufacturing of Pharmaceuticals (SUND) Compulsory Elective

 LLEK10294U Design of Experiments and Optimization Block 1 7,5 ECTS credits

 NFOK14020U Exploratory Data Analysis / Chemometrics Block 1 7,5 ECTS credits

 NFOK14025U Quantitative Bio-spectroscopy Block 2 7,5 ECTS credits

 NFOK13003U Food Process Equipment Block 3 7,5 ECTS credits

 NFOK13002U Process Analytical Chemistry and Technology Block 4 7,5 ECTS credits

2 Course specific changes valid for students admitted in the academic year 2015

Discontinued course Interim arrangement

Dairy Product Technology

(LLEK10256U), 7.5 ECTS credits

The course is offered for the last time in 2015/16. From 2016/17 the course is replaced by Dairy Product Technology 1, 7.5 ECTS credits.

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Cheese Technology (LLEK10171), 7.5 ECTS credits

The course is offered for the last time in 2015/16. From 2016/17 the course is replaced by Dairy Product Technology 2, 7.5 ECTS credits.

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3 Course specific changes valid for students admitted in the academic year 2014

International Food Legislation and Quality Management (NFOB14013), 7.5 ECTS credits.

The course was offered for the last time in 2014/15. From 2015/16 the course is replaced by Food Quality

Management and Control (NFOK15011U), 7.5 ECTS credits. Meat as Raw Material (NFOK13001),

7.5 ECTS credits

The course was offered for the last time in 2014/15.

From 2015/16 the course is replaced by Meat Technology and Packaging (NFOK15013U), 7.5 ECTS credits.

Meat Processing (NFOK1300), 7.5 ECTS credits

The course was offered for the last time in 2014/15. From 2015/16 the course is replaced by Meat Products and Innovation (NFOK15012U), 7.5 ECTS credits.

Beverage Technology (NFOK14015U), 7.5 ECTS credits

The course was offered for the last time in 2014/15. Last exam will be in 2015-16.

From 2015/16 students who have not passed the course after last exam must replace the course with a written assignment within the course subject.

Advanced Sensory Methods and Sensometrics (LLEK10259U ), 7.5 ECTS credits

The course was offered for the last time in 2014/15. Last exam will be in 2015/16. From 2015/16 students who have not passed the course after last exam must replace the course with another restricted elective course.

Food Texture and Functionality (NFOK14022U), ), 7.5 ECTS credits

The course was offered for the last time in 2014/15. Last exam will be in 2015/16. From 2015/16 students who have not passed the course after last exam must replace the course with another restricted elective subject element.

Mad og samfund (NFOB14011), 7.5 ECTS credits

The course was offered for the last time in 2014/15. Last exam will be in 2015-16. From 2015/16 students who have not passed the course after last exam must replace the course with another restricted elective course.

4 Course specific changes valid for students admitted in the academic year 2013 or earlier

Starter and Non-starter Cultures for Dairy Products (LLEF10199), 7.5 ECTS credits

The course is replaced by Dairy Microbiology (LLEF10292), 7.5 ECTS credits

Fermented Food and Beverages (LLEA10280), 7.5 ECTS credits

The course can be replaced by Microbiology of Fermented Food and Beverages (LLEA10295), 7.5 ECTS credits or Introduction to Dairy Technology (LLEK10256), 7.5 ECTS credits

Thematic course Dairy Process Equipment (LLEK10228), 15 ECTS credits

The course is replaced by Dairy Processes and Equipment (NFOK13000U) 7.5 ECTS credits and Food Process Equipment (NFOK13003U) 7.5 ECTS credits

Process Design of Experiments and Optimization (LLEK10227), 7.5 ECTS credits

The course is replaced by Design of Experiments and Optimization (LLEK10294) 7.5 ECTS credits

Thematic Course: Process Analytical Technology (LLEK10226), 15 ECTS credits

The course is replaced by Food Process Equipment

(NFOK13003U), 7.5 ECTS credits and Process Analytical Chemistry and Technology, (NFOK13002U) 7.5 ECTS credits

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Appendix 3 Description of objectives for the thesis

After completing the thesis, the student should have:

Knowledge about:

 How to identify scientific problems within the area of Food Science and Technology.  How to summarise a suitable combination of methodologies/theories based on

international research in order to prepare a problem formulation.  How to discuss theories/models with a high degree of independence. Skills to:

 Apply and critically evaluate methodologies/theories, including their limitations.  Discuss academic issues arising from the thesis.

 Draw conclusions in a clear and academic manner.

 Process own data through a choice of academic analyses, and present findings in a concise manner.

Competences to:

 Initiate and perform academic work in a research environment or in an applied fashion in the food industry.