MSc Programme in Gastronomy and Health
The programme is organised in accordance with Danish Ministerial Order no. 814 of 29 June 2010 on bachelor and master’s programmes (candidatus) at universities (the ministerial order of the study programmes). The programme is offered under the Food Science Study Board at LIFE.
Graduates of the MSc programme are awarded the Danish title ‘cand.scient. (candidatus/candidata scientiarum) i gastronomi og sundhed’ and the English title ‘Master of Science (MSc) in Gastronomy and Health’.
Chapter 1. Programme objective and competence profile
1. 1 Programme objective
The purpose of the MSc in Gastronomy and Health programme is to educate science and health science graduates who, with elements of social science themes and on a research-based, interdisciplinary and academic basis, are able to independently apply, develop and communicate knowledge in the cross-field between gastronomy and health.
1.2 General programme profile
The programme comprises, among others, the following main subjects: Gastronomy in theory and practice, molecular gastronomy, quality of ingredients, consumer preferences, sensory science, food and the meal in a cultural and societal context, public health and nutrition as well as food safety and hygiene. Through lectures, project work and excursions, the students acquire academic and practical knowledge as well as analytical and methodological qualifications.
1.3 Programme employment prospects
The programme is aimed at product development and consultancy in companies, institutions, mass caterers, within the health sector and in connection with health promotion in companies. The programme is also aimed at teaching and research.
1.4 Programme competence profile
During the master’s programme, the student will acquire the following knowledge, skills and competences within the discipline. In addition, the student will acquire a number of individual qualifications through elective courses and writing an MSc thesis.
After completion of the programme, a person holding an MSc in Gastronomy and Health should be able to:
1.4.1. Knowledge
- Describe the metabolic and physiological functions of nutrients – in general and in relation to the prevention of disease
- Reformulate and reflect on the diets of various population groups in Denmark – including the interaction between diet and nutritional status
- Demonstrate general knowledge of key social and cultural aspects that influence people’s relationship to food
- Describe the quality of ingredients and the significance of quality for processes and products
- Describe sensory analysis of foods and the function of the sensory system
- Demonstrate general knowledge of gastronomy as a discipline, including molecular gastronomy, at a practical and theoretical level
- Account for food safety throughout the food production chain, including microbial and non-microbial risks in connection with the safety of fresh and processed foods
- Demonstrate general knowledge of the scientific methodologies and theories used in the disciplines of the programme
- Reformulate theories, principles and research findings to independently form hypotheses and theories
1.4.2. Skills
- Utilise conventional nutritional, social science and sensory measuring techniques
- Assess key methodologies in the fields of human nutrition, sensory science and consumer science with regard to validity, reliability and applicability
- Assess the quality of ingredients and products on the basis of gastronomic, sensory and nutritional principles
- Apply knowledge about the interplay between bioactive components, sense perception, appetite regulation and metabolism to optimise nutritional aspects of products and diet
- Plan the collection of and assess relevant data in relation to given targets within the field
- Analyse and assess sensory and social science study designs and methodologies in relation to specific food and nutrition-related issues
- Communicate the value and role of hygiene in food safety and spoilage
- Assess the possibilities and limitations of theories and methodologies
- Critically assess scientific literature in the fields of human nutrition, gastronomy, sensory science and food science
- Communicate own specialist knowledge clearly and precisely – in writing and orally – to various target groups
1.4.3 Competences
- Develop new tasty and nutritionally correct products, services and meals in both large and small-scale production
- Plan and implement initiatives in connection with the development of the Danish food culture, including promoting New Nordic Cuisine
- Attend to consumers’ demands for tasty, healthy and positive experiences in connection with food and eating
- Perform advisory tasks in relation to gastronomy and health in the public and private sectors
- Identify and collaborate with players in the food and health sectors within their respective areas of responsibility
- Discuss ethical and scientific issues, including human testing
- Reflect on scientific truth criteria
- Understand the interests and opportunities of the international, national and local players in relation to nutrition-oriented health promotion
- Teach and conduct research in gastronomy and health at a high level of excellence
- Be part of monodisciplinary and interdisciplinary collaboration, discuss solutions and achieve consensus
- Work independently
- Participate in the public discourse on gastronomy, health and their effects on society
- Independently assess and organise own learning processes and assume responsibility for own professional development with a view to life-long learning
Chapter 2. Programme content
|
Year 2 |
Block 1 |
Theme: Gastronomy and Health
|
| Block 2 |
|
| Block 3 |
Thesis (30 eller 45 credits) |
| Block 4 |
| |
Compulsory courses and thesis |
|
Elective courses |
2.1 Content
The programme is set at 120 credits.
The following courses are compulsory:
270010 Folkesundhed og ernæring (Public Health and Nutrition) – 7.5 credits
270101 The Sociology of Food – 7.5 credits
270054 Hygiene and Sanitation – 7.5 credits
270096 Nutrition Physiology – 7.5 credits
270089 Food Choice and Acceptance – 7.5 credits
270091 Advanced Sensory Methods and Sensometrics – 7.5 credits
270092 Bioactive Components and Health – 7.5 credits
270104 Thematic Course: Gastronomy and Health – 15 credits
The thesis subject must be within the scope of the discipline.
The compulsory courses and the thesis constitute the academic topics of the programme.
There are a maximum of 22.5 credits for electives – depending on the length of the thesis. The elective credits can also be used to increase the size of the thesis.
400040 Project in Practice cannot form part of the programme. It is possible, however, to apply to the Food Science Study Board for an exemption, and the Study Board will then make a decision in each specific case.
For students enrolled before 1 September 2010:
270101 The Sociology of Food can be replaced by 270020 Madens sociologi (offered last time in 2009-10)
270096 Nutrition Physiology can be replaced by 270087 Dietary Intake and Nutrition Physiology (offered last time in 2009-10) or 270070 Kostindtag og ernæringsfysiologi (offered last time in 2008-09).
270092 Bioactive Components and Health can be replaced by 270073 Bioaktive komponenter, sansning og appetit (offered last time in 2008-09)
270104 Thematic Course: Gastronomy and Health can be replaced by 270077 Tema: Molekylær gastronomi
Further, for students enrolled before 1 September 2009:
270074 Gastronomi i praksis is cancelled as a compulsory course.
Chapter 3. Admission requirements and admission
3.1 Admission requirements
Applicants holding a BSc in Food Science who have followed the Food, Health and Nutrition subject-specific course package are qualified for direct admission to the MSc in Gastronomy and Health.
Second priority is given to applicants holding other BSc degrees in the following order:
Applicants holding a BSc in Food Science who have followed the Food, Quality and Technology subject-specific course package are qualified for admission to the MSc in Gastronomy and Health with the following electives:
- Gastronomisk fødevaredesign og forbrugerpræferencer (Gastronomic Food Design and Consumer Preferences)
- Human fysiologi (Human Physiology) (DTU)
Applicants holding a BSc degree in a science, technology or health science discipline (e.g. Sport Sciences, Biology, Food Science, Health and Production) are qualified for admission to the MSc in Gastronomy and Health if they possess documented competences within:
- Biochemistry
- Chemistry
- Statistics
Applicants holding a Professional Bachelor in Nutrition and Health with a specialisation in Human Nutrition, Nutrition and Physical Activity, Product Development, Catering Management or Clinical Dietetics are qualified for admission to the MSc in Gastronomy and Health if they possess documented competences within:
- Biochemistry
- Chemistry
- Statistics
Applicants holding a BSc degree from a relevant study programme with similar competences from a Danish or international university/educational institution may apply for admission. Such applications will be processed individually.
3.2 Admission
Students are admitted once a year, and studies commence on 1 September.
If the number of qualified applicants exceeds the permitted intake, the applicants will be assessed and prioritised by an admissions committee on the basis of an overall assessment, taking into account, among other things:
Subject combination:
- A relevant subject combination in the course of study so far is given high priority. In this context, emphasis is placed on relevant science and social science courses.
Prerequisite courses:
- Applicants with good qualifications within the qualifying subjects biochemistry, statistics and chemistry are given high priority.
Marks:
- Marks from the qualifying exam are included in the assessment.
Relevant work experience:
- Relevant work experience of a certain extent will be included in the assessment. The work experience may, for example, be of a craft nature within the area of gastronomy or related to food service, product development, nutrition and health work.
Studying abroad:
- Studying abroad in connection with studies within relevant areas may be included in the assessment, including English language skills achieved.
Ingelise Lundgaard, - siden er sidst opdateret d.28. januar 2011