Master of Sustainable and Safe Food Production

The Master of Sustainable and Safe Food Production is a research-based continuing education programme at MSc level.
It is designed for professionals working with sustainability and/or food safety in the public or private sector - from production and processing to control and innovation.
This flexible programme helps you build new competencies that strengthen your ability to handle real-world challenges in food systems and contribute to a more sustainable future.

A joint programme by DTU and UCPH

The programme is offered jointly by the Technical University of Denmark (DTU) and the University of Copenhagen (UCPH).
It consists of four mandatory courses, two electives and a Master’s project. All courses can also be taken as independent single courses.
You will explore the full spectrum of sustainability and food safety across the production chain. Theory is always connected to practice - most assignments and projects are based directly on your day-to-day work.

Learn to balance sustainability and safety

Throughout the programme, you will develop the ability to:

• Identify, describe, and quantify key parameters for analysis
• Assess sustainability and food safety in production lines and final products
• Combine scientific, regulatory, and practical approaches
• Contribute to the development, safety, and control of new food products and technologies
• After graduation, you will be equipped to take a coordinating or leading role in developing safer and more sustainable food systems.

Study plan

The Master can be completed in two years, but you may use up to six years to finish. Courses are offered primarily online, allowing you to combine study with full-time work.

Mandatory courses

• Microbiological food safety in a global perspective (7.5 ECTS, mandatory)
• Chemical food safety (7.5 ECTS, mandatory)
  
• Risk assessment of foodborne contaminants (10 ECTS, mandatory)
• Sustainable food production and processing (10 ECTS, mandatory)

Elective courses (choose 10 ECTS)

• Food safety in context and global food systems (5 ECTS, elective)
  
• Monitoring and source tracing of foodborne diseases (5 ECTS, elective)
• One Health International Summer Course (5 ECTS, elective)
• Quantitative sustainability assessment of food - NEW from spring 2027 (5 ECTS)
• Annual face-to-face conference sessions

Master project (15 ECTS)

Your final project is planned with a supervisor and focuses on a topic relevant to your professional experience and interests. The project allows for in-depth study of a theme within sustainability and food safety, supported by the latest research from DTU and UCPH.

For the best study progression, we recommend completing the courses in the listed order below. However, you can adjust the schedule to fit your work commitments.

Join from wherever you are

Courses are delivered through interactive online teaching with streaming and tutor-facilitated group work. Some sessions are live; others can be watched when it suits your schedule.

Teaching includes:

• Video lectures and case-based assignments
• Digital quizzes and peer-reviewed reports
• Problem-based project work with direct links to your job

All live sessions are recorded and accessible for later viewing.
Students meet in person during annual conference-style sessions focused on interdisciplinary collaboration, project discussions, and professional networking.

Admission requirements

To qualify for admission, you must have:

• A relevant professional bachelor’s degree (or equivalent medium- or long-cycle higher education)
• A minimum of two years of work experience in food science, technology, or a related field
• A solid foundation in biology, chemistry, and mathematics, and an understanding of technical processes in food production

Relevant work experience includes roles involving:

• Product or process development
• Safety control and risk assessment in food production or distribution
• Sustainability assessment in food processing
• Regulation, inspection, or teaching in food science and technology

Language requirements

The programme is taught entirely in English.
We recommend English proficiency equivalent to B-level from Danish upper-secondary school.
International applicants may document proficiency through IELTS (Academic), TOEFL, Cambridge Advanced English, or Pearson Academic tests.

Apply for the programme

Applications are accepted twice a year:

• Autumn semester: 1 July deadline
• Spring semester: 9 January deadline

If you miss a deadline, you are encouraged to apply as soon as possible - remaining seats are offered on a first-come, first-served basis.

Find prices and apply here: Master of Sustainable and Safe Food Production
For questions or eligibility assessment, contact: food@food.dtu.dk

Learning outcomes

Graduates of the Master of Sustainable and Safe Food Production will be able to:

• Identify national and international actors in food safety and sustainability
• Analyse and improve the sustainability of food systems while maintaining safety
• Combine safety methods with sustainable technologies in product development
• Address current global and national issues within food safety and sustainable production
• Evaluate economic and societal opportunities and barriers
• Reflect on the implications of globalisation and population growth
• Discuss sustainability and safety challenges with stakeholders across the value chain