Master of Sustainable and Safe Food Production

Become a Master of Sustainable and Safe Food Production, because life-long learning develops you and your job opportunities.


The Master programme is a research-based continuing education programme at MSc level. It aims to boost the competences of employees tasked with managing sustainability and/or safety in the area of food production and processing in both the public and private sectors. The study programme focuses on supporting employees’ ability to contribute to the development of the sector, with a focus on both sustainability and safety.

It is a joint programme run by DTU and the University of Copenhagen (UCPH) consisting of six mandatory courses and a Master project. All courses are offered as independent courses that can be taken as single subject courses.

During the Master programme, students will work with various aspects of sustainability and food safety throughout the production chain. Importance will be attached to ensuring that the theoretical knowledge is applied in large and small projects that are based directly on the students’ day-to-day work.

The Master programme will upskill the students with new competences within sustainability and food safety assessment, which are needed to handle new challenges in practice. Having completed the study programme, graduates will be able to identify, describe, and quantify relevant parameters prior to carrying out an analysis and to make a balanced assessment of both the food safety and the sustainability aspects of specific production lines and final products. With such competencies, the candidates will be able to contribute in a qualified way to the development of new food products and technologies and to the safety and control of these.

Apply for the programme

Send your application and ensure a spot on the Master of Sustainable and Safe Food Production programme. Apply here.

If you would like us to contact you to answer questions or to assess your eligibility, please send us an email at
General learning objectives

Upon graduating, a Master of Sustainable and Safe Food Production who has fully met the study programme objectives will be able to:

  • identify national and international players and their roles in the production of sustainable and safe food products.
  • analyse ways of improving the sustainability of current food production systems while maintaining food safety.
  • combine methods for ensuring food safety with sustainable technologies in the development of new food products.
  • react to current national and international issues concerning food safety and sustainable food production.
  • explain possible financial and societal potentials and barriers associated with the production of food products that are both sustainable and safe.
  • reflect on the challenges that globalization and increased population growth pose for food safety and sustainable food production.
  • discuss food safety in the context of sustainable food production with relevant players, including public authorities, industry, and consumers.
Study plan

Mandatory courses of the study programme:

Master project (15 ECTS)
During the Master project the student works independently on a topic of his or her choice which covers elements of the study programme and the latest research in the field. The project is an opportunity for in-depth study in a topic that the student finds particularly interesting and of particular relevance to, for example, their work situation, affiliation with the industry, or a possible future career. UCPH and DTU are responsible for ensuring that the project has sufficient academic weight.

The Master can be achieved in two years (see time schedule below). To obtain the best progression, we recommend that students complete the courses in the order listed, but you do have the opportunity to postpone some courses to better fit it in with your work schedule. To be awarded the title of Master of Sustainable and Safe Food Production, all courses and the Master thesis must be completed no more than 6 years after the commencement date.

Courses ECTS  Mandatory / Elective Course leader Second intake Third intake Fourth intake 
Chemical Food Safety 7.5  Mandatory Heidi Amlund Feb 19 - Apr 5 2024 Feb-Apr 2026  Apr-Jun 2028
Microbiological Food Safety in a Global Perspective 7.5  Mandatory Dorte Frees Apr 29 - Jun 7 2024 Apr-Jun 2026  Apr-Jun 2028
1st face-to-face summer school   August 2024 August 2026  August 2028
Food Safety in Context and Global Food System 5  Elective Wesley Dean Sep-Dec 2024 Sep-Dec 2026  Sep-Dec 2028
Risk Assessment of Foodborne Contaminants 10  Mandatory Tine Hald Sep-Dec 2024 Sep-Dec 2026  Sep-Dec 2028
Monitoring and Source Tracking of Foodborne Diseases 5  Elective Tine Hald Feb-May 2025 Feb-May 2027  Feb-May 2029
Sustainable Food Production and Processing 10  Mandatory Charlotte Jacobsen Feb-May 2025 Feb-May 2027  Feb-May 2029
One Health International Summer Course 5  Elective Tine Hald Runs every year in May/June (online part) and August (on-campus part). See course page for dates.
2nd face-to-face summer school   August 2025 August 2027  August 2029
Master Thesis 15   To be planned with supervisor, when all courses are completed.
Join from wherever you are

Courses are offered through online teaching with streaming and tutor-facilitated group work. Some sessions must be viewed live while others can be viewed at a time that is convenient to the student. The courses are a mix of video lectures, smaller assignments such as arithmetic problems, digital quizzes, project work, and reports with and without peer assessment. Great emphasis is attached to an ongoing dialogue between lecturers and students throughout the study programme.

The live teaching sessions will be recorded and made available to enrolled students, who can view them again when relevant.

The on-site teaching will be planned as an annual ‘conference’ for all students, who are enrolled in the full Master programme. The focus will be on presenting and discussing interdisciplinary topics, project work, and network development.

Admission requirements

To be admitted to the programme, applicants must have achieved either a relevant medium-cycle (professional bachelor’s degree or the like, minimum three years) or long-cycle higher education programme, and they must have a minimum of two years of work experience in the food science and technology field. The student must have a solid foundation in the natural sciences (biology, chemistry, mathematics) as well as an understanding of technical processes in food production lines.

Work experience is regarded as relevant if it has been acquired through work in the private and public sector that involves development of products or processes, safety control and/or assessment of sustainability in food production or food distribution, or work in the public sector involving, for example, control, regulation, or teaching in the food science and technology field.

The entire program is taught in English. We recommend English language proficiency comparable with English B-level with a minimum grade of 3 from a Danish upper-secondary school. Non-Danish applicants can use IELTS (ACADEMIC), TOEFL, Cambridge Advanced English or Pearson (ACADEMIC) if you want to check your English level.


To apply for the master's programme please apply here. Once we have received your application, a screening process will take place to ensure you are eligible to join the programme. If you have any additional questions about the application or the programme, please send an e-mail to

The programme started in February 2022.


Courses of 5 ECTS 10.000 DKK
Courses of 7,5 ECTS 15.000 DKK
Courses of 10 ECTS 20.000 DKK
Final project, incl. supervision and examination 35.000 DKK1)
Full master education 125.000 DKK
1) For students accepted for the full master before January 1st, 2023, the fee for the ‘Final project’ is 15.000 DKK and the costs for the full master education is 105.000 DKK.
Hear what student Charlotte Ruby has to say about the Master of Sustainable and Safe Food Production in this short video.