The spring admission is now open for the Master in Sustainable and Safe Food Production – a flexible, research-based programme designed to strengthen cross-disciplinary expertise in a food sector undergoing rapid transformation.
A newly released video offers an inside look at how the programme enables working professionals to build new competencies without stepping away from their careers.
“We have created a programme that meets students where they are — academically, geographically, and professionally. It’s about turning knowledge into action,” says Professor Tine Hald, study leader of the programme.
Flexible, online – and grounded in real-world practice
The programme is offered jointly by DTU and the University of Copenhagen and is designed for professionals working with food safety, risk assessment, sustainability, quality, or innovation.
Key features include:
• Fully modular course structure
• Primarily online teaching
• Study at your own pace — one course or the full degree
• Project work based on your day-to-day professional challenges
What will you learn?
Students gain tools to assess, improve, and transform food systems, products, and processes across the sector:
– Strengthening sustainability across production chains
– Integrating food safety into new products and technologies
– Applying research-based methods to strategic decision-making
– Supporting responsible innovation in industry and public organisations
Graduates leave with the expertise to lead development, shape solutions, and drive meaningful change in a sector facing complex global demands.
Application deadlines
Spring admission deadline: 9 January
Autumn admission deadline: 1 July
Questions?
📩 food@food.dtu.dk
🎥 Watch the new video and learn more here: Master of Sustainable and Safe Food Production
