On 9 February, DTU and the University of Copenhagen are launching a joint Master of Sustainable and Safe Food Production. The courses can also be taken individually. Deadline for registration is 2 February.
Going forward, the food sector is to produce food that is sustainable and safe. Therefore, a growing need for skills in both sustainable forms of production and food safety is expected. To meet that demand, DTU and the University of Copenhagen is launching a two-year, research based continuing education programme: Master of Sustainable and Safe Food Production.
The programme is suitable for employees in both the public and private food sectors and can either be taken as a full education or as individual courses. In the spring, for instance, you can take part in the courses ‘Chemical food safety’ and ‘Microbial food safety in a global perspective’, whereas in the fall you can take part in ‘Food Safety in Context and Global Food System’ and ‘Risk Assessment of Foodborne Contaminants’.
The programme focuses on work with sustainability and food safety through the entire production chain, and as a student you can use the new knowledge in your own field of work. The programme is very flexible, so it is possible to maintain a regular job. It is all taking place online and in English. Therefore, both Danish and international students can take part.
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For registration and more information about the programme’s structure, please visit the National Food Institute’s website Master of Sustainable and Safe Food Production.
The deadline for registration of the entire programme and courses in the spring is 2 February 2022. For registration of individual courses in the fall, the deadline is 23 August. The next team start is in February 2024.