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1 Programme-specific Section of the Curriculum for the MSc Programme in Food Science and Technology at the Faculty of Science, University of Copenhagen 2010 (Rev. 2015) Contents 1 Title, affiliation and language Title Affiliation Corps of external examiners Language Academic profile Purpose General programme profile General structure of the programme Career opportunities Description of competence profiles Generic competence profile Dairy Science and Technology (incl. internship) Brewing Science and Technology (incl. internship) Applicants with a related Bachelor s degree Language requirements Prioritisation of applicants Structure of the programme General profile in Food Science and Technology Dairy Science and Technology (incl. internship) Dairy Science and Technology (excl. internship) Brewing Science and Technology (incl. internship) Brewing Science and Technology (excl. internship) Compliance of the requirements for external examiners and assessment Exemptions Commencement etc Validity Transfer Amendment Appendix 1 Tables Appendix 2 Interim arrangements Appendix 3 Description of objectives for the thesis Page 1 of 27

2 1 Title, affiliation and language A shared section that applies to all BSc and MSc Programmes at the Faculty of Science is linked to this programme-specific curriculum. 1.1 Title The MSc programme in Food Science and Technology leads to a Master of Science (MSc) in Food Science and Technology with the Danish title: Cand.techn.al. (candidatus/candidata technologiae alimentariae). The MSc programme in Food Science and Technology with a specialisation in Dairy Science and Technology including practical experience equivalent to NFOB14000 Dairy Internship leads to Master of Science (MSc) in Food Science and Technology with a specialisation in Dairy Science and Technology with the Danish title: Cand.tech.al. (candidatus/candidata technologiae alimentariae)mejeriingeniør. The MSc programme in Food Science and Technology with a specialisation in Brewing Science and Technology including practical experience equivalent to NFOB15015U Brewing Internship leads to Master of Science (MSc) in Food Science and Technology with a specialisation in Brewing Science and Technology with the Danish title: Cand.tech.al. (candidatus/candidata technologiae alimentariae)med specialisering i bryggeriteknologi. 1.2 Affiliation The programme is affiliated with the Study Board for Food, Human Nutrition and Sports, and the students can both elect, and be elected, to this study board. 1.3 Corps of external examiners The following corps of external examiners is used for the central parts of the MSc Programme: Corps of External Examiners for Food Science (levnedsmiddelvidenskab). 1.4 Language The language of this MSc Programme is English. 2 Academic profile 2.1 Purpose The main objectives of the programme are: To qualify students to undertake independent professional functions on the basis of their scientific and technical knowledge. To provide an insight into theoretical and experimental scientific methods. To qualify students to participate in scientific development work. 2.2 General programme profile The programme is taught in English in an international environment with foreign students. The programme provides the competence required to undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. The programme also provides the competence required to undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work. Page 2 of 27

3 Food Science and technology is the key subject area of the programme, including food processing, food quality management and product development 2.3 General structure of the programme The MSc Programme is set at 120 or 150 ECTS credits depending on whether or not the MSc programme includes internship. The rules regarding internship are stipulated in The University Programme Order (Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5. The MSc Programme in Food Science and Technology consists of the following elements: Specialisation, 120 ECTS credits including the thesis. Specialisation, 150 ECTS credits including the thesis and the internship. The student must choose one of the following specialisations: General profile in Food Science and Technology. Dairy Science and Technology incl. internship. Dairy Science and Technology excl. internship. Brewing Science and Technology incl. internship. Brewing Science and Technology excl. internship. As a consequence of the rules stipulated in The University Programme Order (Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5 concerning internship students, who have already passed either the Dairy or Brewing Internship as part of their BSc Programme in Food Science (fødevarer og ernæring), are not allowed to follow the specialisation in Dairy Science and Technology incl. internship or the specialisation in Brewing Science and Technology incl. internship. They can follow one of the following specialisations: General profile in Food Science and Technology. Dairy Science and Technology excl. internship. Brewing Science and Technology excl. internship. And subsequently students, who have passed an internship as part of their Bachelor Programme in Food Science other than Dairy or Brewing Internship, are not allowed to follow any of the specialisations in Dairy Science and Technology or Brewing Science and Technology. This is because they cannot fulfil the competence profiles of these specialisations without either Dairy or Brewing Internship. They must follow the specialisation: General profile in Food Science and Technology. Students, who have not passed an internship as part of their BSc Programme, are not allowed to follow the specialisation in Dairy Science and Technology excl. internship or the specialisation in Brewing Science and Technology excluding internship. They must follow one of the following specialisations: General profile in Food Science and Technology. Dairy Science and Technology incl. internship. Brewing Science and Technology incl. internship. 2.4 Career opportunities The MSc Programme in Food Science and Technology qualifies students for a PhD programme, and depending on the academic specialisation it may also be targeted at business functions and/or areas such as: Page 3 of 27

4 Undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. Undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work. 3 Description of competence profiles Students following the MSc Programme acquire the knowledge, skills and competences listed below. Students will also acquire other qualifications through elective subject elements and other study activities. 3.1 Generic competence profile On completion of the programme, an MSc in Food Science and Technology has acquired the following regardless of the chosen specialisation: Knowledge about: Food safety management in compliance with international certification systems. Food process equipment and methods to monitor food processes. Legal implications in food production. How innovation and entrepreneurship can be applied to the food industry. Skills to: Execute independent practical experiments. Assess possibilities and limitations in the application of theories and methods. Structure reports from practicals and handle treatment and discussion of obtained data. Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge. Communicate effectively to a specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools. Apply HACCP for food safety management. Competences to: Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective. Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments. Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research. Participate in public discussions of the impact of food production. 3.2 Dairy Science and Technology (incl. internship) On completion of the programme, an MSc in Food Science and Technology with a specialisation in Dairy Science and technology has in addition to the generic competence profile acquired the following in addition to the generic competence profile: Knowledge about: Unit operations in the dairy industry and how these affect the components and properties of milk and dairy products. The physical chemistry behind the stabilisation of milk and dairy products. The equipment used for manufacture of dairy products. A detailed account of the relevant aspects of chemistry, biochemistry, microbiology, physics and technology in relation to the production and processing of dairy products. Page 4 of 27

5 A detailed account of the physiology and genetics of lactic acid bacteria of relevance to foods, as well as basic genetic manipulation of lactic acid bacteria. A detailed account of important organisms and pathogens involved in the spoilage of dairy products. The practical daily running of a dairy plant Skills to: Apply and evaluate methods for assessing the quality of milk, cheese and processed milk products. Apply principles of physical chemistry to the processing and production of dairy products. Analyse and evaluate dairy processing and production. Work in a microbiological laboratory with physiological and molecular methods, as well as handling simple bioinformatics tools. Formulate an independent theory on the basis of own results and/or scientific literature. Structure reports from experimental work and handle treatment and discussion of obtained data. Competences to: Participate in the working environment of a dairy plant. Interact with professionals in the dairy industry and associated organisations and participate in a project-based working environment. Develop new dairy products and technologies. Relate knowledge from basic sciences to the entire production chain for dairy products. Evaluate how the final product quality is affected by all stages in the chain from farm to table. Evaluate control systems in order to achieve safe dairy products. Use and evaluate literature in relation to dairy processing and production. 3.4 Brewing Science and Technology (incl. internship) On completion of the programme, an MSc in Food Science and Technology with a specialisation in Brewing Science and Technology has in addition to the generic competence profile acquired the following: Knowledge about: How to describe unit operations in the brewing industry and how these affect the properties of beer, including equipment, mass balances and energy requirements. How to give a detailed account of the relevant aspects of chemistry, biochemistry, physics and technology in relation to the production of beer. How to give a detailed account of the physiology and handling of brewing yeast, incl. fermentation theory. How to give a detailed account of important organisms involved in the spoilage of beer incl. detection techniques. The practical daily running of a brewery. Skills to: Apply and evaluate methods for assessing the quality of beer. Select and apply methods and theories that can be utilised in the brewing industry. Execute independent practical experiments. Assess possibilities and limitations in the application of theories and methods. Page 5 of 27

6 Structure reports from practicals and handle treatment and discussion of obtained data. Use relevant IT-based tools to search for and retrieve scientific literature and other sources of knowledge. Communicate effectively to a specialist and non-specialist audience at a variety of levels, using modern and appropriate information and communication tools. Competences to: Participate in the working environment of a brewery. Critically evaluate current research and advanced scholarship in brewing science and technology, and propose new hypotheses. Formulate an independent theory on the basis of own results and/or scientific literature from a national or international perspective. Work independently and effectively on an individual basis, in teams as well as in cross-disciplinary environments. Demonstrate capacity for independent thought, creativity and rigour in the application of knowledge and skills in work situations or in research. Participate in public discussions of the impact of beer production. 4 Admission requirements Students are admitted to the MSc programme in Food Science and Technology once a, with studies starting on 1 September. Applicants with a Bachelor s degree in Food Science, with the specialisation in Quality and Technology or the specialisation in Food Engineer from the University of Copenhagen who complete their Bachelor s degree in block 1 or 2 may additionally be admitted to the MSc Programme in Food Science and Technology with studies starting on 1 February of the academic in question. 4.1 Applicants with a Bachelor s degree in Food Science (Fødevarer og ernæring) Applicants with a Bachelor s degree in Food Science (Fødevarer og ernæring) with the specialisation in Quality and Technology (kvalitet og teknologi) or the specialization as Food Engineer (Fødevareingeniør) from the University of Copenhagen are directly qualified for admission to the MSc programme. 4.2 Applicants with a related Bachelor s degree Applicants with a Bachelor s degree from the University of Copenhagen, other Danish or international universities must have equivalent qualifications and their admission will be assessed on an individual basis. However, all applicants must have a Bachelor's Degree in the field of sciences and have qualifications equivalent to the bachelor s programme in Food Science which means that their programme must include the following: Mathematics (7.5 ECTS credits). Statistics (7.5 ECTS credits). Chemistry (15 ECTS credits). Microbiology (15 ECTS credits). Biochemistry (7.5 ECTS credits). 4.3 Other applicants The Faculty may also admit applicants who, after a thorough academic assessment, are deemed to possess a Bachelor s degree with educational qualifications equivalent to those required in Subclauses Page 6 of 27

7 4.3 Language requirements Applicants from Nordic universities Applicants with a Bachelor s degree from Nordic universities must as a minimum document English language qualifications comparable to a Danish upper secondary school English B level Non-Nordic applicants Applicants with a non-nordic Bachelor s degree must be able to document English proficiency corresponding to an IELTS test score of minimum 6.5 or a TOEFL test score of minimum 213 (computer-based), 560 (paper-based) or 83 (Internet-based). 5 Prioritisation of applicants If the number of qualified applicants to the programme exceeds the number of places available, applicants will be prioritised as follows: 1) Applicants who have completed a Bachelor s degree in Food Science (Fødevarer og ernæring) with the specialisation in Quality and Technology (kvalitet og teknologi) or the specialisation as Food Engineer (Fødevareingeniør) from the University of Copenhagen seeking admission by way of direct extension of their completed BSc programme. 2) Applicants who have completed a Bachelor s degree in Food Science (Fødevarer og ernæring) with the specialisation in Quality, and Technology (kvalitet og teknologi) or the specialisation as Food Engineer (Fødevareingeniør) from the University of Copenhagen 3) Other applicants. 6 Structure of the programme The compulsory subject elements, restricted elective subject elements and the thesis constitute the central parts of the programme (Section 21 of the Ministerial Order on Bachelor and Master s Programmes (Candidatus) at Universities). All of the compulsory subject elements (including the thesis) defined below must be followed at the exact time planned according to the table in Appendix 1. Restricted elective and elective subject elements may be freely placed in the remaining blocks within a specialisation. Before the beginning of the MSc Programme the student must chose a specialisation. 6.1 General profile in Food Science and Technology The general profile is set at 120 ECTS credits and consists of the following: Compulsory subject elements, 30 ECTS credits Restricted elective subject elements, 45 ECTS credits subject elements, 15 ECTS credits, 30 ECTS credits Compulsory subject elements All of the following subject elements are to be covered (30 ECTS credits): NFOK15011U Food Quality Management and Control Block ECTS credits NFOK13003U Food Process Block ECTS credits - Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* * The course is offered from 2016/17 Page 7 of 27

8 6.1.2 Restricted elective subject elements 45 ECTS credits are to be covered as subject elements from the following list: NFOK14023U Hygiene and Sanitation Block ECTS credits NFOK15009U Food Colloids Block ECTS credits LLEK10294U Design of Experiments and optimisations Block ECTS credits LLEK10256U Introduction to Dairy Technology Block ECTS credits NNEK14004U Fundamentals of Beer brewing and winemaking Block ECTS credits NFOK14019U Microbiology of Fermented Food and Beverages Block ECTS credits SFKKA9051U Advanced Manufacturing of Pharmaceuticals Block ECTS credits NFOK14025U Quantitative Bio-spectroscopy Block ECTS credits LLEK10219U Control of Foodborne Microorganisms Block ECTS credits LLEK10246U Advanced Chemometrics Block ECTS credits LLEK10171U Cheese Technology Block ECTS credits NFOK14026U Dairy Microbiology Block ECTS credits SLEK10172U Chemical Food Safety Block ECTS credits Risk Analysis in Food Safety (DTU) Block ECTS credits NPLB14027U Analytical Chemistry Block ECTS credits NFOK15013U Meat Technology and Packaging Block ECTS credits LLEK10190U Milk processing Block ECTS credits SLEK10217U Thematic course: Microbiological and chemical Block 3 15 ECTS credits food safety NFOK14018U Advanced Food Chemistry Block ECTS credits NFOK14002U Yeast physiology and applications Block ECTS credits NFOK15012U Meat products and innovation Block ECTS credits NNEK14006U Cool Climate Viticulture Block ECTS credits NFOK13000U Dairy Processes and Block ECTS credits NFOK13002U Process Analytical Chemistry and Technology Block ECTS credits NFOK15010U Food Ingredients and structure design Block ECTS credits NFOK14021U Food enzymes and applications Block ECTS credits subject elements 15 ECTS credits are to be covered as elective subject elements. BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board. Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum. Projects in practice may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum The MSc Programme in Food Science and Technology with a general profile includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme. Page 8 of 27

9 There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: The thesis must be written full time. If the topic of the thesis is Food safety, the main supervisor can come from the Faculty of Health or the Technical University of Denmark Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a General profile in Food Science and Technology is placed in block 3+4 of the 1 st. This means that the curriculum makes it possible for subject elements to be taken outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.2 Dairy Science and Technology (incl. internship) The specialisation is set at 150 ECTS credits and consists of the following: Compulsory subject elements, 75 ECTS credits subject elements, 15 ECTS credits, 30 ECTS credits Internship, 30 ECTS credits Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits + Internship 30 ECTS credits): NFOB15016U Dairy Internship Block ECTS credits NFOK13003U Food Process equipment Block ECTS credits LLEK10190U Milk processing Block ECTS credits NFOK13000U Dairy Process and Block ECTS credits NFOK15011U Food quality management and control Block ECTS credits - Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* LLEK10243U Dairy Product Technology Block ECTS credits NFOK14019U Microbiology of Fermented Food and Beverages Block ECTS credits LLEK10171U Cheese Technology Block ECTS credits NFOK14026U Dairy Microbiology Block ECTS credits * The course is offered from 2016/ subject elements 15 ECTS credits are to be covered as elective subject elements. BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board. Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum. Projects in practice may not be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum. Page 9 of 27

10 6.2.3 The MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: The thesis must be written full time Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) is placed in block 1+2 of the 1 st. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit Internship 30 ECTS credits must be covered by Dairy Internship. The Dairy Internship cannot count as elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc Programmes. 6.3 Dairy Science and Technology (excl. internship) The specialisation is set at 120 ECTS credits and consists of the following: Compulsory subject elements, 75 ECTS credits subject elements, 15 ECTS credits, 30 ECTS credits Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits): NFOK13003U Food Process equipment Block ECTS credits LLEK10190U Milk processing Block ECTS credits NFOK13000U Dairy Process and Block ECTS credits NFOK15011U Food quality management and control Block ECTS credits - Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* LLEK10243U Dairy Product Technology Block ECTS credits NFOK14019U Microbiology of Fermented Food and Beverages Block ECTS credits LLEK10171U Cheese Technology Block ECTS credits NFOK14026U Dairy Microbiology Block ECTS credits * The course is offered from 2016/ subject elements 15 ECTS credits are to be covered as elective subject elements. BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board. Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum. Page 10 of 27

11 Projects in practice may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum The MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: The thesis must be written full time Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Dairy Science and Technology (excl. internship) is placed in block 1+2 of the 2 nd for students admitted in September and block 1+2 the first for students admitted in February. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.4 Brewing Science and Technology (incl. internship) The specialisation is set at 150 ECTS credits and consists of the following: Compulsory subject elements, 75 ECTS credits subject elements, 15 ECTS credits, 30 ECTS credits Internship, 30 ECTS credits Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits + Internship 30 ECTS credits): NFOB15015U Brewing Internship Block ECTS credits NFOK14016U Brewing 1 Block 3 15 ECTS credits NFOK14017U Brewing 2 Block 4 15 ECTS credits NFOK15011U Food quality management and control Block ECTS credits NNEK14004U Fundamentals of beer brewing and winemaking Block ECTS credits - Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* NFOK14001U Brewing project in practice Block 3 15 ECTS credits * The course is offered from 2016/ subject elements 15 ECTS credits are to be covered as elective subject elements. BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board. Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum. Page 11 of 27

12 Projects in practice may not be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum The MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: The thesis must be written full time Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (incl. internship) is placed in block 1+2 of the 1 st. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit Internship 30 ECTS credits must be covered by Brewing Internship. The Brewing Internship cannot count as elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc Programmes. 6.5 Brewing Science and Technology (excl. internship) The specialisation is set at 120 ECTS credits and consists of the following: Compulsory subject elements, 75 ECTS credits subject elements, 15 ECTS credits, 30 ECTS credits Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits): NFOK14016U Brewing 1 Block 3 15 ECTS credits NFOK14017U Brewing 2 Block 4 15 ECTS credits NFOK15011U Food quality management and control Block ECTS credits NNEK14004U Fundamentals of beer brewing and winemaking Block ECTS credits - Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* NFOK14001U Brewing project in practice Block 3 15 ECTS credits * The course is offered from 2016/ subject elements 15 ECTS credits are to be covered as elective subject elements. BSc subject elements corresponding to 15 ECTS credits may be included in the MSc Programme without the approval of the study board. Projects outside the course scope may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section of the curriculum. Page 12 of 27

13 Projects in practice may be included in the elective section of the programme with up to 15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the curriculum The MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (excl. internship) includes a thesis corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The topic of the thesis must be within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: The thesis must be written full time Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology excl. internship) is placed in block 1+2 of the 1 st. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.6 Compliance of the requirements for external examiners and assessment The MSc Programme automatically fulfils the requirement that one-third of the programme's ECTS credits must be subject to external examination and two-thirds of the ECTS credits must be assessed by grades, cf. the Shared Section of the BSc and MSc Curricula for Study Programmes. ECTS credits transferred are excluded from the calculation of the requirement for external examination and assessment by grades. 7 Exemptions In exceptional circumstances, the university may grant exemptions from the rules in the curriculum specified solely by the university. 8 Commencement etc. 8.1 Validity This subject specific section of the curriculum applies to all students enrolled in the programme see however Appendix Transfer Students enrolled on previous curricula may be transferred to the new one as per the applicable transfer regulations or according to an individual credit transfer by the study board. 8.3 Amendment The curriculum may be amended once a so that any changes come into effect at the beginning of the academic. Amendments must be proposed by the study board and approved by the Dean. Notification about amendments that tighten the admission requirements for the programme will be published online at one before they come into effect. Page 13 of 27

14 If amendments are made to this curriculum, an interim arrangement may be added if necessary to allow students to complete their MSc Programme according to the amended curriculum. Page 14 of 27

15 Appendix 1 Tables Tables for students admitted to the programme in September (Summer): Table General profile in Food Science and Technology Food Quality Management and Control* Food Process Restricted elective Restricted elective Restricted elective Restricted elective Restricted elective Restricted elective Integrated Thematic Course in Food Science and Technology Compulsory Restricted elective * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Dairy Science and Technology (incl. internship) Internship Food Process Milk Processing Dairy Process & Food Quality Management and Control* Integrated Thematic Course in Food Science and Technology Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Product Technology 2 Dairy Microbiology 3rd Compulsory * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Dairy Science and Technology (excl. internship) 2015/16* Food Quality Management and Control** Microbiology of Fermented Food and Beverages Cheese Technology Dairy Microbiology Milk Processing Food Process Dairy Process & Dairy Product Technology Integrated Thematic Course in Food Science and Technology Compulsory *For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition ** This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 15 of 27

16 Table Dairy Science and Technology (excl. internship) 2016/17 and 2017/18* Microbiology of Fermented Food and Beverages Food quality management and control** Integrated thematic course for all FSTstudents Food Process equipment Milk processing Dairy Process & Dairy Microbiology Dairy Product Technology 1 Dairy Product Technology 2 Compulsory * This table is only for students who commence studies in block and 2017 who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition **This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme. Table Brewing Science and Technology (incl. internship) Internship Brewing 1 Brewing 2 Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control* Integrated thematic course in Food Science and Technology Brewing Project in Practise 3rd Compulsory Restricted elective * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Brewing Science and Technology (excl. internship)* Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control** Brewing Project in Practise Integrated thematic course in Food Science and Technology Compulsory Restricted elective Brewing 1 Brewing 2 *For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 16 of 27

17 Table for students admitted to the programme in February (Winter): Table General profile in Food Science and Technology* Block 3 Block 4 Block 1 Block 2 Food Process Restricted elective Food quality management and control** Restricted elective Restricted elective Restricted elective Integrated Thematic Course in Food Science and Technology Restricted elective Restricted elective Compulsory Restricted elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Dairy Science and Technology (incl. internship)* Block 3 Block 4 Block 1 Block 2 Food Process Milk Processing Dairy Process & Internship Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Product Technology 2 Dairy Microbiology Food Quality Management and Control** Integrated thematic course in Food Science and Technology 3rd Compulsory *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Dairy Science and Technology (excl. internship)* Block 3 Block 4 Block 1 Block 2 Food Process Milk Processing Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Process & Dairy Product Technology 2 Dairy Microbiology Food Quality Management and Control** Integrated Thematic Course in Food Science and Technology Compulsory *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) Page 17 of 27

18 ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Brewing Science and Technology (incl. internship)* Block 3 Block 4 Block 1 Block 2 Brewing 1 Brewing 2 Internship Brewing Project in Practice Fundamentals of Beer Brewing and Wine making Food Quality Management and Control** Integrated thematic course in Food Science and Technology 3rd Compulsory *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table Brewing Science and Technology (excl. internship)* Block 3 Block 4 Block 1 Block 2 Brewing 1 Brewing 2 Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control** Integrated thematic course in Food Science and Technology Brewing Project in Practise Compulsory Restricted elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 18 of 27

19 Appendix 2 Interim arrangements The Shared Section of the BSc and MSc Curricula for Study Programmes 2014 (rev. 2015) applies to all students admitted at the beginning of the academic 2015/16 or earlier. 1 General changes valid for students admitted in the academic 2014 and earlier 1.1 Structure of the programme Students admitted to the MSc Programme in the academic 2014 or earlier must finish the programme with the original curriculum structure under which they were admitted. For students admitted to the MSc Programme in the academic 2014 and earlier it is possible to obtain the following specialisations: Individual specialisation in Food Science and Technology Specialisation in Dairy Technology Specialisation in Brewing Science Technology Specialisation in Food Safety Specialisation in Process Analytical Technology The MSc Programme consists of the following elements, depending on the specialisation: Compulsory subject elements, 30, 52.5, 60 or 67.5 ECTS credits. Restricted elective subject elements, 0 or 30 ECTS credits. subject elements, 7.5 to 67.5 ECTS credits., 30 or 45 ECTS credits. 1.2 Individual specialisation in Food Science and Technology If the Individual specialisation in Food Science and Technology has been chosen, the title awarded is Master of Science in Food Science and Technology with an Individual specialisation The MSc programme in Food Science and Technology with the Individual specialisation consists of the following: Compulsory subject elements, 30 ECTS credits Restricted elective subject elements, 30 ECTS credits subject elements, 15 or 30 ECTS credits, 30 or 45 ECTS credits Individual specialisation (thesis, 30 ECTS credits) International Food Legislation and Quality Management Microbiology of Fermented Food and beverages Restricted elective Analytical Chemistry Restricted elective Advanced Food Chemistry Compulsory Restricted elective Page 19 of 27

20 Individual specialisation (thesis, 45 ECTS credits) International Food Legislation and Quality Management Microbiology of Fermented Food and beverages Restricted elective Analytical Chemistry Restricted elective Advanced Food Chemistry Compulsory Restricted elective Compulsory subject elements All of the following subject elements are to be covered (30 ECTS credits): NFOB14013U International Food Legislation and Quality Cancelled 7.5 ECTS credits Management NFOK14019U Microbiology of Fermented Food and Beverages Block ECTS credits NPLB14027U Analytical Chemistry Block ECTS credits NFOK14018U Advanced Food Chemistry Block ECTS credits Restricted elective subject elements 30 ECTS credits are to be covered by courses from the following list: NFOK14023U Hygiene and Sanitation Block ECTS credits NFOK15009U Food Colloids Block ECTS credits LLEK10294U Design of Experiments and Optimization Block ECTS credits NFOK14020U Exploratory Data Analysis/Chemometrics Block 1 7,5 ECTS credits LLEK10256U Introduction to Dairy Technology Block ECTS credits NNEK14004U Fundamentals of Beer brewing and winemaking Block ECTS credits NFOK14019U Microbiology of Fermented Food and Beverages Block ECTS credits SFKKA9051U Advanced Manufacturing of Pharmaceuticals Block ECTS credits NFOK14025U Quantitative Bio-Spectroscopy Block ECTS credits LLEK10219U Control of Foodborne Microorganism Block ECTS credits LLEK10246U Advanced Chemometrics Block ECTS credits LLEK10171U Cheese Technology Block ECTS credits NFOK14026U Dairy Microbiology Block ECTS credits SLEF10172U Chemical Food Safety Block ECTS credits Risk Analysis in Food Safety (DTU) Block ECTS credits NIFK14027U Consumer Economics and Policy Block ECTS credits NOFB14012U Sensory and Consumer Science (BA level) Block ECTS credits LLEK10257U Food Choice and Acceptance Block ECTS credits NFOK14022U Food Texture and Functionality Block ECTS credits SLEK10189U Meat and Milk Production Block ECTS credits NPLB14027U Analytical Chemistry Block ECTS credits NFOK15013U Meat Technology and Packaging Block ECTS credits LLEK10190U Milk Processing Block ECTS credits LLEK10259U Advanced Sensory Methods and Sensometrics Block ECTS credits NFOK13003U Food Process Block ECTS credits SLEK10217U Thematic Course: Microbiological and Chemical Food Safety Block 3 15 ECTS credits Page 20 of 27

21 NFOK14018U Advanced Food Chemistry Block ECTS credits NFOK14002U Yeast Physiology and Applications Block ECTS credits NFOK15012U Meat Products and Innovation Block ECTS credits NNEK14006U Cool Climate Viticulture and Enology** Block ECTS credits NFOK13000U Dairy Processes and Block ECTS credits NFOK1302U Process Analytical Chemistry and Technology Block ECTS credits NFOK15010U Food Ingredients and Structure Design Block ECTS credits NFOK14021U Food Enzymes and Applications Block ECTS credits NNEK14007U Applied Cool Climate Viticulture and Enology** Block 4 15 ECTS credits LLEK10243U Dairy Product Technology Block ECTS credits NFOB14011U Mad og samfund Cancelled 7.5 ECTS credits NFOK13001U Meat as a Raw Material Cancelled 7.5 ECTS credits NFOK13005U Meat Processing Cancelled 7.5 ECTS credits **Overlap between the two subject elements means that students can only take one of the subject elements. 1.3 Specialisation in Dairy Technology If a specialisation in Dairy Technology has been chosen and practical experience equivalent to Dairy Internship (NFOB14000U) has been completed, the title awarded is Cand.techn.al. / Dairy Technologist in Danish: Cand.techn.al./Mejeriingeniør. The MSc programme in Food Science and Technology with the specialisation in Dairy Technology consists of the following: Compulsory subject elements, 67.5 ECTS credits subject elements, 7,5 or 22.5 ECTS credits, 30 or 45 ECTS credits Dairy Technology (thesis, 30 ECTS credits) Introduction to Dairy Technology International Food Legislation and Quality Management Microbiology of Fermented Foods and Beverages Cheese Technology Dairy Microbiology Milk Processing Food Process Dairy Product Technology Dairy Processes and Compulsory Dairy Technology (thesis, 45 ECTS credits) Introduction to Dairy Technology International Food Legislation and Quality Management Microbiology of Fermented Foods and Beverages Cheese Technology Dairy Microbiology Milk Processing Food Process Dairy Product Technology Dairy Processes and Compulsory Page 21 of 27

22 Compulsory subject elements All of the following subject elements are to be covered (67.5 ECTS credits): LLEK10256U Introduction to Dairy Technology Block ECTS credits LLEK10190U Milk Processing Block ECTS credits NFOK13003U Food Process Block ECTS credits LLEK10243U Dairy Product Technology Block ECTS credits NFOK13000U Dairy Processes and Block ECTS credits NFOK14019U Microbiology of Fermented Food and beverages Block ECTS credits LLEK10171U Cheese Technology Block ECTS credits NFOK14026U Dairy Microbiology Block ECTS credits NFOB14013U International Food Legislation and Quality Management Cancelled 7.5 ECTS credits 1.4 Specialisation in Brewing Science Technology If a specialisation in Brewing Science Technology has been chosen, and practical experience equivalent to Internship in the brewing industry (NFOB15015U) has been completed, the student will be eligible for the additional title Brygmester/Diploma Master Brewer. This additional title is administered by the Scandinavian School of Brewing. The MSc programme in Food Science and Technology with the specialisation in Brewing Science Technology consists of the following: Compulsory subject elements, 60 or 67,5 ECTS credits subject elements 22,5 or 30 ECTS credits, 30 ECTS credits Brewing Science and Technology Beverage Technology Fundamentals of Beer Brewing and Winemaking Brewing 1* Brewing 2** Yeast Physiology and Applications Brewing Project in Practice Compulsory *From the course will run in block 3. **From the course will run in block 4 Compulsory subject elements All of the following subject elements are to be covered (67.5 ECTS credits): NFOK14015U Beverage Technology* Cancelled 7.5 ECTS credits NNEK14004U Fundamentals of Beer Brewing and Winemaking Block ECTS credits NFOK14016U Brewing 1 Block 3 15 ECTS credits NFOK14017U Brewing 2 Block 4 15 ECTS credits NFOK14002U Yeast Physiology and Applications Block ECTS credits NFOK14001U Brewing Project in Practice Block 1 15 ECTS credits * Students with practical experience equivalent to the practical training in the brewing industry are exempt from this subject element. The students must follow elective subject elements instead. 1.5 Specialisation in Food Safety Page 22 of 27

23 If a specialisation in Food Safety has been chosen, the title awarded is Master of Science in Food Science and Technology with a specialisation in Food Safety. The MSc Programme in Food Science and Technology with a specialisation in Food Safety consists of the following: Compulsory subject elements, 52.2 ECTS credits subject elements, 22.5 or 37.5 ECTS credits, 30 or 45 ECTS credits Food Safety (thesis, 30 ECTS credits) Hygiene and Sanitation International Food Legislation and Quality Management Control of Food Borne Microorganisms Chemical Food Safety Risk Analysis in Food Safety (DTU) Thematic Course: Microbiological and Chemical Food Safety Compulsory Food Safety (thesis, 45 ECTS credits) Hygiene and Sanitation International Food Legislation and Quality Management Control of Food Borne Microorganisms Chemical Food Safety Thematic Course: Microbiological and Chemical Food Safety Risk Analysis in Food Safety (DTU) Compulsory Compulsory subject elements All of the following subject elements are to be covered (52.5 ECTS credits): NFOK14023U Hygiene and Sanitation Block ECTS credits LLEK10219U Control of Food-Borne Microorganisms Block ECTS credits SLEK10172U Chemical Food Safety Block ECTS credits SLEK10217U Thematic Course: Microbiological and Chemical Food Block 3 15 ECTS credits Safety Risk Analysis in Food Safety (DTU) Block ECTS credits NFOB14013U International Food Legislation and Quality Management* Cancelled 7.5 ECTS credits *Students who have followed the subject element International Legislation and Quality Management (NFOB14013U) as a part of their bachelor degree are not required to follow the subject element. The students must follow elective subject elements instead. 1.5 Specialisation in Process Analytical Technology Page 23 of 27

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