MSc Programme in Human Nutrition

The programme is organised in accordance with Danish Ministerial Order no. 814 of 29 June 2010 on bachelor and master’s programmes (candidatus) at universities (the ministerial order of the study programmes). The programme is offered under the Food Science Study Board.

Graduates of the MSc programme are awarded the Danish title ‘cand.scient. (candidatus/candidata scientiarum) i human ernæring’ and the English title ‘Master of Science (MSc) in Human Nutrition’.

 

 

Chapter 1. Programme objective and competence profile

1. 1 Programme objective

 

The main purpose of the MSc in Human Nutrition programme is to educate, on an interdisciplinary basis, academics who have insight into human nutrition science and related subjects about the optimum function and the prevention of disease as well as about the factors affecting the eating habits of the population.

 

1.2 General programme profile

 

The programme comprises, among others, the following main subjects: Metabolic functions of nutrients, nutrition and health, diet and food culture of the general public, prevention policy and nutrition as well as the importance of the diet in the prevention of the most common widespread diseases such as cardiovascular disease, cancer, obesity, type 2 diabetes and osteoporosis. Through course participation and project work, the students will acquire academic knowledge and theoretical and methodological qualifications enabling them to:

• Apply selected elements within the disciplines and methodologies of the field of nutrition
• Act as a bridge between nutrition research and the public
• Participate in scientific development and fact-finding work
• Further develop their academic knowledge in line with developments in nutritional science
• Participate in the planning and realisation of nutrition-related prevention of disease
• Supplement their training in a research training programme (PhD programme)

1.3 Programme employment prospects

 

The programme is aimed at job functions related to consultancy, guidance, administration, research and education within manufacturing industries, public authorities and research and educational institutions.

 

1.4 Programme competence profile

 

During the master’s programme, the student will acquire the following knowledge, skills and competences within nutrition and health, the diet and food culture of the general public as well as prevention policy and nutrition. In addition, the student will acquire a number of individual qualifications through elective courses and writing an MSc thesis.

 

After completion of the programme, a person holding an MSc in Human Nutrition should be able to:

 

1.4.1. Knowledge

• Describe the metabolic and physiological functions of nutrients – in general and in relation to the prevention of disease
• Summarise the links between nutrition and welfare and deficiency diseases
• Reformulate and reflect on the diets of various population groups in Denmark – including the interaction between diet and nutritional status
• Demonstrate general knowledge of key social and cultural aspects that influence people’s relationship to food
• Describe the effects of nutrients on bodily functions under different physiological conditions
• Express knowledge on the effects of nutrients on growth, development and health
• Summarise theories, methodologies and research finding within the discipline

1.4.2. Skills

• Apply conventional measuring techniques from nutritional science for the evaluation of nutritional status
• Apply evidence-based principles of nutritional science in connection with fact-finding
• Evaluate key methodologies in the field of human nutrition with regard to validity, reliability and applicability
• Plan, collect and assess dietary data in relation to stated goals
• Analyse and assess social science study designs and methodologies in relation to specific food and nutrition-related issues
• Communicate specialist knowledge clearly and precisely – in writing and orally – to other specialists as well as laymen
• Select and use appropriate information and communications technology in all relevant work processes
• Evaluate and be critical of the scientific literature within the field of human nutrition

 

1.4.3 Competences

• Initiate and manage prevention initiatives, including identifying target groups, setting intervention levels, selecting activities and planning evaluations
• Identify the players in the health sector and the distribution of responsibilities in Denmark, and participate in monodisciplinary and interdisciplinary collaboration with these players
• Understand the interests and opportunities of the international, national and local players in relation to nutrition-oriented health promotion
• Advise and provide guidance on as well as administer nutrition-related issues and tasks
• Monitor and consider the many and sometimes contradictory aspects that influence people’s relationship to food today
• Teach and conduct research in human nutrition
• Independently assess and organise own learning processes and assume responsibility for own professional development with a view to life-long learning

Chapter 2. Programme content

 

Year 1	Block 1	Nutrition Physiology	Experimental Nutrition Physiology
	Block 2	Evidence, Diet and Health	Nutrition Related Diseases
	Block 3	Thematic Course: Human Nutrition
	Block 4	Folkesundhed og ernæring	The Sociology of Food

Year 2	Block 1	Nutrition, Growth, and Development
	Block 2	Thesis
	Block 3
	Block 4

 

	Compulsory courses and thesis
	Elective course

  

2.1 Content

The programme is set at 120 credits. The following courses are compulsory:

 

270010 Folkesundhed og ernæring (Public Health and Nutrition)* – 7.5 credits

270101 The Sociology of Food – 7.5 credits

270036 Thematic Course: Human Nutrition – 15 credits

270094 Experimental Nutrition Physiology – 7.5 credits

270095 Nutrition Related Diseases – 7.5 credits

270081 Evidence, Diet and Health – 7.5 credits

270084 Nutrition, Growth and Development – 7.5 credits

270096 Nutrition Physiology – 7.5 credits

 

*The course is taught in Danish, however international students can arrange an individual programme in English substituting the compulsory course. The individual programme must be coordinated with and approved by the course coordinator.

 

Thesis – 30 or 45 credits

 

The thesis subject must be within the scope of the discipline.

 

The compulsory courses and the thesis constitute the academic topics of the programme.

 

There are a maximum of 22.5 credits for electives – depending on the length of the thesis. The elective credits can also be used to increase the size of the thesis from 30 to 45 credits.

 

The course 270086 Sygdom og kost cannot be taken as one of the elective courses due to an overlap with the course 270081 Evidence, Diet and Health.

 

400040 Project in Practice cannot form part of the programme. It is possible, however, to apply to the Food Science Study Board for an exemption, and the Study Board will then make a decision in each specific case.

 

For students enrolled before 1 September 2010:

 

270101 The Sociology of Food can be replaced by 270020 Madens sociologi (offered last time in 2009-10)

 

270095 Nutrition Related Diseases can be replaced by 270080 Diet and Health - Theoretical Part (offered last time in 2009-10) or by 270067 Kost og sygdomsforebyggelse (offered last time in 2007-08)

 

270084 Nutrition, Growth and Development can be replaced by 270061 Life Cycle Nutrition (offered last time in 2007-08).

 

270096 Nutrition Physiology can be replaced by 270087 Dietary Intake and Nutrition Physiology (offered last time in 2009-10) or 270070 Kostindtag og ernæringsfysiologi (offered last time in 2008-09).

 

 

Chapter 3. Admission requirements for the MSc programme in Human Nutrition

Max. student intake: 45

Applicants holding a BSc in Food Science with the Food, Health and Nutrition subject-specific course package from LIFE are qualified for direct admission to the MSc programme in Human Nutrition.

Other bachelors from University of Copenhagen or from other national or international universities and university colleges are qualified for admission if their examination includes:

• A minimum of 120 ECTS within the area of natural science, including:
• 7,5 ECTS in Biochemistry (including laboratory work) equivalent in content to the LIFE course Biokemi 1 (230002)
• 7,5 ECTS in Physiology equivalent in content to the Faculty of Science course Menneskets fysiologi
• 7,5 ECTS in Statistics equivalent in content to the LIFE course Statistisk dataanalyse 1 (210005)

3.1 Selection criteria from 2012

If the number of qualified applicants exceeds 45, they will be ranked according to the following selection criteria:

1. Total ECTS in Biochemistry, Physiology and Statistics multiplied by the grade point average
2. Total ECTS within the area of nutrition.
3. If the number of qualified applicants exceeds the max. student intake, the applicants will be prioritized according to the grade point average of the courses within this subject area

3.2 Admission
Students are admitted to the MSc in Human Nutrition once a year (1 september).