Welcome by Anna

Welcome to UCPH

Anna Haldrup
Department of Food Science
(KU FOOD)
 02-03-2020 2

The largest university in Scandinavia

• Founded 1479
• 37,000 students enrolled
• 5,800 graduate every year
• 10,000 employees, including 5,300 scientists
• 10 Nobel prizes
• DKK 9.9 billion (€ 1.3 bio. / $ 1.4 bio.) turnover (budget 2023)
• Ranked
• no. 6 in Europe and no. 37 in the world
Leiden Ranking (publications), 2022
• no. 9 in Europe and no. 39 in the world
Academic Ranking of World Universities – Shanghai, 2022
• no. 26 in Europe and no. 82 in the world
QS Quacquarelli Symonds, 2023
• no. 43 in Europe and no. 114 in the world
World University Rankings – THE, 2023
 02-03-2020 3

Four campuses in Central Copenhagen

City Campus
North Campus
Faculty of Health and
Medical Sciences Faculty of Science
Faculty of Social Sciences Faculty of Health and
Central Administration Medical Sciences

Faculty of Health and Faculty of Humanities

Medical Sciences Faculty of Law
Faculty of Science Faculty of Theology

Frederiksberg Campus South Campus

 01/09/2023 4

University of Copenhagen – UCPH – founded in 1479

Board of the University

Communication
Rector’s Office Rector
HR
Prorector for
Research & Innovation University
Research University Finance
Director
Prorector for
University Education Services Education Campus Service

University IT

Faculty Faculty Faculty Faculty Faculty Faculty

of of of of of of
Humanities Law Social Science Health Theology
Sciences and
Medical
Sciences

• € 1,2 billion turnover

7 5 12 12 • 37.000 students
Departments Departments Departments Departments • 10.000 employees
• 5.000 scientists
• 9 Nobel prizes
 01/09/2023 5

Department of Food Science in numbers

13,4 million € turnover

40 professors, associate professors etc.

45 postdocs, assistant professors etc.
35 technical and administrative staff
65 PhD students

565 students:
• BSc in Food and Nutrition (in Danish)
• MSc in Food Science and Technology (in English)
• MSc in Food Innovation and Health (in English)
• MSc in Integrated Food Studies (in English)
 6

Dep. Research and Dep. Teaching

Head of
Organisation Department
Anna Haldrup
Innovation
Nanna Viereck
Annemarie
Olsen

FOOD
https://food.ku.dk/english/
Management

Committees Secretariat Head of Administration

Carsten Sørensen

Ingredient Design and Microbiology Food Analytics

and Dairy Consumer and and
Technology Behavior Fermentation Biotechnology
IDT DCB MICRO FAB

Associate Prof. Prof. Susanne Associate Prof.

Prof. Mogens
Annemarie Olsen Knøchel Nanna Viereck
Larsen Andersen
 01/09/2023 7

UCPH FOOD’s core story

Food research and education for a sustainable society

The world is challenged when it comes to food. More food and sustainable
production are needed. At UCPH FOOD, we carry out research and
education that help to solve the global challenges in relation to food. Our
research involves development of new foods and ways of producing them,
and we combine the latest research and practice in the training of our
students
Department of Food Science 8
Department of Food Science 9
Department of Food Science 10
Department of Food Science 11
Department of Food Science 12
Department of Food Science 13
Department of Food Science 14
Department of Food Science 15
 01/09/2023 16

Teaching

FOOD offers teaching in:

 Bachelor in Food and Nutrition (in Danish)
 Master in Food Science & Technology (English)
 Individual specialisation (e.g. plant based food, food
safety, process analytical technology (PAT), meat,
ingredients etc.)
 Specialisation in Dairy Science and Technology
 Specialisation in Brewing Science and Technology
 Specialisation in Plant Based Food (from 2023)
 Master in Food Innovation and Health (English)
 Master in Integrated Food Studies (with IFRO)
 12/01/2018 17

Shared events (FOOD and students

• Student bar (A-vej) with FEF

• Shared seminars, selected topics

• Taste of Christmas
• Taste of Life

• Shared BBQ May

 01/09/2023 18

Industrial collaboration
Welcome by Henrik &
Helene
Studying at Food

General introduction to being a

MSc student

Henrik Siegumfeldt and Helene Reinbach

 FOOD

Agenda

• Where do you find information

• What is the role of a Head of Studies

• What is the role of Student services

• Study start test

• Spot On Events

• Some suggestions about HOW to study at FOOD

 FOOD

Where do you find information

on KUNET !!!!
Sometimes we also use the Facebook groups for more informal information, but
KUNET is the primary source of information, both for any kind of news, new
arrangements etc.

..but also for all the practical information about study start, curriculum, rules and
regulations and….. Maybe about Covid if it starts again 

Kunet
 FOOD

What is the role of a Head of Studies

Guide you if you have questions about

• The academic content of your program and relevant areas of research.
• (choosing relevant courses) and finding supervisors for your projects.

Approve
• Contracts for (Master's thesis), projects in practice and projects outside course
scope.
• Credits for activities on other Universities
 FOOD

What is the role of Student services

The heads of studies cannot help you if you have questions about the rules and
structure of your programme.

For these questions, please contact SCIENCE Student Services.

Dias 5
 01-09-2023

Study start test – what and when?

What is it?
It is an online questionnaire about your study start. There are no wrong
answers, but: You MUST participate to stay enrolled in your programme.

When is it?
The study start test is open
• from 11 September at 9:00
• till 12 September at 12:00.

Re-exam from 18 September at 9:00 till 19 September at 12:00

6
 01-09-2023

How to participate in the study start test

You have passed the study start test when you have
1) Answered the questions in the questionnaire.

2) Uploaded your receipt to “Digital exam” before the deadline.

Psssst... You will receive direct links for both the questionnaire and Digital Exam in
your KUmail when the test opens.

More information: In your study start room > Modules > Study start test

7
 Spot on Events

Join our free events about studying abroad,

study techniques, how to get work
experience as part of your studies and
much more.

The SPOT ON events are for all students

enrolled at Faculty of Science and the
events focus on elements that are
relevant from study start to thesis and
career.

Example from the study information pages

01/09/2023
8
 FOOD

Some suggestions about HOW to study at FOOD

Ask questions !!!

Danish teachers are very informal, and expect you to ask questions. If you don´t ask
questions we will automatically assume that you understood 

If you work better in a group, try and find some fellow students to study with.

Even within many of the courses it will be compulsory to work in groups. It is

important to remember that you will (almost) always work in teams afterwards,
so you might as well practice this skill.

Try and find ways to get together in small groups physically

……

Dias 9
 Enhedens navn

Mentoring for Food Students

Structure:
Meetings: There will be a total of 4 meetings between mentors and mentees. The first
and last will be with a joint part across all groups in order to kick-of well and evaluate
afterwards.
Period: Autumn 25/9 2023 til 29/1-2024

If you are interested, please fill in the required information and send it by email
to uddannelse@food.ku.dk no later than September 19/9 2023.
The background information will only be used to make the best matches between mentors
and mentees and will be deleted afterwards.

Kind regards,
Helene Christine Reinbach, Head of Studies, Henrik Siegumfeldt, Head of Studies
Information about FEF
Association of Nutrition and
Food Science Students
FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Agenda
• What is “FEF”?
• Benefits of being a member
• Forums
• Events
• How to become a member?
• How to get in touch

2
 FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

What is FEF?
• A student association for:
– Bachelor students in Fødevarer & Ernæring (Foods and Nutrition)
– Master students in Food Science and Technology, Integrated Food Studies,
Food Innovation and Health, Human Nutrition
• Hosts social and study-related events
• Acts as a spokesperson on behalf of the students to both FOOD, NEXS and
IFRO
• Works on improving the overall study environment for all students at
Frederiksberg Campus by being represented in ’SCIENCErådet’ and
'Campusudvalget' and collaborating with the four other students associations at
the campus

3
FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

The board
● We are 9 members
● Different posts:
○ Chairman/vice chairman
○ Science council, accountant, communication,
campus committe and event planning
 FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Benefits of being a member

• Partition in events – often at a reduced price or even free
• Possibility of meeting students from across other studies
and different years
• Get to have a lot of fun!

24/08/2020 5
FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Forums
• Forum for bachelor and master students
• Host social and educational events
• Network for the given field
• Established through FEF (membership advantages)
• General assembly in Autumn or Winter months
• Join their Facebook pages:
○ Nutrition Forum KU
○ Dairy Forum – University of Copenhagen
○ Beverage Forum – University of Copenhagen
○ Green Forum på Københavns Universitet
 FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Former events
• Easter lunch
• Christmas lunch
• Taco Tuesday
• Wine/beer tasting
• Christmas baking
• Education Day
• Barbecue Summer Event
• NEXS & FOOD lunch lectures

24/08/2020 7
 FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Want to be a member?
• Yearly fee of DKK 150
• Write your name and the name of your master
programme.
• Pay by MobilePay (89981) or by bank transfer (see
information on Facebook)

24/08/2020 8
 FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Still deciding?
● Join our Facebook group – you don’t have to be a
member: FEF, KU-SCIENCE
(https://www.facebook.com/groups/151588564870182)

● Write to us via e-mail (fef.best@gmail.com) or on

Messenger (FEFs bestyrelse)

24/08/2020 9
FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

General assembly
The new board will be selected at
6th of Oktober 2023
There will be more information on the Facebook page:
FEF, KU-SCIENCE
We look forward to see you there
FORENINGEN FOR ERNÆRINGS- OG FØDEVARESTUDERENDE

Questions?

Contact: fef.best@gmail.com or on Facebook: FEF, KU-SCIENCE

More details from your
head of studies
 Faculty of Science

The Msc programme in Food Innovation and Health

Head of studies
Helene Christine Reinbach
helene.reinbach@food.ku.dk
 Helene Christine Reinbach
Head of studies 1st of August 2020
45 years old. I live in Lyngby, Two children, Johanna (7 yrs.), Reuben ( yr.)

Research
Public Health, sensory and Consumer science
HealthFerm
FermFoods
Projects Eldorado (http://eldorado.ku.dk/)
Food Waste
SoL-Bornholm, OPUS study – New Nordic Diet (NND)

Teaching
Food Consumer Research
Determinants of Food Consumption
“Meal Systems and Technology”, the Integrated Food Studies master program
Background

PhD within Sensory Science and Nutrition, Copenhagen University

Effects of hot spices on appetite, energy intake and sensory properties of a meal

MSc Biotechnology, The Danish Technical University (DTU)

 FOOD.KU

Study structure admitted 2021

Food Innovation and Health

Advanced Nutrition Physiology and

Block 1 Determinants of Food Consumption
Year 1 Metabolism

Block 2 Bioactive Components and Health Food Science and Culinary Techniques

Block 3 Elective course Elective course

Block 4 Food and Meal Consumer Research Entrepreneurship and Innovation

Year 2 Block 1 Thematic Course: Food Innovation and Health

Block 2 Elective course or thesis extension

Block 3
Master thesis (30 or 45 ECTS)
Block 4

Study information KUnet

 Food Design and Consumer Behaviour - Department of Food 4
Science

Teachers
FOOD NEXS NEXS

Annemarie Olsen Karsten Olsen Michael Bom Frøst Susanne Gjedsted Bügel Lars Dragsted Wesley Dean Theis Hansen
Associate Professor Associate Professor Associate Professor Professor Professor Associate Professor, Associate Professor,
Sensory Science Food Chemistry Sensory Food Preventive & Consumption, Production, markets
DOFC Coordinator: Innovation, FSCT, clinical Nutrition Bioethics and and policy
Gastrolab Thematic course BCH governance
FSCT,
Thematic course

Qian Wang
Associate Professor
Sensory Science
FMCR
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 KU-Net - Curricula and rules
Competence profile
Knowledge about:
• The scientific methodologies and theories used in the disciplines of the programme.
• Innovation and entrepreneurship in relation to food product development.
• The metabolic and physiological functions of nutrients and other bioactive food components.
• Consumer oriented innovation on food products and related services
• Key social and cultural aspects that influence people’s relationship to food.
• Gastronomy as a scientific discipline, including culinary techniques at a practical and theoretical level.
• Ethical and scientific issues, including good practice in human testing and during laboratory work as well as
data protection (GDPR).

. Skills in/to:
• Apply qualitative and quantitative study designs and techniques used within social science and sensory
science in relation to food and health.
• Assess key methodologies in the fields related to food studies with regard to validity, reliability and
applicability.
• Conduct consumer-centered research in relation to food and to profile consumer segments.
• Assess the quality of products and raw materials on the basis of gastronomic, sensory and nutritional
principles.
• Identification of factors influencing sustainability of foods and meals from production to consumption,
including food waste.
• Apply knowledge about bioactive components, appetite and metabolism to optimise nutritional and/or
functional aspects of food products and diet.
• Apply the principles of innovation and entrepreneurship in business development.
• Involve stakeholders in innovation processes and communicate ideas to decision makers.
• Apply design thinking principles to the development of novel food products.
• Communicate own specialist knowledge clearly and precisely – in writing and orally – to various target
groups.

Competences in/to:
• Plan and implement innovation and its related processes in relation to food and health.
• Synthesise and test theories, principles and research findings in relation to food and health.
 Enhedens navn

Thesis examples

Collative properties and hedonic responses to specialty beers

Comparison of different methods effect on hedonic ratings and evaluation

of additional information in consumer tests

Pork Bushi – a gastronomic approach to tasty usage of entire male pig

Product development of a meat snack with high fiber content and its
effect on satiety and consumer acceptance

Vegetable subscriptions in Danish schools? A theoretical and empirical

study of Danish school children’s attitude to vegetable subscriptions
and their preferences for various vegetable snacks

Changing food preferences in 1-3-year-old children: A comparison of

3 different learning mechanisms (intervention study)

OBS: Most students collaborate with external partners (≈ 70 %).

 Enhedens navn

Thesis examples
Career Opportunities

With a degree in Food Innovation and Health, you can:

- work with development, management and

administration within niche production, gastronomic
product development and health promotion.

- work with product development of flavourful and

appetizing foods.

- carry out consulting work in Food Innovation and

health as well as perform assignments in connection with
(gastronomic) health promotion.

- teach or work with research.

 Enhedens navn

After graduation: Rikke

Chef
P.B. Nutrition and Health
Active in Gastronomic Playground

Career path: Lecturer at University College Sealand, and PhD

student at University of Copenhagen

She teaches a broad range of courses from production

technology and microbiology to concept development,
sensory science, and food chemistry.

She appreciates the broad foundation, and cross-disciplinary

approaches she learned during her education. “That’s what
enables me to teach as broadly, as I can” she says.
 Enhedens navn

After graduation: Stine

P.B. Nutrition and Health

Career path:
Product specialist with Coop Trading

She works with development, quality assurance, and declaration of

Coops own products, where she is responsible for flour-based
products, and spices.

She tests products from current and future suppliers – often against a
benchmark product.

From her education, she draws on what she learned about foods and
raw materials, as well as the application of sensory tests.
 Enhedens navn

Mentoring for Food Innovation and Health Students

Dear Students,
Soon most of you will start orienting yourself even more towards your
future first job. To support you in doing so, and assist you further
develop your career readiness and awareness of own competences, we
would like to invite you to meet in small groups of fellow students and
a mentor.
WHOM?
FOOD has just finished recruiting a group of mentors for you, and we are
thankful for the mentor group, we can present for you:
Dorthe Brander Pedersen, Chefkonsulent, Akademiet for de Tekniske
Videnskaber
Lars Nørgaard, Senior Manager, PhD, FOOS
Thomas Skov, Senior Research Scientist, Chr. Hansen
 Enhedens navn

Mentoring for Food Innovation and Health Students

Structure:
Meetings: There will be a total of 4 meetings between mentors and mentees. The first and last will be
with a joint part across all groups in order to kick-of well and evaluate afterwards.
Period: Autumn 25/9 2023 til 29/1-2024

If you are interested, please fill in the required information and send it by email to
uddannelse@food.ku.dk no later than September 19/9 2023.
The background information will only be used to make the best matches between mentors and mentees
and will be deleted afterwards.

Kind regards,
Helene Christine Reinbach, Head of Studies, Henrik Siegumfeldt, Head of Studies
 Enhedens navn

Mentoring for Food Innovation and Health Students

To sign up we need the following information

Name:

Year of birth:

Work experience (in brief, if any)

What do you in particular want a mentor’s input for?

Contact information: Mail and phone number

Introduction +
overview of
course topics

Wesley Dean
Bodil Helene Allesen-Holm
Annemarie Olsen

Course responsibles
In short, the course is about...

• Why do we eat what we eat?

• How can we change or habits

– as an individual and as a society?
Overall course model

Biological predispositions Experience with food Cultural and social factors Environmental factors
/ physiology
‐ Conditioning ‐ Organisation of daily life ‐ Physical
‐ Taste/pleasure ‐ Boredom ‐ Social interaction environment
‐ Satiety ‐ Rewards ‐ Social norms and ‐ Food availability
‐ The brain ‐ Exposure conventions and accessibility
‐ Senses and ‐ Meanings of food and ‐ Prices, markets
perception meals
‐ Identity and tradition
Please take 2 minutes
to discuss with your neighbour:

• What did you choose for lunch - and why?

• Where there items you certainly would not taste?

• If yes, do you think this could change?