# Food Innovation
**Source**: https://www.dtu.dk/english/education/graduate/msc-programmes/food-technology/specialization/food-innovation
**Parent**: https://www.dtu.dk/english/education/graduate/msc-programmes/food-technology
## Food Innovation
There is a growing demand for expertise in the area of food innovation in order to ensure sustainable consumption and production patterns (Sustainable Development Goal 12). **Within this specialization**, you will obtain general competences in food technology and more specific competences in development and production of innovative, sustainable foods and ingredients.
All mandatory courses under the polytechnical foundation and programme specific courses categories must be completed, in addition, the following must be fulfilled:
Programme specific courses, mandatory for this specialisation:
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| --- | --- | --- | --- | --- |
| [23216](https://kurser.dtu.dk/course/2025-2026/23216?menulanguage=en) | Producing new sustainable food ingredients - processes and utilizations | 10 | point | Spring F5A (Wed 8-12) and Spring F5B (Wed 13-17) |
| [23564](https://kurser.dtu.dk/course/2025-2026/23564?menulanguage=en) | Integrated product innovation in the food industry | 10 | point | Autumn E5 (Wed 8-17) |
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Choose at least 20 ECTS among the following programme specific courses:
| | | | | |
| --- | --- | --- | --- | --- |
| [23206](https://kurser.dtu.dk/course/2025-2026/23206?menulanguage=en) | Positive microbiology and biotechnology - application of microbes in food production | 5 | point | Autumn E3A (Tues 8-12) |
| [23302](https://kurser.dtu.dk/course/2025-2026/23302?menulanguage=en) | Food chemistry | 5 | point | Spring F3A (Tues 8-12) |
| [23360](https://kurser.dtu.dk/course/2025-2026/23360?menulanguage=en) | Practical green extraction and processing technologies | 5 | point | January |
| [23511](https://kurser.dtu.dk/course/2025-2026/23511?menulanguage=en) | Food production engineering basics | 10 | point | Autumn E4 (Tues 13-17, Fri 8-12) |
| [23520](https://kurser.dtu.dk/course/2025-2026/23520?menulanguage=en) | Food process design | 10 | point | Spring F4A (Tues 13-17) and Spring F4B (Fri 8-12) |
| [23521](https://kurser.dtu.dk/course/2025-2026/23521?menulanguage=en) | Hygienic design in the food industry | 5 | point | Autumn E2B (Thurs 8-12) |
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## Suggested study plan - Start in autumn
Polytechnical foundation
Programme specific courses
Thesis
Electives
1.Semester
[23101](https://kurser.dtu.dk/course/2025-2026/23101?menulanguage=en)\
Introduction to food production chains
10 point
[23521](https://kurser.dtu.dk/course/2025-2026/23521?menulanguage=en)\
Hygienic design in the food industry
5 point
[23511](https://kurser.dtu.dk/course/2025-2026/23511?menulanguage=en)\
Food production engineering basics
10 point
[42500](https://kurser.dtu.dk/course/2025-2026/42500?menulanguage=en)\
Innovation in Engineering (Polytechnical... Innovation in Engineering (Polytechnical Foundation)
5 point
2.Semester
[23102](https://kurser.dtu.dk/course/2025-2026/23102?menulanguage=en)\
Food safety in production chains
10 point
[23216](https://kurser.dtu.dk/course/2025-2026/23216?menulanguage=en)\
Producing new sustainable food ingredients - processes and utilizations
10 point
[23302](https://kurser.dtu.dk/course/2025-2026/23302?menulanguage=en)\
Food chemistry
5 point
[23531](https://kurser.dtu.dk/course/2025-2026/23531?menulanguage=en)\
Entrepreneurship in food and bio... Entrepreneurship in food and bio engineering
5 point
3.Semester
[12106](https://kurser.dtu.dk/course/2025-2026/12106?menulanguage=en)\
Quantitative methods to assess... Quantitative methods to assess sustainability (Polytechnical Foundation)
5 point
[23564](https://kurser.dtu.dk/course/2025-2026/23564?menulanguage=en)\
Integrated product innovation in the food industry
10 point
[23360](https://kurser.dtu.dk/course/2025-2026/23360?menulanguage=en)\
Practical green extraction and... Practical green extraction and processing technologies
5 point
Electives \
Electives
10 point
4.Semester
Thesis \
Master's thesis
30 point
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## Note
*Specializations are merely recommended ways of choosing the courses in the curriculum. Applicants are not admitted to a specialization but to the programme and it is possible to choose among all the courses in the curriculum following the directions given. However, if a specialization has been fulfilled the title of the specialization may be added to the diploma.*
*The specializations and the suggested course plans under this programme are designed for the Autumn (September) intake. Students admitted in the Spring (February) intake may face challenges following the suggested course plan within the prescribed study time.*