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Food and Ingredients

This course is open for applications from May 1 – May 31

The summer course is organized in close collaboration with representatives from food companies in Denmark, representatives from various areas within food innovation system in Denmark and abroad, areas as well as scientists from different levels and research areas at Department of Food Science. This will lead to an insight into a highly innovative and leading food ecosystem in Europe, and demonstrate how to take ideas from science to the industry and from industry to science. The course is divided into two parts, a scientific part with lectures and discussions in plenum, and another part centered around group work, idea generation, idea selection and upqualification of that idea in relation to deep knowledge obtained via the lectures in the class, self studies and finally use of Business Model Canvas.

Focus areas:

  • Definition and applications of ingredients in food
  • Ingredients structure and functionality in food systems
  • Raw material and food quality
  • Differentiated and value added foods and ingredients
  • Sustainability, including use of waste streams for new types of foods and ingredients
  • Minimizing food waste
  • Food and health
  • Food packaging, processing and food safety
  • Sensory psychology
  • Entrepreneurship and idea generation for food innovation
  • Group work on a selected food innovation idea
  • Obtaining deep knowledge via class room teaching, group work and self studies
  • Use of business model canvas in groups on selected idea


The course is held at Agro Food Park in Aarhus:

Agro Food Park 15,  DECIDE (ML7)

Landbrug & Fødevarer F.m.b.A.

Agro Food Park 48
DK-8200 Aarhus N

+45 87 40 66 40

Daily between: 8.30-16.30

Exam info and full course description

Exam info and full course description can be found in the course catalogue.

Please notice that this course is passed by active participation, and you will not receive a specific grade. Only pass/fail will appear on your transcript.

Admission Requirements

Course Specific:

The course requires a bachelor in food related educations, including food science, molecular biology, agriculture, chemistry or engineering


Exchange students: nomination from your home university

Freemovers: documentation for English Language proficiency

You can read more about admission here.


Natalia Prieto Vidal

Postdoc, AIAS-COFUND Fellow